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Easy 5 Ingredient Keto Drop Biscuits (Gluten Free)
So many different types of biscuits you can make, but the best one is this Easy 5 Ingredient Keto Drop Biscuits recipe that reminds me of the ones my Mom would make from the famous “Bisquik Mix”.
This easy drop biscuit recipe is not only nostalgic but is gluten free, low carb and keto!
They have become my go-to biscuit recipe anytime we have our weekend breakfast.
Homemade Biscuits can be cut out or dropped into large mounds of dough, with buttery layers, flaky layers, or crispy outsides, but the best ones hold together!
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, or floured surface, like a regular biscuit, 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!
The egg whites give the moisture so there is no need for any heavy cream, whole milk, coconut milk, fat free milk or non-dairy milk.
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!
What you will need to make these full fat 5 Ingredient Gluten Free Biscuits
- A cup of flour, COLD Blanched Almond Flour (place in fridge 20 min if not cold)
- Baking Powder
- Sea salt
- COLD unsalted butter
- Egg Whites from LARGE Eggs, or egg white carton equivalent
- Baking Sheet
- Parchment Paper or a Silpat Mat
- Pastry Blender
- Butter Knife
- Wire Rack
Let’s make these Easy 5 Ingredient Keto Biscuits
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 room temperature and 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 dough and stir the whisked egg whites into the dry flour mixture with a KNIFE until the dough forms.
A lot of times a biscuit dough would be mixed with a spoon, but not this recipe!
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!
Keep leftovers in the fridge in an airtight container up to 3 days.
See below on how to reheat your biscuits in an airfryer or oven.
Tips, Substitutions, and FAQs
- 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 or toaster 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!
- This recipe is very close to the baking powder biscuits from war times.
- Turn these into sour cream biscuits next time by substituting 1/4 cup of sour cream for one of the egg whites.
- 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.
- Vegetable Oil will not work for a butter substitute. You must use an oil that is solid at room temperature like coconut oil or palm shortening.
–Can I substitute the almond flour with another flour?
You can try a gluten free flour, or gluten free ap flour, but consider that the texture will be quite different as the recipe and technique I use here is for the coarser grains of almond flour.
I would not recommend using wheat flour or self-rising flour as it will turn out gummy if you do.
-Could I turn these into sweet potato biscuits?
Yes, you can substitute 1 egg white with 1/4 cup of sweet potato puree. I would not substitute any more than that or they may turn out mushy and not set.
–I need more than one batch of biscuits, Can I double the recipe successfully?
Yes, you can double the recipe easily without any changes to the time or ingredients.
–Can I substitute the eggs in this recipe to make it a vegan biscuits recipe?
Vegan recipes do not use eggs or butter. These are the two main ingredients in this recipe so it would change it completely. I do not know if it would work. Some of my readers have commented that they used all sour cream instead of the egg whites. You could substitute the egg whites with vegan sour cream and then use vegan butter for the regular butter called for. That would be my best guess on how you could turn this into a vegan biscuit recipe.
Could I turn these into sweet drop biscuits?
Yes! I would recommend adding an alternative sweetener like erythritol or allulose to a little cinnamon, then sprinkling the sugar mixture over the biscuits before baking. You could also scoop the dough into a bowl of the sugar mixture and roll around to coat, then gently transfer to the baking sheet with a spoon.
Easy 5 Ingredient Keto Drop Biscuit Recipe (Gluten Free)
Equipment
- baking sheet
- Silpat or parchment paper
- Butter knife
- Pastry Cutter
- large mixing bowl
Ingredients
- 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
Instructions
- 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. If they are not cold, place in the freezer for 10 minutes.
- 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 in a separate bowl.
- Cut and stir in egg whites to the dry mix with a KNIFE. It sounds strange, but it helps to keep them light textured.
- Now scoop the biscuit batter onto the baking sheet. 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. Do not flatten them so you will have the most flaky delicious biscuits!
