Keto Buttermilk Biscuits

Directions

1. 1
   Preheat the oven to 400° F.
2. 2
   Line a large baking sheet with parchment paper.
3. 3
   Combine the almond flour, baking powder, and salt in a large mixing bowl.
4. 4
   Cut the butter into small cubes and add to the mixing bowl. With a pastry cutter or two butter knives, cut the butter into the almond flour until it is sandy in texture, with pea-sized crumbs.
5. 5
   Whisk together the egg and buttermilk in a small bowl. Pour over the almond flour and butter mixture.
6. 6
   Using a rubber spatula, gently fold the milk and almond flour mixtures together just until a ragged dough forms. Do not over-handle the dough.
7. 7
   Sprinkle a work surface with almond flour. Turn the dough onto the surface, and gently roll it out to a 3/4 inch thick sheet. Use a 2.5-3-inch round cutter to cut out the biscuits, collecting the scraps and re-rolling the dough until you have 12-14 rounds. Place the biscuits on the prepared baking sheet. Transfer the baking sheet to the freezer for 15 minutes.
8. 8
   Remove the baking sheet from the freezer. For a rich, brown crust, brush the tops of the biscuits with a thin layer of beaten egg with a pastry brush. Transfer the baking sheet to the middle rack of the preheated oven.
9. 9
   Bake for 16-18 minutes, rotating the pan halfway through cooking time, until they are puffy and golden brown at the edges.
10. 10
    Remove the baking sheet from the oven. Allow the biscuits to cool for at least 5 minutes before serving.
11. 11
    Recipe notes: Biscuits are best eaten within a few hours of baking. Leftover biscuits may be stored in an airtight container at room temperature for up to 3 days.