So, this is the third biscuit recipe I’ve posted! Yes, I do love a biscuit, especially a low-carb, gluten-free biscuit. 3.75 carbs! And, they taste good, with no additions of cheese or herbs, which, while they have a place, are not high on my list of breakfast flavors. This is a biscuit that is perfect with scrambled eggs and bacon!
The recipe has taken some doing, but the end result is so worth it. Biscuit recipes with an egg just felt wrong, but so many almond and coconut flour based biscuit recipes include them. So, I’m really happy that I finally came up with a version sans egg! I hope you enjoy these as much as I do. If you’re not a low carber, check out my other versions – traditional and gluten-free.
Low-Carb GLuten-Free Biscuits (makes 4)
1 cup blanched almond flour
¼ cup whey protein
¼ teaspoon baking powder
1/8 teaspoon baking soda
Pinch of salt
2 tablespoons cold unsalted butter, cubed
1 tablespoon half & half (not fat-free)
1 tablespoon sugar-free honey
Combine almond flour, whey protein, baking powder, baking soda, and salt.
Cut butter into dry mixture.
Pour in half-n-half and honey; mix until dough forms.
Using a large cookie scoop, dollop dough onto parchment paper; press dough mounds with your fingers to flatten.
Bake at 375 degrees for 15 – 18 minutes, or until brown and baked through.
Serve with additional butter, etc.