Home ยป breads 'n biscuits ยป 30-Minute Drop Biscuits ๐Ÿž๐Ÿ’จ gluten free, keto & paleo

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

47 comments

  1. Sarah says:

    These are one of the best things Iโ€™ve baked on keto! I used all of the preferred ingredients but mixed by hand (no food processor) and added 1.5 tbsp of Lakanto golden, because I like my salty baked goods to have a touch of sweetness. My husband, who is not on a Keto Diet and is not gluten free said: โ€œThese are great! You could serve these as biscuits!โ€

  2. Karen says:

    They are yummy and best when still warm from the oven.

    Is the fat count correct? I don’t understand where the 30 grams of fat for one biscuit comes from.

  3. Janet in Boulder says:

    Hi Paola:
    I don’t know how many different keto biscuit recipes I’ve tried. The best one I had tried so far was okay, a little disappointing. But I remember seeing someone else’s comment on another recipe–in a nutshell, she said you seem to take the same ingredients as other recipe bloggers but somehow, your recipes taste the best. So with that in mind, I tried this biscuit recipe. Although yours is my go-to recipe website already (plus I bought your book!), these biscuits reinforced that notion for me. The taste and more importantly the texture of these biscuits was perfect! I always look forward to checking my inbox to see the next great recipe (your mile high biscuit recipe made me look at this easier, less caloric version but I will probably try that one, too)!!

  4. Becky says:

    Hey Brilliant Beautiful Genius!! When the recipe is in cups mode the butter says 16 T butter or 7 T ghee. Is that accurate? Why such a great disparity in amounts when 2 products seem so close in type?? TY for all Your diligence and hard work!! YOU ROCK!

    • Becky says:

      OH MY! I just answered by own question. Checking to see what the metric version said I saw that when I switched amount to 12 biscuits, the sub for ghee or coconut oil does NOT change. whew! glad I got that straightened out ๐Ÿ˜‰ TY

    • Becky says:

      Hello Paola! Would powdered coconut milk/cream sub for the whey protein isolate for us non dairy folks?? TY AGAIN & AGAIN!!

  5. Ruthanne Robertson says:

    You are a Goddess! Iโ€™ve been thrilled with the results of your recipes and have wanted a good gluten free, keto biscuit. Iโ€™ve made some with carbquik, which are fine, but some of my friends at work are gluten free. I am sooooo glad you give great alternatives to fathead doughs or the cheese based biscuits I usually see. Iโ€™m not a fan of those, but guess they have their place. So, Thank You, Thank You, Thank You for sharing.

  6. Sophia says:

    I just made these and, OMG. These really are biscuits! Will definitely add some garlic powder and cheddar to my next batch!

    Just a note, I always bake with unsalted butter and even though the recipe does call for a little salt, I felt they could use a little more. Nothing smearing a little salted butter on them wont fix!

    Thank you, Paola! There’s a reason I’ve made several of your recipes this week. Yours are turning out to be the best keto recipes on the web!

  7. Novella says:

    They are great..! I baked them for 10 min and they almost burned but still good.

    Also, for the the sour/coconut cream + vinegar ingredient. In this recipe I notice you have 2 tsp and in the new ebook you have 1 Tbsp. I used 2 tsp this time and wanted to know if that is an update in the book and which is best in your opinion?

  8. Jetta says:

    This is the forth recipe I’ve made of yours in less than 2 weeks and I’m so impressed. I don’t how you figured out how to make these gluten-free flours behave this way, but I wish I would’ve found your site a year & a half ago. I’ve gone off my keto diet several times over the past year because I’ve felt deprived of foods that I love (unfortunately I’m a big foodie). I wish I didn’t have to go to work so I could make your recipes all day.

    Just had a biscuit with butter and jam with breakfast. Awesome!!!

  9. Renee says:

    I made these biscuits for dinner tonight and wow! What a treat dinner was! These were perfectly dense and fluffy at the same time. I did added 1tsp of vital wheat gluten and it seemed to let them rise a bit better. The crumb was perfect with crunchy bits (crisp) outside and bready yummy interior.

    Do you think you could do a twist on this with using mayo as the fat? BTW, thanks so much for this recipe!! It’s definitely a keeper!

    • Paola says:

      OH man I’ve no idea about mayo biscuits! I hadn’t heard of it until now, but I’ll def dig up on it (I love so much when you guys share things like this!). xo!!

  10. Laura Kennedy says:

    OH my god.. these were so damn good. I was dubious making them – I usually can’t stand anything made with coconut flour but the little bit in there doesn’t really register after they are baked.

    These have the same texture as the tea biscuits my grandmother used to make. They are flakey, dense and buttery – just a perfect biscuit. With a touch of sweetener and some strawberries, or sf chocolate chips and they would be the perfect keto scone.

    Thank you so much for this recipe, it truly is a winner.

  11. Kristy says:

    I am a southerner who grew up eating biscuits so this recipe was a MAJOR game changer for me as they are the very best LC and GF biscuits I’ve had since going GFLC 4.5 years ago. I don’t miss biscuits anymore thanks to these, plus they are so easy to make! I make a double batch, scoop and lightly pat with wet fingers onto parchment paper, then freeze. They are so tender, just perfect. Thank you, you are my go to for all baking recipes! Between this and your bread recipe, you have changed my weekly menu options. Very grateful for your baking knowledge and your willingness to share your work…. PS, your bread recipe alone got me to buy your cookbook!

  12. KS says:

    Regarding flaxseed, there is a big difference in the color and slight difference in mouthfeel between golden and brown flaxseed. I know you mention it in the body of the page, but not in the recipe details.

    I’d recommend just saying “golden flaxseed meal” everywhere. My biscuits, while still really great, turned out quite a bit darker than the ones in your pictures due to that. Ditto on the pizza crust recipe.

    • Paola says:

      Hi KS! Yeah, you definitely want to use golden! And that is a great suggestion so I just changed added the golden to all the recipe cards to make sure peeps don’t miss it (thanks!) xo!

  13. Jacob says:

    Would these cook all right dropping them in to a pot of broth instead of in the oven? I’m thinking chicken and dumplings style.

    • Paola says:

      No, you never want to cook grain free flours in water (they become mushy rather than cooked)- think blanched almonds. They do work baked as cobbler, but they’re not cooked inside water.

  14. Sophia says:

    THIS RECIPE IS LIFE!!!! I have been getting so discouraged recently with keto baking because everything has been coming out so weird tasting. This is the second recipe I’ve made from here and have rediscovered my love of baking! I can’t even tell that this is a “Keto” recipe. Even my boyfriend who is afraid of keto baked goods loved them. Thanks!

  15. I loved this recipe and especially appreciated how easy it is. The 2nd time I made it I tried a variation I thought you might be interested in. To your basic dough recipe, I added 2 tbsp swerve and 6 tbsp fresh blueberries…to make blueberry biscuits. Just a hint of sweetness and it only adds 1 additional net carb per serving. ๐Ÿ™‚ I took a pic for you but don’t see a place to add it on the comment section. Anyway, thanks for this!!

  16. Solora says:

    These were the best keto biscuits I’ve ever made! Thanks so much, I’ve been trying to find a really good biscuit recipe for years!

  17. 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?

  18. 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!

    • 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!

    • Solora says:

      Hello! Did you use psyillum husk powder? I know a lot of brands can make the food turn purple or grey, it shouldn’t affect the taste.

  19. 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!

  20. 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!

  21. 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™‚

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