- Bake for 10-12 minutes in a 400F oven until golden brown.
- Let them cool on the baking sheet for a few minutes on a wire rack 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!
- Keep leftovers in the fridge in an airtight container up to 3 days.
- Yummy biscuit goodness waiting to be devoured!! These are great warmed up if you have left overs. Also can be used in place of breadcrumbs in recipes.
Notes
| Nutrition Facts | |
|---|---|
| Serving size: 1 biscuit | |
| Servings: 6 biscuits | |
| Amount per serving | |
| Calories | 142 |
| % Daily Value* | |
| Total Fat 12.6g | 16% |
| Saturated Fat 3g | 15% |
| Cholesterol 10mg | 3% |
| Sodium 241mg | 10% |
| Total Carbohydrate 3.4g | 1% |
| Dietary Fiber 1.8g | 6% |
| Total Sugars 0.7g | |
| Protein 5.9g | |
| Vitamin D 3mcg | 13% |
| Calcium 73mg | 6% |
| Iron 1mg | 4% |
| Potassium 112mg | 2% |
- 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 or toaster 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!
- 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.
- 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!
| Nutrition Facts | |
|---|---|
| Serving size: 1 biscuit | |
| Servings per recipe: 6 biscuits | |
| Amount per serving | |
| Calories | 142 |
| % Daily Value* | |
| Total Fat 12.6g | 16% |
| Saturated Fat 3g | 15% |
| Cholesterol 10mg | 3% |
| Sodium 241mg | 10% |
| Total Carbohydrate 3.4g | 1% |
| Dietary Fiber 1.8g | 6% |
| Total Sugars 0.7g | |
| Protein 5.9g | |
| Vitamin D 3mcg | 13% |
| Calcium 73mg | 6% |
| Iron 1mg | 4% |
| Potassium 112mg | 2% |
The % Daily Values (DV) tell you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
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Tell me your memory of biscuits!
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Do you have leftover biscuits? Reheat them in the air fryer!
Visit my post where I go into detail on how to reheat your Keto Biscuits in the air fryer and not have them dry out!
Check out these recipes you can use leftover biscuits in!
Easy Keto Ground Beef Instant Pot Meatloaf Recipe
Easy Gluten Free Salisbury Steak Recipe (Dairy Free)
Easy Gluten Free Meatball Parmesan Casserole Recipe
This is not what this biscuit looks like when it’s done I promise! They don’t taste bad though, but you will need all 6 to have a decent meal.
It is possible with different almond flour to have a different result. I use Bobs Red Mill almond flour. It is a mealy texture in its raw form. I use mine in biscuits and gravy so the shape doesn’t matter much. Thank you for trying out my recipe and leaving a comment😄
Can they be frozen?
I have never tried to freeze them. And yes, some pictures show they do, some pictures show they do not. Depends on too many different factors since it is egg white based. If I were to freeze them, I would bake, then cool and freeze indiidually on a cookie sheet. Then transfer to a freezer bag. Reheat in oven for 5 to 8 min at 350F. Thank you for your comment!
How do I subscribe?
Thank you for your comment! At the very end of a post, if on your phone, tap the three dots, it opens up a box for you to follow by email😊 If you are on instagram we are @lowcarbwiththecarrs
Yes these look like more of a puffy sugar cookie. They slice really thin but do make a perfect little sausage and cheese handheld biscuit! They are really good!
It is a possibility that your butter and flour were not super cold before starting. They have to be pre chilled for 20 minutes to not melt into a puddle. You can also decrease your oven temp down to 350F instead of 400F. Thank you for your comment😊
Have you ever made a coconut flour version? I don’t do nuts.
Thanks
No, I have not tried with coconut flour before. There are a few coconut flour recipes on the blog. You may search through the search feature.
I just made these.
I’m trying to rededicate myself to low carb / low sugar diet. First step cut out McD’s sausage biscuit and replace with egg yolk Keto biscuit.
