Cheese Biscuits

These were so good, the kids and I gobbled them right up, and they were easy enough to make on a weeknight.  They freeze well too, so we will have the leftovers at another meal...can't wait!  :)  This recipe only makes 6 biscuits, so you may want to double the recipe.

• 1/4 cup plus 1 TBS blanched almond flour
• 2 TBS coconut four
• 1 tsp baking powder
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 cup fresh grated Parmesan cheese (I actually used motzerella because I didn't have any Parmesan on hand)
• 1/4 cup heavy cream (I used sour cream)
• 1 egg
• 1/2 cup sharp cheddar cheese, shredded
• 2 TBS butter, melted
• 1/2 tsp dried or fresh parsley 

1. Preheat oven to 350
2. In a medium bowl, mix dry ingredients, then add remaining ingredients, except butter and parsley, and mix until well blended.
3. Scoop out dough, about 3 TBS per biscuit, onto an ungreased cookie sheet lined with parchment paper.  Space biscuits 2-3 inches apart.
4. Bake 16-20 mins, until golden brown,
5. Mix melted butter and parsley in a small bowl.  Brush onto the hot biscuits.  Best served warm.