Servings: 12

1 ½ cups almond flour 1 ½ cups almond flour
¼ tsp salt ¼ tsp salt
½ tsp garlic powder ½ tsp garlic powder
½ tsp onion powder ½ tsp onion powder
1 tbsp baking powder 1 tbsp baking powder
 
➕in separate bowl➕ ➕in separate bowl➕
2 eggs 2 eggs
1/2 cup sour cream ½ cup sour cream
4 tbsp butter melted 4 tbsp butter melted
1/2 cup shredded cheese (I prefer cheddar) ½ cup shredded cheese (I prefer cheddar)

Preheat oven to 450°F. Lightly grease muffin cavities of a 12-cup muffin pan.
In a large bowl, whisk together almond flour, salt, baking powder, garlic powder and onion powder.
In a small bowl, combine eggs, sour cream, butter. Whisk until smooth. Pour into large bowl with dry ingredients.
Mix with a whisk or spoon until batter is evenly mixed. It will be quite thick. Stir in cheese.
Scoop ¼ cup of batter and place into muffin mold. The batter is sticky so you will likely need to use a spatula to scrape and remove all the batter from the measuring cup. Repeat until all batter is used up.
Bake biscuits about 10 to 11 minutes or until tops are golden and toothpick inserted comes out clean.