Keto Biscuits Recipe (buttermilk biscuits)

These simple keto biscuits take less than 30 minutes to make. No kneading or rolling of dough required! They are low carb, keto, and gluten free!

I’m a biscuit snob. And these keto biscuits are legit.

These buttermilk keto biscuits are EVERYTHING. I’m quite the biscuit snob (I grew up in the South) and these biscuits definitely did not disappoint.

They are delicate and flakey, yet rich and buttery. And they pair perfectly with almost any meal.

These keto biscuits are also gluten free!

Not only are these little babies keto, but they are also gluten free! Yay!

This keto biscuit recipe is so easy to make

Did I mention how easy they are to make?? Literally just mix everything into one bowl and then drop them onto a baking sheet and bake. No kneading or rolling dough. No cutting out biscuits with a cookie cutter.

Just mix it all up and bake! It really couldn’t be easier and the clean-up is a breeze!

What to serve with these yummy biscuits

I love these delicious biscuits with steaks and a big salad. SO GOOD!

Oh, and barbecue, of course! Make sure to check out my delicious Tri-Tip recipe and my Texas-Style Smoked Chuck Roast!

If you love bbq you’ve got to check out these homemade hot links!

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Keto Buttermilk Biscuits

• Gluten-Free
• Low Carb
• Keto

5 from 4 votes

Print

Prep Time: 5 minutes mins

Cook Time: 20 minutes mins

Servings: 6 biscuits

Ingredients 

• 2 cups packed 300g finely ground blanched almond flour
• 1/4 cup grass-fed collagen
• 2 tsp aluminum-free double-acting baking powder
• 1/2 tsp fine sea salt
• 2 Tbsp 28g grass-fed butter
• 1/4 cup reduced fat buttermilk
• 4 large egg whites

Instructions

• Preheat oven to 375ºF (190ºC) and line a baking sheet with parchment paper.
• Combine dry ingredients in a medium-sized mixing bowl.
• Grate in cold butter using a cheese grater. Toss to combine and break up any pieces that have stuck together. 
• Add in buttermilk and egg whites and stir well to combine. 
• Make biscuits by either just making them as drop biscuits and scooping the batter onto the parchment paper (you can hand shape them once they are on there too) OR if you want pretty biscuits (like in the photos) and don’t mind the extra effort, you’ll want to spoon the mixture into a well-greased* 1/3 cup measure, gently press the batter down into the measuring cup with your fingers, then flip it over and tap the bottom and sides until the biscuit falls out onto the parchment paper. 
• Bake for 20-22 minutes. This cook time is for the 1/3 cup batter biscuits. If you have made drop biscuits and they are smaller, you will likely need to decrease the cook time a bit. Biscuits are done when they have a nice golden color to them.
• Allow to cool on the pan for about 5 minutes, then move to a cooling rack for them to finish cooling. Due to their delicate texture, these biscuits are best if you let them cool for at least 10 minutes before eating. I like to leave them for about 15-20 minutes. 
• Enjoy!

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Notes

*You want to grease the 1/3 cup measure really well with avocado oil so the batter doesn’t stick. And when I say really well, I mean it should drip out if you turn it over. When you try to remove the first biscuit, you’ll know if you added enough or not. If it’s sticking, just return the batter to the bowl, wash and dry the measuring cup, then grease it and try again. 

These biscuits are a little more delicate than normal biscuits, so take care when handling them, especially if you’re transporting them to an event or packing for lunch. 

Category:

• 25 minutes
• American
• Baking & Breads
• Breakfast / Brunch
• Comfort Foods
• Easter
• Fall
• Family Friendly
• Game Day
• Gluten-Free
• Keto
• Low Carb
• Memorial Day / 4th of July / Labor Day
• Sheet Pan
• Side Dish
• Spring
• Summer
• Winter

Author: Kit

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How did yours turn out?? Let me know in the comments below and leave a review if you loved them!! xx Kit