These biscuits will take you to an entirely different low carb level than what you’ve tried before. They stand the test of the old southern biscuit and just look and taste great

THE BEST KETO BUTTERMILK BISCUITS I HAVE FOUND

This is a great substitute for a standard old time biscuit, without any ingredients keeping them from being keto friendly. no gluten or massive amount of cheese. This concept is an off take of a traditional buttermilk biscuit modified to be keto friendly and without all the drawbacks of standard keto bread.

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Total Time 6 25

Course # Keto Snack, #Easy on the go keto, #Keto 2.0 Bread, #Keto 2.0 Plus, #Keto 2.0 Plus Biscuits, #Sandwich, Keto 2.0 Plus Snack

Cuisine American

Servings

Ingredients

Keto Coconut Flour Buttermilk Biscuit
1/4 Cup + 1 1/2 Tbs. Coconut Flour approximately 40 g Coconut flours are all different
80 g Unflavored Whey Protein Isolate approximately 1 Cup packed
2 tsp. Xanthan Gum
2 tsp. Alternative Sweetener can omit for a more savory biscuit can add more for an even sweeter biscuit
2-1/2 tsp.. Baking Powder
1/2 tsp. Baking Soda
24 g/4-5 Tbs. Oat Fiber or Bamboo Fiber
1/2 tsp. Salt 1 tsp. if using unsalted butter
8 Tbs. Butter cubed or grated and cold
1/2 Cup Alternative Milk or Heavy Cream
1 tsp. Apple Cider Vinegar can use white distilled
2 Egg room temp. is best

Instructions

Pull out the 2 eggs, 4 oz. of cream cheese, and 1/4 cup milk alternative
Add 1 tsp. vinegar to the milk alternative to make the buttermilk
Cube the butter into small pieces and place in the freezer until needed or grate the butter onto a plate and freeze until needed
Weigh and measure all the dry ingredients into a bowl and whisk, set aside
Whip up the eggs for 1 minute until light and frothy and doubled in volume
Add in soft cream cheese and whip together, if the cream cheese is not soft microwave for 5-10 seconds
Easiest way to incorporate the butter is to place dry ingredients into a food processor, can also cut in the butter with a pastry blender, fork or your fingers
Once everything is ready to go, grab the butter out of the freezer and place in food processor with the dry ingredients, pulse in butter until only small chunks of butter are visible
Return to the bowl and add in the egg and cream cheese mixture, mixing lightly with a fork until just incorporated
If the dough is still dry add in the keto buttermilk a tablespoon at a time until a cohesive dough is formed
Let hydrate in the refrigerator for five minutes, then preheat oven to 410
Once hydrated, place dough on a clean work surface and knead into a rectangle, gently folding the dough over itself and patting into a smooth rectangle, keep kneading until it becomes a smooth dough about 6-10 folds, using wet hands helps keep your hands clean, if dough is not getting smooth and is too sticky, can sprinkle a tiny bit of Whey Protein or fiber between folds
Divide into 6-8 pieces and form into biscuits about an inch thick puck, place 2 inches apart (they will spread) on a parchment lined baking pan about 3 inches apart and place into the refrigerator for ten minutes
Bake for 15-18 minutes, spinning half way threw for even browning, they should be nicely browned and just set in the middle, still a little squishy
Once out of the oven, place on a cooling rack, to prevent the bottom from getting soggy while it cools
Store in a airtight container on the counter for a week or less. If keeping for longer, keep in the refrigerator.