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Biscuit Dumpling Dough, Easy Flaky Biscuits

Use this to make biscuit dumplings for chicken and dumpling recipe or for delicious flaky, crumbly hot biscuits that are low carb and keto-friendly.

Course Breads, Breakfast, Dinner
Keyword biscuit dumplings, biscuits, chicken and dumplings, dumpling recipe, dumplings, flaky biscuits, keto biscuits
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings 6 Biscuits

Ingredients

  • 1 cup Almond Flour
  • 1 cup Birch Benders Keto or Organic Pancake Mix or other
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 tbsp Allulose Sweetener or Sugar
  • 2 tbsp Butter, softened
  • 2 tbsp Spectrum Organic Shortening or other
  • 1/2 cup Buttermilk

Instructions

  1. In a bowl, whisk flour, pancake mix, salt, baking soda, sugar, and xanthum gum (if using).

  2. Next, add in butter and shortening. Using hands or pastry cutter work these ingredients in till crumbly. Do not overwork the mixture.

  3. Add the buttermilk and with a spatula or wooden spoon, gently combine until it forms a crumbly but sticky dough.

  4. Scoop out and shape in to 6 thick biscuits.

  5. Refrigerate for at least 1 hour.

  6. For dumplings, cut into pieces, depending on the size and amount needed for your dish.

  7. For biscuits, preheat oven to 400 degrees and bake for 15 minutes. NOTE: You can also freeze biscuits and serve whenever you are craving.