Ingredients:
- 1 ½ cups of almond flour
- ½ cup of coconut flour
- 1 tablespoon of baking powder
- ¼ teaspoon of salt
- ¼ cup of melted unsalted butter
- 2 large eggs
- ¼ cup of sour cream (or substitute with Greek yogurt)
- ¼ cup of grated cheddar cheese (optional, for extra flavor)
Instructions:
Preheat the Oven: Begin by setting your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or using a non-stick baking mat.
Mix Dry Ingredients: In a large mixing bowl, blend the almond flour, coconut flour, baking powder, and salt until well incorporated.
Add Wet Ingredients: In a separate bowl, whisk together the melted butter, eggs, and sour cream (or Greek yogurt). If you’re including cheese, fold it in at this stage.
Combine: Gradually pour the wet mixture into the dry ingredients, stirring until everything is thoroughly combined. The dough should be slightly sticky but cohesive.
Form the Biscuits: Use a spoon or cookie scoop to drop portions of dough onto the prepared baking sheet, forming 8-10 biscuits. Gently flatten them with the back of the spoon to shape them into discs.
Bake: Transfer the baking sheet to the oven and bake for 12-15 minutes, or until the biscuits are golden brown on top.
Cool and Serve: Allow the biscuits to cool on a wire rack for a few minutes before serving. They’re delicious warm but also enjoyable at room temperature.
Tips:
- Cheese Variation: Adding cheese to the dough enhances flavor and texture, but the biscuits are still tasty without it.
- Herbs and Spices: Consider adding herbs like rosemary, thyme, or garlic powder to the dough for extra flavor.
Enjoy your keto breakfast biscuits! They pair perfectly with scrambled eggs or bacon.
