Home » breads 'n biscuits » (Mile-High!) Flaky Biscuits 🗼 gluten free & keto

(Mile-High!) Flaky Biscuits 🗼 gluten free & keto

Mile-high, flaky and extra tender, we’re talking gluten free and keto biscuits! Think an awesome option for low carb meal prepping!

Staked gluten free & keto biscuits showing layers of flakiness
Gluten Free & Keto Biscuits

Gluten Free & Keto Biscuits

Mile-High ‘N Suuuper Flaky!

These grain free keto biscuits are one of those recipes which makes you go ‘how is this low carb?!’. They’re so good in fact, that I’ve been making batch after batch with the excuse of perfecting them further. Though in all honesty, they were already good-to-go three batches ago!

They are a bit denser than regular biscuits though, more ‘whole-wheat’ per se. Though still beautifully flakey and tender. Think a true match made in heaven with our very-berry chia jam!

The best thing? You can make a batch, freeze them, and bake straight from the freezer as needed! And they also freeze great baked, so whatever works for you.

And the next best thing? These are veeery filling. As in I’ll award you guys a medal if you manage to eat more than two, and we’re already talking food coma territory here!

A final note! Because of the layers and the folding, these guys do require a little bit of baking skill (think puff pastry or croissants… but easier!). So an easier alternative are our (30 minute!) keto drop biscuits. Same deal, just more tender and less flaky (see picture below!).

Drizzing sugar free syrup onto keto drop biscuits
30-Minute Gluten Free, Paleo & Keto Drop Biscuits

The Deets 

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. Because ahem… let’s face it, grain free flours always need a little extra help! Though these guys do get quite a decent rise: if you cut them 1-inch tall expect them to grow roughly 3/4 inch (that’s a 75% growth guys!).

How to do a letter fold for keto biscuit dough
Gluten Free & Keto Biscuits
How to add the butter layers for flaky keto biscuits
Gluten Free & Keto Biscuits
How to fold the dough for keto biscuits
Gluten Free & Keto Biscuits

Otherwise very similar rules to biscuit making apply:

  1. Work quickly and in a cool place as you don’t want the butter to melt. If it gets too sticky, pop it in the freezer for 10-15 mins.
  2. The first biscuits you cut will always be the best and flakiest. In fact, many top bakeries will throw away the scraps after said first cut. But since we’re working with precious grain free ingredients, we’re having none of that. You’ll fold the dough again and keep cutting. Just keep in mind that the first six (out of nine) will be the best, see pics for reference.
  3. Use a sharp cutter and cut straight down, without any twisting motion. This will ensure clean layers.
  4. if you don’t want to worry about 2 or 3, simply cut them as squares straight down with a sharp knife. I generally do that when there’s no need for ‘biscuit perfect’ photos. Seriously, cut them as squares unless you’re crazy set about the shape.
  5. Weigh your ingredients. This will forever be a staple recommendation for any sort of gluten free baking here at gnom-gnom. As aside from leading to less dirty dishes, it will ensure consistent results time and time again. Remember that gluten free (and particularly keto) baking is notoriously finicky, and measuring by cups is anything but accurate. And if you don’t own a baking scale, measure with cups by dropping the ingredients onto them rather than scooping them out (which often leads to overpacking).

Showing keto biscuits after the 1st, 2nd and 3rd cut
Gluten Free & Keto Biscuits
Freshly baked flaky gluten free & keto biscuits
Gluten Free & Keto Biscuits

The Main Ingredients

Almond flour. You truly need a super finely ground almond flour here, as if you use meal your biscuits will turn out dense and oily. Super fine almond flour brands include Anthony’s  (my favorite), WellBees and Bob’s.

Flaxseed meal.  You’ll want to use golden flaxseed meal (I use Bob’s), and regrind the flakes in your (very dry!) bullet or blender until finely powdered. Great way to avoid slimy breads.

Coconut flour. I always favor Anthony’s (best taste and texture!), but Bob’s works great too.

Whey protein isolate. This one is an absolute must, as it will ensure your biscuits don’t collapse post-bake. Keep in mind that this ingredient varies tremendously from brand to brand, and we’ve only tried (and are super happy!) with Isopure’s Zero Carb Unflavored.

Xanthan gum. Borrowed from molecular cooking, xanthan gum is the binding agent which makes your toothpaste jelly-like (and your cream cheese, well cream cheese-like). And it’s also the most common gluten-replacer in gluten free baking. And while we do prefer the results with it, you can sub it with twice the amount of flaxseed meal (so 4tsp)- not a huge deal here.

