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Grain Free, Paleo, Keto Southern Biscuit
Here is the biscuit many of you have been waiting for. Grain Free Biscuits that are low carb, keto, paleo, gluten free and diabetic friendly. This the best recipe you will ever find for a keto biscuit. Make sure to scroll all the way down to watch the video.
I had to work very hard to make grain free biscuits that could join the line up.
If this is your first time visiting here, you may not know that my biscuit recipes have become viral posts.
Here was my problem. I like to eat low-carb and gluten free. Regular gluten free biscuits are good, but they are not low carb, as they are made with rice flour. I knew people were looking for a GOOD grain free biscuit that can be eaten while on a strict low-carb, keto or paleo diet. They are also good for the low calorie plan if you go in that direction.
The extreme good news is that these grain free biscuits will not spike your blood sugar. I can’t even stress how important this is for diabetics, who have very little choice for breads that they don’t have to fear.
But, this is Spinach Tiger and again if you’re new, my food has to be amazing. My food philosophy is that it is as important to the human race (beyond survival) as language is. Bad food is like bad grammar and misspellings that mess up a beautiful speech or piece of writing.
Good food is like a novel that feeds your soul and changes your life.
Please check out my latest grain free sweet potato biscuits, sold in my keto bakery every week.
Use these Grain Free Biscuits to Make the Best Grain Free Stuffing
Here the grain free biscuit shows up with an oven-fried egg Recipe here.
Use this Recipe to Make Grain Free Egg Biscuits baked in Muffin Cup
Will these grain free biscuits be life changing?
Yes, if gluten and grains cause you health problems. That’s not all of you, but it’s many of you. When I gave up grains this year, my hip stopped hurting. I actually had a limp, and it wouldn’t go away. I am now pain and limp free.
This recipe was heavily tested in my kitchen. I made 9 different batches and did blind taste tests with my husband who is from the South and knows how a biscuit should taste.
We test 9 different grain free biscuits recipes before we decided to publish.
The criteria for my grain free biscuits included taste, inside texture and outside texture. The biscuits had to rise enough to be fluffy inside and yet crispy on the outside. They needed to be light, but not so light that they had their horrible air texture a lot of low-carb breads have.
I played around with just using almond flour. I tried a recipe that is all over Pinterest and it was terrible, too eggy and spongy. Like my husband says, you can put yourself in the oven, call yourself a biscuit, but you’re not a biscuit.
I added in golden flax and the texture improved considerably. However, it still wasn’t quite right.
I kept the golden flax steady at two tablespoons, which I discovered is quite magical in arranging texture.
Then I tried different combinations of almond flour and coconut flour. In the end, adding two tablespoons of coconut flour made the difference between good and very good.
I tried adding extra unsalted butter, but the biscuits would be swimming in the butter after they baked. Two tablespoons is perfect.
I tried different amounts of coconut flour. While one tablespoon of coconut flour seemed good, two tablespoons proved better. We did a blind taste test leaving out the coconut flour and the recipe with coconut flour won for taste and for texture.
I tried various amounts of baking powder. Two teaspoons beat one teaspoon which beat 1/2 teaspoon.
Salt is important, but go lightly. 1/2 teaspoon is enough.
As far as egg whites, I beat them stiff and I weighed them first. You need at least 150 grams of egg whites, so use extra large eggs. They give the biscuits air and fluffiness.
Can you use egg whites purchased in a carton?
Yes. I discovered this recently and was thrilled. Use 1/2 cup egg white per recipe.
Can you freeze these grain free biscuits?
Yes. The best to freeze these is to make the batter, scoop and put in a container with a lid. You can stack them between parchment paper, once frozen. You can freeze them once baked also, but I prefer to eat them fresh.
Since this original post, I’ve discovered using an ice cream scoop works best to drop these biscuits onto a baking pan.
Use a scale to weigh all the dry ingredients when making grain free biscuits.
This is so important to yield a consistently good biscuit. I even weigh the egg whites. I like this scale.
I took some biscuit tips from the biscuit that made mine go viral. I froze the butter and dry ingredients and kept the baking temperature high.
The grain free biscuit has no flour and it’s not fair to compare it to my southern fluffy biscuits. However, I used that as my standard to make sure that although an almond flour biscuit is different, it can be equally satisfying the way a gluten heavy biscuit is, but there will be no blood sugar spike.
You Can Make Your Own Almond Flour for this Recipe
Make the grain free biscuits larger for sandwiches and burgers.
The recipe makes 10 biscuits, each 2.7 carbs and 1.5 net carbs, 141 calories.
If you want a sandwich or a burger like I often crave, make 4 or 5 instead of 10. It’s still low carb and low calories. Cut them cross wise and put them back in the oven to crisp up a little and then enjoy sandwiches.
Stay Tuned for many more low carb, Keto Recipes. If you are Diabetic, or anyone in your family is diabetic, please know you can eat big fat wonderful food, if you know how to follow a keto diet.
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Make Grain Free Tortillas (You Can’t Believe How Easy these are)
Grain Free Biscuits, Low Carb, Keto, Gluten Free
- You might want to scroll up and watch the video to see the technique.
- Cut butter into pea sized pieces, place in freezer.
- Preheat oven to 425 degrees F.
- Measure all dry ingredients. Mix together well. Once butter is frozen, mix with dry ingredients, place in freezer.
- Beat egg whites until fluffy and stiff enough to spoon.
- Mix into dry ingredients.
- The VIDEO shows forming into a round disc. Since then, I've discovered an ice cream scoop works better and gets a higher biscuits.
- This will make 6 to 8 biscuits. The biscuits will increase in size.
- Bake on a baking sheet with parchment paper.
- A cookie spatula works great to remove them, as it is extra thin.
- Bake at 425 degrees F. for 10-15 minutes until golden brown.
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