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!
-Annissa
Missing biscuits? This recipe for Low-Carb Sour Cream Biscuits won’t let you down! 😋🍪❤️
Low-Carb Sour Cream Biscuits
Ingredients
- 1 cup super fine almond flour
- 1 tablespoon ground flax seeds
- 1/2 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 2 tablespoons butter preferably grass-fed and organic, cut into chunks
- 2 tablespoons sour cream
- 1 egg white
Instructions
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.
Recipe Notes
Net carbs (g): 2
As a southerner I was VERY skeptical of this biscut, boy was I wrong! It is recipes like this that give me hope of makeing this a permanent WOE change!. Biscuts and gravy are my husbands favorite breakfast and I can not wait to give it a go! I think I will try adding a bit of garlic and rosemary next time to go with a zoodle spaghetti dinner! Thank you
Thanks so much for your feedback!
Yes, these biscuits make the cut! I wish people could taste things over the internet. If they could, this would be one of my most popular recipes. When I was working on them, I knew when I had the dough right. It smelled like “real” biscuit dough.
This biscuit recipe really lends itself to customizing. Have fun with adding herbs to make it your own.
-Annissa
I just tasted these biscuits at my nieces! Best bread/biscuit recipe I’ve tasted since starting Keto. But looking at the amount of carbs it will have to be a once in awhile treat. Thanks for sharing it!
I’m glad you enjoyed them! I try to keep the number of carbs down as much as I can, but I also want everything to taste good. It’s a balance. There are 3.4 net carbs in each biscuit. Thanks for checking out our site!
-Annissa
I cant have flax in the house because of my daughter’s allergy. Can you recommend a replacement?
You can probably just replace it with almond flour. The biscuits will taste slightly different, but should still be good. I haven’t tried this substitution, but I don’t see why it wouldn’t work. Let us know!
-Annissa
I wonder if substituting Psyllium Husk flakes would yield the same density/consistency as the ground flax seeds? Just a thought.
I really don’t know.
-Annissa
Did you use regular Baking soda? I thought we couldn’t use reg bking soda on keto
Hi Esther,
Baking soda has no carbs at all and is very keto-friendly. This recipe calls for baking powder. Do not substitute straight baking soda as baking powder is different from baking soda. Baking powder typically has baking soda in it as well as an acid and some sort of starch that acts as a filler.
While it does contain a starch, I frequently will use commercial grain-free baking powder. A teaspoon of baking powder will contain about 1/3rd teaspoon of starch. If it’s made with arrowroot starch, this adds less than one gram carbohydrate (some of which is fiber and resistant starch which will not be digested) to the entire recipe. This teensy amount per serving has yet to kick me out of ketosis.
Remember, a ketogenic diet is a diet that puts you in a state of ketosis.
If the idea of eating any starch bothers you, you can make your own baking powder by mixing together 1 tablespoon baking soda, 1 tablespoon cream of tartar, and 1 tablespoon filler such as almond flour or glucomannan. You can measure out a teaspoon of this and use it for the recipe. Be sure to use fresh ingredients and keep it in an air tight container. Try to use it up within a few weeks.
I hope this helps.
Annissa
The recipe calls for backing powder hon not baking soda there is a big difference.
Why is the egg yolk excluded?
Sarah,
These biscuits will work fine if you prefer to include the egg yolk. The flavor of the yolk will come through and I excluded it because I didn’t want an “eggy” flavor profile in this recipe.
-Annissa
Maybe you can make it more often and indulge in half a biscuit instead of the whole to keep the carb level down. Just a thought. I love biscuits too but am not quite sure how to make a keto gravy or any gravy for that matter. I’m originally from India and so there is much learning to do with these new adapted tastes!
Great idea! I have a recipe for sausage gravy on the blog. I know this is Americanized Indian food, but you might be interested in my recipe for chicken tikka masala. It has a gravy-like base. (I’m not sure you would want to put the tikka masala over biscuits, though). I do like to use my tortillas as a substitute for naan.
Annissa
It’s only 2 net carbs per biscuit. Totally fine on keto
THESE ARE AMAZING!!
My husband and I have converted to KETO eating and I have been trying for 9 weeks to find some type of bread substitute for my husband for quick breakfasts. This is the WINNER!!
I made these with sausage and cheese with Griffin’s Sugar-Free syrup and just handed my husband one and he just gave me a high-five, a little jig and asked for another one. Awesome job and thank you so much for sharing this awesome recipe!!
