A twist on my original biscuit recipe! This one deserves it’s spot on this blog, it is THAT good!
The texture is a bit less crumbly because I used almond meal rather than flour. The main difference is the way the almonds are processed so the texture will be more coarse since almond meal is less processed than than almond flour.
Nothing to worry about. You can use meal or flour here in this recipe. The stores only had almond meal so I grabbed it and started in the kitchen! The base of this recipe is the same as the original but I just added more flavors. Super versatile so add or take away what you don’t like!
I use jarred sun-dried tomatoes for two reasons. One, if brings more flavor. Two, they don’t dry out. Use any many as you like, 1/4 cup would be max in this recipe.
Check out the video below to show you how quickly these come together:
I make these a lot with butter but you can sub olive oil if you like. Add your favorite seasonings and cheese to keep it simple for your next meal with these sensational biscuits!
Sun-dried Tomato and Feta Biscuits
Ingredients
- 1/3 cup butter, melted
- 2 cups almond meal*
- 2 teaspoons baking powder
- Dash of salt
- 2 eggs, beaten
- 1/4 cup sun-dried tomatoes, chopped**
- 2 tablespoons capers, optional
- 1 1/2 teaspoon Italian seasoning
- 1/4 teaspoon oregano
- Fresh parsley
- Feta cheese crumbles
- Pizza cheese or mozzarella
Directions
- Pre-heat oven to 350 degrees F. Spray or line muffin pan needed for 8 biscuits.
- In a large bowl, melt your butter and add all the rest of your ingredients. Use as much parsley and cheeses as you like.
- Scoop out 8 even cups. Bake 11 minutes.
- Remove and allow to sit for 1 minute in pan. Remove and enjoy!
- Store left overs in zip lock bag in refrigerator. Freezer up to 1 month.
*Can use almond flour
**Up to 1/4 cup max. You can always use less!