A halved keto biscuit with butter and chia jam, with cup of coffee
Gluten Free & Keto Biscuits
Staked gluten free & keto biscuits showing layers of flakiness
Gluten Free & Keto Biscuits
Bitten keto biscuit with butter and raspberry chia jam
Gluten Free & Keto Biscuits

Staked gluten free & keto biscuits showing layers of flakiness

Gluten Free & Keto Biscuits

Course: Bread, Breakfast
Cuisine: American
Keyword: gluten free biscuits, keto biscuits, low carb biscuits
Prep Time: 20 minutes
Cook Time: 20 minutes
Chilling Time: 15 minutes
Total Time: 50 minutes
Servings: 9 biscuits
Calories: 340 kcal

Mile-high, flaky and extra tender, we're talking gluten free and keto biscuits! Think an awesome option for low carb meal prepping!

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

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Ingredients

Instructions

  1. Place the butter in the freezer for 1 hour before starting. Grate it, and return to the freezer while you prepare the remaining ingredients. 

  2. Add eggs, sour cream, water and apple cider vinegar to a medium bowl and whisk for a minute or two until fully mixed. Set aside. 

  3. Add almond flour, flaxseed meal, coconut flour, whey protein, baking powder, baking soda, cream of tartar, xanthan gum and kosher salt to a large bowl and whisk until very thoroughly combined and no lumps are visible. 

  4. Add in half the grated butter to the flour mix (84g/6TBS). Distribute it quickly with your hands, rubbing it against the flour briefly with your fingertips. Since it's already grated, you won't need to 'break it into' the flours. Pour in the egg and cream mixture, mixing with a spatula until just incorporated. The dough will be very shaggy. Refrigerate for 15 minutes. 

  5. Preheat oven to 450°F/230°C (do 500°F/260°C if using a convection oven) . Line a baking tray with parchment paper or a baking mat. 

  6. Lightly flour your work surface with coconut flour and turn out the rested dough. Pat it down with your hands into a rectangular shape (roughly 14-by-10-inches). Sprinkle 1/6th of the remaining butter in the center, and fold in one of the edges over it. Sprinkle another 1/6th of the butter over the just-folded edge and fold in the remaining side (think like folding a letter!). Use a knife to help lift the dough if it's sticking to the surface (you want to make sure to not add too much flour). Turn the dough anti-clockwise and pat it down into a rectangle once again. Repeat the process two more times and pat the dough down until 1-inch in height. You could also do 1/2-inch height and yield 18 biscuits.  

  7. Using a 2 1/2-inch round pastry cutter, score the dough to make sure you can get 6 pieces. Cut straight down (no twisting!), and place the biscuit rounds onto the prepared tray. Gather the scraps, do another fold, and cut once again. Alternatively, simply cut into 9 squares straight down with a sharp knife (recommended). Pop the tray in the freezer for 15 minutes prior to baking. You can freeze the biscuits for 1-2 months at this point, and bake straight from the freezer as needed. 

  8. Brush with melted butter and bake for 15-20 minutes until deep golden. Allow to cool for 10 minutes before serving. These guys keep well, stored in an airtight container at room temperature, for 3-4 days. 

Recipe Notes

*Maybe it's me, but I find that when adding whey protein isolate to baked goods much less salt is needed to season them. 

I found each batch to yield 9 (very large!) biscuits. You can alternatively pat down the dough to 1/2-inch (rather than one), and yield 18 of these guys. 

Nutrition Facts
Gluten Free & Keto Biscuits
Amount Per Serving (1 biscuit)
Calories 340 Calories from Fat 324
% Daily Value*
Total Fat 36g 55%
Saturated Fat 14g 70%
Cholesterol 89mg 30%
Sodium 554mg 23%
Potassium 276mg 8%
Total Carbohydrates 11g 4%
Dietary Fiber 7g 28%
Sugars 2g
Protein 9g 18%
Vitamin A 13.6%
Vitamin C 0.3%
Calcium 11.8%
Iron 10.9%
* Percent Daily Values are based on a 2000 calorie diet.

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58 comments

  1. Elise Zess says:

    Hi,

    I want to try making these but I can’t have flax seed, Do you think it’s possoble to switch for Psyllium fiber? Also I can’t do whey protein, could I switch for egg white powder?