Thanks for your awesome feedback! I love the flavor of these biscuits. I’m glad this recipe is helping you stay keto!
-Annissa
Can I grind up my almond flour to make if finer if I don’t have super fine almond flour?
That should probably work. The consistency of the flour I use is powder-like.
-Annissa
I grew up in the mountains of Appalachia where buttermilk biscuits are a staple and everyone thinks their Mamaw’s biscuits are the best. These are very good but they aren’t Mamaw’s biscuits. I could only find milled flaxseed in my grocery store so that it was I used. The flecks of brown were one thing that was off—there are no brown flecks in a Southern biscuit. I almost left this out but I wanted to try the recipe as is. Can this ingredient be omitted entirely or is it necessary for a binding agent? Also, a tip for incorporating butter—grate it into the dough with a cheese grater. This is easier than using a pastry cutter to incorporate. Again, excellent recipe and I will make again.
Beth,
Thanks so much for your feedback! I think it would be hard to make a low-carb, gluten-free biscuit that could beat Mamow’s! I do really love the flavor of these, though. You’re right that the flecks come from the flaxseed. I think the flaxseed really helps make the biscuit. It makes them taste more like biscuits made from “regular” flour.
I have made similar biscuits without, and found the flavor to not be quite as good. While flax seed does act as a binder, I think the dough would probably hold together without it. Thanks for the tip on the butter! I’v never tried using a grater for this!
-Annissa
I did this. It worked perfectly!
Is it possible to omit the xanthem gum? We are not suppose to eat that ingredient.
In this recipe, the xanthan gum acts to hold the dough together like gluten normally would. The flax seed probably helps with that as well, but I’m not so sure it will do the total job. You could try a batch without and see how it goes.
-Annissa
I too have a question about the xanthan gum – is it in powder form? In India it comes in small rock like clusters and it is soaked before using. Please let me know. Thanks.
Hi Rita,
Xanthan gum is available here in powder form. When I use it, I usually mix it in with the dry ingredients before the wet ingredients are added. Are you still in India? Here it is available in health food stores and I am seeing it more and more in the baking section of regular supermarkets because there is more demand now for gluten-free baking products.
Annissa
The growth medium for xanthan gum is corn. It can be switched out for guar gum, instead. Try a Whole Foods store or Sprouts Market. Bobs Red Mill has it, also.
How big around should they be. I just made them and they smell delicious. In the pictures they seem a fair size with some thickness so able to split.
Hi Dani,
I hope you enjoyed them! I think they are about 1/2 inch thick or so when I make them. They don’t rise a lot, so whatever thickness you roll them out to be will be the final thickness. The thicker you make them, the longer they take to bake. If you get them too thick, you run the risk of getting the bottoms too brown because they take too long to cook through.
-Annissa
Wow, as a told my husband, if i hadn’t made these myself, i would have thought they were made with wheat flour .
As we are gluten free (celiac) and now low carb, I have searched for 4 years for a good biscuit recipe, and this is it. I just patted into a square, and sliced into 4 pieces. They even raised enough to split for a hunk of butter. Yum.
Thanks so much for your feedback! You have really made my day! When I first made this recipe, I had a feeling it would be special before I even put the biscuits in the oven. Harper and I were sniffing the dough marveling at how much it smelled like “real” biscuit dough. I love the idea of patting it in a square and cutting it into 4 pieces. What an easy way to make biscuits! Thanks again!
-Annissa
I’m going to be making these biscuits this morning. Can’t wait to try them. Can I use a food processor to cut in the butter? On another note, where in NC do you live? I am in Chapel Hill.
I haven’t used a food processor for this, but I don’t see why it wouldn’t work. I live in Monroe, NC, which is south east of Charlotte. My son just started at UNC-Chapel Hill this fall. He absolutely loves it there!
Let me know how the food processor works. I hope you love the biscuits!
Annissa
Hey Betsy I live in chapel hill did you try the biscuits?
I just started a low carb diet and felt like I was having to give up everything good, except meat! I just tried this recipe, and these biscuits are amazing! They have a slightly different texture than regular biscuits, but they are the perfect combination of crusty outside, soft inside and have an excellent flavor. I will definitely double the batch so I can make breakfast sandwiches during the week. Thank you for a recipe that delivers a high quality, great tasting result.
You’re welcome! This is one of my favorite recipes on the blog. They are so easy to make and taste like the real thing. Thanks so much for your kind words!
