The Best Keto Buttery Buttermilk Biscuits No Almonds | Moist and

Updated at: Sat, 26 Aug 2023 13:29:45 GMT

Step 1

1. Pull out the 2 eggs, 4 oz. of cream cheese, and 1/2 cup milk alternative

Step 2

2. Add 1 tsp. vinegar to the milk alternative to make the buttermilk

Step 3

3. Cube the butter into small pieces and place in the freezer until needed or grate the butter onto a plate and freeze until needed

Step 4

4. Weigh and measure all the dry into a bowl and whisk, set aside

Step 5

5. Whip up the eggs for 1 minute until light and frothy and doubled in volume

Step 6

6. Add in soft cream cheese and whip together, if the cream cheese is not soft microwave for 5-10 second

Step 7

7. Whip in the homemade buttermilk, set aside

Step 8

8. Easiest way to incorporate the butter is to place dry into a food processor, can also cut in the butter with a pastry blender, fork or your fingers

Step 9

9. Once everything is ready to go, grab the butter out of the freezer and place in food processor with the dry , pulse in butter until only small chunks of butter are visible

Step 10

10. Return to the bowl and add in wet , mixing lightly with a fork until just incorporated

Step 11

11. Let hydrate in the refrigerator for five minutes, then preheat oven to 410

Step 12

12. Once hydrated, place dough on a clean work surface and knead into a rectangle, gently folding the dough over itself and patting into a smooth rectangle, keep kneading until it becomes a smooth dough about 6-10 folds, using wet hands helps keep your hands clean, if dough is not getting smooth and is too sticky, can sprinkle a tiny bit of coconut flour between folds

Step 13

13. Divide into 6 pieces and form into biscuits about an inch thick puck, place 2 inches apart (they will spread) on a parchment lined baking pan about 3 inches apart and place into the refrigerator for ten minutes

Step 14

14. Bake for 15-18 minutes, spinning half way threw for even browning, they should be nicely browned and just set in the middle, still a little squishy

Step 15

15. Once out of the oven, place on a cooling rack, to prevent the bottom from getting soggy while it cools

Step 16

16. Store in a airtight container on the counter for a week or less. If keeping for longer, keep in the refrigerator.

Step 17

Place into a pot, and cook until 220 degrees or until it had thickened into a jelly like consistency. Store in an airtight container for up to 2 weeks. Can make bigger batches and can it if that's your thing!!

Step 18

Number 17 instruct For the strawberry jam

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