Keto Buttermilk-Style Biscuits with Flaky Layers

(Low Carb, Gluten-Free, Tender Inside, Golden on Top)

There’s something about warm biscuits that just makes everything feel right. They remind me of Saturday mornings when my grandmother used to bake, no measurements, just “a pinch of this, a splash of that.” The house smelled like butter and something close to happiness. These days, with keto life in full swing, I missed that smell more than anything. That’s why I worked on this recipe until it felt like home again: Keto Buttermilk-Style Biscuits with real flaky layers, the kind that peel apart when you split them open and let a pat of butter melt inside.

This isn’t one of those sad “low-carb substitutes” that taste like cardboard. Nope. These biscuits have bite, flavor, and that comforting soft center that feels just right with bacon and eggs, or even a drizzle of sugar-free syrup if you’re feeling fancy.

Let’s get into it.

What Makes These “Buttermilk-Style” Biscuits Work

You might wonder how we can call these “buttermilk” when there’s no real buttermilk involved (since milk’s off the keto table). The secret lies in acid and fat balance. Buttermilk gives regular biscuits their tang and softness. We recreate that by mixing heavy cream and apple cider vinegar, they curdle just enough to copy that same tangy kick.

The texture magic happens from the blend of almond flour, coconut flour, and baking powder. Almond flour gives structure, coconut flour absorbs moisture to mimic wheat’s crumb, and baking powder helps lift everything so it doesn’t bake up dense. A little butter or cold coconut oil adds those flaky, layered edges we love.

You get all the biscuit feels, without the carbs dragging you down afterward.

Ingredients

Here’s what you’ll need for about 8 biscuits (depending on size).

Dry Ingredients

• 2 cups (200g) blanched almond flour
• 3 tablespoons (20g) coconut flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon xanthan gum (optional, for more structure)

Wet Ingredients

• 1 large egg, cold
• ⅓ cup (80ml) heavy cream
• 1 teaspoon apple cider vinegar
• 4 tablespoons (60g) unsalted butter, cold and cubed
• 2 tablespoons (30ml) cold water, if needed

For brushing

• 1 tablespoon melted butter

Making The Best keto Buttermilk-style biscuits with flakey layers

Step 1: Make the “Buttermilk” Substitute

Pour the heavy cream into a small bowl and stir in apple cider vinegar. Let it sit for 56 minutes. You’ll see little curdles forming, that’s exactly what you want. This tangy mix will help the biscuits rise better and taste closer to the classic ones.

Tip: if you don’t have apple cider vinegar, white vinegar or lemon juice also work fine.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together almond flour, coconut flour, baking powder, salt, and xanthan gum. Make sure there are no clumps; almond flour tends to hold onto moisture, so a good whisking helps with fluffiness later.

You’ll notice the coconut flour is thirsty, it’ll soak up any liquid like a sponge. That’s why we don’t use too much. Think of it as the flour that gives the biscuit its “crumbly” biscuit heart.

Step 3: Cut in the Cold Butter

Grab your cold cubed butter and toss it into the flour mix. Using a pastry cutter or even your fingers, work the butter in until the mix looks like coarse crumbs. Don’t overdo it. You want visible butter bits because those melt in the oven and create those flaky layers.

Here’s the little baker’s trick: Pop the bowl in the freezer for 5 minutes if the butter starts to melt. Cold fat is your secret weapon for biscuit layers.

Step 4: Combine Wet and Dry

Whisk the egg into your “buttermilk” mixture. Pour it over the dry ingredients. Stir gently with a spatula until a dough starts to come together. It should be thick but soft, moist enough to hold shape but not sticky like batter.

If the mix feels too dry, add a tablespoon or two of cold water. Keto flours are unpredictable; sometimes they soak up more liquid, sometimes less. Don’t worry, you can’t really ruin it as long as you don’t overmix.

Step 5: Chill the Dough

This step is the one that separates good biscuits from “wow” biscuits. Cover the bowl and let it chill in the fridge for 15–20 minutes. This helps the flours hydrate fully and keeps the butter cold before baking.

While you wait, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 6: Shape and Layer

Turn the dough onto a lightly floured surface (use a sprinkle of almond flour). Pat it down gently into a rectangle about 1 inch (2.5 cm) thick. Fold it in half, then pat it down again. Do this folding two or three times, each fold creates more flakiness.

Use a biscuit cutter or the rim of a glass to cut out circles. Press straight down; don’t twist, or you’ll seal the edges and lose the rise. Gather the scraps, pat again, and cut out more.

Place them on the baking sheet close together if you want soft sides, or spaced out for crispy edges.

Step 7: Bake to Golden Heaven

Brush the tops with melted butter, then bake for 12–15 minutes until golden brown on top and firm to the touch.

You’ll smell that buttery, slightly nutty aroma before you even open the oven door. The tops will be golden, and when you split one open, you’ll see the layers just like a regular biscuit.