-Annissa
I live in the foothills below Blowing Rock. Has anyone tried using plain Greek yogurt instead of sour cream. I am not supposed to have dairy except grass fed butter and Greek yogurt. I did make them with the sour cream to try and my husband said they were better than my traditional ones with White Lily flour. Let be your blog!
Janey,
I love Blowing Rock! How lucky for you to live nearby! I haven’t tried it with Greek yogurt, but suspect it would work. I would try it with a full fat variety and maybe make half a batch, just in case it doesn’t turn out. The flavor may be slightly different. Let me know how it goes!
Better than traditional Southern biscuits made with White Lily flour is high praise indeed! Thank you so much!
-Annissa
I just made these tonight and they were SO GOOD. I’ve been keto for a little over 3 months now and I haven’t been able to find anything bread/biscuit like that I could eat…. until now!! Thank you so much for perfecting this recipe. I do think that my biscuits turned out a bit too small though – next time I will probably double the recipe and make them each a bit bigger and make 6 instead of 4. I think I’ll also try these on top of chicken pot pie 🙂
Thanks so much, Courtney! I almost always make a double batch of these. If there happens to be leftovers I keep them in the fridge and eat them for breakfast in the morning. Of course, leftover biscuits are a rarity in my house. I actually have used this recipe to top a chicken pot pie. It came out great! Good luck in your keto adventure!
Annissa
Topping for a chicken pot pie? What a great idea! I’m supposed to eat fewer whole eggs so Donna’s comment from Feb 15 is right on target! Reading all the comments is a great way to pick up new ideas!
Enjoy the pie!
Annissa
These are so good! Not that the recipe needs improvement, but have you tried it with two egg whites for a fluffier biscuit?
Thanks so much, Donna. I haven’t tried them with two egg whites. Have you? I’m all for a fluffier biscuit!
Annissa
For those of you wondering about the xantham gum….
I made the first batch without the xantham gum, then made a second batch with the xanthan gum. I’ve been gluten free for 9 months and these are definitely the best biscuits I’ve made and possibly the best bread I’ve made.
There was no difference in taste or appearance between the xanthan and the non-xanthan biscuits. Without xanthan gum, the biscuits are more crumbly. This was not an issue for me since I had them with sausage gravy.
If I wanted a biscuit to eat in hand, I would definitely use the xanthan gum. It does help the biscuits hold together better. They still aren’t as sturdy as a wheat four biscuit but there is a noticeable difference.
What a great comparison with and without xanthan gum! Thanks!
Annissa
What can we use instead of almond flour and flax.Unfortunately I can’t have any.I do have some white chia seeds and psyllium husk.Was wondering if any of these will work.
Thank you.
Ann,
It may be a bit much to try to replace both the almond flour and the flax seed in this recipe. Instead, you may want to search for a different recipe using whatever flour works for you. I would hate for you to make substitutions and not be happy with the final results.
-Annissa
What can be used in place of the xanthan gum? I have tapioca flour/starch, but I wasn’t sure if it would work. I really want to try these right now!
The xanthan gum helps replaces gluten. It could probably be replaced with guar gum, but I haven’t tried this. The may work without it, but won’t puff up quite as much.
-Annissa
I made these biscuits last night – and I”m making them again tonight at the request of my husband. We’ve been low-carb for two months, and we’re doing well with it, but we miss some of our favorite foods. Mine in particular is biscuits and gravy. I had to make a few small changes, but we loved them so much! I had no xanthan gum, so I used an additional egg white – they held together just fine! I was able to cut and put butter in the middle. I also didn’t have ground flax seed, but did have whole. I pulsed the seeds in the food processor and was able to grind them up slightly. I loved the taste. They remind me heavily of whole wheat biscuits. I also made them completely in the food processor – using frozen butter helps with “flakiness”. I made drop-style biscuits instead of rolling out and they were so easy all around and a wonderful addition to our new way of eating. Thank you so much for your work! I’ll be back for more recipes!
You’re so welcome! They remind me of whole wheat biscuits too. Thanks for sharing your alterations. It’s always good to see what works for others.
-Annissa
These were outstanding and I have made A LOT of low carb breads and biscuits…..this one is definately the closest to a Southern biscuit. My biscuit cutter was a 3 inch size and I would recommend not going above 2 1/2 inches (diameter) as these biscuits are more fragile than a standard wheat flour biscuit. Mine crumbled a bit when I split them….I think slightly smaller should work fine.
