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This recipe was sponsored by Reynolds Wrap® Foil and all opinions are my own, as always.
These easy, one bowl garlic herb biscuits are low carb and paleo-friendly, but you’d never guess! Fluffy, grain-free biscuits with a crisp outside and soft inside with savory fresh herbs are topped with a buttery garlic herb sauce. Perfect for your holiday dinner table, but quick enough for a weeknight!
Even eating on a paleo diet, there is just something about bread that I love.
I’ve become really good at ignoring the bread baskets at restaurants. I barely even notice them really. Except maybe when the breadbasket has warm dinner rolls, biscuits, or garlic knots!
You know, all the FUN BREAD! So, in honor of missing fun bread, I’m bringing you the tastiest paleo and low carb biscuits you’ll ever have. Soft on the inside, crisp outside, packed with fresh herbs and topped with all the garlic buttery goodness. They’re just as incredible as they sound!
Here’s What You’ll Need to Make These Low Carb Garlic Herb Biscuits
Simple ingredients and made all in one bowl! Here’s everything you’ll need to prepare these delicious biscuits:
Blanched almond flourBaking powderGarlic powderSea salt and black pepperRosemary leavesThyme leavesMelted ghee or grass-fed butterCoconut milk, full fatEggsFresh garlicFresh parsleyFlaky salt, to taste Reynolds Wrap® Non-Stick Foil
How To Make These Low Carb Garlic Herb Biscuits
Preheat your oven to 350° F and line a large baking sheet with Reynolds Wrap® Non-Stick Foil, dull side up which is the non-stick side.
In a large bowl, combine almond flour, baking powder, garlic powder, salt, pepper, rosemary and thyme.
Make a well in the center of the dry mixture and add in the 6 Tbsp of ghee or butter, coconut milk and eggs. Stir to combine the dry and wet mixtures until no flour spots show. Place the bowl in the refrigerator for 5-10 minutes.
Using a 1/4 cup scoop or an ice cream scoop, scoop the biscuit batter onto the foil-lined baking sheet to make 8 biscuits. Bake in the preheated oven for 16-18 minutes.
Meanwhile, whisk together the remaining 3 Tbsp of melted ghee or butter with the minced garlic and parsley. Once the biscuits are done, brush the mixture all over the warm biscuits and top with flaky sea salt, to taste. They’re best served right away!
Why I Love Reynolds Wrap® Non-Stick Foil For This Recipe
I used Reynolds Wrap® Non-Stick Foil to line my sheet pan to make cleanup super simple.
It works well on the sheet pan, allowing the biscuits to bake and turn golden brown evenly so you get the perfect crisp outside and fluffy inside.
I love that the foil is totally non-stick to avoid a baking nightmare! Paleo ingredients tend to stick to the sheet pan even more than traditional recipes, so a non-stick surface is super important.
Using Reynolds Wrap® Non-Stick Foil ensures that your garlic butter mixture won’t leak and there’s barely any cleanup at all! Just a quick wipe down of your sheet pan!
I hope you’re ready for these quick, easy and sooo delicious low carb, keto and paleo biscuits!
Grab your ingredients, your Reynolds Wrap® Non-Stick Foil and preheat your oven because it’s time to bake – let’s go!
Low Carb Garlic Herb Biscuits {Paleo}
Low Carb Garlic Herb Biscuits {Paleo}
These easy, one-bowl garlic herb biscuits are low carb and paleo-friendly, but you’d never guess! Fluffy, grain free biscuits with a crisp outside and soft inside with savory fresh herbs are topped with a buttery garlic herb sauce. Perfect for your holiday dinner table but quick enough for a weeknight! Prep Time: 10 minutesCook Time: 18 minutesChill Time: 10 minsCourse:baking, Side DishCuisine:keto, low carb, PaleoKeyword:almond flour, bread, keto, low carb, paleoServings: 8 biscuits
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Ingredients
2 1/3cupblanched almond flour1 1/2tspbaking powder or make your own paleo baking powder*3/4tspgarlic powder1/2tspfine grain sea salt1/4tspblack pepper1tspfresh rosemaryminced1tspfresh thyme leaves6Tbsp + 3 Tbsp melted ghee or grass fed butterdivided6Tbspcoconut milk full fat2large eggswhisked3clovesgarlicminced2Tbspfresh minced parsleyFlaky saltto tasteReynolds Wrap® Non-Stick Foil
Instructions
Preheat your oven to 350° F and line a large baking sheet with Reynolds Wrap® Non-Stick Foil, dull side up which is the non-stick side.In a large bowl combine with almond flour, baking powder, garlic powder, salt, pepper, rosemary and thyme. Make a well in the center of the dry mixture and add in the 6 Tbsp of ghee or butter, coconut milk and eggs. Stir to combine the dry and wet mixtures until no flour spots show. Place the bowl in the refrigerator for 5-10 minutes.Using a 1/4 cup scoop or an ice cream scoop, scoop the biscuit batter onto the foil-lined baking sheet to make 8 biscuits. Bake in the preheated oven for 16-18 minutes.Meanwhile, whisk together the remaining 3 Tbsp of melted ghee or butter with the minced garlic and parsley. Once the biscuits are done, brush the mixture all over the warm biscuits and top with flaky sea salt, to taste. Enjoy!
Recipe Notes
*To make your own paleo baking powder, all you need to do is mix together 3 ingredients – 1/4 cup cream of tartar, 2 tablespoons baking soda and 2 tablespoons arrowroot flour. Use the amount you need for the recipe and save the rest in an airtight container at room temperature.
Nutrition
Calories: 306kcalCarbohydrates: 8gProtein: 9gFat: 29gSaturated Fat: 9gCholesterol: 65mgSodium: 243mgPotassium: 139mgFiber: 3gSugar: 1gVitamin A: 336IUVitamin C: 1mgCalcium: 122mgIron: 2mg
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