Ingredients
1 1/2 C. Amond flour
2 eggs
1/4 C. Sour cream
1 tsp. garlic powder
2 tsp. baking powder
2 tbsp. melted butter
2 C. grated sharp cheddar cheese
1/2 tsp. basil
1/2 tsp. oregano
1/4 tsp. sea salt
How To Make
Mix dry ingredients first, then add wet. Stir in cheese. Scoop by tablespoons onto silicon lined pan. Bake 10 – 13 minutes or until golden brown @ 400*. Makes 12 biscuits.
Melt 1 tbsp butter. Stir in 1 tbsp dried or finely diced fresh parsley. Brush biscuits with melted butter immediately after removing from oven.
Note: I doubled the recipe and used a medium size ice cream scoop. Biscuits shown are 2X larger than actual biscuits if using a tablespoon. I got 19 biscuits with the double recipe and scoop.
