Yields: 8 mini biscuits (2. 5")
Difficulty: Easy
Macros: 150 cal, 0. 1 g net carb, 10. 2 g fat, 9. 4 g protein
Original Instagram link: https://www.instagram.com/p/Bgk6UUjBw4e/
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Buttermilk (56 g, 2 oz):
- 16 g heavy cream
- 40 g water, cold
- 1 g lemon juice or white vinegar
- 125 g (4.375 oz) keto flour
- 7 g (0.5 oz) sweetener
- 1 Tbsp baking powder
- 1/2 tsp salt
- 88 g (3 oz) butter, cold & cubed
- buttermilk, cold - full amount above
Directions
- Preheat oven to 425 F.
- Prepare a baking pan lined with parchment or silicon mat.
- Reserve 10 g flour for dusting.
- Combine buttermilk ingredients, and set aside.
- In a large bowl, sift flour, sweetener, baking powder, and salt.
- Cut butter into flour with a pastry blender or knives until pea sized.
- Pour buttermilk all at once and combine to make a shaggy dough.
- Roll dough onto lightly dusted (use the reserved flour) surface to a rectangle shape.
- Cut rectangle into thirds, and stack pieces on top of each other.
- Repeat Steps 8 and 9 another 1-2 times.
- Roll until 1 to 1.5-inch height, and cut out biscuits.
- Bake for 5-8 min for the initial oven spring, then lower to 325 F and bake another 7-9 minutes (12-14 min total) or until golden brown on tops and bottoms.
- Immediately brush butter onto tops after removing from oven.
Notes:
After the initial puff, I turned down the temp to 325 F to finish cooking the middles. These are light and fluffy, bit of crisp on the edges, and when torn open seem to flake in layers a bit. Maybe someone can try these as biscuits and gravy! I cut these into squares because I didn’t want to deal with scrapes. You can of course cut them in traditional circles.
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I cannot BELIEVE the fluff! Never seen a keto biscuit fluff this well, and I've been doing keto four years. Well done! I found you on Instagram and look forward to making these :)
ReplyDeleteThanks so much for giving it a try! And yes, it was super fluffy and buttery! Technology will continue to provide us with new things to experiment with!! It's an exciting time in the keto baking world :)
DeleteHow big would you say your biscuits are? I only got 7 out of mine and it was rolled about 1/2 inch thick. They are still in the oven so I may have done something completely wrong.
ReplyDeleteJust ate one. They were pretty flat, didn't rise much. Edges were crispy but the taste was okay. I just got all of the stuff to make the flour a couple of days ago so this is my first attempt. I used a scale to weigh everything.
DeleteHello, they came out to eight 2.5" squares (noted above). Did you cut them into circles instead? I read that traditional biscuits suggest a light hand when cutting in the butter to help with fluffiness, and that the butter needs to be very cold. You can try putting the keto flour + cut butter mixture in the fridge for 30 min before rolling. Also check if the baking powder is fresh. When I tried, they almost doubled in size after baking. Hope this helps!
DeleteYa saw that after I asked. I did cut into circles. I had to work the butter a lot to get it mixed but it was cold (will put in fridge next time). All of my ingredients were new or close to new. Also when I put it on the table to roll it doesn't look near as big as yours. Hard to tell what size everything is in your pictures because there is nothing to gage it by so maybe I am thinking it is bigger than it is. My rectangle wasn't very big and only maybe 1/2 inch thick. Looking at yours then mine it looks like you have double the dough. I'm not giving up! I will try again. Maybe my keto flour needed to be mixed more? Thanks for answering my questions I know you have a TON to answer.
ReplyDeleteGot it! Makes sense to me. Thanks!
DeleteMmm, I only tossed the butter to coat, then cut it into the flour until they were roughly the size of peas. It was quite shaggy, and not mixed at all. Maybe next time you can leave the butter in larger chunks? My red bench scraper is 6-inches. I forgot to take a photo of the final rollout, but I think that was about 8x4-inch rectangle. This is probably better as a half batch, so perhaps you can double the recipe next time to get normal sized biscuits (these were cute little ones).
DeleteBoo :'( I made them tonight ajd found they came out salty(?) and they tasted very dry on thr outside woth a fluffy intetior but no matter how much i tried, i couldmt get past the "protein powder taste" :'(
ReplyDeleteSorry to hear that :( Are you using a different brand of powders? I'll have to run some more tests, and try again. Thank you very much for the feedback. I'll keep working on it!
DeleteAny chance you dont taste the protein powder in any of the other recipes? Im hoping to somehow have a magical outcome for the next recipe i attempt.
ReplyDeleteFYI -my biscuits actually looked like the flour counterpart so the recipe works! Thanks!
I think my tastebuds are not very sensitive. I'm wondering if you try adding herbs like rosemary or thyme or perhaps something citrusy like lemon to counterbalance the protein taste? I'll keep thinking of possible solutions. Thanks for the heads up!
DeleteI'm only 5 years late trying a keto.luna flour mix recipe. I also have a slight issue with the flavor of the protein powders. A little butter mostly covered it up, and who doesn't put butter on a biscuit? Speaking of butter, freeze a stick of butter then grate 3/4 of it on the large holes of a box grater. You can just toss it into the dry ingredients and forget the pastry cutter. I was surprised that keto.luna's recipe is almost identical to the biscuit recipe I developed and everybody loves. My flour mix is 40% vital wheat gluten, 40% oat fiber, 13% almond flour, and 7% coconut flour. I don't know why it works, but my biscuits taste like the real thing. The negative is mine are higher in carbs because of the flours I use.
ReplyDelete