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Low Carb Biscuits
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Easy to make, with only a handful of ingredients, these low carb biscuits are sure to become a favorite! They are easy to whip together as a side for supper or as a main part of your breakfast! Biscuits and gravy, anyone? (Less than 20 minutes and you can have fresh, hot biscuits!) 0 Net Carbs and only 69 calories per biscuit!
This recipe is low carb, gluten free, and a Trim Healthy Mama S Fuel.
I have had this recipe ready for MONTHS! I keep using it in my own kitchen, but I have never posted it. I made them again this past week, along with sausage gravy, for breakfast, and I was blown away by how “normal” the biscuits and gravy tasted!
These biscuits are not flavored in any way, so they are perfect for under your low carb sausage gravy (recipe here)! They are also an S fuel for Trim Healthy Mamas, so that means you can slather them with BUTTER! Yes!
These will also make good breakfast sandwiches! Make up a batch at the beginning of the week and use them for an easy breakfast option! Fry an egg and a sausage patty, top with cheese, and you’re ready to go!
If you want to use them as an accompaniment to your dinner, I would add a bit of garlic powder and onion powder to spice them up a bit. While they are perfect for gravy or sandwiches, they need a little extra “oomph” if you are eating them on their own. (At least I think so.)
But let’s talk about texture - these biscuits are so soft and fluffy. They melt in your mouth! I love the texture! If you broil them for a moment or two at the end of baking, they get a nice brown crust on the outside, but remain soft and tender on the inside. Perfect!
I chose to use the Trim Healthy Mama Baking Blend to lighten these up a bit. The Baking Blend lends to the light, fluffy, airy texture. I believe you could also use an equal mix of almond flour, coconut flour, and flax meal, but I have not personally tried that mix for this recipe. I believe it would yield a heavier, more dense biscuit instead of the light, fluffy texture.
These low carb biscuits even passed the taste test with my 8 year old daughter. (And that is saying something, because she is SUPER picky! And she loves bread.) Two of my dorm boys also ate them and declared them delicious! Score!
I am so excited to hear what you guys think of this recipe! I love how easy they are - just between you and me, I much prefer drop biscuits because I’m too lazy to roll out the dough! So these are perfect for me! They only take about 5 minutes to mix up, then bake them for 12! Fresh, hot biscuits in less than 20 minutes? Yes, please!
You will also want to check out these Low Carb Biscuits that are also filled with sausage, ham, bacon, and shredded cheese! They are practically a hand-held complete breakfast!
So what do you need for these Low Carb Biscuits?
1 Cup Trim Healthy Mama Baking Blend
3 Tablespoons Cold Butter
2 Teaspoons Baking Powder
¼ Teaspoon Salt
½ Cup + 2 Tablespoons Unsweetened Almond Milk
½ Cup Shredded Mozzarella Cheese
1 Egg
¼ Cup Egg Whites
Looking for more breakfast recipes? Why not try my Egg White Oatmeal Recipe for a delicious way to add more protein?
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Low Carb Biscuits (THM-Friendly, Gluten Free)
Ingredients
- 1 Cup Trim Healthy Mama Baking Blend
- 3 Tablespoons Cold Butter
- 2 Teaspoons Baking Powder
- ¼ Teaspoon Salt
- ½ Cup + 2 Tablespoons Unsweetened Almond Milk
- ½ Cup Shredded Mozzarella Cheese
- 1 Egg
- ¼ Cup Egg Whites
Instructions
- Preheat oven to 375.
- In a large bowl, mix Baking Blend, baking powder, and salt.
- Using a pastry cutter, cut in butter until you have a crumb-like mixture, and the butter pieces are about the size of peas.
- Add remaining ingredients and stir just until incorporated.
- Drop onto a parchment lined cookie sheet. (Or you can use a Silpat mat)
- Bake for 10-12 minutes, or until tops begin to turn golden brown. (I like to broil mine for the last minute or two to crisp the tops.)
