<\/p>\n

These biscuits are a variation from a very popular recipe in my cookbook, Keto For Foodies<\/a> and they are so tender and delicious. I love topping them with sausage gravy, filling them with eggs and bacon for delicious breakfast sandwiches, and dunking them into soup.<\/p>\n

 <\/p>\n

<\/p>\n

 <\/p>\n

1\u00bc cups blanched almond flour
\n1 teaspoon baking powder
\n\u00bd teaspoon fine sea salt
\n\u00bd teaspoon onion powder
\n\u00bc teaspoon ground white pepper
\n3 tablespoons cold unsalted
\nbutter, diced
\n1 large egg
\n\u00bd cup shredded swiss cheese
\n\u00bc cup full-fat sour cream
\n1 medium shallot, peeled and small diced<\/p>\n

 <\/p>\n

\u2022 Preheat the oven to 350\u00b0F and line a baking sheet with parchment paper.<\/p>\n

\u2022 In a small bowl, mix together the almond flour, baking powder, salt, onion powder, and white pepper. Add the cold diced butter and use a fork or pastry cutter to work it into the dry mixture until the mixture resembles wet sand.<\/p>\n

\u2022 In a medium-sized bowl, beat the egg, then stir in the swiss, sour cream, and diced shallots. Stir the dry ingredients into the wet ingredients and mix thoroughly.<\/p>\n

\u2022 Using a \u00bc-cup measuring cup, scoop some of the mixture onto the prepared baking sheet and round it into a biscuit shape. Repeat with the remaining mixture, spacing the biscuits 3 inches apart.<\/p>\n

\u2022 Bake for 20 minutes, or until golden brown and a toothpick inserted in the middle comes out clean. Serve warm.<\/p>\n","protected":false},"excerpt":{"rendered":"

So Tender and Oh So Delicious <\/p>\n

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