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Indulge in our Keto Buttermilk Biscuits recipe! Quick and easy, these gluten-free and sugar-free biscuits are a delightful addition to your keto lifestyle, with just 3 net carbs per serving. Elevate your meals with these homemade biscuits that are ready in about 30 minutes.
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Keto Buttermilk Biscuits: A Low-Carb Breakfast Delight! 🌟
Are buttermilk biscuits keto-friendly? For many on the low-carb journey, traditional biscuits seem like a distant dream. Wheat flour, sugar, and honey all contribute to their carb-heavy nature, putting them on the "no-go" list. That was until my husband, a non-keto enthusiast, expressed a strong desire for my biscuits and sausage gravy. Challenge accepted!
Back when we weren't keto, I often whipped up biscuits and gravy using a quick Bisquick shortcut – the epitome of easy breakfasts. Fast forward to the keto era, and the challenge was to create a recipe that not only replicated the flavor and texture but also kept those carbs to a minimum. And guess what? Success!
These keto buttermilk biscuits have become a household favorite, with my husband insisting on them regularly. The best part? They boast just 3 net carbs per serving, a significant drop from the whopping 16 net carbs in traditional versions. Now, there's no excuse not to savor biscuits for breakfast this weekend!
Have a keto breakfast feast with our Buttermilk Biscuits! 🍽️✨ Don't forget to share your delightful creations with us on Instagram using #BobbisKozyKitchen for a chance to be featured in our newsletter! 📸
In This Post
🥘Keto Buttermilk Biscuits Ingredients
These are the ingredients necessary to make Keto Buttermilk Biscuits.
- Wholesome Yum Superfine Almond Flour - this is the only almond flour that I use in my recipes. I love the texture it gives baked goods.
- Wholesome Yum Organic Superfine Coconut Flour - this is the only coconut flout that I use. I tried many and always come back to this one.
- Heavy Cream - I prefer the texture that heavy cream gives the homemade buttermilk but you can use almond or coconut milk if you prefer.
A detailed list with measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Keto Buttermilk Biscuits Instructions
This is a basic breakdown of the steps involved in making Keto Buttermilk Biscuits. You will find the full directions in the recipe card at the bottom of the post.
Stir the vinegar into the heavy whipping cream and set aside for 10 to 15 minutes.
In a large bowl, whisk together the almond flour, coconut flour, salt, and baking powder.
Add the eggs, heavy whipping cream, and butter to the dry ingredients and whisk to combine.
Using a large cookie scoop (or ice cream scoop) spray the scoop with olive or coconut oil. Scoop the dough into 8 biscuits onto the baking sheet and flatten them slightly.
Helpful Hint: 💡: For a delightful flavor variation, add a touch of garlic powder and chopped fresh herbs to the biscuit dough before baking. This simple addition can elevate the taste and make them a perfect companion for savory dishes.
📖Variations
- Cheesy Bacon Biscuits - add 1/2 cup shredded cheese and 1/4 to 1/2 cup cooked, chopped bacon to the dough before making the biscuits.
- Herb-Infused Biscuits - add herbs like rosemary, thyme, or oregano to the dry ingredients for a savory herb-infused flavor.
- Cinnamon Sugar Biscuits - roll each biscuit doughball in a mixture of ground cinnamon and sweetener before flattening them out on the baking sheet. You can also add keto sweetener to the dough if you want it sweet as well.
🍽Equipment
This is the equipment you will need to make Keto Buttermilk Biscuits.
Storage
- Allow the biscuits to cool completely to room temperature.
- Place the biscuits in an airtight container, separating layers with parchment paper or wax paper to prevent sticking.
- Store the biscuits at room temperature for up to 2 days.
Refrigeration: If you plan to keep the biscuits for a longer period:
- Place them in an airtight container or resealable plastic bag.
- Refrigerate for up to 1 week.
Freezing: For longer storage:
- Wrap each biscuit individually in plastic wrap.
