What could be more comforting than biscuits hot from the oven smothered with butter. You can add your own cheese and turn them into cheesy biscuits. Best served warm straight from the oven, or warm in microwave for 15 seconds. These also freeze well for up to 2 months.
Add the dry Biscuit Mix and additional spices to a bowl. There are many different spices and herb combinations that can be mixed into this mix. Some of my favorites are garlic powder and chives, dried dill and onion powder, smoked paprika with basil or cumin and nutmeg.
Next you will melt your butter and gently blend your eggs. I like to put my eggs into a bullet blender and pulse until well combined, this just helps the blend disburse into the dry mix well. Then prepare your cream by adding in a tablespoon of vinegar. The cream will thicken to a buttermilk consistency.
Make a well in the dry ingredients and pour in all the wet ingredients.
Blend well. When you are using a mixer the liquid blends well before the mixture has time to thicken too much. It is a thick dough but should be soft. For cheesy biscuits add a 1/2 cup old cheddar or your favorite cheese. If the dough feels to thick and not soft enough, after you blend in the cheese then add 1 to 2 tablespoons of water. Mix in cheese.
To make the biscuits use an ice-cream scoop to drop the batter onto a prepared baking pan (lined with parchment) You can also use a drop biscuit method but try to drop even amounts of dough for even cooking. You can make 12 biscuits.
Bake for 17 to 19 minutes until the biscuits are turning golden brown on top. You don't want to over cook.
Keto Buttermilk Biscuits
Buttermilk biscuits made keto
1 package Biscuit Mix
1/4 c melted butter
1/3 c water
1/4 c cream
1 T apple cider vinegar *optional
3 fresh eggs slightly beaten(or 3/4 c carton egg whites)
*optional 1/2 c grated cheese. Optional spices eg. 1/4 t garlic, 1/4 t onion powder, 1/4 t salt. Sprinkle with dill.
Preheat oven to 350 degrees. Line a baking tray with with parchment paper.
Add vinegar to cream to thicken. Melt butter and lightly blend eggs (I like to pulse eggs in blender)
Pour dry mix and spices into a mixing bowl or stand up mixer and make a well. Pour in all wet ingredients. Mix well and then add in cheese.
Using an ice cream scoop drop mix onto parchment paper lined tray or use a spoon and drop batter onto tray.
Slightly smooth and flatten. Sprinkle with more cheese.
Bake for for approx. 17-19 minutes until the tops are just starting to turn golden brown.
Cool completely and then store in an airtight container and refrigerate.