Shannon Fennell's Blog

My life, cooking, make-up, travel, the joy of home ownership and the occasional rant!

Low Carb Almond Flour Baking Powder Biscuits

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I have mentioned, often, how disappointing low carb recipes for “bread” have been.  I gave up trying for the most part.  But I saw some recipes for baking powder biscuits that might be okay… and I still miss baked goods.

I had the ingredients so… what the heck.  Worse case I would have crumbs to use with other stuff to make a crust for a pizza (like I did with my crumbled waffles!)

I scoped out a bunch of different recipes… some had stuff in them I don’t use or want to use, others added sweeteners.  A lot used butter and seasonings to brush on top after they were baked which I didn’t think was needed.  Lots included cheese and garlic to replicate biscuits from a restaurant chain.

I just wanted plain old baking powder biscuits. I used to just whip them up in the old days – no recipe needed.  But for this first attempt I looked at several of the ones I found and took what I wanted out of them and left out the rest.  I adjusted the measurements a bit too (I see no point in leaving 1/4 tablespoon of left over something!)

As I had sour cream in the fridge I used that.  Some recipes I looked at used cream cheese instead.

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Low Carb Almond Flour Baking Powder Biscuits

Preheat oven to 400F.

1 3/4 cups of almond flour (flour, not ground almonds)

1/4 teaspoon salt

2 tablespoons (heaping) of baking powder (I use Magic Brand)

4 tablespoons of melted butter

2 large eggs, beaten

1/3 cup (heaping, not level) of sour cream

  1. Combine the dry ingredients in a bowl – mix them well, the almond flour can be clumpy.
  2. In another dish beat the eggs and add the sour cream and melted butter.
  3. Add the wet to the dry ingredients and stir until well blended.
  4. Using two spoons, shape batter into loose “balls” and drop onto a parchment lined baking sheet. The batter is very light and once you drop onto the pan it is difficult to shape it. They will spread a bit so leave a fair amount of space.
  5. Place baking sheet on the centre rack for 10-15 minutes.  Start checking at 10 minutes as ovens vary!  I like mine fairly browned so left them in for a longer time.

This recipe actually made ten decent sized biscuits. (I ate two before I took the photo – wasn’t sure if it was a photo worthy recipe!)

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The came out pretty flat but OMG!!  They ARE baking powder biscuits!  Taste like them, act like them. I am so happy!  I didn’t bother slicing them open to eat, just slathered butter on top of the hot from the oven ones I ate.

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They fit in the toaster perfectly and were great over the next four days!  Just put the toaster at the lowest setting – it is nut flour so it burns fast!

I ate them plain with butter; with an over-easy egg; with scrambled eggs and cheese; and with ham and mustard!  They held up great for a sandwich – didn’t crumble.

I am making a couple batches to freeze.  As they toast up so well that will be great to grab for a quick meal or snack!

I’m also going to try to make a larger “crust” out of this recipe to use for a pizza crust or maybe a pot pie topper?  Oh the possibilities!  I though about dumplings but don’t think it will stand up to the liquids.  I’ll post about what works out!

 

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