Easy Low Carb Gluten-Free Biscuits

What’s the fun part of going to Red Lobster? How do you get the gravy mopped off of your plate in a satisfying yet dignified manner? What’s better than toast as a carrier for fruity jam? The answer to all of these important questions comes in the form of the fluffy, moist, and positively addictive biscuit. I always associate them with memories of volleyball tournament weekends and team breakfasts at Cracker Barrel. Soft white biscuits with a pat of butter and a drizzle of honey were a meal all by themselves for my former carboholic self. Baking powder biscuits are made with a pretty standard technique and recipe, consisting of all purpose flour, baking powder, and some sort of fat cut into the flour. It’s not that simple, though. You have to handle the dough tenderly, working it just to the point where it comes together without aiding gluten formation, which acts to toughen it. You have to consider the protein content of the flour you’re using along with the way you cut out the biscuits (press, not twist!) so as to ensure flakiness. Shockingly, it’s much easier to make gluten-free nutrient dense biscuits. For once, we health nuts have an easier time of making a baked good! Let’s celebrate with some good eats, shall we?

You may be wondering at this point how such a feat is possible. Biscuits with no flour and no fancy shmancy natural ingredients to imitate gluten? How can this be? It’s all in the egg whites, my friend. They are the solution to all of your problems. They fluff, they puff, they create airy little clouds with just a little coaxing and some hot steamy lovin’ from the oven. Egg whites are all protein, zero carbs, 20 calories a pop. Fortunately, egg whites happen to play nicely with almonds, another hero of the low carb bakingverse. Finely ground blanched almonds have very little nutty taste and yield a light, moist texture to these easy peasy biscuits.

Finally, we introduce the fat to the party in the form of butter or shortening. Not just ANY shortening mind you! Trans-fat free shortening made from organic palm oil will fluff up your pastries without shortening (hah!) your lifespan. It has a higher melting point than butter, allowing the protein structure of the egg whites to puff up more around the fat before it melts away. Butter for flavor, shortening for texture is the rule. That rule doesn’t totally apply here since almonds already have a nice flavoring and fat component, unlike the processed “enriched” garbage that is white flour. When I was testing batches, I noticed that butter allowed for more browning on the tops. The flavor was comparable when the biscuits made from both fats were tasted side by side. If you want a better rise, it’s worth the special trip to your local health food store to find Spectrum Organic Palm Oil Shortening. That’s the only kind I’ve ever seen around here. It’s priced comparably to organic butter, so you have no excuse for not trying it out!

These little guys were baked in foil-lined ramekins. They came out the perfect size and shape!

The technique for these biscuits is simple. All you need is a fork and couple of bowls. Follow these simple steps to biscuit perfection!

1. Cut cold fat (butter or shortening) into dry ingredients with the tines of your fork, rotating the bowl around with your other hand until the mixture has pea-sized chunks throughout. You could also use a pastry blender, in which case you probably don’t need to read these instructions.

2. Optional: Chill mixture in the fridge for 5-10 minutes or as long as you can stand it. The longer the better. The more the fat can get cold and hard, the puffier your biscuits will be. Remember that!

3. Separate the egg yolks from the whites (using the shell halves to tip the yolk back and forth a few times). Reserve yolks (save all that creamy goodness for ice cream or homemade mayo!) and whisk egg whites with a fork in a bowl for 20 seconds, until no longer stringy and gloopy. You just want ‘em a little foamy.

4. Remove mixture from fridge and whisk in the egg whites for a couple of seconds, breaking up any massive chunks in the dough with your whisk or fork. It’ll be an extremely runny dough with chunks of the almond mixture.

5. Drop biscuits in 4 mounds on to a cookie sheet. For puffier biscuits, pour batter into greased foil-lined ramekins/nonstick muffin cups/a muffin top pan and get that sucker in the hot oven before the fat can even THINK about softening!

The plain version is just lovely all by itself, hot out of the oven or toasted with homemade strawberry preserves. A teeny drizzle of honey whipped into butter would be a heavenly spread. I had to eat a few fresh biscuits to make sure they were as good as my tastebuds were telling me. You, too, might feel compelled to eat more than one, so beware!

