There’s something deeply nostalgic about breaking open a warm, buttery biscuit — steam rising, crumbs falling softly, that unmistakable aroma filling the kitchen. Traditional biscuits are a Southern classic, but for keto followers, they’re usually off the table… until now.

These Keto Buttermilk Biscuits capture everything you love about the original: the tender crumb, the golden exterior, the melt-in-your-mouth richness — all without the carb crash. Whether you’re serving them with breakfast, dipping them into a hearty keto chili, or enjoying one with melted butter and sugar-free jam, these biscuits deliver pure comfort… keto-style.

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Why These Keto Buttermilk Biscuits Are So Irresistible

✔ 100% Keto & Low-Carb

Only 2g net carbs per biscuit — finally, a bread alternative that doesn’t ruin ketosis.

✔ Warm, Buttery, Soft, and Fluffy

The almond flour + buttermilk substitute combo creates a surprisingly tender, authentic biscuit texture.

✔ Ready in Under 30 Minutes

Mix, shape, bake — they’re incredibly beginner-friendly.

✔ Versatile Enough for Any Meal

Breakfast, lunch, dinner, or snacks — these biscuits work with savory OR sweet toppings.

✔ Meal-Prep Friendly

Make a batch, refrigerate, or freeze them, and enjoy warm biscuits all week long.

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My Personal Experience

The first time I tested a keto biscuit recipe, I was nervous — almond flour can be tricky, and I didn’t expect anything close to the real thing. But the moment these biscuits came out of the oven… everything changed.

The smell alone transported me straight to Southern comfort food memories. The slight tang from the buttermilk substitute, the golden edges, the soft interior — it all came together perfectly. I ate one with butter. Then another with eggs. Then another with cheddar and jalapeños. These biscuits became a staple in my keto kitchen, and now they’re one of my go-to side dishes anytime I need something warm and satisfying.

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What Makes These Biscuits Work (Keto Science)

Almond Flour Gives Structure

Almond flour mimics the crumb of wheat flour surprisingly well — rich, tender, not dry.

Cold Butter Creates Light Flakiness

Even in keto baking, the cold-fat method works: cold butter melts in the oven, creating small pockets of air = fluffier biscuits.

The Keto Buttermilk Substitute Adds Tang + Softness

Real buttermilk is too high in carbs.
So we mimic the flavor chemistry by mixing:

Heavy cream + apple cider vinegar
→ This lightly acidic mixture helps the biscuits rise and adds classic biscuit flavor.

Eggs Bind Everything Together

Almond flour needs eggs for structure — too few and the biscuits crumble; too many and they get rubbery. This ratio is perfect.

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Essential Equipment You’ll Need

You don’t need anything fancy — just simple, reliable tools:

Mixing Bowls

One for dry, one for wet ingredients.

Whisk

For blending almond flour and baking powder evenly.

Baking Sheet

Heavy-duty works best for even browning.

Pastry Cutter (Optional but Ideal)

Helps cut cold butter into almond flour for extra flakiness.

Oven

Preheated properly to ensure lift and a beautiful golden top.

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Ingredients & Substitutions

Almond Flour — 2 cups

This is the base.
Substitute: Coconut flour works but requires major adjustments (use only 1/3 cup and more liquid).

Baking Powder — 1 tbsp

Ensures proper rise and softness.

Salt — ½ tsp

Balances flavor.

Cold Unsalted Butter — ¼ cup

Cold butter = better biscuit structure.
Dairy-free substitute: Coconut oil or ghee.

Eggs — 2 large

Bind the ingredients together.
Sub: 2 flax eggs if necessary, but texture will be slightly softer.

Keto Buttermilk Alternative — ¼ cup

Mix together:
• ¼ cup heavy cream
• 1 tsp apple cider vinegar or lemon juice
Let sit 3–4 minutes until slightly thickened.

Optional Savory Add-ins:

• Garlic powder
• Cheddar cheese
• Green onions
• Jalapeños

Optional Sweet Add-ins:

• Cinnamon
• Nutmeg
• Keto sweetener
• Sugar-free vanilla extract

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How to Make Keto Buttermilk Biscuits

1. Preheat the Oven

Preheat to 375°F (190°C) and line your baking sheet with parchment paper if you prefer softer bottoms.

