Description

Recipe updated 10/22/2020. The original instructions included preheating the skillet while making the dough, but this requires a very quick handling time. To avoid or minimize spreading, I’ve eliminated that step and listed another pan as an option, if desired.

Ingredients

3/4 c (6 fl oz/ 177 ml) heavy cream
1 tbsp. (1/2 fl oz/ 15 ml) white vinegar
7 oz (198 g) fine almond flour (I use King Arthur brand)
2/3 oz (18 g) coconut flour
1 level tbsp baking powder
1/2 tsp sea salt
1 tsp xanthan gum
1 envelope (1/4 oz / 7 g weight) plain gelatin (Knox brand is fine)
1 scoop (approx. 10 g) plain MCT powder
1/4 c very cold lard OR 1/2 stick (2 oz/ 57 g) very cold butter (if using butter, cube it)
1 large egg
1 tbsp. (1/2 fl oz/ 15 ml) water

Instructions

In a small bowl, mix together the heavy cream and vinegar and set aside. In a separate small bowl, beat the water and egg together to make an egg wash, and set it aside.
Preheat oven to 425 degrees F, lightly rub a cast iron skillet down with butter or lard. Alternatively, you can use a brownie pan with the individual wells for each brownie (if you’re worried about spreading, this is the option I recommend).
Place all dry ingredients into a food processor and pulse a few times to incorporate.
Add the very cold lard or butter to the food processor and pulse a few times more, just until it looks like very coarse crumbs. Don’t process it too far or try to get the incorporation too fine! There should be pea-sized globules (or slightly larger) of the powder-coated fat spread throughout.
Turn the mixture out into a mixing bowl.
Stir the heavy cream and vinegar mixture again, then mix it into the dry ingredients with a wooden spoon or spatula until it is just combined. DO NOT overmix! This dough is going to be a bit shaggy, (ie, loose and wet-ish) and that’s OK.
Turn the dough out onto a piece of parchment paper.
Gently pat the dough out until it’s 1/2″ thick. Work quickly and don’t overhandle the dough, or you will heat the cold fat too much and it will spread when it bakes.
Using a 2″ round biscuit cutter (if using a brownie pan, use a square biscuit cutter 2” across), or a glass or can that is 2″ in diameter, cut out biscuits and set each one aside.
Recombine the dough with your hands and pat back out to 1/2″ thickness, then cut again. Repeat until all the dough is used. This can make between 6 and 8 biscuits, but I typically get 7 exactly from a batch of dough.
Arrange biscuits in the skillet (or wells of a brownie pan), then brush the tops with the egg wash (you won’t use all the egg wash, and that’s OK).
Bake at 425 degrees F for 10 minutes.
Turn down the heat to 350 degrees F and continue to bake an additional 5-8 minutes, until tops are golden.
Remove from the oven and let stand to cool.
Serve, as desired.

Notes

Macros are calculated assuming 7 biscuits, and do not include the incidental protein from the egg wash. Seriously, y’all, it’s miniscule. Don’t sweat it.

If you make a mistake and overhandle the dough, let it get a bit too warm, or just need a few extra minutes between cutting and baking, that’s OK. Stick it in the fridge for ten minutes and then try again.

Lard yields the best flavor here, but since finding one that’s not hydrogenated can be difficult, you may also use butter in its place. Yes, I know it sounds crazy to say lard tastes better than butter in anything, but it’s true.

Per biscuit: 353.4 cal, 8.4 g protein, 33.1 g fat, 8.2 g carbs, 4.3 g fiber, 3.9 g NET carbs

Nutrition

Serving Size: 1 biscuit (1/7 recipe)

Keywords: Buttermilk Biscuits Bread, Biscuits, Baking