|In case you are wondering, I was not drinking when I took this photo...it's purposely "askew"
2-1/4 cups blanched almond flour
3/4 cup finely grated Parmesan cheese (I use Cello brand without fillers)
3 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
3 tablespoons chilled butter, small diced
3 ounces very cold brick style cream cheese, diced
2 large eggs, beaten
1/4 to 1/3 cup cold buttermilk (*see note below)
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or lightly greased non-stick foil.
In a medium mixing bowl, add flour, Parmesan, baking powder, soda and salt; whisk to mix well. Add diced chilled butter and cream cheese. Using a pastry/dough blender, quickly cut butter and cream cheese into dry ingredients until it appears crumbly and moistened.
Crack both eggs into glass measuring cup; fill with buttermilk to the 3/4 cup mark. Make a well in the center of the flour mixture; add buttermilk and egg mixture and mix until it pulls together into a soft sticky dough. The dough will be light and fluffy.
Scoop dough onto prepared baking sheet using a 3-tablespoon size retractable scoop, spacing evenly apart to make 15 equal sized mounds. Lightly tamp down tops to slightly flatten top only (do not flatten biscuit). Bake for 20 to 22 minutes or until light golden brown. Cool approximately 5 to 10 minutes. Makes approximately 15 biscuits.
*Notes: Total liquid mixture should equal 3/4 cup. Because eggs vary in size and volume, add them to the glass measuring cup first and then fill with buttermilk to the 3/4 cup mark (amount of buttermilk used will be between 1/4 cup to 1/3 cup, depending on the volume of eggs). To make a dairy free buttermilk substitute, add 1-1/2 teaspoons white vinegar or lemon juice to a glass measuring cup and fill with almond, coconut or cashew milk to the 1/2 cup line (this same method works using regular cream, milk or half-and-half). Let sit for 5 to 10 minutes and use as directed. Optional biscuit add-ins: garlic powder or Italian seasoning.