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No-Carb Herbed Biscuits

I feel like I’ve been overloading you soup recipes lately. And while winter’s THE perfect time for a little comfort-in-a-bowl mania, there are other things we can be enjoying. In fact, there are other things that are actually perfect accompaniments to soup!

When I discovered these amazing biscuits via an Instagram account I follow, my knee-jerk skepticism whispered to me that keto (no simple carbs, no grains) biscuits that tasted good couldn’t possible exist in nature. WRONG! Thanks to the genius of Carrie Brown and her magnificent blog, “Life In The Sane Lane,” I have found biscuit and butter Nirvana.

There is much about the keto movement and way of life that I adore, specifically, low-carb & high-fat eating, which is just something that aligns with my personal tastes and preferences. I always encourage my readers and clients to take a food or nutritional philosophy which appeals to them and sculpt it to meet individual needs. In my case, I’m on permanent hiatus from cow dairy. And I’m not big on eating bacon on a semi-regular basis and definitely not a fan of cooking in its grease! No judgements here…to each their own. Where I’m headed with this soliloquy is, I’ve taken principals from the Keto and Paleo schools of thought and tailored it to a more DDPYOGA-friendly lifestyle.

Recipes calling for cheese get Manchego and Chevre, depending on the texture I’m going for. Sour cream gets 86’d for the vegan variety or chevre (soft goat cheese) and it works beautifully for me. Dairy from goat and sheep has a different enzyme combination from cow dairy and is much easier for me to digest. I don’t make cheese a primary protein source, but it makes one heck of a delicious accent in cooking, and these biscuits are a perfect example!

I’ve substituted my kind of cheese for the original cow dairy called for. And I’ve made these with chives, fresh oregano, even sage, and it all works beautifully. You can even skip the herbs entirely if you prefer.

This recipe takes some prep work but I think you’ll find it enjoyable, knowing in the back of your mind that the reward is a piping hot biscuit (preferably slathered in some good grass-fed butter).

These biscuits keep well in the refrigerator for up to 10 days and freeze wonderfully. Bon Appetit!

The raw material…



No-Carb Herbed Biscuits
Print Recipe
No-grain, low-carb, keto-friendly biscuits
Servings Prep Time
6-8 people 15 minutes
Cook Time
12-15 minutes
Servings Prep Time
6-8 people 15 minutes
Cook Time
12-15 minutes
No-Carb Herbed Biscuits
Print Recipe
No-grain, low-carb, keto-friendly biscuits
Servings Prep Time
6-8 people 15 minutes
Cook Time
12-15 minutes
Servings Prep Time
6-8 people 15 minutes
Cook Time
12-15 minutes
Ingredients
  • 2 1/2 cups almond flour (not almond meal)
  • 3 teaspoons baking soda
  • 3 teaspoons baking powder
  • 2 teaspoons xantham gum
  • 1 stick unsalted butter cut in squares and very cold
  • 1 egg room temperature
  • 4 ounces chevre
  • 6-8 ounces sheep's milk feta
  • 1/3 cup fresh chives or oregano chopped fine
Servings: people
Instructions
  1. Preheat oven to 375. Place almond flour, baking powder, baking soda, xantham gum, salt and butter into a food processor and pulse just until it resembles breadcrumbs. Don't pulverize until creamy.
  2. Place mixture in large mixing bowl and add chevre, egg, herbs, and crumbled feta.
  3. Sprinkle extra almond flour on a cutting board. Scrape biscuit dough onto board and knead for about two minutes. With your hands, flatten dough so it's about an inch thick.
  4. Using a drinking glass, cut circles in the dough and place round biscuits on baking sheet. You may have to re-roll remaining dough to get more round-cut biscuits.
  5. Bake biscuits on center rack for 13-16 minutes, or until golden brown. Note that almond meal is heavier and more dense than grain-based flour and you want to be sure the center is properly cooked, but not dried out.
  6. Serve immediately and prepare to swoon!
Recipe Notes

After years apart - reunited with biscuits!

Definitely as good as it looks!

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Comments (4)

  • Dory Morris 6 months ago Reply

    Definitely going to try these. Wish I had one right now!

    Stacey Morris 6 months ago Reply

    You will LOVE! I’m also working on a neutral version. Something more scone like when I’m feeling like a plate of biscuits with clotted coconut cream and some all-fruit jam!

  • Liz 3 months ago Reply

    This looks yummy~I can’t wait to try it!
    Thank you, Stacey, for being so open and vulnerable. Your words resonate with me..and inspire me. Sending you my warmest support and sincerest gratitude for sharing your story and your hard earned knowledge. Congratulations on all of your success!

    Stacey Morris 3 months ago Reply

    Thanks Liz. Some days it feels like no one’s listening. Comments like this means a lot! XO

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