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Keto Buttermilk Biscuits

Indulging in a low-carb lifestyle doesn’t mean sacrificing on flavor or texture. Enter the realm of keto buttermilk biscuits – a savory delight that combines the richness of traditional biscuits with the health-conscious approach of ketogenic diets. Here’s a professional-grade recipe that will elevate your baking prowess while keeping your carb count in check.

Ingredients Fit for a Gourmet Biscuit Adventure:

Prepare your culinary canvas with precision: 2 cups of almond flour, 1/4 cup of coconut flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and a dash of salt. Elevate the richness with 1/4 cup of cold, cubed butter, ensuring its integration into the flour for that perfect crumbly texture. Harness the binding power of 2 large eggs and enrich the mix with 1/4 cup of buttermilk, or a clever substitute of almond milk infused with a teaspoon of lemon juice for that tangy twist. For the ultimate rise, add 1 tablespoon of apple cider vinegar to the mix, setting the stage for biscuit perfection.

Crafting the Perfect Biscuit:

Preheat your oven to 350°F (175°C) and lay down your parchment paper, signaling the start of your biscuit odyssey. In a ceremonial bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt – a symphony of flavors in waiting. Incorporate the cold butter into this melody, using a pastry cutter or your own skillful hands to coax the mixture into sublime crumbliness.

In a separate vessel, beat the eggs with the buttermilk and apple cider vinegar, a dance of liquid ingredients that will bind your biscuit endeavor together. Pour this luscious concoction into the awaiting flour mixture, stirring gently until a dough emerges, ready to be shaped into culinary wonders.

Turn out the dough onto a lightly floured surface, where it awaits your expert touch. With care and finesse, pat the dough out to a luxurious 1-inch thickness, envisioning the fluffy heights your biscuits are destined to achieve. Employ your favorite biscuit cutter to carve out these edible gems, ensuring no scrap goes to waste as you lovingly re-roll the dough for maximum yield.

The Art of Biscuit Baking:

Place your crafted biscuits onto the parchment-lined baking sheet, their shapes a testament to your culinary prowess. Slide them into the preheated oven, where they shall undergo their metamorphosis into golden-brown perfection. Let them bask in the heat for 12-15 minutes, a testament to your patience as you await the unveiling of your masterpiece.

As they emerge, golden and fragrant, from the oven, revel in the satisfaction of a job well done. Allow them a moment to cool, a small exercise in patience before the ultimate reward: sinking your teeth into a warm, buttery keto buttermilk biscuit, a taste sensation that defies its low-carb origins.


With this meticulously crafted recipe, you’ve transcended the realm of ordinary biscuits, ascending to the lofty heights of keto buttermilk biscuit perfection. Embrace the flavors, savor the textures, and revel in the knowledge that you’ve mastered the art of low-carb baking – one delicious biscuit at a time.


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  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup cold butter, cubed
  • 2 large eggs
  • 1/4 cup buttermilk (or substitute with almond milk mixed with 1 teaspoon lemon juice)
  • 1 tablespoon apple cider vinegar



  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt.
  3. Add the cold cubed butter to the flour mixture. Use a pastry cutter or your hands to cut the butter into the flour until it resembles coarse crumbs.
  4. In a separate bowl, beat the eggs, buttermilk, and apple cider vinegar together.
  5. Pour the wet ingredients into the dry ingredients and stir until a dough forms.
  6. Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together.
  7. Pat the dough out to about 1-inch thickness. Use a biscuit cutter to cut out biscuits, re-rolling the scraps as needed.
  8. Place the biscuits onto the prepared baking sheet.
  9. Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top.
  10. Remove from the oven and allow to cool slightly before serving.

Enjoy your keto buttermilk biscuits warm with butter or your favorite low-carb spread!


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