A perfect partner to soup, salad, or our keto fried chicken, these buttery-cheesy little muffin-tin biscuits are shockingly moist and delicious. They’re simple to make and are also epic as the bread for mini ham and cheese sandwiches. Store them in an airtight container at room temperature for 4 days or wrap and freeze them for grab-and-go options down the road.
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Heat oven to 425°F (220°C). Arrange a rack in the center of the oven. Line a muffin tin with paper cups; set aside.
In a medium mixing bowl, combine the almond flour, baking powder, and salt. Set aside.
In another bowl whisk together the eggs, sour cream, and two-third of the melted butter until fully combined.
Mix the dry ingredients into the wet until just combined, then fold in the grated cheese and chives. Using a 1½-oz portion scoop or any spoon, divide the batter evenly among the muffin cups (about 3 hefty tablespoons) of batter per cup. Lightly brush the biscuit tops with the remaining melted butter.
Bake until light golden brown on top and the centers of the biscuits springs back when gently pressed with your finger, 10 to 12 minutes. Let cool for 2 minutes before removing from the tin. Serve.
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