Soft and tender, these low carb buttermilk biscuits are gluten-free and paleo friendly. Much lower carb than traditional biscuits, you can now indulge in these sumptuous grain free and gluten free biscuits – so go ahead and dip, dunk or smother them.
Looking for more low carb options? I also have this recipe for Cornbread Biscuits you may like or these Grain Free English Muffins or this recipe for Easy Low Carb Rolls.
Why You’ll Love This Recipe For Buttermilk Biscuits
These buttermilk biscuits come together quickly and easily and can be modified to your liking. They are light and fluffy and perfect for dipping or soaking up your favorite gravy.
Ingredients To Make Buttermilk Biscuits
- Almond flour – I used 2 1/2 cups of almond flour, you can use store bought or make your own using a high speed blender.
- Arrowroot
- Baking soda
- Sea salt
- Baking powder – Make sure to buy aluminum free baking powder.
- Coconut oil ghee, or butter
- Honey
- Water + 1 TBS buttermilk powder – I use filtered water but tap or bottled water is also good.
- Eggs – I used 2 organic eggs but any kind of eggs will work.
- Butter – I used 2 tablespoons of butter to brush on the biscuits to help them brown in the oven.
Equipment
- Baking sheet
- Food processor
- Measuring cups and spoons
How To Make Buttermilk Biscuits
- Preheat oven to 350 °F.
- Line a baking sheet with parchment paper.
- Place almond flour, arrowroot, baking soda, baking powder, salt, coconut oil, honey, buttermilk mixture, and eggs in a food processor, and pulse until fully combined.
- Take about ¼ cup of the biscuit mixture per biscuit, and place it on the baking sheet. Shape the mixture into rounds, or leave them as dropped biscuits.
- Brush the tops of the biscuits with the melted butter.
- Bake the biscuits for 18-20 minutes.
- Allow them to cool for a few minutes, then serve immediately.
Storage
These buttermilk biscuits will keep well in an airtight container for up to 4 days on the kitchen counter. You can refrigerate leftovers for up to a week or freeze them for up to 3 months.
Pro Tips
Here are a few things you can do to make sure your buttermilk biscuits turn out well every time.
- Make sure there are no lumps in the biscuit batter before you bake it.
- If you are having a hard time shaping the biscuits you can bake them in a large-sized muffin tray.
- To add more flavor to the biscuits you can throw in chopped rosemary, basil or any other herbs you have on hand. Fresh or dried will both work. You can also sprinkle some cheese on the biscuits.
FAQS
Why do these biscuits need buttermilk?
Buttermilk helps make the biscuits tender.
Can I use regular flour to make these biscuits?
No, regular flour is not a good option if you are watching your blood sugar. I have used almond flour which helps keep blood sugar more stable.
Did you make this recipe? If you did don’t forget to tag me and share on Instagram!
Buttermilk Biscuits
Equipment
Ingredients
- 2½ cups almond flour
- ¼ cup arrowroot
- ½ tsp baking soda
- ½ tsp sea salt
- ¼ tsp baking powder
- 3 tbsp coconut oil ghee, or butter
- 1 tbsp honey or sweetener of choice
- ¼ cup water + 1 TBS buttermilk powder
- 2 large eggs
- 2 tbsp melted butter to brush on biscuits
Instructions
- Preheat oven to 350 °F.
- Line a baking sheet with parchment paper.
- Place almond flour, arrowroot, baking soda, baking powder, salt, coconut oil, honey, buttermilk mixture, and eggs in a food processor, and pulse until fully combined.
- Take about ¼ cup of the biscuit mixture per biscuit, and place them on the baking sheet. Shape them into rounds, or leave them as dropped biscuits.
- Brush the tops of the biscuits with the melted butter.
- Bake the biscuits for 18-20 minutes.
- Allow them to cool for a few minutes, then serve immediately.