Growing up in my house, there were always biscuits. When I was really young, I used to wake up with my grandfather and cook homemade buttermilk biscuits with him. When I got older, my mom would always have those delicious buttermilk frozen biscuits in the fridge. They were a staple in my house.
Now, that I’m grown up, I realize it’s probably not great to have buttermilk biscuits everyday… don’t worry I still eat them at least once a month! Haha…. but these brown butter keto biscuits ARE SO GOOD! I often try to recreate food that is similar to food I love, but healthy. These biscuits turned out far better than I could’ve imagined! They are so good!
Can I use other flours in this recipe?
The short answer is no. But the long answer is that when you use flours other than almond flour, they could absorb the liquid different than almond flour does, therefore setting off the balance of the recipe. For example, Coconut flour has a tendency to absorb liquid more, so it would mess up the recipe. Using extra fine almond flour is the best way to make this recipe work and taste delicious!
Cooking the Biscuits:
To start the biscuits you will want to mix all of your dry ingredients together. Cut your cold butter into chunks and mash them into the dry ingredients until it forms small clumps. Next, you will lightly whip or beat your two egg whites and fold them into your mixture.
Cooking these biscuits in brown butter gives them a wonderful nutty flavor! Make sure your oven- safe pan is hot before adding the butter. Over medium-high heat on your stove top you will brown the butter in your pan. Browning butter is a delicate process. You have to watch it. It should take around 3-4 minutes to brown. Don’t over do it or it will burn and taste bitter! As soon as your butter is browned you will ball 6 biscuits and press them down on the hot pan with a fork. Then put the hot pan in the oven at 375 and continue cooking for 12-14 minutes. Then you have delicious brown butter keto biscuits!