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22 Comments Comment
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Preheat your oven to 400°. Spray your pan. A baking spray that uses flour is best.
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Also, these biscuits will spread when they cook so use a pan that has walls like a brownie or cupcake pan. Unless you like flat biscuits. I'm not judging.
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Combine all of your dry ingredients. Using a fork will help break up some of the clumps in the almond flour.
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Combine all of your wet ingredients and start mixing.
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Looks like egg drop soup? Keep mixing.
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Looks like you put too much butter in your mashed potatoes? Keep mixing.
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You can stop mixing when it looks like this.
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Pour your wet ingredients into your dry and start mixing. A silicone spoon is great for this.
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This doesn't take much effort. The almond flour actually absorbs liquid faster than flour.
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Now let's dump some cheese in there!
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Now start transferring to the pan a spoonful at a time.
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It doesn't have to look perfect. Just try to keep the portions even-ish.
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Bake for 10 to 12 minutes
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Until they look like this!
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It's going to blow your mind, the first time you try one.
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I usually eat a couple straight out of the pan but then I go to work making breakfast sandwiches for the week.
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Just assemble and freeze. But that's probably another Snapguide.
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For some reason Snapguide isn’t notifying us when you ask questions. Feel free to click the Facebook icon on my profile page and message me directly.
Ingredients
| 1½ | Cups Almond Flour |
| ¼ | Teaspoons Salt |
| 1 | Tablespoon Baking Powder |
| 2 | Eggs |
| ⅓ | Cups Sour Cream |
| 4 | Tablespoons Butter (melted) |
| ⅓ | Cups Shredded Cheese (optional) |
| ½ | Teaspoons Garlic Powder |