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 flour
- Baking powder
- Garlic powder
- Sea salt and black pepper
- Rosemary leaves
- Thyme leaves
- Melted ghee or grass-fed butter
- Coconut milk, full fat
- Eggs
- Fresh garlic
- Fresh parsley
- Flaky 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}
Ingredients
- 2 1/3 cup blanched almond flour
- 1 1/2 tsp baking powder or make your own paleo baking powder*
- 3/4 tsp garlic powder
- 1/2 tsp fine grain sea salt
- 1/4 tsp black pepper
- 1 tsp fresh rosemary minced
- 1 tsp fresh thyme leaves
- 6 Tbsp + 3 Tbsp melted ghee or grass fed butter divided
- 6 Tbsp coconut milk full fat
- 2 large eggs whisked
- 3 cloves garlic minced
- 2 Tbsp fresh minced parsley
- Flaky salt to taste
- Reynolds Wrap® Non-Stick Foil
Instructions
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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.
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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.
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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.
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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.
Hi Michele! I feel like I know you! Lol I just wanted to thank you for creating wonderful family friendly paleo recipes! I’ve never had one of your recipes fail me! But having had so many paleo recipes gone bad, whenever I need a recipe I pull up your blog. If it isn’t exactly what I’m looking for I add a different fruit or a different meat, whatever it may be. You are truly a paleo hero to us over here! We also love your cookbook! Terrific recipes!! Thank you from the bottom of our hearts! Xo
I usually love all of the recipes on this site, they are delicious! But this one in particular was just awful. The garlic was tooo much and there wasn’t enough of the herbs. The strong punch of garlic from both the garlic powder and the minced garlic in the butter was just too overwhelming, however the texture was nice. So far this is only one recipe in the many I have tried from your site so this won’t deter me from making more! I just hope that maybe you can tweak it so it isn’t so…overwhelmingly garlicky to the point of inedibility. Thank you!
Delicious! Loved this recipe 👏🏽
My gf kid declared these one of the best things I have ever made and his brother who is rarely convinced that gf/paleo recipes are as good finished off the entire batch!! These were delicious. Thank you!
OMG these were absolutely amazing and so easy!
I made these to have with soup last night and they were delicious!!! I think I may try to make a cinnamon breakfast biscuit adaptation of this recipe! I need something quick for breakfast that is a little different from my norm! Thank you! This is the closest thing I have had to bread in almost a year!!!
I love the food you share. very new and interesting.
All of your recipes work so well! These are the best paleo/low carb biscuits I’ve ever made. So light and fluffy! I left out the black pepper and only used 2 Tbsp melted butter and 2 minced garlic cloves to brush the tops. This worked perfectly and I got 10 biscuits!
I love baking with almond flour because it makes everything taste like it was made in a bakery! These biscuits have just the right amount of texture, but they don’t have a strong almond taste like some others so visit here https://www.thedubrovniktimes.com/lifestyle/feature/item/13265-effective-cv-writing-what-employers-want-to-see to enhance your skills level. The herbs give them an extra boost of flavor that really shines through in these fluffy biscuits!
So my sister and I made these for Thanksgiving, and she kept trying to eat them as they came out of the oven! We added more garlic, chives, and turmeric to ours. Topped with more parsley, garlic, and chives butter. Huge hit!
Just made these today and they are amazing! Golden on the outside, tender on the inside but they don’t crumble or fall apart. I’ve made so many hockey puck biscuits since I went gluten free it is like heaven to find some that are so, so good!!!!!!!!!!!!!!!