**UPDATE (10/10/2013): A new version of these biscuits has been posted that’s even easier to make, and more delicious! Find the new recipe here.**

Fluffy Biscuits
Adapted from this recipe by Laura Dolson

Makes four biscuits

1 and 1/2 tablespoons of unsalted organic butter or nonhydrogenated shortening
1 cup plus two tablespoons of finely ground almond flour
1/4 teaspoon sea salt
3/4 teaspoon aluminum-free baking powder
4 egg whites (see comments for results using 2 egg whites)

Preheat oven to 400 degrees Fahrenheit.

See numbered steps listed above! IF YOU ARE USING FOIL-LINED RAMEKINS, bake for 15 minutes. IF YOU ARE USING A MUFFIN TOP PAN, bake for 12 minutes. The edges of these biscuits stick really badly, so be sure to grease liberally whatever vessel you’re using to bake these. Some sort of non-stick pan works best here! Silicone muffin cups are great, too. Greased foil-lined ramekins are alright, but you have to gently tease the muffins out of the foil.

~243 calories, 4 grams net carbs per biscuit

Try some of these variations just for fun. These little guys are versatile, so play around with them and share your flavor combos with me, please!

A plain biscuit with homemade sugar-free strawberry jam, a cheddar garlic biscuit, and a sweet cinnamon biscuit hangin’ out.
Easy Drop Biscuits (Low Carb, Gluten-Free)

Garlic Cheddar Biscuits

One basic biscuit recipe
4-8 tablespoons of shredded cheddar cheese
1/8 teaspoon garlic powder
1/4 teaspoon white pepper

Add most of the cheese and all of the garlic powder to dry ingredients. Cut in shortening and chill dough. Whisk in egg whites and fill ramekins. Top with a bit of the reserved cheese. Bake as directed.

Parmesan Herb Biscuits

One basic biscuit recipe
4-8 tablespoons of parmesan cheese
1 teaspoon dried italian herb blend

Add most of the cheese and all of the herbs to dry ingredients. Cut in shortening and chill dough. Whisk in egg whites and fill ramekins. Top with a bit of the reserved cheese. Bake as directed.

Sweet Cinnamon Biscuits

For Dough:
1 teaspoon vanilla extract
4 teaspoons sweetener (I used erythritol)
1/8-1/4 teaspoon pure stevia extract

For Cinnamon Swirl:
1 tablespoon organic unsalted butter
1/4 teaspoon blackstrap molasses or honey
1/2 teaspoon cinnamon
1/16 teaspoon pure stevia extract
1 teaspoon erythritol (powdered in your coffee grinder)
2 teaspoons water
pinch of xanthan gum (optional, for thickening)
pinch of sea salt

Add vanilla and sweeteners to dry ingredients. Cut in shortening and chill dough. Melt butter and molasses together in a microwave safe dish for 15-20 seconds, until butter is melted. Stir in stevia, erythritol, water, xanthan gum, and sea salt. Heat mixture in microwave for another 15 seconds or so until erythritol is dissolved. Pop the filling into the fridge and let it cool until it thickens a bit. Whisk egg whites into flour mixture and fill ramekins. Dollop cinnamon filling on top of the dough in a swirl and bake as directed.

  • jeri

    Lauren-You are so talented! I can’t wait to make these biscuits-did you make them all in muffin top pans? They look smaller to me than a muffin top pan. They are soooo pretty.
    Good work!

    • http://www.healthyindulgences.net/ Lauren B.

      Hi, Jerri! I made them in ramekins.

  • Anonymous

    WOW – I’m definitely going to want to give these a try.

    You are seriously talented, not just with your cooking/baking, but also writing. I really enjoy your blog, and I’m glad you remind us ‘low carbers’ by posting fabulous pics on the ALC forum.


  • Patty

    These look absolutely awesome! Can’t wait for the weather to cool down enough for me to turn my oven on. Thank you for such great recipes.


  • Debs

    Nice! I’m impressed you made those without any grain flour at all. Inspiring.

    Food Is Love

  • Robyn

    Hi Lauren,

    These look great! I envy your experimenting.

    I posted this on the forum, but have you tried using 1/2 butter and 1/2 shortening? If so, how’d they turn out? I’m not even sure butter and shortening can be mixed. I don’t see they couldn’t but I rarely bake from scratch.


  • Lauren

    Jeri – Hi! I baked the plain biscuits in ramekins lined with foil, and the cinnamon swirl biscuit in the muffin top pan.

