These Low-Carb Sour Cream Biscuits are the best! Even better, they can be part of a low-carb, ketogenic, LC/HF, Atkins, gluten-free, grain-free, and Banting diets.
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Creating a low-carb biscuit recipe wasn’t easy! I have been working on this since we started our blog, and have created a lot of good recipes, but none that we felt were good enough to share with all of you. There are a lot of challenges with low-carb biscuits. I love almond flour, but it doesn’t taste the same or act the same as wheat flour. In my early batches of biscuit recipes, I tried to cover up the subtle taste of the almond flour by using garlic, cheese, and herbs. In this recipe, I instead try to add a bit of nutty wheat-like flavor by using ground flax meal. The flax (in addition to the egg white) also adds a stickiness that helps hold the flour together–otherwise, the biscuits would just crumble in your hands. I know this for sure because I’ve done it.
I was thrilled when I pulled these biscuits out of the oven. Even before I slathered one with butter, I could tell they were something special. The fragrance wafting from the oven reminded me of the biscuits my mother used to make. The bottoms were golden brown and the tops had a nice firmness when tapped. Breaking one in half revealed a tender middle, just waiting for a pat of butter.
The best part about the biscuits is the taste. Somehow, all of these ingredients combine to make a flavor similar to the biscuits my mother made. These biscuits are the perfect low-carb biscuit to serve with sausage gravy or as chicken and biscuits. If prefer an all-in-one breakfast with the meat inside your biscuit, you may want to check out this recipe for low-carb biscuits from My Life Cookbook.
One notable difference between these biscuits and wheat biscuits is that they are super-filling. Almond flour contains so many more nutrients than wheat flour and our bodies know it. While I might eat two or three wheat biscuits in a sitting, one almond flour biscuit more than satisfies me. Because of this, I have the recipe as a small batch, just making about 4 biscuits. The recipe can be doubled, if you need more biscuits.
Another difference from traditional wheat flour biscuits is that these low-carb biscuits don’t rise much in the oven. They do rise a slight amount, but for the most part, the thickness they are when you put them on the sheet is the thickness they will be when they come out of the oven.
I am excited about the potential to use these biscuits in future recipes. I’m so happy I have found a biscuit recipe that I love and I hope you love it too! Enjoy!
Low-Carb Sour Cream Biscuits
Preheat oven to 400º Fahrenheit. Line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together the almond flour, ground flax seeds, xanthan gum, baking powder, salt.
Cut the butter into the dry ingredients using a pastry blender. Mixture should appear mealy.
In a small bowl, whisk together the sour cream and the egg white. Stir this mixture into the dry ingredients.
Transfer mixture to a piece of parchment paper. Shape into a disk about 1/2 inch thick. Cut into desired shapes and place each biscuit onto the prepared baking sheet, allowing at least 2 inches between biscuits.
Bake biscuits in the preheated oven for about 10-12 minutes. Larger shapes will take longer.
Serving size: 1 biscuit
Servings per recipe: 4
Fat (g): 21.8
Carbs (g): 8.6
Protein (g): 7.5
Fiber (g): 5.2
Net carbs (g): 3.4