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These low-carb drop biscuits are delicious, low in carbs, packed with savory flavor, and totally satisfying.
Unless you make bread from melted mozzarella, most low-carb breads are still going to have some carbs in them. But if you consider that one slice of French bread has around 37g of carbs on average, you realize that most low-carb breads do a pretty good job of keeping the carbs low. What they don’t always do, is deliver on flavor and texture. I’ve had more than my fair share of cardboard bread over the years.
While low-carb eating isn’t my exact focus here, I’m aware that lowering carbs can be beneficial for those struggling with high blood sugar like me. I don’t believe in cutting them out completely by any means. But a few less than the standard American diet is never a bad thing. Even for those without blood sugar problems!
Carbs Vs. Net Carbs
If you aren’t familiar with low-carb eating. I’ll just mention here that many people who eat this way count net carbs instead of carbs.
The carb count is the total number of carbs in a serving of food.
Net carbs are the total carbs minus the fiber. This is a better indication of the effect a food will have on blood sugar overall. Even for non-diabetics.
So the total carbs for one of these biscuits as I made the, is 13 grams.
The net carbs, as you can see below the recipe, would be 8 grams. Not bad for a biscuit!
And no, I haven’t gone low carb again. But I do try to cut carbs when I eat things that are bready. For me, like many people, it’s a healthier way to go.
What’s In Low Carb Drop Biscuits?
Don’t let the ingredient list scare you. Most of these are things you probably already have in your pantry, cupboards, and spice cabinet. Particularly if you watch carbs like I do.
2 cup almond flour – Make sure this is almond flour, not almond meal, and get the finest grind you can find.
⅔ cup coconut flour – This should be made of nothing but coconut. There should be no added sugar and it should be as finely ground as possible. Very much like the almond flour.
⅔ cup oat flour – If you are gluten-free, be sure to get oat flour that is labeled as such. Oats have no gluten on their own, but they are one of the most cross-contaminated grains on the market. So if it’s an issue, make sure the package says “gluten-free”.
½ cup nutritional yeast – This should contain no sugar. There are some on the market that do. So read ingredient lists.
3 tbsp. dried chives – These are optional but tasty. You can use fresh, chopped chives if you prefer.
2 tbsp. onion powder – The finer ground this is, the better.
1 tbsp. garlic powder – I used garlic granules, but powder will work just as well.
1 tbsp. baking powder – Make sure it’s fresh or it won’t work very well, if at all.
2 tsp. ground turmeric – This gives the biscuits a wonderful color as well as some nice nutritional benefits. Turmeric is good stuff!
1 tsp. chili powder – Just a regular chili powder is what you want here. It’s optional but very tasty. If you prefer, you can sub with regular paprika.
1 tsp. salt – I used Himalayan pink salt, but you can use whatever salt you have on hand as long as it isn’t coarse salt.
1 tsp. ground mustard seed – You can sub with 1 tsp. of prepared mustard if you wish. But ground mustard seed is better.
½ cup coconut cream – This is the fat that rises to the top of the can in full-fat coconut milk. I always have 2 cans in the fridge for recipes like this. These days, you can also purchase cans of coconut cream. These are great if there is no sugar added. But again, you’ll want to keep these in the fridge for a couple of days before using them so you only get the cream and not the liquid.
⅔ cup warm water – In baking, the typical temperature range for warm water in baking is 105 degrees F to 115 degrees F.
4 large eggs – It’s best if these are room temperature. I’ve used cold eggs and the biscuits don’t have quite the same texture as they do with room temperature eggs. Either will work, but room temperature is better.
How To Make Low Carb Drop Biscuits
These drop biscuits are super easy to make.
Preheat oven to 425 F. Whisk together all the dry ingredients, making sure to whisk out any clumps from the flours.
Add in the wet ingredients and stir well to combine. If using a stand mixer, use the dough paddle and keep the speed low. Spoon out 12 large biscuits onto parchment-lined cookie sheets.
Bake for about 15 minutes, or until the edges of the biscuits have a golden edge to them. Remove from oven and allow to cool completely before handling. These are very crumbly when warm.
I made these on the larger side. About two golf balls worth of batter per biscuit. If you want to be very careful with your macros, you can make them half that size to get 24 biscuits. That will cut down on all the macros per serving and might make portion control a little easier.
How To Store These Biscuits
Store in a zipper-top plastic bag and store in the fridge for up to 4 days, or in the freezer for up to 4 months.
What Do You Serve Drop Biscuits With?
These are a great side to anything you serve with sauce. They are great with a little pat of butter or even served as a side to a big green salad (that’s what I did). These are definitely meant to be paired with a savory dish. These won’t go with anything sweet.
They will go well with just about any kind of poultry dish like my Turkey Meatloaf, or beef and would be wonderful with a bowl of hot, savory soup.
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Low Carb Drop Biscuits Recipe
Drop Biscuits Recipe (Low Carb)
- ⅔ cup almond flour
- ⅔ cup coconut flour
- ⅔ cup oat flour
- ½ cup nutritional yeast
- 3 tbsp. dried chives
- 2 tbsp. onion powder
- 1 tbsp. garlic powder
- 1 tbsp. baking powder
- 2 tsp. ground turmeric
- 1 tsp. chili powder
- 1 tsp. salt
- 1 tsp. ground mustard seed
- ½ cup coconut cream
- ⅔ cup warm water
- 4 large eggs
- Preheat oven to 425 F. Whisk together all the dry ingredients, making sure to whisk out any clumps from the flours.
- Add in the wet ingredients and stir well to combine. If using a stand mixer, use the dough paddle and keep the speed low.
- Spoon out 12 large biscuits onto parchment lined cookie sheets.Bake for about 15 minutes, or until the tips of the biscuits have a golden edge to them.Remove from oven and allow to cool completely before handling. These are very crumbly when warm.