A low-carb, incredibly buttery biscuit made with pantry ingredients

This morning I tried something new in my kitchen — making low-carb biscuits using butter powder. I expected them to be good, but I honestly didn’t expect them to be this good.

I pulled a batch out of the oven and sat down with one alongside some scrambled eggs. The texture was soft and tender with a golden top and real buttery flavor.

My husband had already eaten breakfast but walked into the kitchen and asked for a bite.

One bite later his eyes got big and he said something along the lines of “Wait… these are LOW CARB?” 😄

He immediately wanted one of his own.

I had to break the bad news:
No biscuits for you.

These were being saved for dinner because tonight I’m using them to make Chick-fil-A style chicken biscuits. He was disappointed…but now very excited for dinner.

If you’re eating low-carb or trying to avoid seed oils like I am, this biscuit recipe is a keeper.

---

Why Butter Powder Works So Well

Instead of cutting cold butter into flour like traditional biscuits, this recipe uses butter powder. When moisture is added, the butter powder rehydrates and releases real butterfat throughout the dough.

The result:

✔ Rich buttery flavor
✔ Soft biscuit texture
✔ Extremely simple mixing method
✔ No seed oils

The butter powder I use is Hoosier Hill Farm Butter Powder, which I order regularly from Amazon.

If you’d like to try the exact one I used, you can find it here:
https://amzn.to/4sRpS24

It’s shelf-stable and great for:

• biscuits
• sauces
• eggs
• camping or pantry cooking

---

Low-Carb Butter Powder Biscuits

Ingredients

• 1 cup almond flour
• 2 tablespoons butter powder (I used Hoosier Hill Farm Butter Powder)
• 1 tablespoon coconut flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 egg
• 2–3 tablespoons heavy cream or water

Optional for extra tenderness:

• 1 tablespoon sour cream

---

Instructions

1. Preheat oven
Set oven to 375°F.

2. Mix dry ingredients
In a bowl combine:

• almond flour
• coconut flour
• butter powder
• baking powder
• salt

3. Add wet ingredients
Stir in:

• egg
• 2 tablespoons heavy cream (or water)

Mix until a soft dough forms.

4. Let it rest
Allow the dough to sit 2–3 minutes so the butter powder hydrates.

If the dough feels dry, add another tablespoon of liquid.

5. Form biscuits
Shape into 3–4 small biscuits and place on a parchment-lined baking sheet.

6. Bake
Bake 12–15 minutes until lightly golden.

---

Nutritional Breakdown

(Approximate per biscuit)

• Calories: ~150
• Fat: ~13g
• Protein: ~5g
• Total carbs: ~3–4g
• Net carbs: ~2–3g

Values vary slightly depending on the almond flour used.

---

Ingredient Substitutions & Variations

One of the reasons I love this recipe is how adaptable it is.

Add Protein

Blend 1 tablespoon cottage cheese into the dough.
This adds creaminess and boosts protein without increasing carbs much.

Make Them Extra Fluffy

Add 1 tablespoon sour cream to the dough.

Crispier Crust

Brush the tops lightly with melted butter before baking.

Cheddar Biscuit Version

Add:

• ¼ cup shredded cheddar
• pinch of garlic powder

This creates a low-carb Red Lobster-style biscuit.

---

What I’m Making With These Tonight 🍗

The reason my husband didn’t get one this morning…

Tonight these biscuits are becoming Chick-fil-A style chicken biscuits made with:

• pickle-juice marinated chicken
• crispy low-carb coating
• one of these buttery biscuits

If it turns out as good as I think it will, that recipe may end up here on the blog too.

---

Final Thoughts

Sometimes the simplest recipes end up being the most surprising.

These biscuits:

✔ are low carb
✔ contain no seed oils
✔ use simple pantry ingredients
✔ and taste like a real comfort food biscuit

And judging by my husband’s reaction this morning…
they’re good enough that you may have to hide a few for dinner.