Good Keto Biscuits

Name: Good Keto Biscuits
Yield: 6
Ingredients: Ingredients:; 12 tablespoons organic grass-fed butter; 2 eggs; 1 cup sour cream; 3 tablespoons water; 2 tablespoons apple cider vinegar; 3 cups almond flour; 1/4 cups golden flaxseed meal finely ground; 6 tablespoons coconut flour; 2 envelopes unflavored gelatin; 4 teaspoons baking powder; 2 teaspoons baking soda; 2 teaspoons cream of tartar; 2 teaspoons xanthan gum; 1/2 teaspoon kosher salt *; Instructions:; the butter in the freezer for 1 hour before starting. Grate it, and return to the freezer while you prepare the remaining ingredients.; Add eggs, sour cream, water and apple cider vinegar to a medium bowl and whisk for a minute or two until fully mixed. Set aside.; Add almond flour, flaxseed meal, coconut flour, whey protein, baking powder, baking soda, cream of tartar, xanthan gum and kosher salt to a large bowl and whisk until very thoroughly combined and no lumps are visible.; Add in half the grated butter to the flour mix (84g/6TBS). Distribute it quickly with your hands, rubbing it against the flour briefly with your fingertips. Since it's already grated, you won't need to 'break it into' the flours. Pour in the egg and cream mixture, mixing with a spatula until just incorporated. The dough will be very shaggy. Refrigerate for 15 minutes.; Preheat oven to 450Â°F/230Â°C (do 500Â°F/260Â°C if using a convection oven) . Line a baking tray with parchment paper or a baking mat.; Lightly flour your work surface with coconut flour and turn out the rested dough. Pat it down with your hands into a rectangular shape (roughly 14-by-10-inches). Sprinkle 1/6th of the remaining butter in the center, and fold in one of the edges over it. Sprinkle another 1/6th of the butter over the just-folded edge and fold in the remaining side (think like folding a letter!). Use a knife to help lift the dough if it's sticking to the surface (you want to make sure to not add too much flour). Turn the dough anti-clockwise and pat it down into a rectangle once again. Repeat the process two more times and pat the dough down until 1-inch in height. You could also do 1/2-inch height and yield 18 biscuits.; Using a 2 1/2-inch round pastry cutter, score the dough to make sure you can get 6 pieces. Cut straight down (no twisting!), and place the biscuit rounds onto the prepared tray. Gather the scraps, do another fold, and cut once again. Alternatively, simply cut into 9 squares straight down with a sharp knife (recommended). Pop the tray in the freezer for 15 minutes prior to baking. You can freeze the biscuits for 1-2 months at this point, and bake straight from the freezer as needed.; Brush with melted butter and bake for 15-20 minutes until deep golden. Allow to cool for 10 minutes before serving. These guys keep well, stored in an airtight container at room temperature, for 3-4 days.

@wraywrancher

Ingredients

12 tablespoons organic grass-fed butter

2 tablespoons apple cider vinegar

1/4 cups golden flaxseed meal finely ground

6 tablespoons coconut flour

2 envelopes unflavored gelatin

4 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons cream of tartar

2 teaspoons xanthan gum

1/2 teaspoon kosher salt *

the butter in the freezer for 1 hour before starting. Grate it, and return to the freezer while you prepare the remaining ingredients.

Add eggs, sour cream, water and apple cider vinegar to a medium bowl and whisk for a minute or two until fully mixed. Set aside.

Add almond flour, flaxseed meal, coconut flour, whey protein, baking powder, baking soda, cream of tartar, xanthan gum and kosher salt to a large bowl and whisk until very thoroughly combined and no lumps are visible.

Add in half the grated butter to the flour mix (84g/6TBS). Distribute it quickly with your hands, rubbing it against the flour briefly with your fingertips. Since it's already grated, you won't need to 'break it into' the flours. Pour in the egg and cream mixture, mixing with a spatula until just incorporated. The dough will be very shaggy. Refrigerate for 15 minutes.

Preheat oven to 450Â°F/230Â°C (do 500Â°F/260Â°C if using a convection oven) . Line a baking tray with parchment paper or a baking mat.

Lightly flour your work surface with coconut flour and turn out the rested dough. Pat it down with your hands into a rectangular shape (roughly 14-by-10-inches). Sprinkle 1/6th of the remaining butter in the center, and fold in one of the edges over it. Sprinkle another 1/6th of the butter over the just-folded edge and fold in the remaining side (think like folding a letter!). Use a knife to help lift the dough if it's sticking to the surface (you want to make sure to not add too much flour). Turn the dough anti-clockwise and pat it down into a rectangle once again. Repeat the process two more times and pat the dough down until 1-inch in height. You could also do 1/2-inch height and yield 18 biscuits.

Using a 2 1/2-inch round pastry cutter, score the dough to make sure you can get 6 pieces. Cut straight down (no twisting!), and place the biscuit rounds onto the prepared tray. Gather the scraps, do another fold, and cut once again. Alternatively, simply cut into 9 squares straight down with a sharp knife (recommended). Pop the tray in the freezer for 15 minutes prior to baking. You can freeze the biscuits for 1-2 months at this point, and bake straight from the freezer as needed.

Brush with melted butter and bake for 15-20 minutes until deep golden. Allow to cool for 10 minutes before serving. These guys keep well, stored in an airtight container at room temperature, for 3-4 days.

Nutrition Facts

Calories

1,297kcal

64%
Fat

119g

183%
Saturated Fat

59g

295%
Carbohydrates

18g

6%
Fiber

9g

36%
Sugar

3g

6%
Protein

27g

54%
Cholesterol

247mg

82%
Sodium

990mg

41%

Percent Daily Values are based on a 2,000 calorie diet.

Good Keto Biscuits

Ingredients

Ingredients

Instructions

Steps

Nutrition Facts

Comments

Good Keto Biscuits

Ingredients

Ingredients

Instructions

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts