Keto “Buttermilkish” Biscuits: A Low-Carb Twist on a Comforting Classic
Keto “Buttermilkish” Biscuits are a delightful, low-carb version of the classic Southern buttermilk biscuits that many of us grew up loving. These biscuits are soft, flaky, and have a rich, buttery flavor with a slight tang reminiscent of buttermilk, thanks to a clever combination of ingredients that keep them keto-friendly.
Traditional buttermilk biscuits are made with flour, butter, and buttermilk, which gives them their signature tender crumb and slight acidity. In this keto adaptation, almond flour and coconut flour replace wheat flour, while a mix of heavy cream and apple cider vinegar mimics the tangy taste of buttermilk. These biscuits are perfect for breakfast, a side for your favorite keto dishes, or even as the base for low-carb sandwiches.
Story and Origins
Buttermilk biscuits are a staple of Southern cooking, often served alongside fried chicken, sausage gravy, or as a base for breakfast sandwiches. They are celebrated for their light, flaky layers and rich, buttery taste. The challenge for those on a keto diet is to replicate this texture and flavor without the high carb count of traditional wheat-based biscuits.
The Keto “Buttermilkish” Biscuit was born out of the desire to enjoy this classic comfort food while sticking to a low-carb lifestyle. By using almond and coconut flours and creating a “buttermilk” substitute from heavy cream and vinegar, these biscuits manage to capture the essence of the original, making them a perfect addition to any keto meal plan. Whether enjoyed plain, with butter, or topped with your favorite low-carb toppings, these biscuits bring a taste of the South to your keto kitchen.
Things to Consider and Tips
- Flour Consistency: Almond flour and coconut flour absorb moisture differently than traditional flour. Ensure you’re using finely ground almond flour for the best texture, and avoid overpacking your measuring cups.
- Creating the “Buttermilk”: The combination of heavy cream and apple cider vinegar provides a tangy, buttermilk-like flavor. Allow the mixture to sit for a few minutes before adding it to the dough to develop the desired acidity.
- Handling the Dough: The dough will be more delicate than traditional biscuit dough. Handle it gently, and avoid overmixing to keep the biscuits tender.
- Chilling the Dough: If the dough becomes too soft, chill it in the refrigerator for 15 minutes before cutting out the biscuits. This makes the dough easier to handle and helps the biscuits hold their shape during baking.
- Baking Time: Keep an eye on the biscuits while baking. They can go from perfectly golden to overbaked quickly. The tops should be lightly browned, and the biscuits should feel firm to the touch.
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 2 large eggs
- 1/2 cup heavy cream
- 1 tablespoon apple cider vinegar (to make the “buttermilk”)
- Optional: 1 teaspoon garlic powder or 1/4 cup shredded cheese for savory biscuits