Let them cool for 5 minutes before serving, though if you’re like me, you’ll burn your fingers on the first one because patience runs low when biscuits are involved.

Optional Add-Ins for Extra Flavor

You can make these biscuits go with just about anything. Here are some fun twists:

• Cheddar and Chive Biscuits: Add ½ cup shredded sharp cheddar and 1 tablespoon chopped chives to the dough. Perfect with eggs or sausage gravy.
• Garlic Herb Biscuits: Mix in ½ teaspoon garlic powder, dried thyme, and rosemary for a dinner side that smells like a steakhouse.
• Sweet Cinnamon Biscuits: Add ½ teaspoon cinnamon and a tablespoon of keto sweetener, then drizzle with sugar-free glaze for breakfast.

Serving Ideas

These biscuits aren’t just breakfast food. They pull double-duty for any meal.

• Breakfast Sandwich: Slice one open and fill it with scrambled eggs, bacon, and a slice of cheese.
• Dinner Roll Swap: Serve them warm with roasted chicken or a big bowl of soup.
• Strawberry Shortcake Style: Whip some heavy cream, add fresh berries, and sandwich them for a keto dessert.

They’re sturdy enough to hold up under gravy but soft enough to melt in your mouth with butter.

How to Store Them

Let the biscuits cool completely before storing.

• Room Temperature: Keep in an airtight container for up to 2 days.
• Fridge: Up to 5 days—just warm them slightly before serving.
• Freezer: Wrap individually in plastic and store for up to a month. Reheat in the oven at 350°F (175°C) for 8–10 minutes.

Nutrition (per biscuit, about 8 servings)

Nutrient	Amount
Calories	230 kcal
Fat	21g
Protein	6g
Net Carbs	3g
Fiber	2g

Low-carb comfort food at its best. You’d never guess it’s keto-friendly.

Why These Biscuits Work (A Little Kitchen Science)

Biscuit recipes, keto or not, are all about texture control. You want crisp edges and a tender middle, not something that falls apart. Traditional recipes rely on gluten to hold things together and trap air. Since we’ve ditched that, we have to work smarter with fat and hydration.

Here’s the science in plain English:

• Cold butter = steam pockets. When butter melts in the oven, it releases steam, which pushes the dough up and apart, making flaky layers.
• Coconut flour = moisture balance. It absorbs excess liquid so the dough doesn’t get greasy or heavy.
• Vinegar = tang + lift. The acid reacts with baking powder, helping it puff up more.

You get that bakery-style rise, even with keto flours that usually bake flat.

A Quick Story: My “Failed Batch” Lesson

When I first started testing this recipe, my biscuits came out like sad pancakes. Flat, crumbly, dry. I nearly gave up. Then I realized my butter was too soft and my dough was overmixed. I learned that keto baking isn’t about perfection, it’s about timing. Once I started handling the dough less and chilling it before baking, the texture turned magical.

So if your first batch isn’t perfect, don’t panic. The second one will make you feel like you just won a blue ribbon at a county fair.

A Few Tips You’ll Thank Yourself For Later

• Don’t skip the chill. Warm butter ruins layers.
• Use fresh baking powder. Old baking powder means flat biscuits.
• Bake on parchment paper. Keeps bottoms from burning and gives that clean golden crust.
• If dough sticks, sprinkle almond flour, not regular flour. Keeps carbs low.

And if your dough feels too sticky, pop it in the fridge for a few minutes before shaping again.

Pairing Ideas for the Perfect Keto Meal

Here’s how I usually serve them:

Breakfast: With scrambled eggs, crispy bacon, and black coffee. It feels like a diner breakfast, minus the carb crash.
Lunch: Split one open, spread sugar-free mayo, add turkey and lettuce, mini biscuit sandwiches.
Dinner: I love these with keto chicken pot pie filling or alongside a bowl of chili. They soak up just enough sauce.

Why Many Readers Love This Recipe

There’s something visual about these biscuits that draws people in, the layers, the shine on top, that buttery pull-apart look. They’re easy to photograph, and even easier to eat. Plus, it’s rare to find keto baked goods that actually rise. That alone gets repins.

But it’s not just looks. The flavor holds up too. They don’t have that eggy taste some keto recipes do. They taste like the real deal, just lighter.

And for those keeping an eye on macros or managing blood sugar, these biscuits fit right in. They satisfy that bread craving without the side effects.

Conclusion

This recipe brings back everything we miss about biscuits: the golden crust, the steam when you break them open, the comfort of something warm in your hands.

You don’t need to be a pro baker to pull this off. All you need is a bowl, a bit of patience, and cold butter. Whether you’re new to keto or just want something cozy that won’t mess up your carb count, this one’s worth saving.

Bake them once, and you’ll see. There’s a reason my family now asks for these instead of the old buttermilk ones. They never even notice the difference, except that now nobody needs a nap after breakfast.

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