- Olive & Rosemary Biscuits
Olive & Rosemary Biscuits
Meal Tags: Make-ahead, Snack
Dietary Tags: Gluten-free
- 1 1/2 cups almond flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/3 cup sour cream
- 1/4 cup melted butter
- 1/3 cup shredded white cheddar cheese
- 1/4 cup freshly grated Parmesan cheese
- 1 tsp chopped fresh rosemary
- 1/4 cup pitted and chopped Kalamata olives
- 1 garlic clove, grated
Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Set it aside.
In a large bowl, whisk together the almond flour, baking powder, and salt. Set it aside.
In another large bowl, whisk together the eggs, sour cream, and melted butter. Combine the egg mixture with the almond flour mixture. Fold in the cheddar cheese, Parmesan cheese, Kalamata olives, rosemary, and garlic. Let the dough sit for 5 to 10 minutes.
Scoop the dough onto the baking sheet and bake until they are golden, about 10 to 12 minutes.
Allow the biscuits to cool for at least 5 minutes before enjoying. Store in an airtight container for up to 3 days.