Keto Buttermilk Biscuits

YUMMLY (12)
Nafisah M.: "I love it! Just got to mold the dough in your han…" Read More
6Ingredients
37Minutes
300Calories

Description

Buttery, flaky, melt-in-your-mouth, Southern-style biscuits. A distant dream on the keto diet? Not after you try this recipe…

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. 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.

Low carb confusion

Like most pastry and bread recipes, flour biscuits, though indubitably delicious, will probably never be considered health food. 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.

But to have a dietary restriction or preference does not eliminate the desire to occasionally mainline a buttery biscuit straight to the mouth. 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?

A lot of dairy drinks like milk are not considered keto because they contain about 12 g of carbs per cup. Buttermilk has the same amount of carbs, but in this recipe uses 1/2 cup of buttermilk for 12-14 biscuits. That means the buttermilk only contributes about 1/2 carb to each biscuit. Unless you're eating a whole batch of biscuits in one sitting, the buttermilk carbs aren't a big issue.

Main ingredient swap

As 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. 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. Unfortunately, coarse, homemade almond meal is too heavy and high-moisture for producing the flaky biscuits we’re after in this keto recipe.

Transferrable techniques

When making biscuits of any kind, it is extremely important that all the ingredients be kept very cold. Low temperatures ensure that pieces of butter stay solid in the dough prior to entering the oven. 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. With melted butter and a low carb or no carb flour, you'd end up with flat and dense disks. 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. 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.

Another key component in biscuit-making is to make sure you don't overwork the dough. Handle it as gently and as little as possible when mixing, rolling, and cutting the biscuit rounds. This way the heat from your hands will not soften the butter pieces, and your final keto biscuits will have a melt-in-your-mouth texture.

Low carb caveat

Do these keto/low carb biscuits taste exactly like their traditional flour-based counterparts? Will they fool the savviest wheat connoisseurs? Most likely not. However, that’s not to say they aren’t a convincingly close alternative for low carb diets, boasting far more nutritional value. So the next time you’re craving a golden brown, oven-fresh, fluffy biscuit low on net carbs, give this recipe a try, and see if you can stop after just one!

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Ingredients

US|METRIC
  • 4 1/2 cups almond flour (super-fine)
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup unsalted butter
  • 1 egg (plus one for egg wash (optional))
  • 1/2 cup buttermilk
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    Directions

    1. Preheat the oven to 400° F.
    2. Line a large baking sheet with parchment paper.
    3. Combine the almond flour, baking powder, and salt in a large mixing bowl.
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    NutritionView More

    300Calories
    Sodium14% DV340mg
    Fat42% DV27g
    Protein18% DV9g
    Carbs3% DV9g
    Fiber16% DV4g
    Calories300Calories from Fat240
    % DAILY VALUE
    Total Fat27g42%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol40mg13%
    Sodium340mg14%
    Potassium25mg1%
    Protein9g18%
    Calories from Fat240
    % DAILY VALUE
    Total Carbohydrate9g3%
    Dietary Fiber4g16%
    Sugars2g4%
    Vitamin A
    Vitamin C
    Calcium
    Iron

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(12)

    Janie White 3 months ago
    They did not rise. And not tasty at all.
    andrea r. 4 months ago
    I used a different gluten free flour which is a mix of tapioca flour, brown rice flour, arrow root, and other ingredients. the biscuits turned out too crumbly, not as buttery as I imagined, Next time I will do them with the almond flour to see how they turn out. Did not love them, and did not hate them...
    Nafisah M. 4 months ago
    I love it! Just got to mold the dough in your hands in to balls to get it look just like the picture. yum!
    Nikki Cotton 6 months ago
    These were great! They are buttery and flaky. I’ve tried many different gluten free options and these are the best I’ve tried yet! I’m going to put these to the test with some gravy on top! P.S. No, you can’t compare these to regular biscuits.
    Patricia Albrecht 6 months ago
    Didn’t like these at all!!!
    Nkechi O. 7 months ago
    Didn’t turn out at all like the picture, but I may have not had superfine almond flour. They ended up like almond crackers, I used a few to eat hummus but binned the rest.
    Kate 7 months ago
    Didn’t turn out didn’t look anything like the picture
    Shelly McFerren 7 months ago
    Well, they are not difficult to make. And the dogs like them. And my 1 year-old neice kind of likes them if we put jelly or honey on them. Otherwise, we were pretty disappointed in the flavor of these biscuits.
    Tesr Tesrr 7 months ago
    great recipe. loved it!
    Alicia Buehrer 8 months ago
    I did not like them and the almond flour was so expensive. Had to throw them out.
    Alexander Schroeder 9 months ago
    Amazing. Followed the directions exactly and they came out perfect. Add extra time if needed to get the tops to a golden brown. I recommend the egg wash.
    Mary 10 months ago
    These are surprisingly good for being all almond flour.

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