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.
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
- Combine the dry ingredients in a bowl – mix them well, the almond flour can be clumpy.
- In another dish beat the eggs and add the sour cream and melted butter.
- Add the wet to the dry ingredients and stir until well blended.
- 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.
- 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!)
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.
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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