Gluten Free, Low Carb & Keto Biscuits
- 168 grams grass-fed butter (organic)
- 230 grams sour cream
- 3 tablespoons water
- 2 tablespoons apple cider vinegar
- 192 grams almond flour
- 125 grams flax seed meal (organic)
- 42 grams coconut flour
- 30 grams whey (organic)
- 4 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons cream of tartar
- 2 teaspoons xanthan gum
- 1/2 teaspoon kosher salt
- Place the butter in the freezer for 1 hour before starting.
- Grate it, and return to the freezer while you prepare the remaining ingredients.
- Add eggs, sour cream, water and apple cider vinegar to a medium bowl and whisk for a minute or two until fully mixed.
- Set aside.
- Add almond flour, flaxseed meal, coconut flour, whey protein, baking powder, baking soda, cream of tartar, xanthan gum and kosher salt to a large bowl and whisk until very thoroughly combined and no lumps are visible.
- Add in half the grated butter to the flour mix (84g/6TBS).
- Distribute it quickly with your hands, rubbing it against the flour briefly with your fingertips.
- Since it's already grated, you won't need to 'break it into' the flours.
- Pour in the egg and cream mixture, mixing with a spatula until just incorporated.
- The dough will be very shaggy.
- Refrigerate for 15 minutes.
- Preheat oven to 450°F/230°C (do 500°F/260°C if using a convection oven) .
- Line a baking tray with parchment paper or a baking mat.
- Lightly flour your work surface with coconut flour and turn out the rested dough.
- Pat it down with your hands into a rectangular shape (roughly 14-by-10-inches).
- Sprinkle 1/6th of the remaining butter in the center, and fold in one of the edges over it.
- Sprinkle another 1/6th of the butter over the just-folded edge and fold in the remaining side (think like folding a letter!).
- Use a knife to help lift the dough if it's sticking to the surface (you want to make sure to not add too much flour).
- Turn the dough anti-clockwise and pat it down into a rectangle once again.
- Repeat the process two more times and pat the dough down until 1-inch in height.
- You could also do 1/2-inch height and yield 18 biscuits.
- Using a 2 1/2-inch round pastry cutter, score the dough to make sure you can get 6 pieces.
- Cut straight down (no twisting!), and place the biscuit rounds onto the prepared tray.
- Gather the scraps, do another fold, and cut once again.
- Alternatively, simply cut into 9 squares straight down with a sharp knife (recommended).
- Pop the tray in the freezer for 15 minutes prior to baking.
- You can freeze the biscuits for 1-2 months at this point, and bake straight from the freezer as needed.
- Brush with melted butter and bake for 15-20 minutes until deep golden.
- These guys keep well, stored in an airtight container at room temperature, for 3-4 days.
Originally posted 2019-02-20 18:14:17.