Easy to create and requiring few ingredients, these flaky, delicate Easy Flaky Keto Biscuits. These low-carb, gluten-free biscuits must be served with your upcoming meal since they are so delicious.

You’ve come to the correct place if you’re looking for mouthwatering keto bread to go with your low-carb dinners or flaky biscuits to top with creamy sausage gravy.

These ketogenic biscuits are flaky and delicate. They have a flaky, crumbly middle because they are baked using layers of dough and butter that help the dough rise. Keto biscuits are cooked using the ideal ratio of low-carb flours, cream, and sour cream to eliminate any grainy texture and have a buttery flavor.

When served with sausage gravy on top, these low-carb biscuits are delicious right out of the oven. The greatest keto biscuits and gravy are made there. All of the creamy gravy can eat into every crevice of the fluffy biscuit since they are so tender when they are warm.

Let these biscuits set overnight if you want a hand-held biscuit that you can use to scoop up sauces and dunk into chilli or soup. Like a dinner roll, they will get firmer and easier to handle as they set.

Ingredients for Keto Biscuits

1 1/4 cup almond meal
a third cup of coconut flour
Psyllium husk, entire, 2 teaspoons
1 teaspoon of baking soda
0.5 teaspoons of salt
Baking soda, 1/4 teaspoon
6 tablespoons of salted butter, frozen
heavy whipping cream, half a cup
1/fourth cup sour cream
1 teaspoon melted butter

Directions for Making Flaky Keto Biscuits

STEP 1 Combine the dry ingredients.

A 400-degree oven is recommended. Mix the dry ingredients of baking soda, baking powder, psyllium, salt, coconut flour, and almond flour in a bowl(medium).
Grate your butter in step two.
Into the bowl of dry ingredients, grate frozen butter. Don’t mix too much. Lumpy butter. The biscuit will be flakier if the butter is still solid and not melted or soft.

STEP 3 Combine

Add the sour cream and whipping cream. With a spoon, combine ingredients until barely combined.

Create a rectangle in step 4

Gently shape the dough into a rectangle that is 1 inch tall on a piece of parchment paper.

STEP 5: Continue pressing and folding.

Once more, press the dough into a rectangular shape that is 1 inch tall by folding one half of it hamburger-style over itself. Four more cycles of folding and molding should create a rectangle.

STEP 6: Bake and butter

The biscuits should be cut into six squares, brushed with melted butter, and placed on a baking sheet or pan that has been lined with parchment paper. Bake for ten minutes at 400 degrees.

STEP 7: Allow to cool

Take out from oven, and let (for about five minutes)cool on baking sheet. Each biscuit should be delicately moved to a wire rack to complete cooling using a spatula. Biscuits, as they cool, they will stiffen up. Allow to sit for the night for a firmer biscuit.