Thank you for sharing this recipe.
You are very welcome!! Since you are ok with almond flour you may like this one!!
https://lowcarbwiththecarrs.com/2018/12/01/keto-breakfast-sandwich-buns/
I can get 4 sandwiches out of one batch if I cut 1 in half.
Thank you for your comment!
Great biscuit I will definitely make again! Looked just like ones pictured tasted great too
Wonderful that you are starting over!! And even more awesome it turned out for you! Thank you for your comment💓
These were yummy! Unfortunately, the macros came out to be closer to 2.6 net carbs per biscuit (still reasonable!). I used Blanched Almond Flour By Nature’s Eats.
Yes I have found some are different than others. It may be the grind, fine vs. coarse That makes the carbs slightly different.
Thank you for your comment!
Using Bob’s redmill super fine almond flour and my fitness pal recipe calculator these come out to 7.7 g carb – 1.5 g fiber, so 6.2 net carb for each of 6 biscuits.
I would HIGHLY recommend using verywellfit.com as a gauge for recipe nutrition information. My fitness pal, if you research, has incorrect calculations of the macro nutrients for many things. This recipe uses 1 cup plus 2 Tbsp of almond flour. Look at the actual nutrition label from a package of Bobs red mill almond flour and you will see what I mean. Thank you for being diligent in checking my calculations. I have posted the nutrition information for this recipe😊
Maybe the original recipe is not using Bob’s Super Fine Almond Flour? Calculating by hand: Bob’s Super Fine Almond Flour – 5 g carbs per 2 T (or 4 g net). Recipe has 18 T almond flour, so 9 units x 5 g carbs = 45 g total (36 net). So 6 muffins at 7-ish total carbs (6 net) each.
I am also calculating by hand from the package. 1/4 cup has 6 g carb/3 fiber. Multiply by 4 to get 1 cup, then add half listed to get the 2 Tbsp = 27g c /13.5g fiber for the recipe. These are the figures. It seems you have a different set of figures for some reason. Thank you for your comment.
Crazy! I wonder if the variable numbers Bob’s Red Mill supplies are due to rounding errors, or maybe some of the numbers are based on weight instead of volume. I’ve been doing a lot more calculating lately since mom has started reducing her carbs and is also on insulin – for myself I can approximate, but for her I have to be much closer.
I understand completely!! I would recommend going by your particular package so you are on track😊 Thank you for sharing your findings!
You are my new friend…
Gayle
I am so happy you love them! I could always use more friends❤
Am I missing the print button? It’s so hard to read from my phone that I need to print it so I can see what I’m doing and not miss anything! They look fabulous!
No,there is not a print button. It is a feature I can have in the future once my daily views increase. I would recommend highlighting, cut n paste into word, or note pad to print😊
Just tried this and very happy with the texture and flavor.May add a little more salt but prefer over the cheese breads. I flattened out my scoops with a small spatula and were easy to slice and add butter. Mmmm
You made them perfect when the texture turns out!! Thank you for sharing😊
I am allergic to eggs , can I use Bob mill Egg Replacer for the eggs? I would like to make them.
I have never used egg replacement before. If it whips up like egg whites it may work. The idea is to get some air in there to achieve the light biscuit texture.
Made tonight and turned out well. Texture was great but just a tad dry. It’s my first recipe with almond flour and a Keto bread item so maybe that’s part of it! My hubby tried and thought they were great and would eat instead of regular biscuits!
Great job trying out a new recipe!! Try to not scoop the flour but spoon into your measuring cup so it isn’t packed. That may help!
I subbed full fat sour cream in place of the eggs and these were great.. I was not able to cut minein half but totally was able to smear butter on top! I think with a tad more sour cream they would hd together great! Thank you! Also for those who don’t use eggs in recipes.. sour cream us a great sub.. !
