30-Minute Drop Biscuits ๐Ÿž๐Ÿ’จ gluten free, keto & paleo

16 comments

  1. LaWanda says:

    Hi Paola. Another great recipe! I just have one question. What do you mean when you say, “The dough will be very shaggy.” Thanks.

    • Paola says:

      Hi LaWanda! It’s a baking therm to describe when the dough is sticky and ‘shaggy’ looking (check out the unbaked scones, the dough is not smooth) xo! ๐Ÿ™‚

  2. Sonia Mehrotra says:

    Hi..really wanted to try these today but the fat content gave me pause as itโ€™s almost 1/3rd my dayโ€™s allowance. How would reducing the butter to half impact the final product? How big are the biscuits and do they spread on baking? Thanks.

    • Paola says:

      Hi Sonia! Keep in mind that biscuits, scones, pie crusts etc are ‘fatty breads’. And also that much of the fat is also coming from the keto flours (almond & flax!). You can see in the pics that they do fluff up, and halving the butter would definitely impact the final product as you’re altering the ratios (less fluffy, flakey etc). I think your best bet is to make something like the tortillas which don’t have extra added fat other than from the flours. xo!

  3. Traci says:

    Iโ€™ve been looking at all of your recipes and Iโ€™m amazed. They look so delicious! I am wondering if you have ever tried making your sweets with โ€œ just like sugar.โ€ Iโ€™m struggling with the other sweetners. The aftertaste is tough.

    • Paola says:

      Hi Traci! That’s awesome to hear! Regarding ‘just like sugar’, in all honesty I’m not familiar with it. I just did a quick google and saw it’s made out of chicory root, though I haven’t baked with it yet so unfortunately I can’t be much help. Have you tried xylitol too? I find that one has no after taste at all for me. xo!

    • Paola says:

      That’s so awesome to hear Hellen! Hope you keep enjoying and thanks so much for reporting back :)!

    • Paola says:

      Hi Kathleen! I can’t think of anything else other than a variation in the flours you used (they vary a lot from brand to brand!). My first thought is that your flaxseed meal isn’t the golden variety. xo!

  4. Donna says:

    Can glucomannan be used instead of xanthan gum?
    And, do you have an archive? I just found your site today and love it.
    Thanks so much,
    Donna

    • Paola says:

      Hi Donna! Unfortunately no, xanthan and glucomannan don’t work the same way when baking. But flaxseed meal is a better sub. You can check out the entire recipe index by clicking on ‘recipes’ in the header menu. Enjoy ๐Ÿ˜‰ xo!

  5. Holly says:

    I made these yummy biscuits today and saw that the recipe called for one egg, but in the directions it says to add the eggs. Just wanting to double check that thereโ€™s only supposed to be one egg, right?

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