Yesterday was a rough day. I did a bunch of cooking for the blog and it seemed like none of my low carb recipe concepts were coming out right. It was very discouraging to spend so much time, and make such a huge mess, and to feel like I got nowhere.
But in the end, things actually turned out OK – great in fact!
This low carb biscuit recipe began as a savory churro idea, but they just weren’t coming out right. I finally chilled the dough enough for them to hold together in order to fry, but it still wasn’t great.
I tried baking them like a cracker and it was ok, but not awesome.
Finally, I tried baking them thicker, in biscuit form, and they were amazing!
I was so excited I made this little keto sandwich for my lunch and fortunately had the restraint to snap some photos before I devoured it. It really did have all the characteristics of a great biscuit – crunchy and crumbly on the outside and soft and feathery on the inside.
Slathered with sriracha mayo, ham, cheese, and avocado it made the perfect little sandwich.
There are so many possibilities for this low carb biscuit recipe – other flavors, many, many sandwich/appetizer options (I had one with eggs and ham for breakfast today), a great accompaniment to soup or chili, – it goes on and on.
I made another batch today just to make sure the recipe works, and even tried a few alterations and they were still awesome.
Also great is that they freeze perfectly. I tested the theory last night and nuked one for 20 seconds this morning to go with my eggs, and it was perfect – maybe even better than yesterday if you can believe it. My freezer will never be empty of these from now on if I can help it.
These low carb biscuits are a game changer for me – I hope you will love them as much as I do!
Feel free to omit the herbs or change them around to suit your flavor preference. As always, let me know what you think!
Cheesy Herb Biscuits – Low Carb & Gluten Free
- Yield: 8 biscuits 1x
Description
These low carb and gluten free biscuits taste just like the real thing and make the perfect little sandwich or side for soup or chili! Keto and Atkins friendly!
Ingredients
- 1 cup water
- 1 tsp granulated sugar substitute
- 1 Tbsp butter
- 1/2 cup shredded extra sharp cheddar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried oregano
- 1/4 tsp dried thyme
- 1/2 tsp garlic powder
- 1/4 tsp celery salt
- 3/4 cup coconut flour
- 1/4 cup almond flour
- 1/2 tsp baking powder
- 1/4 tsp xanthan gum
- 2 egg yolks
- 1/2 cup grated parmesan cheese
Instructions
- In a small saucepan bring the water to a boil along with the butter, sugar substitute, and cheddar cheese. Remove from the heat and set aside.
- Meanwhile, combine the salt, pepper, oregano, thyme,garlic powder, celery salt, coconut flour, almond flour, baking powder and xanthan gum in asmall bowl and mix well.
- Add the dry ingredients to the liquid and stir until a dough forms.
- Add the egg yolks and stir until fully absorbed.
- Add the parmesan cheese and mix well – you may have to use your hands for this step.
- Divide the dough into 8 small (for traditional biscuit size) or 6 large (for hamburger bun size) balls and form into a biscuit shape (about 1 inch thick) with your hands.
- Place on a greased cookie sheet.
- Let the dough rest for at least 10 minutes.
- Bake in a preheated oven at 375 degrees (F) for 25 minutes or until golden brown and puffed.
- Cool slightly before serving.
- Category: Bread
- Cuisine: Biscuit
Nutrition
- Serving Size: 1 biscuit
- Calories: 197
- Fat: 14g
- Carbohydrates: 3.6g net
- Protein: 11g
Stephanie says
Can these biscuits be batch baked ahead of time and frozen for later use?
Mellissa Sevigny says
yes!
Rita Wainwright says
Hello,
I like the flavor of these but I’m wondering why they might be so dry or if that’s the way they are? I haven’t really used coconut flour that much so I’m wondering if that is what it is. I used ground flax seed as a substitute for the xanthan gum but I’m not sure that that would make the biscuits dry. Any thoughts?
