Keto-Friendly Drop Biscuits
Sometimes you just need a biscuit with honey. Am I, right?
Do you remember the drop biscuits your mom or grandma used to make growing up? They were perfect with gravy, strawberries, or even slathered in honey.
I had to change things up and make my biscuits gluten-free.
Guess what?
They may be a bit different from my childhood, but they are still super delicious!
Win Win!
Most of my books have characters who love their sugary treats. I mean, who can blame them. Donuts, cookies, and scones rock!
BUT my fighters in the Fight It Out Series try to keep things a little healthier. Especially when they need to cut for an upcoming fight.
Lily and Charlie snack on popcorn and apples instead of candy. Which by the way sounds really good right about now.
I know anyone of the fighters would enjoy these drop biscuits. They may not slather on the honey, but they would definitely devour a few.
The recipe uses almond flour and coconut flour. Since almond flour is basically almonds ground up finely, hubby said it felt like he was eating cornbread because of the consistency. So of course I wanted more (cornbread is my favorite).
Y’all, this recipe is really easy to make and would complement any meal that needs a little something (like bread, of course).
Who wants a biscuit…or two?
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Keto-Friendly Drop Biscuits
Recipe by Terra Kelly
Prep: 15-20 minutes
Cook: 18-20 minutes
Makes: 6 biscuits
Ingredients
2 large eggs
2 Tbsp sour cream
3 Tbsp salted butter, melted
1 cup shredded cheddar cheese
1 ½ cup almond flour
2 Tbsp coconut flour
1 tsp baking powder
½ tsp salt
Butter glaze
2 Tbsp butter, melted
½ tsp garlic
1 tsp Italian seasoning
Directions
Preheat oven to 350 degrees Fahrenheit. Add Silpat or parchment paper to your sheet pan (or spray with cooking spray).
Melt 3 tablespoons butter over medium heat and let cool before adding to batter.
In a medium bowl, add eggs, sour cream, and melted butter. Mix together well.
In a small bowl, add almond flour, coconut flour, baking powder, and salt. Mix together well.
Add dry ingredients to your wet ingredients along with the shredded cheese. Mix all ingredients together well.
You can use a ½ cup size scoop (or whichever size you prefer) or you can use a spoon to drop each biscuit on the prepared sheet pan. Bake for 18-20 minutes or until golden brown (note: every oven can be different on bake time).
Let them for cool for at least 5-10 minutes before adding the butter glaze.
Butter glaze: Melt 2 tablespoons butter over medium heat, and mix in garlic and Italian seasoning. Use a brush to add the melted butter to each prepared drop biscuit.
Enjoy!
Note: You don’t necessarily need the butter glaze, but it gave them an extra pop of flavor. You could omit the cheese if you want the biscuits to be for your strawberries or any sweet treat. If you enjoy them with strawberries, maybe add a few tablespoons of keto-friendly sugar to the batter to give them an extra dash of sweet.