    Sara – Thanks so much! :)

    Patty – It’s worth heating up the house for these! Thanks for the link to your blog.

    Debs – It’s pretty crazy how almonds and egg whites can magically turn into something so biscuit-y!

    Robyn – You could definitely do half butter and half shortening. That would be a nice balance between getting a good rise and getting that rich buttery flavor. It probably wouldn’t make a huge difference though. :)

  • Cathy

    As I sit here drooling over these
    tasty looking biscuits I see that they are made with (gulp)ALMOND FLOUR!!
    I’m allergic to all kinds of nuts!
    What other type of flour can I use for the same results?
    Coconut flour perhaps?
    (Coconut is not a peanut)
    Thanks sooo much!

  • Lauren

    Cathy – I am working on a coconut flour based biscuit recipe for ya. It’s a little different in terms of texture, but still yummy! :)

  • Cathy

    You are way too cool!!!
    Please tell me if I should try it with the coconut flour.
    You are the best, my friend!

  • Anonymous


    Have eaten your Fluffy Biscuit for breakfast for 2 days w/ butter and sugar-free apricot jam. These are great and I can't wait to see the coconut flour version. Please post ASAP. Thanks. BTW< I especially like that your recipe makes a small serving. 12 biscuits is way too many at one time for me. My freezer is overflowing with extras now.

  • Gwuinifer

    Made these today and bizarrely misread the recipe… thought it called for 1 1/2 c. almond flour instead of 1 1/2 T. butter! (It was really early in the morning, okay? Heh.) I didn't have quite that much almond flour, so I made them with 1 1/4c. almond flour and 1/4 c. coconut flour! Wow, they were pretty dense, but they made EIGHT large biscuits! They were very crumbly and wonderful, like buttermilk drop biscuits. Great flavor, hardly eggy at all! (My DH is offended by excess egginess, lol) I intend to make them again according to your ACTUAL specifications later this week. I bet they will be MUCH more springy-light, eh? >.< Thank you thank you thank you for taking on this labor of love! :D

  • Gwuinifer

    Also made the cheddar-garlic version… OMG, Red Lobster, eat your heart out! Zow!

  • Sophie

    Oh how I miss biscuits, I’ll have to give this recipe a try :).

  • Celia

    You made my day with this recipe. Ever since I gave up wheat flour, biscuits have been at the top of thelist of things that will make me cheat. I pay for it every time but I’m a Southern girl. How can I eat breakfast without biscuits? We are going to try these asap!

    nunnelleyc (at) yahoo.com

  • Lauren

    Anon – I am so glad you are enjoying the biscuits for breakfast! The apricot jam sounds great.

    Gwuinifer – Glad your mistake was tasty. :)

    Sophie – Try them!

    Celia – They may not be EXACTLY like Southern biscuits, but they are yummy. Hope you like them! :)

  • Allie

    Hi Lauren, I made a double batch of these last night – along with chocolat pots de creme to use the yolks and added the remaining yolks with guar gum to my turkey pot pie stew for thickening. Fantastic! Even my 4 year old ate several (with butter and jam).

    Thank you so much for your kitchen creativity!

  • Lauren

    Allie – So glad that you and your 4 year old enjoyed the biscuits and pots de creme! Sounds like a delicious dinner. :)

  • Anonymous

    Do you think I could use rice flour? My husband is allergic to nuts.

    • http://www.healthyindulgences.net/ Lauren B.

      Hi, Anon! Rice flour would not work here.

  • Betty

    Hi There,

    I'm on the SCD diet so I can't do artificial sweeteners. Do you think honey would work good? Let me know. Sometimes I think it would be so nice to have a biscuit again.

