These low carb freezer biscuits are the fastest and easiest way to have a freshly baked biscuit any time! They are irresistibly buttery and have the perfect light texture, with a slight crispiness on the outside.
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There are certain times when nothing but a biscuit will do. When done right they are like a hug from the inside. Regardless of where you are from in this world, I think a good biscuit can bring us all together.
Making a low carb biscuit definitely has its challenges since it is really hard to achieve the perfect light texture with low carb flour alternatives. But, I feel like this recipe come soooo close to a real biscuit that I had to share.
One of the best things about these biscuits is that they are ideal for freezing which means that you can make just the right amount, any time that you want them.
This recipe makes about 15 biscuits, but I almost always double or even triple the recipe so that I can save even more time in the long run!
What you'll need to make the perfect low carb biscuit:
- Almond Flour - I recommend using super-fine almond flour for the best texture.
- Baking Powder
- Salt
- Eggs
- Sour Cream
- Butter - Salted or unsalted will work fine, but if you use salted then you may wish to add less salt to the recipe.
- Mozzarella Cheese - I know that this is an unusual ingredient to see in a biscuit recipe, but the cheese isn't noticeable flavor-wise and mimics the gluten that is missing from using almond flour.
Equipment:
I recommend using a food processor to mix this biscuit dough, but if you don't have one you can mix by hand, using a fork to cut the butter into the dough. You can check out this video for a demonstration of how to cut butter into the flour.
This dough is stickier than traditional biscuit dough, so I recommend rolling it out between two sheets of greased parchment paper to about a ½ inch thickness.
I recommend using a rolling pin with guides to ensure an even dough. It will make rolling things out SO much easier that you may wonder how you ever survived without it!
In addition to these items, you will also need a flat baking sheet for freezing the biscuits, a dish for baking (you can use the same baking sheet), and a freezer bag or storage container.
How to serve these biscuits
You can enjoy these biscuits in the same way that you would enjoy any other biscuits.
They are great just as they are, topped with butter, jam or made into breakfast sandwiches.
If you are looking for a great low carb jam, be sure to check out my recipe for Berry Rhubarb Freezer Jam! It goes really well with these biscuits and makes a killer PB&J!
Be sure to check out these other great recipes:
- Keto Eggs Benedict Casserole with Easy Hollandaise
- Low Carb Berry Rhubarb Jam
- Homemade Keto Granola
- Keto Cornbread
- Low Carb Sweet Hawaiian Rolls
- Keto McGriddle Sandwiches
Low Carb Freezer Biscuits
Equipment
- Food Processor
- Biscuit Cutter
- Parchment Paper
- Rolling Pin
Ingredients
- 2 ½ cups Almond Flour
- 1 tbsp Baking Powder
- 1 tsp Salt
- 2 Eggs
- ¼ cup Sour Cream
- 4 tbsp Butter Cold, cut into cubes
- ⅓ cup Mozzarella Cheese shredded
Instructions
- If you plan to bake these biscuits immediately, preheat your oven to 350° F. Line a baking sheet with parchment paper.
- In the bowl of a food processor, or in a large mixing bowl combine the almond flour, baking powder, and salt. Pulse or stir until these ingredients are combined.
- Add the eggs, sour cream, butter, and mozzeralla cheese. Pulse or stir until the ingredients are well combined. If you are not using a food processor, then you will need to use two knives to cut the cold butter into the mixture.
- NOTE: When complete the dough should be able to maintain a ball shape but will be slightly sticky and looser than traditional biscuit dough. If your dough seems too wet, add additional almond flour until it hold its shape. If your dough seems to dry or crumbles then add additional butter or sour cream (1 tbsp at a time) until it reaches the correct consistency.
- Grease two pieces of parchment paper and roll the dough out to about ½" thickness between the parchment paper.
- Using a biscuit cutter or the open side of a cup (I used a small mouth mason jar) cut the biscuits and place them on a baking sheet lined with parchment paper. Press together any unused dough and repeat this step until you have no dough left. If the dough begins to get too sticky, you can pop it in the fridge for a few minutes.
- Place the baking sheet full of the cut biscuits into the freezer. Once they have frozen solid, transfer them to a tightly sealed freezer-safe container and store in the freezer for up to six months.
- To bake from frozen, place the frozen biscuits on a greased or parchment-lined baking dish and bake in an oven preheated to 350° for 25-30 minutes or until the biscuits are slightly browned.To bake the biscuits without freezing, simply reduce the cooking time to 18-20 minutes.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens.
Nutrition
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