Keto Buttermilk Biscuits

Keto Buttermilk Biscuits offer the warm, comforting taste of traditional biscuits while keeping your carb count low. These buttery and flaky biscuits are perfect for anyone following a ketogenic diet or looking to reduce their carbohydrate intake. The secret to their delightful texture is the use of almond flour and buttermilk, which create a tender and savory biscuit that pairs perfectly with keto-friendly toppings like butter or avocado. Let’s dive into the recipe!

Recipe: Keto Buttermilk Biscuits

Ingredients:

2 cups almond flour
1/4 cup coconut flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup cold unsalted butter, cubed
1/2 cup buttermilk (full-fat)
1 large egg
1 tablespoon apple cider vinegar
1 tablespoon fresh chopped chives (optional, for flavor)
Extra almond flour for dusting

Instructions:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt.
Add the cold cubed butter to the dry ingredients. Use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the buttermilk, egg, and apple cider vinegar.
Pour the wet mixture into the dry mixture and stir until a dough forms. If desired, fold in the chopped chives for added flavor.
Dust a clean surface with almond flour and turn the biscuit dough out onto it. Gently knead the dough a few times until it holds together.
Roll the dough to about 1-inch (2.5 cm) thickness.
Use a round biscuit cutter (approximately 2.5 inches in diameter) to cut out biscuits from the dough. Re-roll any remaining dough to make more biscuits.
Place the biscuits on the prepared baking sheet.
Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown and cooked through.
Remove the biscuits from the oven and let them cool slightly before serving.