Nutrition
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| Nutrition Facts |
| Amount Per Serving |
|
Calories 69
|
|
% Daily Value
|
|
Total Fat 5g
8%
|
|
Saturated Fat 3g
14%
|
|
Trans Fat 0g
|
|
Cholesterol 27mg
9%
|
|
Sodium 915mg
38%
|
|
Total Carbohydrates 4g
1%
|
|
Dietary Fiber 4g
15%
|
|
Sugars 1g
|
|
Protein 4g
|
|
Vitamin A 3%
Vitamin C undefined%
|
|
Calcium 5%
Iron undefined%
|
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Reader Interactions
Comments
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[…] 1 batch of biscuits from My Montana Kitchen […]
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[…] I had the time today, I’d make these biscuits to go with it from my friend, Sarah, at My Montana Kitchen. She’s amazing and you should […]
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[…] about the low carb biscuit topping . . . these biscuits work great as a side dish on their own as […]
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[…] Check the full recipe here. […]
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[…] – Biscuits and Gravy, Scrambled Eggs […]
Michelle
I'm a drive-through- Sue, and would like to flavor them up a bit. How much garlic and onion powder would you use? The picture looks so yummy!
Sarah Hardy
I would use 1 teaspoon of each!
Lisa
Can I add a different cheese & make them cheesy? 🙂
Sarah Hardy
Yes, I think sharp cheddar would be especially delicious! 🙂
Liz
These sound delicious! Do the egg whites need to be whisked before adding to the dry ingredients?
Sarah Hardy
Not necessarily - I used carton egg whites.
Susan
I made these the other night to go with our soup. I added a teaspoon of garlic and onion powder and they were delicious ... even hubby approved and that’s saying something!
Sarah Hardy
Thats awesome!!!
Leslie Hernandez
These were so delicious!!! I made them with the sausage gravy recipe you gave and my son said that these biscuits were better than any he ever had! I made a double recipe and they’re all gone; I made 1/2 plain which were awesome , and 1/2 with the onion and garlic powder, which were really good too! My husband and other son loved them too. Thank you!!!
colleen
I am allergic to dairy....would cold ghee work for these?
Sarah Hardy
I think so!
Tämmie
I used butter flavored coconut oil and they turned out great.
Carrie
Would these freeze well after initial bake? Looking for items I can make ahead and freeze for the holidays!
Sarah Hardy
I would think so!
April B.
They freeze great. And I have microwaved them and I have put them in the oven to reheat. Both ways were fine.
Ginny Kolakowski
They do freeze well. I froze them on a cookie sheet then put them in a ziploc bag and just take a few out when I need them. I butter them while frozen then nuke them for 30 seconds. So very good!
Kristal Urick
How well do these do without cheese? Normally I would just try it, but I am leaving town tomorrow and need to prep for my nondairy hubby.
Sarah Hardy
Unfortunately, these biscuits need cheese to help the texture.
April B.
My family loves biscuits and gravy for dinner but I am always eating something else to stay on plan, until now!!! I halved the recipe because I am the only one in my family on THM and it was perfect. I did not feel like I was missing out at all. Your biscuit and gravy recipe is amazing. I made an extra batch of biscuits and froze them and now I can just pull out what I am going to eat with my meals. Thank you so much for all your wonderful recipes.
Charla
So good and easy. Added the garlic and onion powder. This will definitely not be last time making these! Thank you for all your recipes.
Theresa
Has anyone tried it with 2 eggs instead of 1 egg and the egg whites? I usually only buy whole eggs, and I hate dealing with leftover yolks.
Tee
I am also interested in using whole eggs vs. egg whites since much of the nutritional value of an egg is in the yolk.
Linda Hayes
Mine spread out - what did I do wrong?
