Easy Keto Biscuits Recipe - Low Carb, Soft & Fluffy (2024)

FAQs

What is the secret to soft biscuits? ›

"Pinch the flour and fat together like you're snapping your fingers," he explains. This creates thin sheets of butter that create puff pastry-like layers in your biscuits. For soft and fluffy biscuits, blend the liquid and dry ingredients just until the dough "resembles cottage cheese," Sonoskus says.

Baking powder and baking soda are what we call chemical leavening agents, meaning they make our baked goods rise. A chemical leavening agent will form carbon dioxide bubbles making your biscuits rise.

The most commonly used flour which is the lowest in carbs is coconut flour. Note: Psyllium has the lowest carbs, however, psyllium is generally not used to bake entire cakes or cookies, it's used in smaller quantities to add bulk, fiber, and elasticity.

Rice, potato, tapioca, maize and buckwheat are just some of the common grains that you might find in a gluten-free flour blend. These combination flours usually work best in cakes, biscuits and pastry.

The butter version rises the highest — look at those flaky layers! The shortening biscuit is slightly shorter and a bit drier, too. Butter contains a bit of water, which helps create steam and gives baked goods a boost.

Overmixing: If you mix the dough too much, the gluten in the flour can develop too much and create tough, hard biscuits. Be sure to mix the dough just until it comes together and avoid kneading or overworking the dough. Overbaking: Biscuits can become dry and hard if they are overbaked.

The biscuit mix itself is a simple combination of all-purpose flour, sugar, salt, baking powder, and baking soda. For light and fluffy biscuits, steer clear of any flour made from 100% hard red wheat; this style is relatively low in starch and high in protein, readily forming gluten in a high-moisture dough.

A hot 425° oven helps give the biscuits a nice oven spring, or initial rise caused by the reaction to the heat. Eat them fresh. Biscuits are best hot right out of the oven.

Almond flour is often considered the keto “all-purpose” flour. Generally, you can use almond flour at a 1:1 ratio with regular flour.

What is the best keto flour for baking? ›

Coconut flour

Coconut flour is a very fine, powdery flour made from coconut flesh. Its mild coconutty taste works in most desserts, which is what it's most commonly used for. Next to almond flour, it's one of the most popular and commonly used keto flours.

Almond Flour. Almond flour is the most common flour used in keto baking, giving the most similar color, taste, and texture to regular flour.

The solution: Use half cake flour and half all-purpose flour. This combination will give you a biscuit with light and airy interior with a pleasant, satisfying bite on the outside. Also, sifting the flour and other dry ingredients will give you a smoother, airier dough.

White Lily brand flour, especially the self-rising flour, is the gold standard among Southern cooks who make biscuits on a regular basis.

Why You'll Love White Lily^® Flour. Simply put, our flour isn't like the others. Milled from 100% soft red winter wheat, White Lily^® Flour is finer in texture with a lower protein content, which makes for fluffier biscuits, the softest cookies, and the most tender cakes.

We've got a clever trick that will keep your biscuits soft and chewy for longer. The solution is as simple as putting the biscuits in an airtight jar along with a small piece of bread (no more than half a slice). If you don't have an airtight jar, a zip-lock bag also works well.