Keto Buttermilk Biscuits
Ingredients:
2 cups almond flour
2 tbsp coconut flour
1/4 cup unsalted butter, cold and cubed
2 tsp baking powder (make sure it's gluten-free if necessary)
1/4 tsp baking soda
1/2 tsp salt
2 large eggs
1/4 cup buttermilk (or 1/4 cup heavy cream + 1 tbsp lemon juice/vinegar as a buttermilk substitute)
1 tbsp apple cider vinegar (to activate the baking soda)
Optional: 1 tbsp melted butter for brushing on top after baking
Instructions:
Preheat the oven:
Preheat your oven to 350°F (175°C). Line a baking mat for easy cleanup.
Mix dry ingredients:
In a large bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt.
Add cold butter:
Add the cubed cold butter into the dry ingredients. Use a pastry cutter, fork, or your hands to work the butter into the flour mixture until it resembles coarse crumbs with small bits of butter throughout.
Add the wet ingredients:
In a separate small bowl, whisk the eggs, buttermilk (or heavy cream with lemon juice/ vinegar), and apple cider vinegar.
Pour the wet mixture into the dry ingredients and stir until fully combined. The dough will be slightly sticky, but that's normal.
Shape the biscuits:
Use your hands to form the dough into a ball and gently pat it down on a piece of parchment paper or directly on the baking sheet to about 1/2-inch thick.
Using a round cookie cutter (or the rim of a glass), cut out 6-8 biscuits. Re-roll the dough scraps as needed to make more biscuits.
Bake the biscuits:
Place the biscuits on the prepared baking sheet, leaving some space between them. Bake for 18-22 minutes, or until they are golden brown on top and firm to the touch.
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