Also for the butter: what works for me is taking a frozen stick of butter out of freezer (I always freeze mine for longer shelf life) and let sit while I measure out the other ingredients. I mark off the # Tbs I need with a knife, peel the paper down to the makings and GRATE IT on a mid size rasp grater straight into the mixture. Then just fluff into the dry mixture with a fork. Gives a really even mix without the need of cutting in with pastry blender. Works great.
These were such a treat….going to be a Sunday morning brunch favorite for sure.
I didn’t have flax so I used psyllium husks. They are perfect!! I added garlic. Powder and a little thyme. Delicious
Good to know that the psyllium husks worked! Thanks for the review!
-Annissa
Wow! These are amazing! I have probably made 4 quadruple batches in the past two weeks. I just went through my recipe notebook and culled SEVEN other biscuit recipes and dropped them into the recycling bin. Obviously, I’ve been on a hunt for a yummy low carb biscuit for a while. The other ones were okay, but these taste like the real deal! Even my picky kids loved them! They usually hate anything low carb (and they’ve tried a lot of them!) I usually end up making the white flour ones for them, and the low carb ones for us. No more! I can make one huge batch, and all six of us are happy!
These also taste great with crumbled sausage and shredded cheddar cheese mixed with them before baking.
Thanks for sharing this recipe! It’s our go-to recipe now, and my search is over.
Thank you! Thank you! Thank you! This is one recipe on the blog that doesn’t get the traffic it deserves. If Pinterest offered a tasting feature, I know it would be much more popular. Glad you enjoyed it!
-Annissa
BRILLIANT BRILLIANT BRILLIANT
just like the ‘real’ deal
Not missing anything
THANK YOU
Thanks! I’ve always felt like this should be one of the most popular recipes in the blog. If only I could let people taste them online, they would be.
These have been the best low carb biscuit I’ve made yet!!! Didn’t have flax, so I left that out. They didn’t rise like the picture, but I think that’s due to my old baking powder. Delicious though!! Boyfriend approves, and loves that he can still eat biscuits and gravy on keto!
Thanks for your feedback! I think I rolled them out so they would be particularly high for the picture, but old baking powder probably didn’t help.
-Annnissa
I’ve made these biscuits several times and I can say that, even as someone who doesn’t have food sensitivities, they are delicious. I just eat them by choice. Haha. They were so good dipped in my homemade stew, and their great on their own with butter!
Thanks so much, Dana! I really appreciate your feedback!
-Annissa
Wow, these look awesome. I love making Southern biscuits, but they are loaded with carbs and since we’ve been trying to cut back, I haven’t been preparing them nearly as much. Now I can! I am very excited to get into the kitchen and makes these gems. Thanks for the great recipe and the inspiration, too!!
You’re welcome! I may be biased, but I think they tasee awesome, too!
-Annissa
Wow – thank you for all of your hard work to make these! I can’t wait to make these for my friends who are low carb!! Really, I should be eating low carb, too, but I just haven’t been able to yet! Maybe these will change my mind and show me it wont be so bad after all!
I’m so glad that amazing low-carb and gluten-free biscuits are possible! It’s such a journey trying to find foods you love which can sub for the ones you can’t have anymore. Thank you for doing all the hard work in figuring out just the right mix of ingredients!
Thanks so much!
-Annissa
Ladies, Congratulations! You’ve developed a recipe for a keto biscuit that could pass as a conventional one. I’ve made the recipe twice. First time I used the food processor and can say that the process does work, but one must be careful not to over-process the dough. It only takes a few pulses. I even forgot to add the ground flax seed to that first attempt and the biscuits still came out good. Made them for the second time this morning using the method of grating frozen butter into the dry ingredients and mixing by hand using a large fork. I remembered the flax this time, too. This batch is even better than the first and looks flaky just like a conventional biscuit. I double the recipe, pat it into a rectangle, and cut it into 9 large portions.
Thanks for adding your experience with the food processor and not using the flax seed. I’m going to have to try grating frozen butter.That sounds like an awesome idea. Good luck on your low-carb journey!