  2. Catherine says:

    I was looking for a plain keto pumpkin scone (biscuit) recipe. So I adapted your recipe and much to my delight they turned out light and fluffy. I added 1 cup of mashed pumpkin to the egg and apple cider and omitted the sour cream and water.
    I also added 1/2 cup of xylotol to the dry ingredients, you could also add spices if you like. I just cut them and quickly rotated them in my hands to form a rounder shape before freezing them for 15 minutes.
    Thanks so much for all your recipies

  3. Mary says:

    I made this! I did not have all the ingredients so substituted sour cream with kefir. I used coconut oil in place of grated butter to lower dairy impact and added slices of pepper jack cheese in between folds as my husband requested cheese be added. The result: he asked me how I managed to make it taste like sourdough bread! Two were left over and is in freezer for next weekend. We loved it and are so grateful to you.

  4. Joan says:

    THESE ARE INCREDIBLE!!! Cannot believe how well they rose and how flaky they are! If I could leave 10 stars I would!!

    I read through the comments before making them and saw that they didn’t rise for a few people and I really suggest you read through the tips of keeping everything nice and chilled so the butter doesn’t melt and do a clean cut. My mom and grandma used to swear by those tips too and they make a difference!

  5. Todd says:

    The taste is really good but I also did not have any rise, was hoping for a “lighter” biscuit. Next time I am going to try and not pat down the last folds, see what happens

  6. Christy Scott says:

    Totally my fault, but I was disappointed to see that mine didn’t rise at all. I didn’t remember to regrind the flax until all the dry ingredients were mixed. No turning back, so I proceeded. Also forgot to put them in the freezer before the oven. Even with no rise, they were so good! Crunchy edges and great taste! I can’t wait to make them again without the mistakes. Thank you so much for all the effort you put forth to get us these great recipes!

  7. FancyPants says:

    Okay, these are UH-MAZZZINNNNG….but….mine did not rise DDDD:

    I wonder if there’s special tricks to getting a good rise with these types of ingredients?

    I’ve never made my biscuits using the method described here, so maybe I didn’t do it right? When I make non-keto biscuits I always handle the dough very gently and handle it as little as possible. Maybe I will try that next time and see if I have better luck?

    That being said, mine came out with a great flakiness and fantastic texture and mouthfeel AND taste….just no rise :(((((

  8. Missy J says:

    OMG – I am in LOVE with these biscuits (as well as so many Gnom-Gnom treasures). I am in CO as well and I did get a good rise out of these, following the instructions to a tee (froze the butter and the grater and then re-froze). I did bake with my oven on regular setting (not convection) and increased to 470 as I do most baking. Next up – the burger buns and carrot cake for TG dessert!! XOXO

      • Leslie says:

        LOL Paola, I have not tried the recipe yet but the minute I saw it I was thinking STRAWBERRY SHORTCAKE, which I have been missing. Thank you SO much for the time and effort you take to produce these recipes. 🙂

        • Paola van der Hulst says:

          Check out the strawberry shortcake recipe though! Its based on this one, but has orange notes and is a tad bit sweet 😉 its super yum!!!

  9. Scott says:

    Paola, your recipes are great! I live at 6,000 ft elevation in Colorado and only got a slight rise out of them. I’m pretty sure I got the ingredients and prep. Can altitude be an issue with these? Any recommendations? Thanks!!

    • Paola says:

      Hi Scott! I’m actually Mexico City based which is over 7,000 ft elevation so it shouldn’t be that… but, as you know, baking mistakes are MUCH more evident if you’re baking at high altitude! Having said that, it could be that your oven wasn’t hot enough. Alternatively are you baking in a convection oven? Biscuits rise best when they get a strong burst of heat. I hope this helped! xo

  10. Maxine says:

    So I just tried my second batch of these. They’re absolutely delicious! Thanks again. But… I have a problem. They just are not rising. For the first batch, I rolled with a rolling pin so I thought that was the problem. For the batch today, I used my hands. Tasty, but no rise. I used Wellbee’s, Bob’s Red Mill flax (which I ground to powder in my blender!) and the Bragg Apple Cider Vinegar. I even bought new baking powder and baking soda and with a brand I’ve always used for years, even in your other recipes. The 30 minute drop biscuits work like a charm and rise like crazy so I don’t know what could be wrong. I’ve baked these from frozen, thawed and right after mixing. Same result. I also use a sharp knife to cut straight down to form rectangles, no twisting. I kept the kitchen cold and kept the butter in the freezer so there was no melt. Would you happen to have any suggestion(s) as to why?

