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

30 comments

  1. 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!!

  2. 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!

  3. 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.

  4. 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!

  5. Patti McTee says:

    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!!

  6. 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!

  7. 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?

  8. 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.

    • Paola says:

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

  9. 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!

  10. 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!

  11. 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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