Ingredients:

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cut into small pieces
  • 2 large eggs
  • 1/4 cup unsweetened almond milk (or any unsweetened non-dairy milk)
  • 1 tablespoon apple cider vinegar

Instructions:

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Combine Dry Ingredients: In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.
  3. Cut in Butter: Add the cold, chopped butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
  4. Create Buttermilk: In a separate bowl, whisk together the eggs, almond milk, and apple cider vinegar to create a keto-friendly buttermilk substitute.
  5. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. The dough will be sticky.
  6. Shape the Biscuits: Turn the dough out onto a surface dusted with almond flour. Pat the dough into a rectangle about 1 inch thick. Use a round biscuit cutter to cut out biscuits.
  7. Bake: Place the biscuits on the prepared baking sheet and bake in the preheated oven for 10-12 minutes or until the biscuits are golden brown.
  8. Cool: Allow the biscuits to cool slightly before serving.

Notes:

  • Almond Flour and Coconut Flour: Different brands of almond and coconut flour may absorb liquids differently. If your dough seems too wet, you can add a bit more almond flour. If it’s too dry, add a bit more almond milk.
  • Butter Variation: For added flavor, you can use salted butter and adjust the amount of added salt accordingly.
  • Storage: Store leftover biscuits in an airtight container at room temperature for up to a couple of days, or refrigerate for longer shelf life.