These Low Carb Biscuits are the perfect fluffy biscuit to enjoy with any meal. Fill with bacon, sausage, country ham, or fried chicken for the best breakfast biscuits with no guilt. Preheat oven to 400 degrees Fahrenheit. Spray or grease muffin pan and set aside. Combine almond flour, salt, and baking powder. Use a fork to break up any clumps.
If you’ve ever made flaky biscuits before, you’re off to a great start as these low carb counterparts are close in method to the traditional version. Though perhaps a bit more of a cross between a biscuit and rough puff pastry. You see, you’ll be sprinkling frozen grated butter while folding the layers of dough to get an extra rise.
In a large 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, 2 inches apart from each biscuit.
These biscuits are gluten free, keto and low carb. Preheat oven to 450°F. Lightly grease muffin cavities of a 12-cup muffin pan. In a large bowl, whisk together almond flour, salt, baking powder, garlic powder and onion powder. In a small bowl, combine eggs, sour cream, butter. Whisk until smooth. Pour into large bowl with dry ingredients.