Low Carb 'Buttermilk' Biscuits

Who doesn't like a fluffy biscuit? I was always a fan of the Pillsbury kind, I loved popping open the tube of dough and then enjoying a delicious flaky biscuit. These biscuits will never be as good as the Pillsbury ones I remember, but for being wheat free and low carb, they're pretty darn good!  Almond flour and coconut flour really compliment each other nicely and gave these biscuits a great texture.


I was afraid they were going to be really dense, but they came out very light! Not as fluffy as the real deal though. Its worth a try to sub some of the milk with beaten egg whites to make it fluffier, I'm planning on trying it someday soon and will post my results when I do.

Recipe

2 cups Almond Flour
1 cup Coconut Flour (sifted and then measured) plus a little extra for working the dough
 2 tablespoons + 2 teaspoons Baking Powder
1 teaspoon + ½ teaspoon Salt
1 teaspoon Xanthum Gum
1/8 teaspoon Stevia powder
6 tablespoons Coconut Oil (make sure it’s at room temp.)
(For the following milks you can sub both for 2 cups of buttermilk and omit the splash of white wine vinegar or you can swap the coconut milk out for whatever milky beverage you prefer)
1 cup Heavy Cream
1 cup Coconut Milk
Splash of White Wine Vinegar
 A little melted butter

Instructions

Preheat Oven to 450 F

Coat a cookie sheet with your favorite non-stick spray

Whisk dry ingredients together until there are no little clumps left

Add solid coconut oil to the dry mixture. Using your fingertips break the oil up with the dry ingredients until it’s in pea size pieces--work quickly so you don’t melt the oil! When you’re done throw that mixing bowl into the freezer to keep the little guys solid.

Mix heavy cream and coconut milk together, add the small splash of white wine vinegar.

Grab the dry ingredients from the freezer (yeah, I know it wasn’t in there long but it makes me feel better knowing it was) make a well in the center of the dry stuff and then pour the milk mixture right into it.

Using a butter knife (or a pastry knife, whatever you’ve got) mix the ingredients together, but don’t over mix!!! Just mix until everything is combined. It’ll look sticky.

Sprinkle a small amount of coconut flour over a medium size piece of parchment paper and then dump the dough over that nice mess you’ve created.

Pat the dough together until its one giant mound, the dough will be sticky but you can sprinkle it with a little more coconut flour if you wish. Press it down until it’s about an inch to an inch and half thick.

Using a biscuit cutter (mine was about 2 ½ inches in diameter) press straight down on the dough, and then place that perfect circle of soon-to-be yumminess on your cookie sheet. The biscuits should be almost touching.

Once you’ve got as many biscuits out of the dough as you can, reform it, it doesn’t need a lot of working, just press it back together. Don’t waste a single bit! When you don’t have enough dough to reform simply press it inside your biscuit cutter, it might be smaller than the others but I’ll still taste delicious.

Brush the tops with a little bit of melted butter so they achieve the beautiful golden color on top.

Then all you got to do is pop those babies in the oven and salivate for 15-20 minutes as they fill your house with the wonderful aroma of baking carbs.

Biscuits are done when golden brown and firm on top.

They might be a little delicate at first but they’ll firm up as they cool. Slather with your favorite spread or just eat on their own—Hope you enjoy!!!