These Herb-Infused Low Carb Biscuits in a Muffin Tin are a delightful nod to the comforting flavors of Midwestern kitchens, where herbs from the garden often find their way into hearty dishes. Growing up, I remember my grandmother’s kitchen filled with the aroma of freshly baked bread and biscuits, a staple at every family gathering. This recipe is a modern twist on those cherished memories, perfect for anyone looking to enjoy a low-carb option without sacrificing flavor. The infusion of herbs like rosemary and thyme brings a touch of the garden to your table, making these biscuits a wonderful addition to any meal.
These biscuits are versatile and pair beautifully with a variety of dishes. Serve them alongside a warm bowl of soup or stew for a comforting meal, or enjoy them with a fresh salad for a lighter option. They also make a lovely accompaniment to a hearty breakfast, perhaps with some scrambled eggs and crispy bacon. Their savory flavor and tender crumb make them a delightful snack on their own, too.
Herb-Infused Low Carb Biscuits in Muffin Tin
Servings: 12
Ingredients
2 cups almond flour
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon garlic seasoning
1/2 teaspoon onion seasoning
1/2 teaspoon dried rosemary or thyme
3 large eggs
1/2 cup sour cream
1/4 cup melted butter
1 cup grated cheese
2 tablespoons chopped fresh parsley
Directions
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