August 29

Low-Carb Biscuits

Traci made these to go with the Mississippi pot roast.

Man… They tasted great and were perfect for soaking up all the delicious meat juices. These would also work great for making breakfast sandwiches as the original recipe mentions.

Just make sure that you use an aluminum free baking powder!

Low-Carb Biscuits

Course Appetizer, Side Dish
Cuisine American


  • 1.5 cups Almond Flour
  • 1/4 tsp Salt
  • 1 tbsp Baking Powder aluminum free
  • 2 Eggs
  • 1/2 cup Sour Cream
  • 4 tbsp Butter melted
  • 1/3 cup Shredded Cheese optional
  • 1/2 tsp Garlic Powder


  • Preheat oven to 400F.
  • Spray your pan. Use a pan that has walls like a brownie or cupcake pan. As these like to spread and flatten some.
  • Combine all of your dry ingredients. Using a fork will help break up some of the clumps in the almond flour.
  • Combine all of your wet ingredients and start mixing.
    Looks like egg drop soup? Keep mixing.
    Looks like you put too much butter in your mashed potatoes? Keep mixing.
  • Pour your wet ingredients into your dry and start mixing. A silicon spoon is great for this. This doesn't take much effort. The almond flour actually absorbs liquid faster than flour.
  • Dump in some cheese and mix it in.
  • Transfer into a greased pan.
    Try to keep the portions even-ish.
  • Bake for 10-12 minutes


Original recipe:
Tried this recipe?Let us know how it was!


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Posted August 29, 2018 by Food.PWWF in category "Breakfast", "Side Dish

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