-Annissa
I’ve been looking for an almond flour biscuit and I’m so excited to find yours.This recipe couldn’t be easier and these biscuits won’t last long at all! Love the use of everyday ingredients…and now I have another way to use xanthan gum. Thanks for sharing! 😉
I must say, I appreciate your efforts! I agree with you about almond flour – I love it, but it’s obviously not the same thing as wheat, and there are just too many gluten-free recipes that seem to take a sort of ‘ehhhh good enough’ approach. The added flax and egg make perfect sense, and these look great! Cheers.
Everyone has an opinion about biscuits — especially the Southern style biscuit. Now, if you need a low-carb and gluten fee biscuit I think this recipe is ideal. People who can’t have the regular kind of biscuit can enjoy their delicious bread along with their gravy or just butter.
My first attempt at this recipe today, following your recipe as written. I have made a Keto garlic-cheese biscuit so far, but wanted a good, plain biscuit recipe in my collection. I think this one is it! I did find the “dough” to be very dry, crumbly, but it came together in a dense ball with a few kneads, before patting it out & cutting it into 4 pieces. I was a bit concerned at that point that they would come out of the oven dry & crumbly, but they didn’t! I let them sit a few minutes, while I finished making our eggs, then split them for pats of butter (& jam for my son!). They held together nicely. The golden flaxmeal gave them a bit of a cornmeal taste/texture, which I’m not sure about yet. But otherwise, they were satisfying! Thank you!
You’re welcome! Other people have mentioned that they have left out the flax meal with good results, so that might be an option if you don’t care for the taste.
-Annissa
Thanks for this awesome biscuit recipe. I like using almond flour in baking and always looking for new inspiration. These will be perfect for a game day to go with chili.
Yes! They would be amazing with chili!
Just made these for the first time! Very satisfying & fills the Keto plain biscuit spot for me. I thought the “dough” was very dry & crumbly after mixing all the ingredients together, but a few kneads brought it together into a very dense dough. They came out well–splittable for butter & jam, and held together to eat! Now, I may try adding a 2nd egg white with the next batch & see how that changes the dough. Thank you for a good, easy recipe!
Glad they worked out for you!
-Annissa
I was so surprised to read how little these biscuits rise! Looking at them I assumed that they rose like traditional biscuits because they look so fluffy and large. The beautiful texture and color that the almond flour gives these makes them look so much more appetizing than traditional biscuits as well.
Thanks so much!
Ooooh that melty butter on that golden biscuit… I want to reach in and have one with my coffee! These sound absolutely amazing. I’ve only used flax a few times, but it’s been a game changer for baked goods in our house. Amazing recipe!
Thanks so much!
-Annissa
I’ve yet to see a gluten free biscuit that looks as fluffy as a gluten FULL biscuit. This one comes pretty darn close. Crumbly gluten free baked goods are a pain, so I am happy that you solved that issue with the flax and egg white combination.
Thanks so much!These are my favorite biscuits ever.
-Annissa
These were perfect! Only change I made was to use bacon/sausage grease from the gravy I made these to go with jnstead of butter. I no longer miss biscuits! Thank you!
You’re welcome! I love the idea of using bacon drippings!
-Annissa
Can I use coconut flour instead?
Coconut flour acts very different from almond flour, so I would suggest trying a different recipe if this is what you need to use.
-Annissa
Good morning from north Louisiana! We are in our late 50’s so we know what Granny’s biscuits taste like and honey you knocked this out of the park. THANK YOU.
Thanks so much for your kind words! You made my day!
-Annissa
New to low carb eating, these were great for me and my husband. I took I one more step and added 1 RS dried garlic and 1 ts dried Italian seasoning for an incredible savory biscuit! Yum!!!
Thanks so much!
-Annissa
THANK YOU!!!!!!
Texture, taste is a spot on. Getting tired of sweet eggy bread options. Will make again. Even ate one that had sat out. Just spread butter on and still moist with crust crisp. Yummm
Yay! Glad they hit the spot!
-Annissa
We loved these! Thank you for sharing your biscuit genius!! My husband said this was the best keto recipe we’ve had—high praise indeed. I can’t wait to make some breakfast sandwiches with these.
Thanks for the high praise!
-Annissa
My husband and I both grew up in the South, and Sausage Gravy biscuits were always a part of our weekly diet. We have switched over to a low carb lifestyle to loose weight, but it has been difficult because we miss certain “comfort foods”. Thank you so very much for sharing your recipes. Both the biscuits and the sausage gravy were a HUGE success! My husband and I both are thrilled to have this as part of our diet again while still staying “legal”.
