3tablespoons(42g)chilled butter - cut into small pieces
⅓ cup(66g)unflavored Greek yogurt - very thick and cold
2(100g)large eggs - beaten
¾cup(85g)shredded Cheddar cheese
Instructions
Preheat oven to 350˚F (180˚C).
Stir 3 cups almond flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt together in a medium bowl.
Add 3 tablespoons chilled butter and cut into the almond flour mixture until it resembles coarse oatmeal.
Combine 2 large eggs and 1/3 cup unflavored Greek yogurt in a separate bowl before adding them to the dry mixture. Add 3/4 cup shredded Cheddar cheese stir until all flour is lightly moistened. If the dough seems dry, add slightly more yogurt.
Use an ice cream scoop or two spoons to dip biscuit dough onto a greased cookie sheet. With damp fingers, lightly tamp each biscuit to give it a flat top but don’t flatten.
Bake for 15-20 minutes until golden brown.
Biscuits are somewhat fragile when warm, so give them time to cool.
These freeze well. Split in half and toast the cut half to make a delicious breakfast sandwich.