Cheddar-Black Pepper Mini Biscuit Muffins
2 cups blanched almond flour
3 tablespoons "cold" butter, diced
1 large egg
1 cup sharp shredded cheddar cheese, divided (I used Cabot's Classic Vermont White Cheddar)
1/4 to 1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
2 teaspoons baking powder
1/2 cup heavy cream (or buttermilk)
Preheat oven to 350 degrees F. Lightly grease a 24-cup mini muffin pan.
In a medium bowl, add almond flour, butter, egg, 1/2 cup of cheddar cheese, salt, black pepper, and baking powder. Cut in with a pastry cutter/dough blender until crumbly and all flour is slightly moistened and cheese is pulverized into the mixture.
Stir in cream and remaining 1/2 cup of shredded cheddar cheese; mix in lightly until dough forms. Use a 1-tablespoon retractable scoop to make 24 even sized biscuit muffins by scooping heaping tablespoons of dough divided equally among the mini muffin pan wells.
Bake at 350 degrees F for approximately 18-20 minutes or until light golden brown. Remove from oven; brush tops with melted butter, if desired. Cool for about 5 minutes; carefully remove from pan.