Buttermilk Drop Biscuits Recipe - Low Carb & Healthy
Low carb recipe for Buttermilk Drop Biscuits which belongs to the Breads recipe category.
- 1 cup (125 g) almond meal
- cup (125 g) rice protein
- cup (25 g) gluten
- 2 tablespoons (28 g) butter
- 2 tablespoons (30 ml) coconut oil
- teaspoon salt
- 2 teaspoons baking powder
- teaspoon soda
- cup (180 ml) buttermilk
Preheat oven to 475F (240C, or gas mark 9)?the oven must be up to temperature before you add the buttermilk to the dry ingredients, so do this first! Put everything but the buttermilk into your food processor with the S-blade in place.
Pulse the food processor to cut in the butter?you want it evenly distributed in the dry ingredients.
Dump this mixture, which should have a mealy texture, into a mixing bowl.
Spray a 12-cup muffin tin with nonstick cooking spray.
Don't use paper muffin cups; you want the browning you'll get from direct contact with the hot metal.
Check to make sure your oven is up to temperature?if it isn't, have a quick cup of tea until it's hot.
Now measure the buttermilk, pour it into your dry ingredients, and stir it in with a few swift strokes?don't overmix; you just want to make sure everything's evenly damp.
This will make a soft dough.
Spoon it into your prepared muffin tin, smoothing the tops with the back of the spoon.
Put in the oven immediately and bake for 10 to 12 minutes or until golden on top.
Serve hot with butter, and if you like, low-sugar preserves or sugar-free imitation honey.
Each with 14 g protein; 4 g carbohydrate; 1 g dietary fiber, 3 g usable carbs. Analysis does not incude toppings.