Updated!!! Gluten Free / Keto Biscuits that are now dairy free!

Ingredients:

  • 1.5 cups almond flour
  • 2 teaspoons baking powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 cup mayonnaise
  • 2 eggs
  • 2 tablespoons ghee
  • 1 tablespoon water
  • 1/2 teaspoon xantham gum

Tools Needed:

Directions:

  1. Preheat oven to 400 degrees
  2. Mix all dry ingredients in one bowl (except for the xantham gum). Use a whisk until well blended. Tip: I like to use a metal bowl for the dry ingredients.
  3. Mix all wet ingredients in the other bowl. Use whisk, beat until well combined. Tip: if you do the dry ingredients first then you can use the same whisk since it will be dry!
  4. Pour the wet mixture into the dry mixture and stir using your silicone spatula. Make sure you really scrape the bottom of the bowl. Stir until well combined.
  5. Sprinkle xantham gum over the batter and stir. Tip: xantham gum is VERY fine and hard to see so make sure that you really stir the batter to make sure it’s completely mixed in. The xantham gum is what helps hold the biscuits together so that they don’t fall apart!
  6. Put batter in the fridge for 5 minutes. Tip: this is why I prefer to use a metal bowl, it gets pretty cold in the refrigerator!
  7. While batter is in the fridge line your baking sheet with parchment paper.
  8. Use your ice cream scoop to get a uniformed biscuit size. Scoop batter and use silicone spatula to scrape excess off. Leave space between each biscuit. Tip: I leave about two fingers around all sides of each biscuit.
  9. Put baking sheet in preheated oven and cook for 15 minutes. Check biscuits and continue cooking until the top is a nice golden color.
  10. Carefully remove baking sheet from the oven and place biscuits on cooling rack. Tip: I like to place my cooling rack on top of a plate to catch any crumbs!
  11. If you’re not familiar with almond flour it firms up as it cools. Once biscuits have cooled put them in a ziplock bag and put in the refrigerator. Tip: I’ve found that by letting biscuits completely cool before putting them in the ziplock bag they stay perfect!
  12. This recipe makes 6 biscuits.

Disclosure: Some of the links included in this blog post are affiliate links, meaning that, at no additional cost to you, I may earn a commission if you click through the link and make a purchase.

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