Ingredients:

  • 2 ½ cups (280g) super-fine blanched almond flour
  • 1 tbsp baking powder
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp sea salt
  • ½ cup (113g) unsalted butter, frozen
  • 1 ½ cups (170g) sharp cheddar cheese, freshly shredded
  • 2 large eggs, beaten
  • ¼ cup (60g) full-fat sour cream
  • 3 tbsp (42g) salted butter, melted
  • 1 clove fresh garlic, finely minced
  • 1 tsp fresh parsley, chopped
  • 1 pinch flaky sea salt

Instructions:

  1. Whisk the almond flour, baking powder, garlic powder, onion powder, and sea salt in a chilled large mixing bowl until uniform and clump free. Note: Using a whisk aerates the flour, which is vital for a lighter biscuit.
  2. Using a box grater, grate the frozen unsalted butter directly into the dry ingredients. Toss lightly with a fork until the mixture resembles coarse breadcrumbs.
  3. Fold in the shredded cheddar cheese, ensuring every strand is coated in the flour mixture to prevent cheese pooling during baking.
  4. Make a well in the center of the mixture. Add the beaten eggs and sour cream. Fold gently with a spatula just until a shaggy dough forms, taking care not to melt the butter with your hands.
  5. Preheat oven to 200°C. Line a baking sheet with a silicone mat or parchment paper.
  6. Scoop 1/4 cup portions of dough and drop them onto the baking sheet, leaving 5 cm of space between each biscuit.
  7. Combine the melted salted butter, minced garlic, and parsley. Brush half of this glaze onto the raw dough mounds until they are thoroughly coated.
  8. Bake for 12-15 minutes until the crust is a deep golden brown and the kitchen smells like a steakhouse.
  9. Remove from oven and immediately brush with the remaining garlic butter and a pinch of flaky salt. Listen for the faint crackling sound as the butter seeps into the hot crust.