Low Carb Biscuits Food

KETO ALMOND FLOUR BISCUITS RECIPE (5 INGREDIENTS)

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
• Mix dry almond flour, baking powder, and sea salt together in a large bowl. Stir in whisked egg, melted butter, and sour cream, if using (optional).
• Scoop tablespoonfuls of the dough onto the lined baking sheet (a cookie scoop is the fastest way). Form into rounded biscuit shapes (flatten slightly with your fingers).
• Bake for about 15 minutes, until firm and golden. Cool on the baking sheet.

KETO LOW CARB DROP BISCUITS

Steps:

• Preheat oven to 350 degrees F. Prepare baking sheet with nonstick parchment paper.
• In a 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 (apprx 2 inches apart).
• Bake for 11-15minutes, or until tops begin to brown.
• Serve immediately or store in an airtight container in the fridge up to 5 days.

KETO CHEESY BISCUITS

Steps:

• Pre-heat oven to 375 degrees.
• In a large bowl measure then sift your almond flour, coconut flour, baking powder, and salt.
• Note that you will be measuring first before sifting.(Don't skip this step)
• To the dry ingredients add the sour cream, melted butter, cheddar cheese, and eggs. Then using a fork combine until fully incorporated.
• Place dough by large spoonfuls unto a parchment lined, or lightly greased baking sheet.
• Sprinkle the tops of each biscuit with parmesan cheese.
• Bake the biscuits for 20 minutes or until lightly golden brown on the top.
• While the biscuits are baking make your garlic butter by melting the butter and adding the salt and crushed garlic cloves.
• As soon at the biscuits come out of the oven, baste them with the melted garlic butter.
• Garnish with parsley.
• Refrigerate any leftovers for up to 3 days or freeze for up to 1 month.

LOW CARB BISCUITS AND GRAVY RECIPE

Steps:

• Preheat the oven to 350F; line a large baking sheet with parchment paper or a sipat liner.
• Whisk together the almond flour, baking powder, salt, and black pepper in a large bowl. Cut in the butter with a fork until it looks like coarse meal. Use a fork to mix in the heavy whipping cream a little at a time, and then mix in the eggs. Cut in the white cheddar until it forms a dough.
• Divide the dough into 8 equal portions and roll each into a ball. Arrange the balls on the prepared baking sheet and bake until golden on bottom, about 20 minutes.
• Serve warm or at room temperature. Store leftover biscuits covered in the fridge up to 3 days or wrapped well in the freezer for up to 3 months. To reheat, toast them in a toaster oven (if frozen, thaw them first).
• Add the sausage to a medium saucepan over medium-high heat. Cook until browned, about 5 minutes, using a wooden spoon to break up the meat.
• Add the cream cheese, heavy cream, chicken broth, garlic powder, onion powder, and black pepper. Turn the heat down to medium and bring to a simmer, whisking to break up the cream cheese.
• Simmer until the sauce is thickened, about 5 to 10 minutes, stirring frequently.
• Serve each biscuit warm, split open with a scant 1/4 cup of sausage gravy spooned inside. Garnish with parsley if desired.

BUTTERY GARLIC AND SHARP CHEDDAR BISCUITS - LOW CARB

Steps:

• Preheat oven to 400 degrees.
• Line a cookie sheet with foil, and grease.
• Whisk together eggs, butter, salt, and garlic powder.
• Add coconut flour and baking powder and whisk until there are no lumps.
• Fold in cheese.
• Drop batter by the 1.5 oz (ice cream) scoop onto greased cookie sheet.
• Bake for 15 minutes, or until lightly browned.
• Let cool in pan for 5-10 minutes before removing and serving. Make sure that biscuits are completely cool before storage or they won't stay crisp.

HOMEMADE LOW CARB BISCUITS- METHOD 1

Steps:

• Preheat your oven to 400. Prep your pan for nonstick. I use parchment. You could just butter the bottom of a cast iron skillet. Also, prepare a flat surface with a bit of flour alternative or flour for preparing the dough.
• Sift or mix together your flour alternative, baking powder and sugar alternative.
• Cut your butter cubes into the flour.
• When the mix resembles crumbs, you can add the milk to the flour mixture.
• When your dough is moist and pulling away from the sides of the bowl you can transfer it to the prepared flat surface from the first step.Roll out the dough to your desired thickness and cut into circles. 1/2" thickness is usually good and also prevent sticking by flouring the dough and surface.
• Bake for 12-14 minutes or until the biscuits begin to brown.

LOW CARB BISCUITS

Steps:

• Preheat oven to 350°F.
• In a mixing bowl, combine baking mix, baking powder, and salt.
• Add butter in small pieces, working into the flour with your fingers until it is well squished and the dough resembles coarse crumbs.
• In another small bowl, beat egg lightly and stir in cream, then add to flour mix, stirring just till blended.
• Place a sheet of parchment paper on a baking sheet, and using an ice cream scoop, drop dough onto paper.
• Flatten dough slightly with the palm of your hand, then if desired, spray tops lightly with non-stick spray.
• Bake at 350°F for 20-25 minutes or until the biscuits are lightly browned.

KETO BUTTERMILK BISCUITS

Steps:

• Preheat oven to 350 degrees F
• Combine all biscuit ingredients together (except the mozzarella). Mix until smooth, then gently fold in the mozzarella.
• Drop 12 biscuits onto a prepared baking sheet. Bake for 25-30 minutes or until golden brown.