Easy 4 Ingredient Gluten Free Drop Biscuits Recipe
So many different types of biscuits you can make, but the best one is this Easy 4 Ingredient Gluten Free 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!
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
- 2 Tbsp COLD unsalted butter
- 1/2 tsp salt
- 1 tsp. Baking Powder
- 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.1 cup + 2 Tbsp COLD Blanched Almond Flour, 2 Tbsp COLD unsalted butter
- Add in 1/4 tsp salt and 1 tsp baking powder.1/2 tsp salt, 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.3 Large Egg Whites from 3 LARGE Eggs
- 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.
- If you have leftovers, they can be used in place of breadcrumbs in recipes.
Video
Notes
- 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 these 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
Calories: 148kcalCarbohydrates: 4gProtein: 6gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10mgSodium: 309mgPotassium: 28mgFiber: 2gSugar: 1gVitamin A: 117IUCalcium: 90mgIron: 1mg
Tried this recipe?Let us know how it was!