Biscuits traditionally have deep roots in southern kitchens across the USA; however, they first came to America from England before evolving into what we’ve come to know and enjoy today. In American Revolution and Civil War times “beaten biscuits” (a much less fluffy version) had their place. For those in New England there were “sea biscuits”, a variety that were extra whipped and portable to keep for long journeys or lunches.
I can speak from deep experience and as Kodi’s wife that there is a special place in his heart for biscuits – the dense, flakey, and buttery kind. A few years ago, Kodi and I took a trip to Nashville, a region that we really love and have been to many times. During this particular instance we went driving and decided to dine at a restaurant called the Loveless Cafe.
You could tell the cafe was a special place in Tennessee and was definitely a tourist site. It specializes in delicious southern cooking and the most indulgent comfort food – buttermilk fried chicken, country ham on biscuits, okra, pie, preserves, they have it all!
We ended up purchasing their cookbook from the gift shop that day. That was a very naughty idea – haha! We spent lots of time skimming through the book, finding ourselves dreaming of how we could overindulge in an entire red velvet cake. It is highly inspiring as everything looks very delicious.
In an effort to have his cake and eat it too, Kodi decided to experiment a little bit with a basic buttermilk biscuit recipe and switch out some of the ingredients to lessen the carb load. He came up with a biscuit recipe that was not lacking in flavor and, thanks to almond flour, is really enjoyable. We choose the Kirkland brand unblanched almond flour from our local Costco, but any other brand should do just fine.
The recipe is especially great for those who are looking to reduce carbs and not eat gluten in their diet. However, regardless of what your diet is these biscuits are legit! The inspiration was part Loveless Cafe and part cheddar bay biscuits from good old Red Lobster.
Using different flours can cause a different result in the final product so we did add a bit of xanthan gum to help keep the gluten texture and flavor like wheat flour. You do not get the sponginess of all-purpose flour but the full buttery, flakey biscuit experience is definitely present. We then took it to another level and made them with sour cream instead of buttermilk and added shredded sharp cheddar cheese.
Hallelujah, we have a winner! We enjoy them right out of the oven with cold butter right on top that slowly melts as you bite right in or cutting them in half and enjoying them with eggs. Substituting savory ingredients with fresh butter and jam is always an excellent choice! These biscuits are very versatile, just like the everyday biscuits you’ve come to know and love. Try these almondy biscuits and let us know what you think.Print
Almond Flour Cheddar Biscuits
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 35 minutes
- Yield: 8–10 biscuits 1x
- 3 1/2 cups blanched almond flour
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup sour cream (or greek yogurt)
- 1/4 cup milk
- 1/2 cup (1 stick) cold butter, cubed
- 1 egg
- 1 tablespoon + 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
- Preheat the oven to 350° F
- Prepare a baking sheet with a nonstick mat or parchment paper.
- In a large mixing bowl add in the blanched almond flour, baking powder, baking soda, and xanthan gum. Mix with a whisk.
- If not done already, cut the butter into cubes. (about the size of a small lego block)
- Add in the butter to the dry ingredients. Using a pastry blender or your clean hands, cut in the butter into the dry mixture. Eventually the butter will become the size of small peas. (work quickly as you do not want the butter to warm up.)
- In the bowl add the shredded cheddar cheese and combine.
- Add in the milk, sour cream, and egg. Mix until the dough just comes together. (do not over mix)
- When the dough has come together, remove and place on a lightly almond floured surface.
- Form the dough into a round disk about 1 1/2 inches in thickness.
- With a round biscuit cutter, cut out as many round biscuits as you can. Place each one spaced out on the baking sheet.
- Gather the remaining dough and form into another 1 1/2 inch disk. Repeat steps 9-10, until all the dough is gone.
- Bake in the oven for 18 minutes or until golden brown around the edges.
For a standard almond flour biscuit: Omit the cheddar cheese and instead enjoy out of the oven with butter and your favorite jam!
- Serving Size: 1 biscuit
- Calories: 290
- Sugar: 1.5 grams
- Sodium: 400 mg
- Fat: 26 grams
- Carbohydrates: 2.5 grams
- Protein: 14 grams