Thank you so much for letting me and everyone else know about your success with the substitute!!
👍🏻 Turned out exactly as posted. Had with my sausage gravy. ❤️ The carb reduced and I didn’t have to give up my biscuit and gravy😋
Thank you so much for your comment!! Yes! Thats why I first made them was to have with biscuits and gravy! Im a country girl😉 So happy they worked out for you!
I rarely comment on receipt posts. But Dear Lord this must be said. I whipped up these biscuits this morning. I went into it a bit apprehensive… because I’ve tried other Keto biscuit recipes and been disappointed.
Not this time. This morning I made these beautiful biscuits and I’m pretty sure I heard the Angels singing when I ate them. Thank you for this recipe. You have become my hero.
Alycia,
I know what you mean!! It was like FINALLY I could enjoy my biscuits with sausage gravy and it not be dust in my mouth🤣
I am so happy they turned out for you!!
These turned out amazing! They look awesome too! No one would believe they are low carb!
Thank you for letting me know they worked for you!! Yes,I love them!!
[…] the biscuits 1st, then start the gravy once you get them in the […]
I just made this biscuits for breakfast. They are Delicious! Best biscuit I’ve ever made and I’ve tried a lot! Thanks for sharing this recipe.
So happy they worked for you! You’re welcome!
I wonder if these taste like baking powder biscuits…I sure hope so! When I was a kid, my mother made strawberry shortcake using those biscuits…when I finally had them made the “normal” way, I was very disappointed!! I’m sure there’s a recipe out there for Keto strawberry sauce, and whipped cream.
Mom also made biscuits with either raisins or chopped ham and cheese in them; do you think that would work with this recipe?
You could easily make a strawberry sauce with stevia, or erithrytol! Sweeten fresh whipped cream the same! They remind me of the drop biscuits my Mom made from bisquik mix actually.
I think adding ham & cheese would be a great addition!
Thank you for sharing your memory and ideas!! I would love to know how they turn out for you!
[…] while I was making the gravy, my oldest daughter mixed up a batch of 5 Ingredient KETO Biscuits she found a recipe for posted by the Carr family on their LowCarbwiththeCarrs site. The biscuits […]
These are good but there is no way those nutrition facts are right. The almond flour alone is approx 640 per cup so there it’s not possible for each biscuit to be 70 calories if you make 6 total. I’m using bobs red mill almond flour and kerrygold butter and it comes to 162 kcal per biscuit
I just imputted the info into a recipe calculator. I am following a low carb lifestyle so calories are not a calculation I adhere to. Each situation is unique and it is a good practice to compile your figures you need from your ingredients you use. Thank you for stopping by!
Ok now. These were the best biscuits ever. Bisquick has nothing on these. I followed exact directions even down to using a knife to mix it and they were perfect. I’m going to double the recipe next time. Which means tomorrow. Lol. 6 just isn’t enough!
Lol, yes, thats truth 6 isnt enough! I have been making a batch each week just for me! I am so excited they turned out for you😁Thank you so much for sharing your experience in a comment to share with everyone!
WOW – these biscuits are sooo amazing! I put sausage on mine – the next time I plan on making some Keto friendly strawberry jam as a finishing touch on one of my biscuits! Thank You for the recipe!
Wonderful!! Thank you for posting your feedback! So glad you tried them😊 Jam is perfect on them!! And you are welcome!
AMAZING! My entire family loved them!
Than you so much
You are so welcome!! It is a fave with our family too! Thank you so much for your comment!😍
I can’t wait try these. So happy I came across your site. How do you store these, as with any homemade bread. Would you leave on the counter or in the fridge?
They are great! I recommend in the fridge as they will spoil easily. Quick tip, stick egg whites in food processor, then other ingredients. Pulse till combined. Makes it faster! ENJOY!
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This was the best biscuit recipe I found to make my gluten free biscuits n gravy! Easy enough for a novice baker like me!
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