  • Anonymous

    Bought some low sugar organic strawberry jam for these!
    Has anyone thought of using this as a pizza crust? I'm going to try it. Might make a fluffier pizza crust than the usual flat, dry crusts that are common with LC cooking.
    ~ Emm

  • Anonymous

    Hi Lauren….wanted to report that I used this recipe as a pizza crust! All I can say is that you are a LC goddess! Up until now I've derailed because I love certain foods, pizza being my absolute fav and even tho there have been decent crust substitues, I crave the real thing. I used this as a pizza crust and it was simply amazing! I prepared this with unsalted butter since I do not have the shortening (am going to try it that way tho) and spread it out semi thinly on a pizza stone covered with parchment paper and sprayed with pam…I wanted a "large" pizza and was able to make a perfect round pizza shape very easily with a spatula. I cooked crust alone for the time you have on the recipe and then added the toppings. Perfecto pizza! When using my pizza slicer, the crust was a bit fluffy and resembled a reg. pizza crust. The taste was light and basically non exsistent like reg dough. I may just have this every night! lol


  • Keri-Ann

    Just another AWESOME recipe Lauren!!!!

    I made these this morning for sausage & gravy (my husband requested….)

    The biscuits turned out FABULOUS – DH loved those…my sausage gravy…well not exactly "gravy" as I thickened it too much…but that's the joys of making something for the first time – but I'll know for next time to add a little more milk (non-homoginized, grass fed, of course, hehee) and not just pure cream.

    But as far as your biscuits, I loved them – when I first made the batter I was afraid that there wouldn't be enough – but once out of the oven & split open – 4 were PERFECT (about 1/4 cup batter each biscuit).

    Anywhoo – thanks again!!!!

  • marta moe


    just wanted to say that i LOVE your blog! i have just one question: have you ever tried making truffles with cream of coconut instead of normal cream?

    thanks :-)

  • Lauren

    Keri-Ann – So glad you enjoyed the biscuits! Hope you get the gravy worked out. Let me know how that goes!

    Marta Moe – If you're speaking about the thick kind that comes in cans at Asian markets, I'd say that should work really well! You might need to add a bit more sweetener and a couple drops of vanilla. Yum!

  • Anonymous

    mmm sounds delicious!!! do you know if i can use brazil nuts instead of almonds?? they're super expensive here…

  • Lauren

    Anon – The brazil nuts might impart a stronger flavor than the blanch almonds, so if you like the taste of those particular nuts I'd give it a shot!

  • http://www.blogger.com/profile/12156751427738770641 christine allegra

    This comment has been removed by the author.

  • stcrim


    You mentioned that the biscuits have only 20 calories. From the recipe it looks like each one contains 1/4 cup of almond flour which is about 170 calories.

    Am I miss-reading it somewhere?


    • http://www.healthyindulgences.net/ Lauren B.

      Hi Steve! Fixed the typo. Thanks for bringing it to my attention. :)

  • Anonymous

    Steve, the 20 calories referred to the egg whites ;)

  • Anonymous

    These are fantastic! They took a little longer in my oven, closer to 20 minutes, but your recipe was spot on :)

  • Phebe and Gerry

    Lauren, I wanted to let you know that I found out really by mistake, that if you cut the eggs in half, these biscuits turn out more like a Bisquick/Drop Biscuit. I use them several times a week for a sausage biscuit for breakfast.

    (I found this out because I doubled the recipe, and must not have doubled the eggs the first time, because the second time I made them and realized doubling the recipe called for 8 eggs, I KNEW I didn't put in 8 eggs the time before!!)

  • ChloeFergus

    Just curious whether anyone calculated the calories & other nutritional info for any of these recipes, especially the basic one? I went through the whole process on Daily Plate and then the page expired and lost all the data I input (whah!). I have to be really careful of total calories so I'd like to know before I make anything. :-)

  • Liesel

    I used this recipe to pour over the top of a casserole and it worked beautifully!

  • Anonymous

    i'm going to try this recipe tommorow using cocanut flour as thast all i have other than all purpose and i dont want to use that i made oppsie rolls today but i dont think they turned out quite as they were suspost to i guess the name says it all oppise

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  • Anonymous

    Hi Lauren, I made these almond biscuits today and they are awesome!! I made the ceddar garlic ones. I am so thankful for this recipe and the work you did to test it out to make it just right. I am so happy to be able to feed my family healthy biscuits that they like. Thank you for taking the time to make this blog….It has been a blessing to me.

  • Anonymous

    Being a diabetic I was on the lookout for a biscuit recipe that was low carb and easily adaptable to my chicken pot pie recipe (lower carb of course). Oh my gosh this worked beautifully. I made the dough according to your directions then poured it on top of my chicken pot pie mixture spread it out a bit and popped it in the oven right away. I was a little skeptical at first but once I removed it from the oven talk about perfection. Even my picky 6 year old gobbled it down. Thank you so much Lauren for a lovely recipe and for the delightful article.


