Try them with some butter - they are so good! These biscuits also freeze well, so you can make a double batch to make sure you have tasty leftovers. I have always loved biscuits. When I started eating a low-carb and grain-free diet, finding a suitable substitute became a priority, so I developed this recipe. These keto biscuits are amazing. They are tender and fluffy and smell so good as they bake! Lacking starch and gluten, they are not the same as traditional biscuits. However, they are delicious, fragrant, and flavorful.
Ingredients
Instructions
Recipe Card
Egg: I use large eggs in almost all my recipes, including this one.
Sour cream: I use full-fat sour cream in this recipe.
Salt: I use ¼ teaspoon of sea salt.
Almond flour: I use blanched, super-fine almond flour and recommend measuring it by weight, not by volume.
While not mandatory, sifting the almond flour through a fine-mesh strainer will eliminate any clumps. See the photos below for a visual demonstration of how I do it - I add the flour to a fine-mesh strainer and push it through the strainer into the mixing bowl with the back of a spoon. You can see the fluffy, clump-free result in the second photo (on the right).
Baking powder: Please make sure it’s fresh. If you need it to be gluten-free, verify that, too.
Your first step is to simply mix all the ingredients in one bowl. I like to start with the liquid ingredients, and then I add the dry ingredients. One of the best things about baking with almond flour is that you don’t need to worry about overmixing gluten. However, it’s still best not to overmix the batter because overmixing could result in the biscuits becoming flat. You want to retain those air bubbles!
Scoop out six mounds of the mixture and place them on a parchment-lined baking sheet. There’s no need to flatten them.
Slice them and top with butter. See how fluffy they are!
See the photos below for comparison. The first photo (on the top) shows thick batter that usually produces nicely shaped biscuits. The second photo shows thinner batter that can result in relatively flat biscuits.
There are many reasons for getting too thin batter, including different almond flour brands, different egg sizes (large eggs can differ in their sizes), and measuring the ingredients by volume instead of weight. Measuring by volume is less accurate.
My best advice is to look at the batter and decide for yourself. If it doesn’t look like the first picture, add an extra half-ounce (two tablespoons) of almond flour.
I rarely have leftovers because I usually make just six biscuits at a time, but you can easily double the recipe and make twelve.
