Buttermilk Biscuits
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.
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.
Notes
If you like these biscuits, try my Gluten Free Cornbread Biscuits!
Tried this recipe?Let us know how it was!