Ultra tasty, easy, tender and moist. These gluten free, paleo and keto drop biscuits check all the right boxes! Whip them up in 30, for an awesome low carb bread that goes great with sweet and savory alike.
Gluten Free, Paleo & Keto Drop Biscuits 💧
Ready in 30!
These guys are essentially the lazy version of our mile-high flakey biscuits. Though unlike their fancier siblings, these guys work exceptionally well even without any dairy, so a paleo version is totally doable.
The Deets 🔍
Easy-peasy really, and easiest done in your food processor. You simply pulse the flours together, add the butter and pulse until pea-sized, mix in the liquids, and ‘drop’ onto a baking tray.
Just note that the trick lies in keeping the butter pea-sized, and not blending it all together with the flours. These will ensure a light rather than super dense texture.
But if no food processor is at hand, you can also ‘cut’ the butter into the flours with a pastry cutter, two knifes, or simply your cold fingertips. Work quickly, without melting the butter. Then you’ll simply pour in the egg mixture and mix with a two spoons until shaggy.
The Main Ingredients
There’s a reason classics become classics, and so the butter and sour cream version is more akin to tradition (and my favorite). But if paleo, or dairy is out of the question, the coconut oil and cream version is also delicious in it’s own right.
And you can also use ghee. Possible subs, and amount adjustments, are listed next to the ‘main ingredients’ in the recipe card.
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 , WellBees and Bob’s.
Flaxseed meal. You’ll want to use golden flaxseed meal (we use Bob’s), and regrind the flakes in your (very dry!) bullet or blender until finely powdered. Great way to avoid slimy breads. If intolerant to flax, you can use finely ground psyllium husk (these do best allowing them to cool for 20 mins before serving).
Coconut flour. We favor Anthony’s, but Bob’s works great too.
Whey protein isolate. This one helps to get a fluffier and lighter texture. 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. You can substitute it with more almond flour, just keep in mind your biscuits will be a tad denser.
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- not a huge deal here.
Gluten Free, Paleo & Keto Drop Biscuits
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
Ingredients
- 1 egg
- 77 g sour cream or coconut cream + 2 tsp. apple cider vinegar, at room temp
- 2 tablespoons water
- 1 tablespoon apple cider vinegar
- 96 g almond flour
- 63 g golden flaxseed meal or psyllium husk, finely ground
- 21 g coconut flour
- 20 g whey protein isolate or more almond flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon xanthan gum or 1 TBS. flaxseed meal
- 1/2 teaspoon kosher salt
- 112 g organic grass-fed butter or 7 TBS. ghee/coconut oil
Instructions
- Preheat oven to 450°F/230°C. Line a baking tray with parchment paper or a baking mat.
- Add eggs, sour (or coconut) cream, water and apple cider vinegar to a medium bowl and whisk for a minute or two until fully mixed. Set aside.
- Add almond flour, flaxseed meal, coconut flour, whey protein, baking powder, xanthan gum (or more flax) and kosher salt to a food processor and pulse until very thoroughly combined.
- Add in the butter and pulse a few times until pea-sized. Pour in the egg and cream mixture, pulsing until combined. The dough will be very shaggy.
- Drop 6 rounds of dough onto the prepared baking tray. 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.
- You can freeze the shaped biscuit dough for 1-2 months, and bake straight from the freezer as needed.
Notes
Nutrition
Wow, these are so good. Buttery and tasting like a biscuit should. They’re large; I made 6 as the recipe stated but will make them smaller and get 8 or 9 next time (and there absolutely will be a next time). Thank you Paola; I’ve been making your recipes for years and they’re always the best.
I’m having an issue with them browning really fast. At 7 minutes of cook time they’re quite brown but obviously not cooked through. If I left them for the full 20 they would be near burned looking.
I’ve tried putting foil on top to keep them from getting darker. My oven temp is correct, I tried lowering the oven temperature to 425, it didn’t make much difference, dark on the outside, not quite done in the center. Any ideas?
A good recipe, just made my Saturday morning bisquits. I had all the name brand ingredients, the only difference was I used coconut oil and it was melted but used the amount listed, 7 tbsp.
Came out just fine,
Fabulous! All of you’re recipes I’ve made have been great! Thank-you!
Hell yes!!!! These are exactly how I hoped they would come out! They’re delicious!!! The apple cider vinegar is key, it makes them taste and smell like actual warm, baked biscuits.
Just made these. I baked for 15 minutes and saw that I burned them. Next time I will bake for 10 minutes.