keto biscuits

Delightful, flaky, tender biscuits without all the bad stuff! :)

This a modified recipe from the "Sour Cream and Chive Biscuits by Carrie Brown". After making those biscuits a few times, these are the modifications that suited me best.

Makes: approx. 10

Dry:

210 grams blanched superfine almond flour

1 1/2 Tbsp. Arrowroot Powder (if not in "maintenance" stage, sub with fine ground golden flax meal)

1 Tbsp. baking powder

1/2 tsp. baking soda

2 Tbsp. Oat Fiber (Lifesource is the best brand to use)

2 Tbsp. Plain Egg White Protein Powder (or Whey protein powder if you prefer)

1 tsp. xantham gum

1 Tbsp. Nutritional Yeast flakes (optional. I like Anthony's brand)

1/4 tsp. salt

OPTIONAL: 1/4 tsp. Garlic Powder (ONLY for savory!)

Wet:

85 grams VERY cold unsalted butter cut into small cubes

85 grams ground up Feta cheese

3/4 c. shredded cheese (I like to use cheddar for savory and mozzarella for a biscuit that can be eaten with fruit jam)

1/4 C. Sour Cream (or greek yogurt)

1 Egg

Preheat your oven to 375 and prepare a flat baking sheet with parchment paper.

In a medium bowl, whisk all the dry ingredients together to combine well. Using your fingers, work in the butter and feta until you have a crumbly mass with pea size portions, gently stir in the shredded cheese. Using a rubber spatula, mix in the sour cream and egg, stirring just to combine. You don't want the dough to be very wet, as you'll need to be able to pat it down and cut biscuits.

Plop your dough onto the parchment paper and fold it onto itself a few times, be gentle, you want to keep those nice bits of butter in there! Gently pat it down to about 3/4 or 1 inch thickness, cut out with 2 inch biscuit cutter. Gently fold the trimmings onto themselves and repeat to use all dough. NOTE: For last little bit of dough, I like to press it down gently into the biscuit cutter so it still has a nice shape.

Separate them around the parchment paper as you work. Bake for anywhere from 12-18 minutes (will depend on your oven, mine usually take 15), or until just nicely golden on the tops and bottom. These are great savory or sweet!