BEST KETO 2.0 PLUS BUTTERMILK BISCUITS I HAVE FOUND

Keto buttermilk biscuit recipes are formulated to replicate the buttery, fluffy, and tender texture of traditional biscuits while avoiding high-carb ingredients. — Tangy, fluffy texture from buttermilk: Even if a recipe doesn’t use traditional buttermilk, it uses a keto-friendly substitute to provide the classic tangy flavor and moist, fluffy texture. Options include using real buttermilk in a small quantity, a combination of heavy cream and apple cider vinegar, or Greek yogurt.

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.

Several factors make our Best Keto Buttermilk Biscuits I Have Found recipe taste so good while also being a healthy alternative to traditional biscuits. The richness comes from high-quality fats, while the health benefits are derived from using low-carb, nutrient-dense ingredients.

Why they taste so good:

High-fat content:

Savory flavor options: Many recipes incorporate savory seasonings like garlic and onion powder, or include ingredients like shredded cheese, to enhance the taste. — Gluten-free flour alternatives: Instead of regular wheat flour, most recipes use a combination of almond flour and coconut flour. This blend can be tricky to get right, but well-developed recipes can achieve a tender crumb that prevents the biscuits from being dense or “eggy”.

The generous amount of butter used in the recipe creates the flaky layers and rich, buttery flavor characteristic of traditional biscuits. In keto recipes, high-fat ingredients are encouraged and provide deep flavor.

Tangy flavor from buttermilk:

Even in keto versions, the use of a buttermilk or buttermilk substitute (such as kefir, sour cream, or a mixture of almond milk and vinegar) provides a subtle tang that adds complexity and a signature flavor profile.

Healthy fats: Keto biscuits are rich in fat from ingredients like butter, cream cheese, or sour cream, which are essential for those on a keto diet. — High fiber: The use of almond and coconut flour dramatically increases the fiber content, which promotes healthy digestion and can help with feelings of fullness.

Proper texture:

A combination of alternative flours like almond and coconut flour is often used. Almond flour provides a soft, crumbly texture, while coconut flour helps absorb moisture and gives structure, preventing the biscuits from being too dense. Xanthan gum is sometimes added to mimic the binding properties of gluten.

Savory additions:

Many keto biscuit recipes include savory enhancements that boost the flavor. These can include cheese, garlic powder, or herbs, which make the biscuits taste even better and provide more flavor than standard high-carb versions.

Why they are good for you:

High in fiber:

Gluten-free: By using alternative flours, these biscuits are naturally gluten-free, making them suitable for those with celiac disease or gluten sensitivity. — Nutrient-dense flours: Almond flour is a source of important nutrients like calcium, iron, and magnesium. It is also packed with protein and fiber.

The use of alternative flours like almond and coconut flour increases the fiber content, which is important for digestive health and can help a person feel full.

Very low in carbs:

The primary health benefit is the drastically reduced net carbohydrate count, often as low as 2–3 grams per biscuit, compared to 16 grams or more in a traditional biscuit. This helps individuals on a ketogenic diet maintain ketosis.

Savory additions: Many popular keto biscuit recipes enhance the flavor with savory additions like shredded cheddar cheese, garlic powder, or dried herbs. — Tangy taste and fluffy texture: The “buttermilk” flavor, which is either actual buttermilk or a keto-friendly substitute like a mixture of heavy cream and apple cider vinegar, provides a classic tang. The acidity from the buttermilk, combined with baking powder, creates a chemical reaction that makes the biscuits rise and become soft and fluffy.

Gluten- and grain-free:

By replacing wheat flour with almond and coconut flour, the biscuits become gluten-free. This makes them suitable for people with celiac disease, gluten sensitivities, or those following a grain-free diet.

Rich in nutrients:

The alternative flours are more nutrient-dense than processed white flour.

Almond flour is an excellent source of protein, healthy fats, fiber, and micronutrients like calcium, magnesium, and iron.

Coconut flour is high in fiber, which can aid in digestion.

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

High in healthy fats:

With a significant amount of butter and fat from almond flour, these biscuits are satisfying and promote satiety. High-fat, low-carb foods are a cornerstone of the ketogenic diet and can help control hunger.

In Summary:

One of the hardest parts of staying on a keto diet is missing the foods you craved that were high carb. These biscuits are a low carb alternative for the old high carb biscuits and can really help curb those cravings, because they taste great and give you the feeling that you’re cheating on keto even though you’re not.

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

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 Whey Protein Isolate Unflavored Powder 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.