Parmesan Chive Almond Flour Biscuits

This savory Parmesan chive almond flour biscuits recipe is a soft and flavorful gluten-free twist on a classic. They’re crisp on the outside, fluffy in the middle, and come together in under 30 minutes. Perfect alongside soup, salad, or just eaten warm with a pat of butter.

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These fluffy Parmesan and chive almond flour biscuits are delicious served with meals like this tasty smoked pork tenderloin. We also love simple sides like a cucumber salad and this broccoli cauliflower cheese casserole. Check out our side dishes for more inspiration.

Why You Will Love This Recipe

Super easy dough to make. Just stir the ingredients together, plop onto a baking sheet, and bake.

Thanks to the Greek yogurt, they are rich, flavorful, and packed with protein.

Naturally gluten-free, low-carb, and keto biscuit recipe. Only five carbohydrates each with less than three net carbs. Bonus!

Ingredients

Find the complete ingredient list, with measurements, in the recipe card below.

• Egg – This will bind your biscuits together.
• Greek Yogurt – Yogurt adds moisture to the recipe, making these biscuits soft and tender.
• Almond Flour – The star of the show! Be sure to use fine blanched almond flour, not almond meal, for light and fluffy biscuits.
• Parmesan Cheese – Use freshly shredded Parmesan cheese and not the powdery, processed version.
• Chives – Chopped chives add a light onion-y flavor and a pop of colour.

Equipment

This is a super simple recipe that doesn’t require any special equipment.

• Mixing Bowl – We prefer to use a medium mixing bowl to give us lots of room to stir.
• Whisk – For combining the egg with the Greek yogurt. A fork works well, too!
• Baking Sheet – You don’t need a large one for this small batch recipe.
• Parchment Paper – A must for easy clean-up. We choose unbleached parchment paper.

Instructions

This is a summary of the steps with photos. Scroll to the recipe card at the bottom for the FULL recipe details.

Step 1

First, get your oven preheated and line a baking sheet with parchment paper.

Step 2

Next, in the mixing bowl, whisk together the wet ingredients, egg and sour cream, and salt.

Step 3

Then add the dry ingredients, almond flour and baking powder to the bowl and stir until combined. Then fold in the FLAVOUR! AKA the parmesan cheese and chives.

Step 4

Using a small cookie scoop (about two tablespoons worth), drop the almond flour mixture onto the lined baking sheet, leaving about 2 inches between each. There will be six portions.

Step 5

Bake until golden, but be sure not to overbake, as this can cause them to dry out. Nobody likes a tough biscuit.

Once they are browned, take them out and serve warm.

Substitutions and Recipe Variations

Add garlic powder, paprika, onion powder, or freshly ground pepper to give these biscuits a spicy kick.

Use sour cream instead of Greek Yogurt for an even richer recipe.

Experiment with different cheeses, such as shredded cheddar, to make delicious gluten-free cheddar biscuits.

Serving Suggestions

Serve these biscuits alongside a warm bowl of soup. We love it with this tomato basil soup and a simple side of lettuce salad.

Pair them up as a side dish with a comfort food dinner like homemade meatballs or penne pasta bake.

FAQS

Storage Tips

To Store: Keep these gluten free biscuits in a sealed plastic bag at room temperature for 1-2 days. I recycle a plastic bread bag.

To Freeze: Freeze the cooled biscuits in a Ziplock freezer bag or an airtight container for up to 3 months.

More Almond Flour Recipes

If you’ve tried these almond flour biscuits, please give me a rating and let me know how they turned out by leaving me a comment below. I’m always interested in feedback!

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