  • lowcarbfoodie

    I love these biscuits.. I've tried the regular version and the sweet cinnamon version! I love your blog Lauren- I want to try every single recipe on it! :)

  • Anonymous

    I tried these biscuits today. I'm not sure I like the texture =( I'm on a diet where I can't have any starch for 3 weeks in order to stabilize my weight so I'm used to eating biscuits made with flour. Maybe I just need to get used to the texture and density of them. They did rise very nicely. I appreciate your site and your hard work regardless though so thank you very much for your site! Maybe I should try this recipe again with 1/2 the eggs. I remember user Phebe and Gerry saying they made a double batch with 1/2 the eggs and they turned out like Bisquick/drop biscuits. Thanks again for your recipes!

  • Lauren

    Anon, please try the bread recipe listed here. They're delicious and bread-like, and might appeal to your tastebuds more. :)

  • Anonymous

    Thanks Lauren I'll try that recipe! Thanks for getting back with me =) I can't wait to try more of your recipes! Only 5 more days and I can try the ones made with some of the sweeteners like molasses etc. I think I'll like the texture of coconut flour in desserts =)

  • Kimberly

    Hi all!
    I wanted to leave my experience making these. I used to be a HUGE biscuits and gravy addict.I made my own recipe of vegan biscuits and gravy and I finally had the recipe perfect to a fluffy, poufy southern type of biscuit when – 6 months later I found out I was diabetic! Wah, no more perfect biscuits (took me a while to get that recipe perfect too!)

    So, that was a year and a half ago and haven't had biscuits since –til now. So, tried this recipe. First I want to say, that I used to do the "cold" fat thing too – the fat must be cold to have fluffy biscuits. Big secret to flaky poufy biscuits. I used to use half shortening and fat butter

    So, I made mine with earth balance shortening and vegan egg substitute called En-r-g. You can whip them foamy. My batter was actually NOT runny and I got worried so I added a bit of soy creamer to make it more liquid. I made mine in a muffin pan and grease it with vegan butter.

    My poufied up but they seemed a bit "still wet" when I took them out so I put back in for 3 more minutes. They sunk! Wah! (well, not a lot but some).

    Anyhow, they are densier than I am used too and were moist inside – not super flakey like i used to do but they did taste biscuity!! It was so nice to have biscuits again – not I can have biscuits and gravy!

    I think next time I will not add the extra liquid because my batter was actually at a good consistancy where I could probably do drop-biscuits or form them with biscuit cutters. I think they will turn out well without the muffin pan. Next time I will use butter instead of shortening.

    I still plan to try my "original" recipe with almond flour someday – just to see if I can swing it. It is just so expensive that I try to be careful.

    But Yum!! It is nice to have this recipe so I can have biscuits again.

    PS. I noticed some people were complaining about too much eggy taste – the vegan egg replacer doesn't have an eggy taste at all because – well, it isn't real eggs so that might be a nice alternative to the eggs (cheap too) – just make sure you whisk it well. Made my biscuits pouf up nice.

  • Lauren

    Kimberly, thanks for sharing your experience making these!

  • Anonymous

    These were AWESOME!!!! We did a pulled pork and black beans over the biscuits!! I was a amazing. Your website is great :)

  • Anonymous

    Just stumbled across you site. Great recipes. I have just tried to make you biscuit recipe but couldn't get the centers cooked. I used a large silicon muffin tray and even after 20mins the centers were still raw. What size eggs were you using in your recipe. I used extra large. Any thoughts on what I'm doing wrong.


  • edelc

    Thank you so much for working out all of these recipes and for taking the time to share with the wider world, I am on the HCG diet and in a week or so go on a no carb, no sugar three week phase, I am salivating at the thoughts of these biscuits (we call them scones here in ireland!) and your yeast bread rolls…thanks again

    one request if you get some time, can you post something in your blog about when to use erythol and xylitol and when you shouldn't as in which baked goods, or are they always interchangeable. I can only get xylitol here. Stevia cannot be bought in Ireland or the UK, so i get the super concentrated powder and I am still working out substitutes in various recipes for the bulk of sugar.

    thanks again.