Sarah Hardy
Mine spread out a little bit, they do not rise like a traditional biscuit. However, they should not spread pancake flat. 🙂 It is important to make sure you do not over-mix them, and make sure the butter is in very small pieces and spread throughout the batter.
DebbieH
I made these yesterday for the first time! They are sooo good! Just like a REAL biscuit! Thank you Sarah! (The broiling at the end truly makes them even better!)
Aaron Van Curen
I found this recipe while trying to figure out what to do with this Trim Healthy Mama Baking Blend. (The THM website certainly wasn't any help.) These biscuits are unbelievably good! This is the only low carb bread recipe I have ever found that comes remotely close to "real" food. Not only does it come close, it hits it out of the park. I might choose this recipe over regular Bisquick biscuits.
I had read that THM Baking Blend can be used as a 1-to-1 substitute for white flour, but the substantial quantity of egg in this recipe is a reminder that the baking blend has a lot of coconut flour.
Judy
Yeaaaaaaa!! Biscuits again. Just made these...so good and so easy. Thank You!
Sara B.
These are so good!! Had them for biscuits and gravy. Mmm!
Amy
These were delicious! I only had 1/2 and 1/2 and cheddar cheese and I added the garlic/onion powder. So glad you shared this with us!!
Michele
What is the best way to store the leftover biscuits so they don't mold and go to waste. Thank you very much for the recipe, it made wonderful biscuits and gravy-yummy!
Sarah Hardy
If you want to keep them more than a day or two, I would recommend storing them in an air-tight container in the refrigerator.
Marion
I made these this morning. They held their shape perfectly, but under my gravy they had the texture of light fluffy dumplings. Still yummy. I think I added too much egg white-- more like 1/3 of a cup. I would definitely make these again.
Jennifer
I only have vanilla almond milk on hand. Could I use half and half?
Joan
I just used sugar free vanilla almond cashew milk (25 cals./cup), and they turned out well!
(This is the first time I’ve ever made them, and I will again!😃)
Becky
Yum! Just made these and used them for a bacon, egg and cheese sandwich. They were light and fluffy! I was really impressed that i could enjoy them warm. So many of the low carb items need to be refrigerated and eaten next day. Not so with these. I'll make these again, thanks!!
Bere
Thank you so much for sharing!! I’ve made them twice to go along with our soup. Delicious!!
Kelly Charbula
Can a substitute be used for THM BAKING BLEND? I don’t have any. These look great. I have almond flour and coconut flour.
Sarah Hardy
Yes, you can use equal amounts of almond flour, coconut flour, and flax meal to replace the Baking Blend.
Cindy Crockett
These biscuits are the bomb! My family loved them. I added 1/2 tsps of onion and garlic powder along with Italian seasoning to the batter and sprinkled coarse ground pepper and parmesan on top before baking. So good! Thanks for sharing it was just what I needed tonight with my pork roast and buttered broccoli.
Kelly
I have made these several times and they are husband and kid approved. Since I do not have the baking blend or flax meal I used a recipe that was on another blog for THM baking blend and they have always been very good.
Jackie
I just made them and they are fabulous. Thank you so much!
Grace
Great recipe! I always try to lighten up recipes, so I did 2 tablespoons butter instead of 3, did 1/4 cup mozzarella cheese instead of 1/2 cup, and replaced the egg with 1/3 cup egg whites. Came out great, light and fluffy and delicious! Thankyou!
Amy
What a lovely THM biscuit recipe! I made eight larger ones (instead of 12) and bake me them for ~15 minutes. This will be a repeat recipe. Thank you so much, Sarah!!!
Sarah Hardy
You're welcome! I'm so glad you enjoyed it!
Lisa Ferguson
Honestly, most breads that are THM approved are usually not to my liking, but these are delicious! My husband, not a huge fan of a lot of THM recipes, also enjoyed these and wants me to make more tomorrow night! For those of us just trying to eat healthier, these were a huge hit!
Sarah Hardy
I'm so glad you enjoyed them!