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Parmesan Almond Biscuits
Contributed by: Melinda
These are outrageously simple and they're delicious with chicken soup. Almond meal is difficult to measure so weight is most accurate.
What you need
- 8 oz. almond meal or 2 mounded cups
- 1/2 cup finely grated parmesan or romano cheese plus extra for dusting
- 1 tsp onion powder or 1 Tbl minced scallion or chives
- 1 Tbl dry milk powder (optional)
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 4 Tbl cold butter, cut into small dice
- 3 large eggs, well beaten
- Freshly ground black pepper (I use coarse grind)
How to make it
- Preheat oven to 400º
- Line a baking sheet with parchment paper
- Combine almond meal, cheese, onion, dry milk, salt, pepper to taste and baking powder
- Cut in butter (you can use your finger tips) until mixture forms a meal that clumps slightly when squeezed
- Stir in eggs - the mixture should be stiff, but not at all dry
- Use and ice cream scoop balls of batter and place on parchment paper, leaving two inches between
- Press down lightly with your palm to flatten a bit
- Dust tops with a little grated cheese and black pepper
- Reduce heat to 350º
- Bake 15-20 minutes or until cooked through and browned on top
Freshly ground black pepper is strong, so be cautious until you know how much you like.
Makes 10-12 standard sized biscuits
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