  • Heather

    I have made these an embarrassing amount of times. They are soo good (dare I say addictive)! I followed others' instructions and halved the eggs. I used Kerrygold butter and let the dough sit over night, talk about delicious! They are so light and fluffy for something made with almond flour. Even my gluten, sugar eating Dad liked them. Thanks!

    • http://www.healthyindulgences.net/ Lauren B.

      Hi, Heather! Happy to hear the biscuits are a hit. :D I bet with Kerrygold butter they’re scrumptious! Adding that wonderful stuff to the grocery list.

  • Anonymous

    Lauren: I noticed at one point you were going to post a coconut flour version of this recipe. Could you post the link? thanks

    • http://www.healthyindulgences.net/ Lauren B.

      Hi, Anon. I was never able to come up with a biscuit recipe using coconut flour that had the right taste and texture.

  • Panthea

    Hey Lauren,
    I've been making these biscuits for years, ever since you posted the recipe. For Thanksgiving this year I made them using your updated suggestion to halve the amount of eggs. Unfortunately, that didn't work for me. There was so little moisture due to the reduction in eggs that I found myself overworking the dough in order to evenly distribute the egg whites. I'll be going back to the delicious tried-and-true original recipe. Any suggestions?

    • http://www.healthyindulgences.net/ Lauren B.

      Hi, Panthea! I made a note of the ratio of ingredients and how making the biscuits both ways turns out. Thanks for sharing your experience with the recipe!

  • Vanessa @ Healthy Living How To

    I made these to go along with some eggs & bacon for dinner! Yummy warm with ghee. Super yummy! I made them in ramekins that I generously greased with Spectrum Naturals palm shortening, I also used shortening instead of butter (can't do dairy). Will make these again to have with some homemade sugarfree preserves! Thanks Lauren.

  • Lauren

    Vanessa, I am happy to hear you enjoyed the biscuits, and that they turned out well made with shortening! :)

  • Lara

    Whoa, these are DELICIOUS!! I just made them and never come back to comment, but I have to say these are the most perfect fluffy biscuits. I added rosemary to mine, and I think they'll be great with some sausage gravy for biscuits and gravy. Thanks Lauren!

    • http://www.healthyindulgences.net/ Lauren B.

      Lara, I’m so glad to hear you enjoyed the biscuits. Love the way you dressed ‘em up! :)

  • Nancy

    I'm really wondering what I did wrong. I followed the directions to the letter and the dough was NOT runny, it was more like crust dough before you roll it out. I did not "whip" the egg whites because the directions say not to do that, to just "whisk" them. Maybe I whould have whipped them with a mixer? They were super dense and tough. Am I reading the ingredients right:
    1 and 1/2 tablespoons of unsalted organic butter or nonhydrogenated shortening
    1 cup plus two tablespoons of finely ground almond flour
    1/4 teaspoon sea salt
    3/4 teaspoon aluminum-free baking powder
    2 egg whites

    That is a whole cup plus two tablespoons of almond flour right?

    • http://www.healthyindulgences.net/ Lauren B.

      Hi, Nancy! Going back through my comments now that I have the time. The original recipe stated “4 egg whites.” A few commenters had success making drop biscuits with 2 egg whites, and it worked out for me when I remade the recipe. I think there must be some variation in the amount of almond flour people are measuring. I’m updating the post with the weight of ingredients now. Thank you so much for your helpful feedback, and I’m sorry to hear the revised recipe didn’t turn out.

  • Anonymous

    Nancy, mine did that too. I make my own almond flour from the squeezings from making almond milk so I guess it makes it drier and more absorbent. I upped the butter to 2 T, used 3 egg whites and added a splash of heavy cream. It wasn't runny, but hit a “drop biscuit” consistency. I made them big so only got 3, baked 20 minutes. They were AWESOME! I topped one with homemade LC sausage gravy, which is just the grease from the sausage, about 2/3 cup of heavy whipping cream and 1/2 cup water, brought to a boil and some glucomannan powder whisked into it until it is gravy like. Put the sausage crumbles back in and salt and pepper to taste. OMG this was a good cold evening dinner!!

  • Anonymous

    What did I do wrong? The dough was not runny at all but very thick. They still somewhat worked out. They tasted good but were a bit firm. As a diabetic who has not had anything resembling bread in the past year, it was wonderful.

