This drop biscuit recipe is delicious, packed with savory flavor, and totally satisfying.
Unless you make bread from melted mozzarella, most low carb breads are still going to have some carbs in them. But if you consider that one slice of French bread has around 37g of carbs on average, you realize that most low carb breads do a pretty good job of keeping the carbs low. What they don’t always do, is deliver on flavor and texture. I’ve had more than my fair share of cardboard bread over the years.
While low carb eating isn’t my exact focus here, I’m aware that lowering carbs can be beneficial for those struggling with high blood sugar. I don’t believe in cutting them out completely by any means. But a few less than the standard American diet is never a bad thing. Even for those without blood sugar problems!
WHAT YOU’LL NEED:
Don’t let the ingredient list scare you. Most of these are things you probably already have in your pantry, cupboards and spice cabinet.
- 2/3 cup almond flour
- 2/3 cup coconut flour
- 2/3 cup oat flour
- 1/2 cup nutritional yeast
- 3 tbsp. dried chives
- 2 tbsp. onion powder
- 1 tbsp. garlic powder
- 1 tbsp. baking powder
- 2 tsp. ground turmeric
- 1 tsp. chili powder
- 1 tsp. salt (I used pink salt)
- 1 tsp. ground mustard seed
- 1/2 cup coconut cream
- 2/3 cup warm water
- 4 large eggs
HOW TO MAKE BISCUITS
These drop biscuits are super easy to make.
- Preheat oven to 425 F.
- Whisk together all the dry ingredients, making sure to whisk out any clumps from the flours.
- Add in the wet ingredients and stir well to combine. If using a stand mixer, use the dough paddle and keep the speed low.
- Spoon out 12 large biscuits onto parchment lined cookie sheets.
- Bake for about 15 minutes, or until the tips of the biscuits have a golden edge to them.
- Remove from oven and allow to cool completely before handling. These are very crumbly when warm.
- Store in a zipper-top plastic bag and store in the fridge for up to 4 days, or in the freezer for up to 4 months.
I made these on the larger side. About two golfballs worth of batter per biscuit. If you want to be very careful with your macros, you can make them half that size to get 24 biscuits. That will cut down on all the macros per serving and might make portion control a little easier.
WHAT TO SERVE THESE WITH?
These are a great side to anything you serve with sauce. They are great with a little pat of butter or even served as a side to a big green salad (that’s what I did). These are definitely meant to be paired with a savory dish. These won’t go with anything sweet. They will go well with just about any kind of poultry dish like my Turkey Meatloaf, or beef and would be wonderful with a bowl of hot soup.
Drop Biscuit Recipe
Drop Biscuit Recipe (Low Carb and Dairy Free!)
Equipment
- Cookie sheets
- Parchment paper
Ingredients
- 2/3 cup almond flour
- 2/3 cup coconut flour
- 2/3 cup oat flour
- 1/2 cup nutritional yeast
- 3 tbsp. dried chives
- 2 tbsp. onion powder
- 1 tbsp. garlic powder
- 1 tbsp. baking powder
- 2 tsp. ground turmeric
- 1 tsp. chili powder
- 1 tsp. salt (I used pink salt)
- 1 tsp. ground mustard seed
- 1/2 cup coconut cream
- 2/3 cup warm water
- 4 large eggs
Instructions
- Preheat oven to 425 F.
- Whisk together all the dry ingredients, making sure to whisk out any clumps from the flours.
- Add in the wet ingredients and stir well to combine. If using a stand mixer, use the dough paddle and keep the speed low.
- Spoon out 12 large biscuits onto parchment lined cookie sheets.
- Bake for about 15 minutes, or until the tips of the biscuits have a golden edge to them.
- Remove from oven and allow to cool completely before handling. These are very crumbly when warm.
- Store in a zipper-top plastic bag and store in the fridge for up to 4 days, or in the freezer for up to 4 months.
Notes
