While at my local grocery store, I spotted the King Arthur Keto Wheat Flour and decided to give it a try. After a couple batches of playing around with a biscuit recipe, I came up with this version for "Dirty Keto" King Arthur Biscuits, which is pretty darn close to the homemade southern biscuits I grew up with.
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The flour is made from wheat, so this recipe is off limits for "clean keto" folks. But for those of us who don't mind going "dirty keto" every once in a while (especially for a weekend brunch... um, yes please!), these biscuits are a low carb treat that won't spike your blood sugar the way regular biscuits would.
King Arthur Keto Wheat Flour
King Arthur Keto Wheat Flour is quite high in protein, which means you'll get a sturdy biscuit. They keep their structure well enough for you to use a biscuit as sandwich bread. You can also dip the biscuits into jam without them crumbling apart.
If you want to use this flour for other recipes, you can substitute 1:1 for regular flour. However, due to the high protein content, this type of four is ideal for hearty breads, not soft crumbly cakes. It does especially well with bread recipes including yeast. It would make a good pretzel or bagel, but would probably not do so well for soft muffins and cakes.
Tips & Tricks
- Keep everything cold! Freeze the butter and keep ingredients in the fridge until you need them. Keep everything as cold as possible as you make the dough. This ensures that the butter doesn't start melting ahead of time. All in the name of flakey biscuits!
- Prep the night before. If you're like me, you're not fully awake in the morning, so this is a huge help. Mix the dry ingredients together and keep the bowl in the fridge overnight (bonus points because the dry ingredients get cold). You can also grate the butter ahead of time and keep it in the fridge overnight. Just make sure you keep the dry ingredients dry until right before baking. You can't mix in the wet stuff ahead of time.
- Serve with butter, peanut butter, cream cheese and/or low-carb jam. To make low-carb jam, put ¼ cup of berries in the microwave for a minute, or until soft enough to mush with a fork. Then stir in a teaspoon of powdered erythritol (or a few drops of stevia would work as well). If your berries released a lot of liquid, you can add a pinch (no more than ⅛ tsp) of xanthan gum or some chia seeds to thicken it up. You could also mix the berries with cream cheese to make a berry-flavored whipped cream cheese.
These "Dirty Keto" King Arthur Biscuits are great as a side dish for breakfast, brunch or afternoon tea. Looking for more breakfast ideas? Click here.
Want to amp up the comfort food? Serve any leftover biscuits alongside a steamy, creamy, take-you-back-to-childhood (and the good ol' days before keto) bowl of Crustless Chicken Pot Pie with Keto Biscuits. It's one of my favorite recipes, very simple to make, and these biscuits are the perfect way to complete the meal.
Net Carbs
Because each biscuit has 3g net carbs, it's best to serve them as a side dish. Otherwise, I could easily eat half a batch in one sitting, which would be over half my carb limit for the entire day. My favorite way to serve these biscuits is alongside scrambled eggs and bacon. Alternatively, you could make gravy for a traditional Biscuits and Gravy breakfast. These biscuits also do well as an afternoon snack with a fresh pot of tea.
📖 Recipe
"Dirty Keto" King Arthur Biscuits
Ingredients
- 1 ¼ cup King Arthur Keto Wheat Flour
- 2 teaspoon baking powder
- 2 teaspoon powdered erythritol (optional)
- ½ teaspoon salt
- 3 tablespoon unsalted butter
- ⅓ cup heavy whipping cream
- ½ cup sour cream
Instructions
- Place the butter in the freezer for at least 10 minutes. Preheat the oven to 425°F (220°C).
- In a medium bowl, mix all dry ingredients together (flour, baking powder, powdered erythritol and salt).
- Use a grater to grate the butter. If you don't have a grater (or are feeling lazy), just cut the butter into thin slices. Mix the shredded butter with the dry ingredients.
- Stir in the heavy cream and sour cream, working the dough just enough for it to combine. You want the ingredients to mix together, but don't want to overwork the dough either. Once combined, the dough should be sticky but firm. You should be able to hold the ball of dough in your hand without any parts dripping down (too wet) or falling off (too dry).
- Transfer the dough to a silicon mat, wax paper, or other non-stick surface (spraying the surface with cooking oil may help). Dampen your hands with water so they don't get too sticky on this next part. Flatten the dough with your hands until the dough is about 10 in x 10 in (25 cm x 25 cm). Lift one side of the dough and fold it over the other side, then lift the top half and fold it over the bottom half. It should now look like the photo below. Squish down the dough and repeat the folding one more time. Try not to overwork the dough; you want to lightly squish the layers together without squishing the crap out of them. (note: this photo was taken after folding, but before squishing them down).
- Gently flatten the dough so it's ¾ inch (1.5 cm) thick and then use a sharp knife to cut the dough into 9 pieces. If you prefer round biscuits, use a biscuit cutter.
- If you have time, pop the tray into the freezer for a few minutes to cool off before baking. This will help with the texture, but is optional. Bake at 425°F (220°C) for 15-18 minutes, or until golden brown. Bonus points: brush with melted butter before serving.
Notes
Nutrition
Nutrition information is estimated. Amounts may vary depending on the specific brand and/or type of ingredients you use. Sugar alcohols and other sweeteners that typically do not effect blood glucose levels, including but not limited to erythritol and allulose, are excluded from the carb count.
Michelle
Just tried this recipe for the first time and they came out exactly like the recipe. Easy to make and taste like real biscuit!
Tom
The first keto biscuit that actually tastes like its non-keto counterpart.
Yes, if not careful you will eat them all.
Wounderful and Thank You !
Karen
This flour makes a dense biscuit, but if you miss biscuits it's the best alternative I've tried. However in my experience, 425 is too high for baking these. Mine got very brown in less than 10 minutes and they were still damp inside.
Tia Bell
These were excellent! I can’t believe it is keto
Foodhead
These. Were. Amazing!!!! My go to keto biscuit from now on. Thank you 💕 I did bake mine for 15-17 minutes at a lower temperature of 375. They do burn. Just watch your biscuits lol
June Callahan
These biscuits are delicious, they tasted just like regular biscuits. I’m not the best an estimating measurements so I think mine were thicker than 3/4 as I only got 6 biscuits. I decided to cook them at 350 for 17 minutes and they came out perfectly. I brushed them with garlic salt to have with some low carb spaghetti.