Preheat your oven to 350°F (175°C) and grease a muffin tin.
In a large bowl, mix together the almond flour, salt, baking powder, garlic seasoning, onion seasoning, and dried herbs.
In another bowl, beat the eggs and then combine them with the sour cream and melted butter.
Add the wet ingredients to the dry ingredients and mix until a thick batter forms.
Fold in the grated cheese and chopped fresh parsley.
Spoon the batter evenly into the prepared muffin tin.
Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and a toothpick inserted into the center comes out clean.
Let the biscuits cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Variations & Tips
For a different flavor profile, try using different cheeses such as cheddar or gouda. You can also experiment with other herbs like basil or oregano for a unique twist. If you prefer a bit of heat, add a pinch of cayenne pepper or some chopped jalapeños. For a dairy-free version, substitute the sour cream with a non-dairy yogurt and use a plant-based cheese.
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