I haven’t tried this recipe yet,bI can’t wait to try it with sausage gravy or as a breakfast sandwich. I was wondering if there was a reason you only used the egg white as opposed to the whole egg?
Tina,
I have actually made it with a whole egg before and it worked just fine. It has a bit more of an “eggy” taste, but not in a big way.
-Annissa
Hi Annissa!
I made these tonight, and although we call them scones up here, a biscuit by any other name tastes just as great! Wow, these are awesome! I added a teaspoon of ground pepper, and then I made another batch (with the pepper), with grated cheddar. Next I want to try adding fresh blueberries. This recipe is a great “scaffold” for so many scones … Chives! Rosemary! Dill!
Eileen in Calgary, AB
Thanks so much! This recipe is super versatile. I have a cheddar chive version and a dill version on the blog as well. I’ve also used it to top a chicken pot pie. Let me know how it goes with the blueberries.
-Annissa
I was curious if anyone had tried freezing them and how it turned out?
I think these would freeze fairly well. I haven’t frozen them, but I have frozen similar foods with excellent results.
If you made them, cut them into the size/number wanted, placed on parchment paper-lined cookie sheet & froze for 2-4 hours before placing into a freezer ziploc bag for storing & later baking, they’d probably do just fine.
Winner! I’m an avid keto baker. I have mastered the art of cooking breads and sweets. But I’ve never mastered a biscuit. This one is spot on! I read through all the comments before attempting to make these. There has only been excellent reviews. Well add this one to the list. These are the BEST keto biscuits ever. Thank you for sharing your recipe.
THANK YOU! I love these biscuits so much! I really don’t feel that Google gives this recipe the place it deserves, but it’s good to know that people still find it and enjoy it.
Annissa
WOW! I concur with every bit of high praise for this recipe I’ve read here! I swear…I SOMEHOW could even taste a hint of YEAST in mine! Got 11 small-ish “drop” biscuits out of the recipe, and thought I’d just have 2 for a light breakfast, but they were SO DELICIOUS, I allowed myself 2 more…and had a very hard time stopping at 4 (after all…they were small-ish…lol :)) Thank you for all the work of coming up with this absolute GENIUS of a very easy Keto biscuit recipe…which will be a beloved staple of my kitchen cookery forever!
Thanks so much! I only wish that Google could taste these! Then this recipe would get a lot more traffic! Seriously, though, I’m glad they are working out for you and making low-carb easier.
-Annissa
Have you tried incorporating more leavening to make these less dense?
I am planning to try adding a little ACV and maybe more baking powder, but thought I would check with you first, as I do not wish to waste expensive ingredients.
I haven’t tested them with more leavening. If you use too much it can give the food a metallic taste. I don’t think that a teaspoon of ACV would hurt and may give the leavening a boost. You may want to try them first with the recipe as written. These biscuits are probably the best low-carb biscuits out there (In my maybe not so humble opinion)
Annissa
These taste great but mine didn’t rise at all from the thickness that I cut them at (about 1/2”). Any ideas?
Ann,
These don’t rise as much as biscuits made with wheat do. You could use more baking powder, but adding more may make them taste metallic.
Love these biscuits! I read through the reviews and based on my ingredients altered a bit. No flax so used physillium husk, doubled the egg whites, did the frozen grated butter, and made a log shape and cut them in 2 inch segments (patting out to make them all even. I did a double batch the first go and so glad I did!
Thanks for sharing your changes!
Wow! So simple, easy and delicious. Thank you.
This is one of my favorite recipes! They may not be the prettiest, but they taste so good!
-Annissa
These are INCREDIBLE. I’ve made them twice in one week! They are great alone with butter or to make a biscuit sandwich. Thanks so much for posting this awesome recipe!
If anyone is thinking about making them but wary because you’ve been let down by other almond flour biscuits, trust me, this one’s worth it!
Thanks so much! Glad you’re enjoying them!
-Annissa
Thank you so much for this recipe!! I made it as written nearly a dozen times, and then one time I accidentally forgot the butter. They were okay, but not great. Forgetting the butter prompted me to try just melting the butter to see how that might change the texture. I tested your original method side by side with a batch made with melted butter, and I was surprised that the melted butter batch seemed to hold together better. Regardless, I’ve been so grateful for this recipe. I’m using it tonight to make a panzanella.
