Instructions:
• Preheat the Oven: Set your oven to 350°F (175°C) and prepare a muffin tin by greasing it lightly or lining it with paper muffin cups.• Combine Dry Ingredients: In a large mixing bowl, whisk together the almond flour, salt, baking powder, garlic powder, onion powder, and your choice of dried rosemary or thyme until well blended.• Incorporate Wet Ingredients: In a separate bowl, beat the eggs thoroughly. Add in the sour cream and melted butter, mixing until the mixture is smooth and uniform.• Blend Mixtures Together: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined, ensuring not to overmix. Fold in the grated cheese and chopped parsley, distributing them evenly throughout the batter.• Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.• Bake the Biscuits: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the biscuits attain a golden-brown color and a toothpick inserted into the center comes out clean.• Cool and Serve: Once baked, remove the biscuits from the oven and let them cool in the tin for a few minutes. Transfer them to a wire rack to cool completely or enjoy them warm.
Serving Suggestions:
These versatile biscuits complement a variety of dishes. Pair them with a hearty soup or stew for a comforting meal, or serve them alongside a fresh salad for a lighter option. They also make a delightful addition to breakfast, accompanying scrambled eggs and crispy bacon. Enjoy them as a standalone snack to appreciate their savory flavor and tender texture.
By preparing these Herb-Infused Low-Carb Biscuits at home, you can relish a guilt-free indulgence that aligns with your dietary preferences, all while enjoying the satisfaction of homemade goodness :) .