    • http://www.healthyindulgences.net/ Lauren B.

      Hi, Anon! I updated the recipe with the original number of egg whites. The dough should be runnier if you follow that. ;) Glad you enjoyed the drop biscuit version!

  • http://www.blogger.com/profile/17997462794294367664 NSiii

    Should I use blanched almond flour or regular almond flour for this recipe? I've read many recipes on other sites specifically call for blanched almond flour so just wondering about this one…

    • http://www.healthyindulgences.net/ Lauren B.

      Hi, Nick! Blanched almond flour does tend to yield the most visually appealing, tasty treats. That’s a great question! Added to it my new FAQ section.

  • http://www.blogger.com/profile/12992918908739085132 Lauren

    The ingredients might be a bit cold if the dough isn't runny enough. A couple of tablespoons of water should fix the consistency as well – I have a feeling adjusting the egg whites made the dough quite stiff. Haven't made this particular recipe in awhile so it looks like I need to revisit it! :)

    NSiii – Updated the recipe with a note about blanched almond flour.

  • http://www.blogger.com/profile/12992918908739085132 Lauren

    Ah, I think when I adjusted the egg whites to 2 instead of 4 based on some comments, the dough became much more stiff and dry than the recipe indicated. If you use my original recipe with 4 egg whites, the dough should be runny. Sorry for the confusion. Thanks for the feedback, readers!

  • Holly

    Fantastic recipe! I have made the sweet ones to eat like scones/muffins and the savoury garlic one as a pizza base. The whole recipe made a small diameter base but I piled it with toppings and only ate half as it was very filling/satisfying. Thanks!

    • http://www.healthyindulgences.net/ Lauren B.

      Using this recipe as a pizza base is genius, Holly. Glad you enjoyed it!

  • http://www.blogger.com/profile/11625540082951656657 MelissaB

    I made my first batch following your recipe and did a combo of the parmesan and garlic herb. They were fluffy, and delicious. I made them in a large muffin pan (6 cups) and they came out the perfect size and shape. Looking forward to trying a variation on the cinnamon ones, but being a LC SF eater I will have to skip the molasses!

    Thanks again!

  • http://www.blogger.com/profile/11625540082951656657 MelissaB

    I made my first batch following your recipe and did a combo of the parmesan and garlic herb. They were fluffy, and delicious. I made them in a large muffin pan (6 cups) and they came out the perfect size and shape. Looking forward to trying a variation on the cinnamon ones, but being a LC SF eater I will have to skip the molasses!

    Thanks again!

  • Janet

    Would these work with putting some sausage in the middle, i.e. “pigs in a blanket” recipe?

  • Anonymous

    Just made the plain ones and th e cheese ones and loved them. Thanks for taking the time to share this recipe!

    One thing- I try to cook for two… But unfortunately my boyfriend sees right thought healthy food. He thought these were “too dry”. I didn't mind them, but any suggestions on how to make them more moist??

  • http://www.blogger.com/profile/02825468620831116792 jrkdw96

    I was so excited but mine were very dry and grainy. :(

    • http://www.healthyindulgences.net/ Lauren B.

      Hi there. If you make the biscuits with 4 egg whites per the original recipe you will not have that problem. My apologies!

  • Anonymous

    I've just made these biscuits for the first time after looking at this post a countless number of times.

    Just wondering how many servings you got out of the recipe to base the 2.5 net carbs per serving?

    My batch made 6 perfect sized biscuits.

  • http://www.blogger.com/profile/12992918908739085132 Lauren

    Did you two try the older version of the recipe with the 4 egg whites? That one was my tried and true version. I'm giving these another shot and updating with my results. Thank you for your feedback!

  • selina

    I have made these a number of times according to the original recipe. This recipe is the most versatile low carb one I have found to date. I have had it with homemade low carb rhubarb jam and heavy cream as a dessert, a bread bottom for my morning egg, a biscuit with stew, and a delicious bun that closely resembles a “soup bun” recipe I had before diabetes days. Since I read that currants have less carbs than raisins, I also put currants in them. Thank you for the wonderful recipe. I am sure I will find other uses too

  • http://Www.mylowcarbfamily.com Katie H

    I just made these and used bacon grease instead of butter.
    OMG! We were in heaven. I have never had a low carb bread item that tasted so good!!! I’m so glad I had those egg whites to use up!

