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Easy 5 Ingredient Keto Drop Biscuits (Gluten Free)
Homemade Biscuits can be cut out or dropped into large mounds of dough, with buttery layers, flaky layers, or crispy outsides.
So many different types of biscuits you can make, but the best one is this easy drop biscuit recipe that reminds me of the ones my Mom would make from the famous “Bisquik Mix”.
These 5 Ingredient Biscuits are not only nostalgic but are gluten free, low carb and keto! They have become my go-to biscuit recipe anytime we have our weekend breakfast.
Those little mounds of bread-like-crumbly-goodness are the ultimate when covered in sausage gravy.
Biscuits and gravy was another weekend favorite at our house growing up and it is still a breakfast our whole family has at least twice a month!
Since I have to make sure they are gluten free biscuits, this recipe is the perfect solution!
Not only is it low carb and gluten free, but it doesn’t require a rolling pin since all of the simple ingredients are mixed up in one large bowl!
You won’t even need a biscuit cutter either since keeping this recipe simple is the best part!
Now I have tried countless recipes for gluten free, keto, paleo biscuits, but they were mostly ok and nothing like these fluffy biscuits!
If you have the low carb pantry staples of almond flour, baking powder and salt, you are ready to go! If not, you need to get some so you can make the best biscuits you have ever made!
Since I have this easy biscuit recipe to turn to anytime I need some, it takes the pressure off of making a weekend breakfast versus traditional biscuits.
With the short ingredient list, you will be enjoying a warm biscuit in no time!
First you will need a large mixing bowl.
Measure in 1 cup + 2 Tbsp of COLD Almond Flour and 2 Tbsp COLD butter.
If your flour and butter are not super cold, the dough will not set up right. If they need to chill, put in fridge for 20 min minimum to work.
Keep in mind that using a gluten free all purpose flour is not recommended due to the fine nature of this type of flour.
The egg whites work best lifting the grains of almond flour versus a fine milled flour.
Add in 1/2 tsp salt and 1 tsp baking powder to complete your dry ingredients. Begin cutting the butter into the flour mixture.
A pastry cutter works best here.
Your pastry blender will do a great job of cutting in the butter without melting it.
You want the little bits of cold butter to remain in the biscuit dough to produce the best results.
This keeps them light and fluffy that results in tender biscuits like we want!
You can save some time by cutting in the butter with a food processor. This will be a little faster but may cause the butter to become too small.
Now you will need a small bowl to whisk up the egg whites from 3 LARGE Eggs.
Cut and stir the whisked egg whites into the dry flour mixture with a KNIFE until the dough forms.
You will have the consistency of a very thick batter. These are the only wet ingredients included in this recipe.
Do not overmix or you will cause the dough to not be as airy and produce tough biscuits.
Now that you have it all mixed up, make sure you scrape the sides of the bowl with a rubber spatula.
This helps to gather all of the biscuit dough so you can easily scoop it all out and not leave any batter behind.
You will need to get a large baking tray covered with parchment paper or a silpat like I am using here.
I use a cookie scoop to get uniform sized buttery biscuits.
You could also just use a large tablespoon to scoop onto your prepared baking sheet as well!
It is approximately 2 Tbsp of batter per biscuit if you don’t have a scoop.
Do not flatten them so you will have the most flaky delicious biscuits!
Now bake for 10-12 minutes in a 400F oven until golden brown.
Let them cool on the baking sheet for a few minutes before transferring them to a bowl lined with a cloth napkin or towel.
This keeps them warm and tender until you are ready to eat them!
- Try adding in some shredded sharp cheddar plus a pinch of garlic powder to make these into the famous garlic cheddar biscuit side dish served at Red Lobster!
- Turn these into sweet biscuits when you add a 1/4 tsp of orange extract and a tablespoon of orange zest! You can drizzle with a simple sugar free vanilla glaze to take them over the top!
- You can give this easy biscuits recipe a tangy flavor when you add 1 tsp of lemon juice to the batter. This will mimic the flavor of a sour milk biscuit recipe!
- If you want to make these ahead for easy mornings, bake them up and then freeze the cooled biscuits. Flash freeze flat on a baking sheet, then once frozen for a few hours, transfer to a freezer bag. Reheat the frozen biscuits wrapped in a foil packet in a 400F oven for 8 minutes to prevent drying out. I do not recommend freezing the dough as it will not rise and they will remain hard little blobs!
- They will fit into any type of diet such as a low calorie diet or a low carb diet.
- If you want to make these into square biscuits then check out Pampered Chef for a square molded pan. It is marketed for brownies but will work with this batter too!
- These turn into a moderately thick biscuit, but if you want them to have a 2-inch thickness just double the recipe and scoop out a 1/4 measuring cup amount of dough for each. You may need to bake for 12-15 minutes instead of the 8-10 minutes called for.
- Add another layer of flavor when you brush the fresh out of the oven biscuits with melted butter!
Easy 5 Ingredient Keto Drop Biscuits (Gluten Free)
- 1 cup + 2 Tbsp COLD Blanched Almond Flour (place in fridge 20 min if not cold)
- 1 tsp. Baking Powder
- 1/2 tsp salt
- 2 Tbsp COLD unsalted butter
- 3 large Egg Whites from 3 LARGE Eggs, or egg white carton equivalent
- Preheat oven to 400F
- Prepare your baking sheet with parchment paper or a silpat and set aside.
- First you will need to add 1 cup + 2 Tbsp COLD Almond Flour, 2 Tbsp COLD butter to a large bowl.
- Add in 1/4 tsp salt and 1 tsp baking powder.
- Begin cutting the butter into the dry ingredients. A pastry cutter works best here. It should have a medium crumb consistency. You want little pea size bits of butter.
- Now you will need egg whites from 3 LARGE Eggs. Its important they be large so your amounts are not off. Whisk whites well until frothy.
- Cut and stir in egg whites to the dry mix with a KNIFE. It sounds strange, but it helps to keep them light textured.
- I used a cookie scoop to place on my lined cookie sheet. It is approx. 2 Tbsp of batter per biscuit if you don’t have a scoop.
- Bake for 10-12 minutes in a 400F oven until golden brown.
- Yummy biscuit goodness waiting to be devoured!! These are great warmed up if you have left overs.
- Makes approx. 6 biscuits. @ 1g carb each.
Tell me your memory of biscuits!
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