I’ve made these biscuits several times since finding this recipe, and they are truly the best biscuits that have ever come out of my kitchen. Came back to say thank you. Also, this last recipe, I used a whole egg, and the biscuits still tasted fine. A bit less of a crunchy crust, so I prefer it your way, but the ease of throwing in a whole egg will probably keep me using the whole egg. A wonderful recipe.
Comments like this make it all worthwhile!
-Annissa
These are now a staple in my home, prepared just as written. I have at least one every single day. Don’t know what I would do without these yummy and easy biscuits. Thank you so much.
Yay! Glad this recipe is making a difference for you!
-Annissa
After cutting the mixture into desired shapes, can we freeze them for baking in the next few days?
I would bake them before freezing. You might be able to bake them after freezing if you use double acting baking powder, but I have not tried this.
-Annissa
As a Southern girl who grew up on Southern Biscuits, converted a Northern husband to Southern biscuits, and raised two sons in the proper way to eat said biscuits, I must say that this low-carb alternative to traditional surpasses all expectations!
I made these last weekend to accompany homemade chicken soup. The smell and taste were delightful, and definitely must be smothered in butter before serving. I will make this recipe using the suggested additions to the recipe and freeze them for later use.
PS, the husband would like me to make them frequently.
I’ll take that as a win!
-Annissa
These were fantastic! Other almond flour biscuits I have made came out dense and had a funky texture and taste. These were moist, light, and delicious! I also made the sausage and gravy which was yummy as well! Thank you for sharing!
Thanks so much! Glad you enjoyed them!
-Annissa
These really are fantastic low carb biscuits! Sadly, they don’t work as a substitute for dumplings in chicken and dumplings. Any ideas how to tweak the recipe so they don’t fall apart in soup?
I’ll need to think a bit on that one.I have used this recipe to top a chicken pot pie without a problem, but the batter was on top of the filling, rather than in the liquid.
-Annissa
This was hands down the best low carb biscuit recipe we have tried (and we have tried several!) I confess I used the whole egg as I didn’t want to waste the free range yolk and they were still perfect.
Glad you enjoyed the recipe. I’ve accidentally used the whole egg one or twice as well and it seems to work fine.
-Annissa
A recent conversation reminded me that despite living in the south, I’d somehow never had biscuits and gravy before. What gives? I decided I had to try it asap, but since I’m keto right now, this meant finding an alternative recipe. Great reviews along with quite good macros for a keto friendly “bread” type stand in made me choose this one. I made it along with the sausage gravy recipe a couple days ago and really enjoyed the meal. I also ate a biscuit with just butter and a bit of sugar free maple syrup to see how the biscuits held up by themselves, and enjoyed it that way too.
The biscuits are definitely different from regular ones to me – I don’t expect to fool a non keto dieter with this recipe by any means. However, this is no surprise for low carb breadlike items. The almond flour flavor definitely comes through, which might be odd to some, though I really did not mind it at all. Perhaps there is a keto friendly recipe that would be closer to the “real” thing for my taste buds, but surely not with macros as good as this recipe. At 14g of fat, 2g net carb, and 5g protein per biscuit, these are very appropriate for keto. Some keto friendly baked goods don’t have great macros and would be best had as an occasional treat. But this recipe is one I could work in to my meal plans regularly if I choose.
I had 1 leftover biscuit as well as some leftover sausage gravy, which I had for dinner tonight – the biscuit, which i stored in a ziploc for 2-3 days, did not seem to have dried out or gone hard. In the microwave, it did harden up slightly, but no more than a regular biscuit would if reheating it in a similar fashion. The gravy was just as good if not even better after being kept in the fridge for an equal amount of time.
If you don’t mind almond flour flavor, these are a good stand in with good macros! I will definitely make them again in the future… the VERY near future in fact, as I still have some of that sausage gravy left… Thanks for the great recipe!
I have not tried these yet, but they look amazing! I have a big family, so will double the recipe. I’m going to add garlic and parmesan cheese to the dough to make garlic/cheese biscuits for chili nights. I am very excited to try them plain with the gravy too. My family loves biscuits and gravy. My Dad was from the south and it was a staple at our house when I was a kid! Thank you so much!
I shared this recipe with everybody at work and we all love them as well as our families! Thank you for all of your recipes!
Can these biscuits be frozen? My husband loves these! Would like to always have them on hand.
I think these would freeze just fine. Glad he enjoys them!
-Annissa
I’m British and use these biscuits as a very good scones substitute to have with jam and cream. Easy to prepare and the amount of ingredients is just right.