- Place the wrapped biscuits in a freezer-safe bag or airtight container.
- Label with the date and freeze for up to 2 months.
Reheating: When you're ready to enjoy your stored biscuits:
- Preheat your oven to 350°F (175°C).
- Place the frozen or refrigerated biscuits on a baking sheet.
- Bake for 10-15 minutes or until they are heated through and golden brown.
Remember, while keto biscuits can be stored, they are best enjoyed fresh. The texture may change slightly after refrigeration or freezing, but reheating them can help restore their warmth and fluffiness.
💭Top tip
To achieve a golden-brown crust and a fluffy interior, ensure that your oven is preheated thoroughly. A well-preheated oven contributes significantly to the overall texture and appearance of these keto biscuits.
FAQ about Keto Buttermilk Biscuits
No, these biscuits are more of a drop biscuit texture. They remind me of the old Bisquik biscuits I grew up on.
It should take between 12 and 15 minutes for your keto buttermilk biscuits to fully cook. Once they start to get golden brown with a darker brown at the edges (like the photos) they should be done.
Absolutely you can! Freeze the biscuits in a single layer on a baking sheet and then pop them into a ziplock freezer bag or airtight container. Take the biscuits out of the freezer and place them in the refrigerator overnight to thaw.
Related Recipes
Looking for other recipes like this? Try these:
- The BEST Keto Bread (Oven Baked Method)
- The BEST Keto Bread (Bread Machine Method)
- Keto Dinner Rolls
- Keto Flatbread
- Keto Hamburger Buns
- Keto Cornbread Muffins
- Keto Tortillas
Pairing
These are my favorite dishes to serve with Keto Buttermilk Biscuits:
- Keto Mixed Berry Jam
- Blueberry Chia Jam
- Cantaloupe Jelly
- Pumpkin Butter
- Homemade Keto Peanut Butter
- Keto Sausage Gravy
Keto Buttermilk Biscuits
Ingredients
- 1/2 cup heavy cream
- 1 tbsp white vinegar
- 1 cup Wholesome Yum almond flour
- 1/4 cup Wholesome Yum Coconut Flour
- 1/2 tsp pink salt
- 1 tbsp gluten-free baking powder
- 2 large eggs
- 4 tbsp unsalted butter melted
Instructions
- Preheat the oven to 450 degrees.
- Place a silicone baking mat or a piece of parchment paper on a baking sheet.
- Stir the vinegar into the heavy whipping cream and set aside for 10 to 15 minutes.
- Meanwhile, in a large bowl, whisk together the almond flour, coconut flour, salt, and baking powder.
- Add the eggs, heavy whipping cream, and butter to the dry ingredients and whisk to combine.
- Using a large cookie scoop (or ice cream scoop) spray the scoop with olive or coconut oil. Scoop the dough into 8 biscuits onto the baking sheet.
- Cook for about 12 to 15 minutes or until the biscuits are golden brown and spring back a bit when touched.
- Remove from the oven and allow to cool on the baking sheet.
- These biscuits are fragile so I don't recommend trying to cut them in half. Just top them with butter and sugar-free jam, or gravy, etc.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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Cari
Finally, a low carb bread that tastes good! I’ve tried pizza dough recipes and bread recipes, and I was about to give up, especially on anything that had almond flour in it. But I saw this recipe and thought, okay, I’ll try one more time. I’m so glad I did! This satisfies my bread craving and tastes so so good! I’m going to make your jam and pumpkin butter for the next time I make these. Thank you so much!
bobbiskozykitchen
I am so glad you gave them a try and enjoyed them. I was craving biscuits and just had to come up with something because I was having the same experience with other recipes!!
Vicki
These were so good. A cinch to make and mine looked exactly like the picture. I've been missing biscuits and these were so good! Thanks for sharing the recipe!
bobbiskozykitchen
So glad you liked them! I was looking forsomething that would fill my craving for bicuits and remind me of the old Bisquik days!