Additionally, for an optimal outcome, we recommend placing your almond meal and mixing bowl in the freezer (yes, really, the bowl!) for 30 minutes before you plan to start these low carb biscuits.Īnother key component in biscuit-making is to make sure you don't overwork the dough.

This means the butter, egg, and buttermilk should be kept as cold as possible in the refrigerator before and during the mixing, shaping, and cutting of the dough. With melted butter and a low carb or no carb flour, you'd end up with flat and dense disks. Once the biscuits begin to bake, the butter pieces release steam to create pockets, resulting in tender, flaky layers, which is why it's important that the butter holds its shape and moisture until baking time.

Low temperatures ensure that pieces of butter stay solid in the dough prior to entering the oven. When making biscuits of any kind, it is extremely important that all the ingredients be kept very cold. Unfortunately, coarse, homemade almond meal is too heavy and high-moisture for producing the flaky biscuits we’re after in this keto recipe. For the best results, steer clear of grinding your own almond meal at home and instead opt for the super-fine ground and blanched almond flour that can be found in the baking or specialty aisles of most grocery stores. Main ingredient swapĪs with most low carb recipes for keto-friendly baked goods, the main dry ingredient used in these biscuits is almond flour in place of the white flour common in other biscuits recipes. Unless you're eating a whole batch of biscuits in one sitting, the buttermilk carbs aren't a big issue. That means the buttermilk only contributes about 1/2 carb to each biscuit. Buttermilk has the same amount of carbs, but in this recipe uses 1/2 cup of buttermilk for 12-14 biscuits. Though it may not be possible to stop into the nearest store for a grain-free biscuit, with this biscuit recipe you can make keto buttermilk biscuits at home in under 45 minutes! But.Buttermilk?Ī lot of dairy drinks like milk are not considered keto because they contain about 12 g of carbs per cup. And low carb? Forget about it! With refined flour as the primary ingredient, these high-glycemic treats when prepared traditionally are an occasional indulgence for most, and completely off-limits for those following gluten-free, grain- free, paleo, or keto diets.īut to have a dietary restriction or preference does not eliminate the desire to occasionally mainline a buttery biscuit straight to the mouth. Like most pastry and bread recipes, flour biscuits, though indubitably delicious, will probably never be considered health food. Whether they're split down the middle and drizzled with honey, or they're smothered in sausage gravy alongside a plate of fried chicken, or they're dressed up with cheddar cheese and garlic, biscuits will make tastebuds tingle any way they’re served. When we think of traditional biscuits in the United States, what comes to mind are golden brown, buttery baked rounds that flake and crumble and make a multitude of evils disappear in the time it takes to eat one. A distant dream on the keto diet? Not after you try this recipe! The recipe is a Yummly original created by Sara Mellas… Buttery, flaky, melt-in-your-mouth, Southern-style biscuits.

Almond flour drop biscuit recipe