  11. Christy Scott says:

    Can’t wait to try these! Is the vinegar in there for the acid only? My mother can’t eat vinegar, so I was wondering if lemon juice might work. If it’s just the acid they need, I’ll try a batch with the lemon juice.

    • Paola says:

      Hi Christy! Yeah lemon juice would work, just add less (I would say half). You’re already getting acidity from the sour cream. I do find that vinegar tends to make keto baked goods more tender though, but I get your reason xo!

  12. Kathleen Brown says:

    Hi Paola, This looks very good. I am dairy free but I eat clarified butter and I can have whey. It’s the sour cream I’m having an issue with. I’m going to try it with some cashewgurt by Forager and see if it turn out. Alternatively, I’ve used Tofutti sour cream substitute, but it’s not really keto. Thank you for these crazy good recipes!

    • Paola says:

      Hi Kathleen! It’s my absolute pleasure 🙂 Regarding your subs, and in all honesty, these guys really do work best with butter (ghee just doesn’t quite give them the rise or flake unfortunately). The sour cream can be subbed with coconut cream and a bit more vinegar (I can’t do cashews, so I’ve never cooked with your sub). BUT, if you check back tomorrow, I’ll be posting a recipe for quick drop biscuits that work great with ghee, coconut oil etc. xo!

    • Paola says:

      Hi Ariana! I haven’t tried myself, but another reader used the concentrate in the bread recipe and said it turned out great. So maybe worth a shot? You can whip up half a batch just in case xo!

  13. I made strawberry shortcake with one of these biscuits yesterday. Words cannot describe my joy! Just added sliced strawberries and fresh whipped cream with stevia. To die for!!

  14. aimee says:

    Have you tried freezing these? I’m the only keto person in my family and I don’t think I need a whole batch to myself 🙂

    • Paola says:

      Hi Aimee! Yes!! Check out the directions and notes on freezing. You can freeze them shaped and bake straight from the freezer 😉 xo!

  15. Patti McTee says:

    While making these biscuits today, I decided it would be too much work to make again. However, I changed my mind after eating one. These are unbelievablly good. I am totally in awe of your low carbs cooking skills. Just wow!! Thank you so much for sharing your wonderful recipes.

    • Paola says:

      Patti I literally cracked up when I read your comment!! That’s so awesome to hear 😉 and thank you for your lovely comment- means a lot to hear you’re enjoying the recipes so much. xo!

  16. Jeff says:

    Hi these look fantastic. One question tho: you actually call for increasing the temp if using a convection oven. Is it not usually the other way round? Thanks!

    • Paola says:

      Hi Jeff! I’m sorry I missed your comment earlier, and yup on the convection oven. You’re right that generally you decrease temp, but I did some digging around and it seems that for flakey biscuits increasing the temp is usually the norm (you need the intense high heat). Hope this helped! xo

    • Paola says:

      Hi Caressa! Unfortunately egg white protein doesn’t behave the same as whey (I’m still experimenting with it to see if it will help somehow). xo!

    • Jan Wallin says:

      I used egg white protein today and they came out tasting great but they didn’t really rise much at all. It is really hard to find unflavored whey protein in stores. I will have to get some online and try it that way.

  17. Andy Upshaw says:

    Hi there! Love your recipes. Have you published the mile high biscuit recipe on Pinterest yet? I can’t seem to find it in your boards. If not I’ll just save this email until I get a chance to try the recipe. Thank you and have a good day.

  18. Jennifer F says:

    These really are so delicious! And you’re right, no one would ever guess these were grain free. I’m convinced you’re actually a wizard!!

  19. Cindy says:

    Is there ANYTHING out there that I can replace the coconut flour with? We hate coconut flour. Stinks and you can taste it in everything. Please help.

    • Paola says:

      Hi Cindy! I know what you mean completely, but in all honesty you don’t get that here. It’s also not a lot of coconut flour, so it simply lends a light sweetness and nice texture to the biscuits without being distinct. But if you prefer, you can sub it with more flaxseed meal (same amount). Just keep in mind that they’ll come out a bit denser (even more ‘whole wheat’). xo!

      • Arzelie says:

        Thank you for that suggestion. My daughter is allergic to coconut, but also gluten free. You can imagine the difficulty with this…

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