Cheesy Italian Almond Flour Biscuits

When I decided to go wheat free, I thought I would never make it. There are days when I literally crave buttered bread like a smoker craves a cigarette. But after experimenting with some almond flour recipes, I realized I COULD do this! I try to keep it to a minimum, but a few times a week, almond flour saves the day for me. This is my favorite bread recipe so far.

These biscuits were adapted from this recipe by Delicious As It Looks. This recipe is for four biscuits but is easily doubled.

SAVORY CHEESY ITALIAN BISCUITS

1-1/4 cup blanched almond flour (I like Honeyville)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 heaping teaspoon parsley flakes
1/4 heaping teaspoon onion powder
1/4 heaping teaspoon garlic powder
1/2 cup Italian blend shredded cheese (cheddar types work fine too but the Italian
tastes the best to me!
1/8 cup cold butter
1 egg lightly beaten
1 Tbsp sour cream, cream or milk

Preheat oven to 350 degrees. In a small bowl, measure your almond flour and break up lumps. Stir in baking soda, parsley, salt, and garlic and onion powders with a fork to blend. Cut in the butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in the shredded cheese. Stir in the egg and sour cream just until mix holds together. It might be a little crumbly but it will form in your hands.

Break the ball of dough in half and then each of those in half again. Pat onto a greased cookie sheet or a piece of non-stick foil - I use an air-bake pan as I don't like my biscuits browned on the bottom. You may need to cook these less time to be sure they don't brown too much as it happens fast with almond flour. Cook for 15-20 minutes - check at 15 or a bit sooner if not using an air-bake pan until you figure out how long it takes in your oven. Pat them with your finger and you can usually tell if they are still gooey inside (so scientific!).

These are great buttered when fresh hot out of the oven. But I keep the remainders in the fridge and they reheat nicely. I slice them in half and butter them and heat them in my convection toaster oven. Sometimes I put a bit more Italian cheese on to melt - just delicious! Also these are great to use for egg biscuits, sausage biscuits or bacon, egg and cheese biscuits. I do not feel deprived of bread when I have these biscuits around.