Heat the oven to 350°F and line a baking sheet with parchment paper. The lined pan keeps the bottoms from sticking and helps the biscuits brown more evenly.

Whisk the egg, sour cream, and salt together in a medium bowl until the mixture looks smooth and uniform. You want the wet base fully blended so the dough comes together without streaks.

Fold in the almond flour with a rubber spatula, then mix in the baking powder until no dry pockets remain. The batter should be thick like stiff cookie dough, not pourable like pancake batter, and if it looks loose, stir in 1/2 ounce (2 tablespoons) more almond flour.

Scoop six mounds of dough onto the prepared baking sheet using a 2-tablespoon scoop, leaving about 2 inches between them. Keep each mound tall and rounded because pressing them down encourages flat biscuits.

Bake for 15 to 17 minutes until the tops are golden brown and the centers look set. Your kitchen will smell rich and nutty, and the biscuits should feel lightly firm on top without turning overly dark.

Serve the biscuits warm. The texture is best when the inside is still soft and the edges are just slightly crisp.