Try them with some sweet butter - they are wonderful! These biscuits also freeze well, so you can make a double batch to ensure tasty leftovers.
Ingredients
You’ll only need a few simple ingredients to make these keto biscuits. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: I always loved biscuits. When I started eating a low-carb and grain-free diet, it was really important to me to find a good substitute, so I developed this recipe. They’re delicious, fragrant, and good enough that you will likely find yourself overeating them. I certainly do, every single time. 🤦🏻♀️ Egg: I use large eggs in almost all my recipes, this one included. Sour cream: I get the occasional email asking me if whole-milk plain Greek yogurt is okay. It probably is, but I don’t think it will be as good. Salt: I use ¼ teaspoon of sea salt in this recipe. Almond flour: This flour substitute bakes exceptionally well. I use blanched refined almond flour. I don’t recommend using a coarse almond meal in this recipe. Baking powder: Please make sure it’s fresh. And if you need it to be gluten-free, verify that too.
Instructions
It’s surprisingly easy to make these keto biscuits - easier in fact than making traditional ones. The detailed instructions are included in the recipe card below. Here are the basic steps: Your first step is to simply mix everything together in one bowl. I like to start with the liquid ingredients, 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 the gluten. Next, scoop out six mounds of the mixture and place them on a parchment-lined baking sheet. There’s no need to flatten them. Bake the biscuits for about 15 minutes in a preheated 350°F oven. That’s it!
Expert tip
Don’t try to shape these biscuits by hand. The dough is too sticky for that. Rather, treat them as drop biscuits and use a scoop to drop them on the baking sheet, as shown in the photo above and in the video below.
Frequently asked questions
Variations
As you can see, I make these biscuits with sour cream. I saw quite a few recipes that use butter, and I’m sure that would be fine. But I think that sour cream makes biscuits extra tender, and adds a wonderfully distinct flavor. You could probably also replace the sour cream with whole-milk plain Greek yogurt if you wish. Although I suspect that sour cream is better in terms of flavor and texture.
Serving suggestions
I usually make these lovely biscuits for breakfast. They are superb on their own, or with any number of spreads such as butter, sugar-free jam, almond butter, walnut butter, and chocolate hazelnut spread. Another great variation that I often make for dinner and serve with chili is this recipe for cheese biscuits.
Storing leftovers
These biscuits are best when eaten warm. If you have leftovers, you can keep them in an airtight container in the fridge on paper towels for up to 3 days. Briefly reheat them in the microwave before enjoying them. You can also freeze them in freezer bags. I almost never have leftovers, because I tend to make just 6 biscuits at a time, but you can easily double the recipe.
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