1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix the almond flour, baking powder, garlic powder, salt, and pepper. This is your dry mix.
3. In another bowl, whisk the eggs and melted butter until smooth. 
4. Stir the grated cheddar cheese into the melted butter and egg mixture.
5. Make a well in the dry ingredients and gradually fold the wet mixture into the dry mixture. Mix just until it all comes together, and no dry spots are visible. Don’t overmix.
6. Do not forget to scrape down every morsel of dough with a spatula.
7. Using a dessert spoon, scoop out a heaping spoonful of dough and drop it onto a parchment-lined baking sheet. This recipe makes about 10 biscuits.
8. Bake for 15–20 minutes until golden and firm to the touch.
9. As per my norm, I always turn off the oven and leave the biscuits in the oven for 3–5 minutes longer.  Keep an eye on them.
10. Let them cool down (if you can wait) and enjoy them as a snack, treat, or with a cup of coffee.

New to almond flour?

It’s a keto staple that’s low-carb and gluten-free. If you don’t have it on hand, coconut flour can work too, just use less since it’s more absorbent.

Want extra flavor?

1. Add chopped herbs like rosemary or a pinch of cayenne for a little kick.
2. Dairy-free option? Swap out the cheddar with your favorite vegan cheese and use coconut oil instead of butter.

When to Enjoy Them:

These biscuits are as versatile as they are tasty. Here are some ideas:

1. Pair them with your morning coffee for a quick, satisfying breakfast.
2. Pack them as a portable snack for busy workdays.
3. Serve them as a side with soups, stews, or even a salad.
4. Take them to a potluck, they’re guaranteed to be a hit.

Why They Work:

Food cravings can be tricky, especially when trying to stay low-carb. These biscuits hit that comforting, cheesy, bread-like spot without any of the guilt. They’re soft, buttery, and oh-so-satisfying.