You have to try my favorite Low Carb Biscuits, they are gluten free too!!
These Low Carb Biscuits are fluffy, gluten free, buttery and the perfect pair to your morning breakfast or brunch! They have such a great texture too, not grainy at all! You can easily make a double batch to feed the whole family all weekend…if they last that long!
Growing up, biscuits and gravy were a staple weekend meal in my house. I will be honest though, I only ever ate the biscuits!! I’ve learned to love gravy now, but my number one love is still the biscuit. They’ve always been a favorite of mine so when we decided to eat a lower carb diet I was determined to find low carb biscuits that were worth keeping in my line up. With my husband being from Texas, I knew this was important to him too.
You guys, I tried so so SO many low carb biscuit variations, to no avail. They were always to gummy, to dry, didn’t rise enough, or to dense… and the list goes on and on. I felt pretty defeated until I came across the recipe from low carb with Carrs that I found on Pinterest. I was able to tweak the recipe to meet the tastes I wanted by adding some spices and even shredded cheese occasionally! These low carb biscuits make the best breakfast sandwiches. I mostly use them for my favorite though, eggs benny!!
How to make the most amazing low carb, gluten free, biscuits!
- Put your almond flour in a metal bowl and in the freezer while you prep. I leave mine in there for 15 to 20 minutes. You want it to be nice and cold!
- Once it’s out of the freezer, mix in the baking powder and salt.
- Add in your cubed cold butter and cut it into the dry mixture. If you have a pastry cutter, use that. If not, you can crumble the mixture in your hands. Just try to not warm the butter to much.
- The mix should have a medium crumb consistency, looking like the size of small peas.
- If you want to add the garlic powder and shredded cheese, do that now too.
- Place the egg whites in a separate bowl (I use my trusty Pyrex mixing cup). Whisk them until frothy. About 30 seconds or so.
- Add the egg whites to the dry ingredients and stir in with a knife. I know this sounds odd, but it helps the mixture keep a light texture. It will look very wet and clumpy, that’s ok.
- Place about 2 Tbsp of the mixed batter on a cookie sheet lined with parchment paper or a silpat.
- Bake at 400* for 10-12 minutes. They will become nice and golden on top!
Low Carb Biscuits
Buttery, fluffy low carb biscuits
- 1 Cup COLD Almond Flour (plus 2 Tbsp) (you can place in freezer while you prep or 20 minutes before you start)
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 2 Tbsp COLD salted butter
- 3 Large Egg Whites
- 1/4 tsp Garlic powder (optional)
- 1/2 cup Shredded Cheese (optional)
Preheat the oven to 400*
Mix the dry ingredients together.
Cut the butter into the mixed dry ingredients. Use a pastry cutter if you have one. The mix should have a medium crumb consistency, like the size little peas.
Place the egg whites in a separate bowl and whisk until frothy. (save the egg yolks if you'd like to make a hollandaise sauce after)
Add the egg whites to the dry ingredients and stir with a KNIFE. I know this sounds odd, but it helps the mixture keep a light texture. The mixture will look a little clumpy.
Place about 2 Tbsp of the mixed batter on a cookie sheet lined with parchment paper or on a silpat.
Bake for 10-12 minutes. They will be golden brown on top.
Makes about 6 Biscuits. Double the batch if you'd like 12.