These savory cheesy biscuits are a great addition to any meal, but they pair especially well with the Italian sausage soup recipe from last month’s newsletter. This version uses almond flour, but if you’re not sticking to a low carb diet or have a nut allergy, you can swap this out 1-for-1 with any other standard flour. My personal favorite is a 50/50 combination of almond flour and King Arthur gluten free measure for measure flour. Try a few experiments until you find your favorite!

Ingredients:

· 1.5 cups superfine almond flour

· 1/2 tsp salt

· 1 Tbsp baking powder

· 2 tsp garlic powder (or more, to taste)

· 2 tsp onion powder (or more, to taste)

· 1 tsp parsley or chives (to taste)

· 2 large eggs

· 1/2 cup sour cream or Greek yogurt

· 4 Tbsp melted butter

· 1/2 cup shredded cheese

Directions:

1. Preheat oven to 400

2. In a large bowl, whisk together the almond flour, salt, baking powder, and seasonings.

3. In a smaller bowl, combine the eggs, sour cream, and melted butter. Whisk together until smooth.

4. Add the wet ingredients to the dry and mix with a fork or whisk until thoroughly combined. It will be thick

5. Stir in the cheese.

6. Scoop approximately 1/4 cup into each well of a prepared muffin pan.

7. Bake for 10-12 minutes, until the tops are golden.

8. Allow to cool slightly, but serve warm.

If you have leftovers, store them in a sealed container or ziplock bag in the fridge.

* Truffle parmesan seasoning adds great flavor to these.