Gluten Free & Keto Biscuits

Ingredients

• 168 gorganic grass-fed butter
• 2eggs
• 230 gsour cream
• 3 tablespoonswater
• 2 tablespoonsapple cider vinegar
• 192 galmond flour
• 125 ggolden flaxseed meal, finely ground
• 42 gcoconut flour
• 30 gwhey protein isolate
• 4 teaspoonsbaking powder
• 2 teaspoonsbaking soda
• 2 teaspoonscream of tartar
• 2 teaspoonsxanthan gum
• 1/2 teaspoonkosher salt

Instructions

1. 1

   Chill the butter

   Freeze the butter for 1 hour. Grate it, then return it to the freezer while you prepare the other ingredients.

2. 2

   Mix wet ingredients

   Whisk the eggs, sour cream, water and apple cider vinegar in a medium bowl for 1–2 minutes, until fully combined. Set aside.

3. 3

   Combine dry ingredients

   In a large bowl, whisk together the almond flour, flaxseed meal, coconut flour, whey protein, baking powder, baking soda, cream of tartar, xanthan gum and salt until evenly mixed and lump-free.

4. 4

   Make the dough

   Add half the grated butter, 84 g, to the dry mixture and quickly rub it through with your fingertips. Add the egg and sour cream mixture, then stir with a spatula just until incorporated; the dough will look shaggy. Refrigerate for 15 minutes.

5. 5

   Heat the oven

   Preheat the oven to 230°C (450°F), or 260°C (500°F) if using a convection oven. Line a baking tray with parchment paper or a baking mat.

6. 6

   Fold the dough

   Lightly dust the work surface with coconut flour and turn out the rested dough. Pat it into a rectangle roughly 36 × 25 cm (14 × 10 inches). Sprinkle one-sixth of the remaining butter over the centre, fold one edge over it, then sprinkle another one-sixth over the folded edge and fold the other side over, like a letter. If the dough sticks, use a knife to lift it rather than adding much more flour. Turn the dough anti-clockwise, pat it into a rectangle again and repeat the folding process twice more. Pat it to 2.5 cm (1 inch) thick; for 18 biscuits, pat it to 1.3 cm (1/2 inch) instead.

7. 7

   Cut and chill

   Use a 6.5 cm (2 1/2 inch) round cutter to mark out 6 biscuits, then cut straight down without twisting and place them on the prepared tray. Gather the scraps, fold once more and cut again. Alternatively, cut the dough straight down into 9 squares with a sharp knife. Freeze the tray for 15 minutes before baking. At this stage, the unbaked biscuits can also be frozen for 1–2 months and baked from frozen.

8. 8

   Bake the biscuits

   Brush the tops with melted butter and bake for 15–20 minutes, until deep golden. Let them cool for 10 minutes before serving.

What are American-style biscuits?

American biscuits are savoury, quick-raised bakes, usually served warm alongside a meal or split and topped. This version replaces wheat flour with almond flour, flaxseed meal and coconut flour, with whey protein and xanthan gum helping give the dough structure.

The method uses grated, frozen butter and repeated letter folds to build layers. Sour cream and eggs bring moisture and richness to a dough that is meant to look rough rather than smooth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 340 calories, 9g protein, 11g carbs, 36g fat.

The almond flour, flaxseed meal and coconut flour contribute most of the carbohydrates, while butter and sour cream account for much of the fat. Eggs, whey protein isolate and sour cream provide protein. Pair a biscuit with eggs or another protein and vegetables for a more balanced plate.

Why grate and freeze the butter?

Cold butter is easier to distribute without melting into the dough. Grating gives small pieces that can be rubbed briefly into the flour mixture, while the remaining butter is layered through the folds.

Work briskly when handling the butter, and return it to the freezer if it starts to soften. The recipe reserves half for folding, so keep that portion cold until needed.

Getting the folds right

First fold: spread a portion of the remaining butter over the centre of the rectangle and fold one side over it. Add another portion over that folded edge, then fold the other side over like a letter.

Repeat: turn the dough anti-clockwise, pat it into a rectangle and fold again. Use a knife to loosen any sticking dough rather than adding extra coconut flour, which can make the biscuits drier.

What should the dough feel like?

Before chilling, the dough will be shaggy and may not look as cohesive as a conventional wheat-flour dough. Mix only until the wet and dry ingredients come together, then let the 15-minute rest help the dough firm up.

After folding, pat the dough to an even thickness so the biscuits bake consistently. The finished tops should be deep golden; allow the biscuits to cool for 10 minutes before serving.

Cutting and baking

A sharp, straight-down cut helps preserve the edges of the layers. If using a round cutter, avoid twisting it; the recipe also suggests cutting 9 squares with a sharp knife as a simpler option.

Chilling the cut biscuits in the freezer for 15 minutes before baking helps keep the butter cold. Bake at 230°C (450°F), or 260°C (500°F) in a convection oven, and check for a deep golden colour within the stated 15–20 minutes.

Serving ideas

Serve the biscuits warm with eggs, or alongside a savoury breakfast or brunch. They can also accompany a soup or stew, where their tender texture gives you something to serve on the side.

For a more substantial plate, pair one with a protein-rich main and vegetables. If serving them with a meal, account for their richness when choosing other buttery or creamy sides.

Recipe notes & tips

• Grate the butter while it is very cold, then keep it in the freezer until needed.
• Whisk the dry ingredients thoroughly so the raising agents and xanthan gum are evenly distributed.
• Mix the dough only until combined; it is supposed to look shaggy before chilling.
• Use a knife to lift sticking dough instead of working in a large amount of extra coconut flour.
• Cut straight down without twisting to keep the biscuit edges neat.
• Freeze the cut biscuits for 15 minutes before baking, as directed.

Variations

• Make smaller biscuits: Pat the dough to 1.3 cm (1/2 inch) thick for 18 biscuits.
• Cut into squares: Use a sharp knife to make 9 square biscuits instead of round ones.
• Bake from frozen: Freeze the cut biscuits for 1–2 months and bake them straight from the freezer.
• Serve with eggs: Pair a warm biscuit with eggs for a savoury breakfast.
• Add a topping: Serve with butter or a savoury spread at the table.

Common mistakes to avoid

• Soft butter: It can blend into the dough instead of forming layers; keep it frozen until you need it.
• Overmixing: This can make the dough harder to handle; stop as soon as the wet and dry mixtures are incorporated.
• Adding too much flour: Extra coconut flour can dry the dough; loosen sticking areas with a knife instead.
• Twisting the cutter: Twisting can compress the edges; press straight down and lift cleanly.
• Skipping the final chill: Warm butter may soften before baking; freeze the cut biscuits for 15 minutes first.

How to store

Store baked biscuits in an airtight container at room temperature for 3–4 days. Unbaked cut biscuits can be frozen for 1–2 months and baked straight from frozen; warm baked biscuits before serving if desired.

Frequently asked questions