These low carb freezer biscuits are the fastest and easiest way to have a freshly baked biscuit any time! They are irresistibly buttery and have the perfect light texture, with a slight crispiness on the outside.
If you plan to bake these biscuits immediately, preheat your oven to 350° F. Line a baking sheet with parchment paper.
In the bowl of a food processor, or in a large mixing bowl combine the almond flour, baking powder, and salt. Pulse or stir until these ingredients are combined.
Add the eggs, sour cream, butter, and mozzeralla cheese. Pulse or stir until the ingredients are well combined. If you are not using a food processor, then you will need to use two knives to cut the cold butter into the mixture.
NOTE: When complete the dough should be able to maintain a ball shape but will be slightly sticky and looser than traditional biscuit dough. If your dough seems too wet, add additional almond flour until it hold its shape. If your dough seems to dry or crumbles then add additional butter or sour cream (1 tbsp at a time) until it reaches the correct consistency.
Grease two pieces of parchment paper and roll the dough out to about ½" thickness between the parchment paper.
Using a biscuit cutter or the open side of a cup (I used a small mouth mason jar) cut the biscuits and place them on a baking sheet lined with parchment paper. Press together any unused dough and repeat this step until you have no dough left. If the dough begins to get too sticky, you can pop it in the fridge for a few minutes.
Place the baking sheet full of the cut biscuits into the freezer. Once they have frozen solid, transfer them to a tightly sealed freezer-safe container and store in the freezer for up to six months.
To bake from frozen, place the frozen biscuits on a greased or parchment-lined baking dish and bake in an oven preheated to 350° for 25-30 minutes or until the biscuits are slightly browned.To bake the biscuits without freezing, simply reduce the cooking time to 18-20 minutes.