Keto Angel Biscuits
Angel biscuits are pillowy-buttery bites of goodness. I used to make the gluten, high carb version, at least, once a week when I lived on a farm in Georgia. I would share with our neighbor, a farmer who was separated from his wife, at that time. He loved my angel biscuits. I came across the recipe the other day and thought, hmmm, how can I make these low-carb, Keto? Last night it all came to me and I tested it today and boy were these good! The texture is, of course, a little different but the taste was totally there!! Make this recipe, you'll be glad you did!!
- 2 pkgs dry yeast
- 2 tsp cane sugar the yeast eats the sugar, none is left, yes, proven
- 1/4 cup warm water 105 to 110 degrees F
- 2 cups heavy whipping cream
- 2 tbsp white vinegar
- 5 cups almond flour
- 2.5 tbsp psyllium husk powder
- 1 tbsp baking powder
- 2 tsp xanthan gum
- 1 tsp baking soda
- 1 tsp sea salt
Cut in Butter
- 1 cup cold butter one stick
- Combine heavy whipping cream with vinegar, stir to mix, let stand for 5 minutes.
- Combine sugar (do not worry about the sugar, the yeast feeds on the sugar and none remains, yes, this is a proven, scientific fact) with warm water, stir to dissolve sugar, add yeast. Let stand for 5 minutes.
- Add cream mixture to the yeast mixture, stir gently, set aside.
- In a large mixing bowl, combine all remaining ingredients EXCEPT BUTTER. Use a pastry cutter to cut butter into the flour mixture; continue to cut in until flour mixture resembles coarse meal.
- Add cream/yeast mixture and combine until it forms a sticky dough ball.
- Line a cookie sheet with parchment paper.
- Oil your clean hands and dig in. Try not to handle the dough too much. Just enough to form the biscuits. For this batch I made 15 biscuits, see photo.
- Place biscuits on parchment paper. I was able to place 6 per baking sheet. Cover with a towel and let sit in a warm place for one hour. These biscuits will not rise much but this process helps keep them soft.
- When there are about 10 minutes remaining, preheat oven to 450 degrees Fahrenheit. Bake for 10-15 minutes (ours took exactly 12 minutes each batch), until lightly browned, be careful as they go from light-med brown to dark brown pretty quick. Pull from oven and brush with butter (optional).
SERIOUSLY! Do not fret about the sugar for the yeast, again, the yeast feeds on the sugar and one remain. Yes, this is a scientific fact. Also, you can use whichever type of sugar you like (honey, maple syrup, etc.) Some types may alter the flavor just a bit, the sugar will be gone but their flavor may remain. 15, fairly evenly sized, biscuits per batch. This is how we calculated macros for this recipe. NOTES: when I make this again, I am going to make 30 and make each one thinner, so it is like a biscuit top and bottom with very little inside. We did not split these open because I did not make them thick enough. However, we loved the texture and taste of the top and bottom. Super yummy and much more like a biscuit. Try it and let me know if you like them as biscuit tops! I did not include the butter we brushed on top in the macros as some will not do this. If you do you can calculate like 1 tsp per biscuit if that.