  • Kathy

    The cheesy biscuits were delicious however we added an extra tablespoon of butter in the recipe and the biscuits did not stick they came out perfect!! Making regular biscuits right now for a low carb biscuits and gravy…yum yum!!

    • http://www.healthyindulgences.net/ Lauren B.

      That’s a great tweak to the recipe, Kathy. Thanks for sharing!

    • Candy

      Kathy – How do you thicken your gravy? I only know to make it with flour. Thanks!

      • Beth DeVore

        non gmo cornstarch equal parts usually 1 tbs each

  • Tessa

    Yum! I am on Dr. Hotze’s yeast free diet and you are a God send! These biscuits are fabulous. The chocolate cake is AWESOME! Thank you, thank you!

    • http://www.healthyindulgences.net/ Lauren B.

      So happy you love the biscuits and cake, Tessa. :D Certainly glad to hear they fit in with your diet plan!

  • http://www.wwf.ca/conservation/species/borneo.cfm anonymous

    Hi Lauren! Love your blog, just started reading it and am planning on trying some bread out today, probably these biscuits.
    What would be best to substitute for palm oil shortening? I want to keep from using that since it is causing a lot more rainforest deforestation.
    If you want a link, one website to reference is World Wildlife Fund below:

  • Pennie

    Oh my gosh! These are fantastic!! I made them in silicon muffin cups and they popped right out. Closest thing to bread I’ve had since I started eating low carb. Thank you so much for sharing!!

    • http://www.healthyindulgences.net/ Lauren B.

      Pennie, so happy you’ve enjoyed the biscuits! Can I ask how many eggs you used when you made them?

  • Gina

    Can the baking powder be subbed out for baking soda?

    • http://www.healthyindulgences.net/ Lauren B.

      Hi, Gina! I am not an expert on leavening, but I predict the biscuits might come out a bit more flat due to baking soda requiring acid to produce the maximum amount of gas. Hope that helps!

    • http://www.healthyindulgences.net/ Lauren B.

      Hi, Gina! If there are acidic ingredients like honey, yogurt, lemon juice, or vinegar, baking soda can sometimes be substituted for baking powder. Otherwise, there might not be enough leavening power, yielding a flatter pastry. Hope that helps. :)

  • ed

    Have you had a chance yet to get the weights of the almond flour yet?

  • Cathryn

    Can these be done as a drop biscuit?

    • http://www.healthyindulgences.net/ Lauren B.

      Hello, Cathryn! Here is a comment from someone who tweaked the recipe a bit to get drop biscuits from it:

      “Made these today and bizarrely misread the recipe… thought it called for 1 1/2 c. almond flour instead of 1 1/2 T. butter! (It was really early in the morning, okay? Heh.) I didn’t have quite that much almond flour, so I made them with 1 1/4c. almond flour and 1/4 c. coconut flour! Wow, they were pretty dense, but they made EIGHT large biscuits! They were very crumbly and wonderful, like buttermilk drop biscuits. Great flavor, hardly eggy at all! (My DH is offended by excess egginess, lol) I intend to make them again according to your ACTUAL specifications later this week.”

  • rebecca

    Lauren, I was wondering if you could come up with a recipe to make a single version of these in the microwave or oven?

    • http://www.healthyindulgences.net/ Lauren Benning

      Rebecca, you should be able to quarter the recipe with no problem.

      1 heaping teaspoon butter
      1/4 cup + 1/2 Tablespoon almond flour
      1/16 teaspoon sea salt
      1/8 teaspoon aluminum-free baking powder
      1 egg whites (see comments for results using 2 egg whites)

      That is a rough conversion, but it should work well. I’d give it a shot in a convection one to save time for the pre-heating. Hope that helps!

  • Carole Kozun

    I just made the Fluffy Biscuits… They are great, family all tried them and they where a real hit. I added some herbs and a 1/4 t of cheese. Let them sit in the freeze for 1/2 hour before I added the egg whites.

  • Sweaty Jain

    Can you add butter milk powder to this?
    Also, is there a way to reduce the fat for this (reduce butter/shortening) and substitute half for perhaps applesauce or greek yogurt?

  • Sweaty Jain

    Also can you use EB Egg whites from carton? I prefer not to buy yolks.