Low(ish)-carb Buttermilk Drop Biscuits

 

One should always have buttermilk powder in one's kitchen arsenal. It's a habit I, personally, picked up from The Bat… no idea who started her down that dusty buttermilk lane, though. All she says about that is that it can elevate simple dishes by imparting its subtle tang, especially to pancakes, waffles, cornbread, and biscuits. And I have to agree with her. It even helps make a keto-friendly recipe even friendlier.

Granted, because it has dairy content, it's not entirely carb-free, so if one is on a strict keto diet it might not be the best option. Still, a trace of indulgence is better for the soul than a heap of resentment – especially if one also has fresh butter for slathering a bit more indulgence.

If, however, you're trying to behave yourself, you can swap out the buttermilk powder and the water in this recipe for 3 Tablespoons of almond milk, coconut milk, or whatever other "milk" you prefer. (A swap can also be made of your favorite shortening for the butter, but don't blame me when it doesn't taste like a real, fresh biscuit.)

Anyway, sometime soon, please, go ahead & get crazy! It's not nearly as naughty as you'd think.

Low(ish)-carb Buttermilk Drop Biscuits

Ingredients: 

2 1/2 cups almond flour
1/4 cup buttermilk powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 Tablespoons unsalted butter, hard-chilled
2 large eggs
3 Tablespoons cold water

Directions:

Prepare cookie sheet with nonstick parchment.

Preheat oven to 350º F.

In food processor or medium bowl with a whisk, completely mix together flour, buttermilk powder, baking powder, soda, and salt.

Cut in chilled butter (if not working with food processor, use pastry cutter or fork) until fully mixed into flour and forms into pea-sized lumps. Add eggs and water, mix until just blended. Allow to stand in bowl about 1 minute (give the the water a chance to "wake up" the buttermilk powder), then drop by approximately 2-Tablespoon portions onto the parchment, allowing a space of about 2 inches between.

Bake 12–15 minutes, or until the little peaks of the biscuits begin to turn a rich golden brown.

Serve immediately with softened salted butter.

Makes one dozen.

I made these for my family for Sunday dinner. Usually Pop will politely eat a single sample of whatever gluten- or sugar-free bread I put on the table, but the rest will remain for me, the next day. Monday morning, I saw that he'd polished off his second biscuit, at breakfast, so he didn't equate them with "diet food". This is high praise, around here.

Further, they don't lose their tenderness overnight. Just a little heating up, and they're ready for more butter and/or a spot of sugar-free jelly.