2teaspoonsbaking powder(fresh; gluten-free if needed)
Instructions
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the egg, sour cream, and salt.
Using a rubber spatula, mix in the almond flour and then the baking powder.
Using a 2-tablespoon scoop, place 6 mounds of the dough on the prepared baking sheet. Do not flatten the mounds.
Bake until golden, for 15-18 minutes.
Serve warm, topped with butter.
Video
Notes
I recommend Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 oz. It's best to measure almond flour by weight rather than by volume. Please don't use coarse almond meal in this recipe.
Don't try to shape these biscuits by hand. The dough is too sticky for that. Rather, treat them as drop biscuits and use a scoop to drop them on the baking sheet.
These biscuits are best when eaten warm. If you have leftovers, you can keep them in an airtight container in the fridge on paper towels for up to 3 days. Briefly reheat them in the microwave before enjoying them.
You can easily double this recipe and make 12 biscuits. They freeze well, and you can thaw them directly in the microwave.