Almond Flour Biscuits

These Almond Flour Biscuits are made using just 6 ingredients along with a flavorful seasoning to create a flaky, cheesy biscuit that's buttery in taste. If you love Red lobster cheddar bay biscuits, this is recipe for you. Irresistibly good!

Course Dinner

Cuisine American

Keyword almond flour biscuits, cheddar bay biscuits, cheddar biscuits

Prep Time 6

Cook Time 25

Total Time 31

Servings Biscuits

Calories 109kcal

Author Maria Doss

Ingredients

Dry Ingredients

1 ¼ cup almond flour, super fine super fine
1 ¼ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon dried parsley
1 pinch cayenne pepper powder

Wet ingredients

1 large egg
2 tablespoons milk
1 tablespoon melted butter cooled to lukewarm
½ cup shredded medium cheddar cheese slightly packed

Herb butter

1 tablespoon melted butter
2 pinches salt
2 pinches garlic powder
2 pinches dried parsley

Instructions

Preheat oven to 375°F and line a small baking sheet with parchment paper.
Add all dry ingredients into a medium bowl and whisk to combine.
Break egg into a small bowl and whisk with a fork to combine. Add this along with milk and 1 tablespoon melted butter to the mixed dry ingredients and mix with a spoon until the dough comes together.
Stir in cheddar cheese, until evenly mixed.
Using a large ice cream scoop (or about ¼ cup measuring), drop 6 scoops of dough onto the prepared baking sheet. Using the back of spoon or measuring cup, flatten the tops (don't press too much or they'll turn thin). Optional step - Adjust the sides with a spoon to make them more smoother
Move the biscuits closer together, so the edges touch. This will make the biscuits nice and fluffy. If they are separated then the edges will be crispy because they will be exposed to heat.
Place baking pan in the oven, immediately reduce oven temperature to 350 degrees F and bake about 24-25 minutes, or until the tops are golden.
Tip - Don't let them brown too much. Make sure to remove when they are golden in color, so they'll be tender and not crispy.
(During the last few minutes of baking, made herb butter by mixing all herb butter ingredients together in a small bowl)
Remove baking from oven and place on a wire rack and immediately brush herb butter on tops and sides.
Tip: Brush garlic butter when piping hot! This will ensure that the buttery flavor seeps, and also makes it softer.

Video

Notes

Use a cookie scoop - The dough is too sticky to shape by hand. Treat them as drop biscuits and use an ice cream scoop to drop on the baking sheet, as shown in the photo and in the video.

Move the biscuits closer together, so the edges touch. This will make the biscuits nice and fluffy. If they are separated then the edges will be crispy because they will be exposed to heat.

Make 12 biscuits - Simply double the recipe to make 12 ones.

Don't let them brown too much - Make sure to remove when they are golden in color, so they'll turn crispy and not as tender.

Nutrition