Regan says
Are these always going to be very dense or is there a trick to getting them fluffier? We loved the flavors. New favorite for sure.
Madeleine Miles says
You could try adding more baking powder, or folding in some whipped egg white. It would change the texture of the dough, and you might have to scoop it out onto the baking sheet.
Baking powder begins acting the moment it gets wet, so handling the dough as little as possible might also help.
Maria says
Hi, What means Tbl?
Many Thanks,
Maria
Mellissa Sevigny says
Tablespoon Maria – I’ve since switched to the more recognized TBSP in my recipes!
Leanne says
Hey there,
I’ve just tried making these but I haven’t put them in the oven yet because the mixture is not very dough-like and when I tried to “form it into biscuit shapes” it was just sticking to my fingers like crazy. It is in between a sauce and a dough right now and I’m not sure what I did wrong. It sticks together somewhat but doesn’t hold its shape very well.
Anyways, one reason may be that I couldn’t find coconut flour in the store, just shredded coconut, so I used that but made it slightly more like flour by blending it into smaller bits.
Also, I prepared everything in advance so as soon as the water mixture came to a boil, I removed it from the heat and added the dry ingredients right away (in the saucepan).
Would either of these things cause it to be too wet? I have put the entire mixture in a bowl covered in plastic wrap in the fridge for now, because I don’t think trying to cook it right now will work out.
Any suggestions or insights? I am still excited to try them but I screwed something up!
Mellissa Sevigny says
Hi Leanne, sorry you had some issues with these! It’s definitely the coconut substitution that’s causing your problems. Coconut flour is defatted and very finely ground – it is so highly absorbent that it soaks up liquid like a sponge. The shredded coconut you are using is a completely different animal, even in powder form, because it’s still saturated with fat and liquid, so therefore won’t soak up anymore from the recipe – which is crucial to it’s success. I have no idea what will happen if you bake them – try it in a muffin tin and see what happens! It won’t be a bisquit, but might turn into a muffin type thingy. If you have almond flour on hand, try throwing a few tablespoons of that in and see if it helps hold it together. Hope you can make it palatable that way! For future reference, I get my coconut flour shipped from Nuts.com (I also get my almond flour and xanthan gum from them) because their prices are competitive and the shipping is lightning fast. Hope that helps! Sorry again! Let me know if you are able to salvage them!
Leanne says
Well, they didn’t turn out like yours but my husband still really liked them. They were flat, moist, and looked like an experiment gone wrong haha. He said he didn’t care that they didn’t turn out like biscuits, he would gratefully eat them as a delicious snack anyways. But thanks for your tips about the coconut flour. If I end up ordering some, I will try these again because I really want to make them properly!
Mellissa Sevigny says
Glad they were still edible and a hit with the hubby Leanne! I’m working on an easier biscuit recipe – have you tried the jalapeno cheddar cauliflower muffins yet? Those are pretty yummy too!
Rachel says
I was wondering if it is ok to put a whole cup of coconut flour instead of the 1/4 cup of almond flour. I am allergic to nuts, along with other things but I am fine right now with coconut flour. Should I try to substitute the almond flour with chickpea flour instead?
Mellissa Sevigny says
Coconut flour and almond flour don’t work the same in recipes so you can’t get the same results by just using all coconut flour – though I wish that were true! I would try the chickpea flour as a sub for the almond flour instead! Hope it works out for you!
Chris says
Mellissa, in your instructions it say baking powder, but on your post it said you bought fresh baking soda. Was that just a typographical error. I think your recipes look absolutely amazing. Thank you for sharing with all of us!
Zanna George says
In regards to the xantham gum, I did some research and have found that same amount of chia seed with twice the amount of hot water mixed together can replace the gum in most recipes. I like the nutrition profile of chia, so I will be using that. Has anyone tried the recipe without the initial cheddar cheese? I would like to cut some of the calories out. Thanks for the recipe. I will be making it this week!!