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. Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
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.
Please see post for deets, possible subs, and methodology without a food processor. We found each batch to yield 6 biscuits, and nutrition facts were estimated per biscuit.