One of my favorite cooking labs with my culinary students was the Southern Biscuits recipe by Alton Brown. There is just something so satisfying about a warm, fluffy, buttery biscuit for breakfast that just makes the soul happy. This almond flour and keto friendly version, hits all those descriptions so well, you won’t miss the carbs!
I made these biscuits a few times before I felt like they were perfect for sharing here. My ultimate goal for these biscuits was to find one that was light and fluffy, yet it would hold up if it was sliced in half for a breakfast sandwich. After four trial and error attempts, I’d say I nailed it!
Find the full recipe for my Keto Almond Flour Biscuits below and read on for all the helpful biscuit making tips and tricks! Enjoy.
- Food Processor or Pastry Blender/Cutter
- Measuring Cups
- Mixing Bowl
- Biscuit Cutter
- 9″ Round Pan or Cast Iron Skillet (Pictured)
- Parchment Paper
What I love about this recipe, is that it really follows the same techniques as a classic buttermilk style biscuit. The trick is all in getting the right rise by using very cold butter, and handling the dough as little as possible. You can do this in a few ways.
The easiest is actually by using a food processor and the second is to use a pastry blender to cut the butter in by hand. Both methods work, but the food processor is faster and helps ensure all those little bits of cold butter and fully worked into the almond flour. If you want a savory biscuit mix in the ingredients after the butter and cream cheese has been added.
Once everything is cut in or mixed in, I dump it all out onto my pastry board. The counter works perfectly fine too! Gently fold the dough slightly in on itself and pat it down to about 1″ thickness.
I used a 3″ biscuit cutter to make 7 individual biscuits. I like to bake the biscuits in a round pan with them almost touching. This encourages them to bake up and not out!
Bake them until set and lightly golden brown. For regular biscuits, brush with a little melted butter when they just come out. Let them cool slightly (but let’s be real… not too much) and dig in!
Good news too my friends, I also made some delicious keto friendly cinnamon butter to go with these bad boys.
- 3 cups Fine Almond Flour, plus extra for dusting
- 4 tbsp Cold Butter, cut into chunks
- 4 oz Cream Cheese, cut into chunks
- 1 Egg
- 1 tsp Xanthan Gum (DO NOT OMIT)
- 1 tsp Baking Powder
- 1/2 tsp Salt
- Preheat the oven to 400 F. Place parchment in the base of a round 9" pan or cast iron skillet and set it aside.
- In a food processor (or mixing bowl with pastry blender) mix the dry ingredients first until combined. Beat the egg in a small bowl and add it to the mix. Then cut in the cold butter and the cream cheese until the mixture comes together into a crumbly ball (this works the fastest in the food processor) Make sure all the ingredients are fully mixed (if you can see giant chunks of cream cheese, keep mixing)!
- Dump the dough onto the counter dusted with a little almond flour. Use your hands to gently pack the dough and pat it down to 1" thickness.
- Use a 3" biscuit cutter to cut out the biscuits, repacking and patting out the dough and recutting as needed. You should get 7 large biscuits.
- Place the biscuits in a round baking pan or skillet. Place them so they almost touch, this helps them bake up and not out.
- Bake for 15-18 minutes or until set and lightly golden brown. Allow them to cool slightly before serving.
- For the butter, combine the ingredients all together until combined. Spread on a warm biscuit and eat warm!
Make sure to fully incorporate the cream cheese into the biscuit dough, not doing so make result in an "underdone" and more doughy tasting biscuit that will be a bit more crumbly too.
If you use these for a breakfast sandwich, they need to fully cool before you cut into them. They are tender and will crumble too much if you slice them when they are warm! I actually prefer them to be a day old for breakfast sandwiches.
Amount Per Serving: Calories: 354Total Fat: 32gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 53mgSodium: 306mgCarbohydrates: 10gNet Carbohydrates: 5gFiber: 5gSugar: 2gProtein: 11g