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2. Mix the Dry Ingredients

In a large bowl, whisk together:
• Almond flour
• Baking powder
• Salt

Whisking removes lumps and helps the biscuits rise evenly.

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3. Cut in the Butter

Add chilled butter pieces into the dry mixture.
Use a pastry cutter (or fingers) to mix until the texture resembles coarse crumbs.
Small butter chunks help create flakiness — so don’t overmix.

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4. Mix the Wet Ingredients

In a separate bowl, whisk together:
• Eggs
• Buttermilk substitute

This mixture should look slightly creamy and smooth.

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5. Combine Wet & Dry Mixtures

Pour the wet mixture into the dry bowl.
Stir gently until just combined — overmixing makes biscuits dense.

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6. Shape the Biscuits

Scoop out dough using a cookie scoop or 2 tablespoons at a time.
Form gentle rounds and place on your baking sheet.
Aim for even sizes so they bake uniformly.

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7. Bake

Bake for 15–18 minutes, or until the tops turn golden brown.
The smell will be heavenly.

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8. Cool & Serve

Allow biscuits to cool for 5–10 minutes.
Serve warm or at room temperature.

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Tips for Perfect Keto Buttermilk Biscuits

• Keep the butter cold

Cold butter = flakier crumb.

• Don’t overmix

A slightly uneven dough creates better texture.

• Use a cookie scoop

This guarantees consistent biscuit size.

• For a crispier bottom

Bake directly on a bare baking sheet instead of parchment.

• Avoid flattening the biscuits

Keeping them tall helps them bake fluffy instead of spreading wide.

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Optional Additions to Customize Your Biscuits

Savory Ideas

• Cheddar & garlic
• Jalapeño & cream cheese
• Rosemary & thyme

Sweet Ideas

• Cinnamon & keto sweetener
• Vanilla almond
• Sugar-free chocolate chips

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Serving Ideas

These biscuits pair beautifully with:

Breakfast

• Eggs, bacon, sausage
• Keto gravy
• Avocado & smoked salmon

Dinner

• Keto soups (broccoli cheddar, chicken bacon chowder)
• Keto chili
• Grilled chicken or steak

Snacks

• Sugar-free jam
• Almond butter
• Butter + cinnamon

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Storage Recommendations

Refrigeration:

Store in an airtight container for up to 5 days.

Freezing:

Freeze individually for up to 3 months.
Thaw overnight before reheating.

Reheating:

• 350°F oven → 5–7 minutes
• Microwave → 20–30 seconds

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Perfect Pairings

These biscuits shine alongside:

• Keto broccoli cheddar soup
• Low-carb beef chili
• Creamy chicken stew
• Breakfast platters
• Keto sandwich sliders

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Fun Fact: The History of Southern Biscuits

Southern biscuits originated as a quick bread alternative to yeasted rolls in the 1800s. Farmers needed something fast, filling, and easy to make — and biscuits became a beloved tradition. This keto version honors that original comfort while keeping carbs low.

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Frequently Asked Questions

Can I use coconut flour instead of almond flour?

Yes, but use only 1/3 cup and increase liquids. Coconut flour is extremely absorbent.

How do I make these dairy-free?

Use coconut oil instead of butter and almond milk with vinegar instead of heavy cream.

Why are my biscuits crumbly?

You may have overmixed or added too little liquid. Measure ingredients accurately.

Can I double the recipe?

Yes! These biscuits scale very well.

Why didn’t my biscuits rise?

Check that your baking powder is fresh and active.

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Nutritional Breakdown (Per Biscuit)

Calories: 180
Total Carbs: 5g
Fiber: 3g
Net Carbs: 2g
Protein: 6g
Fat: 16g

📌 RECIPE SNAPSHOT

Name: Keto Buttermilk Biscuits
Prep Time: 10 minutes
Cook Time: 15–18 minutes
Total Time: 25–28 minutes
Servings: 10 small biscuits
Difficulty: Easy
Net Carbs: 2g per biscuit
Best For: Breakfast, snacks, meal prep, soups, sandwiches
Texture: Soft, fluffy, buttery, lightly crumbly