Keto Low Carb Drop Biscuits Recipes

KETO ALMOND FLOUR BISCUITS RECIPE (5 INGREDIENTS)

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
• Mix dry almond flour, baking powder, and sea salt together in a large bowl. Stir in whisked egg, melted butter, and sour cream, if using (optional).
• Scoop tablespoonfuls of the dough onto the lined baking sheet (a cookie scoop is the fastest way). Form into rounded biscuit shapes (flatten slightly with your fingers).
• Bake for about 15 minutes, until firm and golden. Cool on the baking sheet.

KETO LOW CARB DROP BISCUITS

Steps:

• Preheat oven to 350 degrees F. Prepare baking sheet with nonstick parchment paper.
• In a bowl whisk together almond flour, baking powder, baking soda.
• With a pastry cutter or fork cut butter into almond flour mixture until butter is fully cut into the flour and it resembles small pebbles. Stir in eggs and milk.
• Drop 2 Tablespoons of dough onto baking sheet (apprx 2 inches apart).
• Bake for 11-15minutes, or until tops begin to brown.
• Serve immediately or store in an airtight container in the fridge up to 5 days.

LOW CARB BISCUITS AND GRAVY RECIPE

Steps:

• Preheat the oven to 350F; line a large baking sheet with parchment paper or a sipat liner.
• Whisk together the almond flour, baking powder, salt, and black pepper in a large bowl. Cut in the butter with a fork until it looks like coarse meal. Use a fork to mix in the heavy whipping cream a little at a time, and then mix in the eggs. Cut in the white cheddar until it forms a dough.
• Divide the dough into 8 equal portions and roll each into a ball. Arrange the balls on the prepared baking sheet and bake until golden on bottom, about 20 minutes.
• Serve warm or at room temperature. Store leftover biscuits covered in the fridge up to 3 days or wrapped well in the freezer for up to 3 months. To reheat, toast them in a toaster oven (if frozen, thaw them first).
• Add the sausage to a medium saucepan over medium-high heat. Cook until browned, about 5 minutes, using a wooden spoon to break up the meat.
• Add the cream cheese, heavy cream, chicken broth, garlic powder, onion powder, and black pepper. Turn the heat down to medium and bring to a simmer, whisking to break up the cream cheese.
• Simmer until the sauce is thickened, about 5 to 10 minutes, stirring frequently.
• Serve each biscuit warm, split open with a scant 1/4 cup of sausage gravy spooned inside. Garnish with parsley if desired.

AIR FRYER BISCUITS

Steps:

• Combine the almond flour, baking powder, and salt in a large bowl. Mix in the cheddar cheese by hand until well combined.
• Add eggs, butter, and sour cream to the center and blend with a large fork, spoon, or your hands, until a sticky batter forms.
• Fit a piece of parchment paper into your air fryer basket. Drop ¼ cup-sized (for large) or 2 tablespoon-sized (for small) portions of batter onto the parchment.
• Air Fry/"Bake" at 400 degrees F for 6 minutes (for small) to 10 minutes (for large), until golden brown and cooked through. Repeat with remaining batter as needed. Serve immediately!
• Note: recipe can yield 9 small biscuits or 5 large biscuits. Nutrition is for 9 small biscuits.
• Alternatively, you could place the batter in silicone muffin liners and air fry them for taller biscuits (yields 7-9, bakes 10-12 minutes depending on how much you fill them).