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Almond flour biscuits resemble Red Lobster's By Sarah Lemon May 19, 2020 04:07 AM A A Almond flour has played a larger role lately in my cooking. It started with “chaffles,” the topic of a February blog post . Mesmerized by merging almond flour, cheese and egg into a sort of protein-rich waffle, I couldn’t wait to try more variations on the concept popularized by Paleo and keto dieters. A collection of recipes from chef Rocco DiSpirito’s new cookbook prompted me earlier this month to offer his gluten-free alternative to chicken soup with dumplings. And as I was planning a make-ahead soup supper last weekend, Rocco’s version of cheddar biscuits resembling the Red Lobster staple seemed a fitting side dish. My rationale ran that the almond flour would be more filling than wheat flour after a day of hiking. And the biscuits themselves seemed more suited to reheating, particularly if underbaked initially. Although fresh-from-the-oven biscuits are delightful, day-old biscuits tend to fall flat on my palate. And the reheated almond flour biscuits, indeed, tasted almost as fresh as freshly baked. Sampling one hot out of the oven, I remarked that these biscuits melt in the mouth and are tender almost to the point of falling apart between the fingertips. After reheating, my biscuits got a drizzle of melted butter seasoned with thyme and paprika. While there is a faint note of baking powder that emerges in these and other keto recipes with almond flour, it’s counteracted with the fresh chives and a sprinkling of more cheese on top. I used smoked cheddar in mine. Cheddar and Chive Biscuits 1 3/4 cups almond flour 1 tablespoon baking powder 1/4 teaspoon Celtic sea salt 1/4 teaspoon freshly ground black pepper 4 tablespoons cold unsalted butter (preferably grass-fed), cubed 1 large egg, beaten 1/2 cup sour cream 1/2 cup grated sharp cheddar cheese 2 tablespoons chopped fresh chives Preheat oven to 425 F. Line a baking sheet with parchment paper. In a large bowl, whisk together the almond flour, baking powder, sea salt and pepper until combined. Add the butter and press into flour mixture using your fingers until pea-sized pieces form. Add the egg and sour cream and stir until just combined. Add the cheddar and chives and stir gently to incorporate. Refrigerate for 20 minutes. Drop 6 biscuits (about 1/3 cup each) onto prepared baking sheet. Bake in preheated oven until golden brown and puffed, for 8 to 10 minutes. Allow to cool on pan for 5 minutes before serving warm. Makes 6 servings. — Recipe from “Rocco’s Keto Comfort Food Diet” by Rocco DiSpirito (Rodale Books; March 2020). Tribune News Service