No-roll, gluten-free biscuits that are moist, fluffy and nutritious! Great for freezing individually and reheating on the go.
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This recipe has been revised to be healthier and address reader concerns.
Healthy Breakfast Biscuits for Diabetics
The only way to significantly reduce the carbs in regular biscuits is to swap the wheat flour for a non-wheat flour with less carbs.
Doing so means the biscuits will be gluten free, and that completely changes the structure of the biscuit.
This recipe calls for almond flour and it produces a biscuit similar to Popeye's Chicken, but much lighter and more moist.
Other Low Carb Biscuit Recipes
If you search low carb biscuit recipes on Google you'll see that pretty much all of them use either almond flour or coconut flour, but they claim to have the same texture as regular biscuits.
Sorry, but that is just not possible without the gluten from wheat flour!
Those recipes also call for eggs, and technically that makes them scones and not biscuits: traditional biscuits don't use eggs.
Benefits of Gluten Free Biscuits
1. What's great about gluten free biscuits is that you can reheat them and they won't toughen up or get hard.
That happens to regular biscuits because of the gluten.
So you can double this batch and freeze them for later use. They'll be moist and fluffy just like they were when first baked.
2. Another benefit is that you don't have to knead the dough, because kneading is for developing the gluten, and you don't have to roll out the dough.
This recipe is no-roll, but you do have to shape them into biscuits. Don't worry though; it's really easy.
How to make low carb biscuits for diabetes
Thankfully, it's even more simple that making regular biscuits. No kneading, cutting in the butter, or biscuit cutters necessary.
Mix the dry ingredients (flour, salt, baking powder) together in a bowl. In another bowl mix the wet ingredients together (oil & Greek yogurt.)
Mix the dry ingredients with the wet, scoop the batter into individual biscuits and shape them, then bake.
Recipe Modifications
Almond Flour
Any low carb baking flour that swaps 1 for 1 with wheat flour can be used.
Baking Powder
Baking powder isn't really necessary because these biscuits don't rise, but it gives a softer texture to the final product.
Avocado Oil
Any non-fragrant oil is fine to use. You can even use melted butter or a fragrant oil, but beware that whatever it smells like it what the biscuit will taste like.
Whole Milk Greek Yogurt
These biscuits are pretty high in fat and if that's a concern for you, you can use non-fat or low fat Greek yogurt.
Greek yogurt is best because of its protein, but know that the probiotics are no longer active once baked.
If you'd like to give the recipe a try by just baking one, follow this recipe:
More Breakfast Ideas
Recipe
Diabetic Biscuits for Breakfast
- 1 ⅓ cup Almond Flour (Blue Diamond brand)
- small pinch Salt
- 2 teaspoons Baking Powder
- 2 tablespoons Avocado Oil (any non-fragrant oil)
- 3 tablespoons Plain Greek Yogurt (whole milk)
- Preheat the oven to 400F.
- In a medium bowl, mix together the almond flour, salt and baking powder.
- In a large bowl, mix together the yogurt and oil.
- Pour the dry mixture into the yogurt mixture and mix well.
- Scoop out ¼ cup of batter at a time and shape it into a biscuit on a baking sheet. It should be about ½ inch thick and 3 inches wide.
- Place in the middle of the oven and bake for 10 minutes. The top middle should be firm to the touch: the color will not turn golden brown.
Anonymous
I don’t see the recipe for one biscuit
Anonymous
Loved these biscuits. They of course are different than your normal buttermilk, but I think they scratch and itch for me.
The Gestational Diabetic Chef
That's awesome! Yes, they're not the fluffy type. I think they're just about identical to Popeye's biscuits, which I LOVE! Slap some jelly on these and I'm sold!! Thanks so much for your feedback 🙂
Astha
Loved the biscuits! I ended up doubling the recipe and it turned out very nicely.
One thing I wanted to know was if you refrigerated the biscuits?
The Gestational Diabetic Chef
Hi Astha! So glad to hear that! Yes, I refrigerated them in a closed container. Since they're gluten-free, they don't get tough when reheating them. If you want that crunch on the outside like when they were first baked, I suggest reheating them in an iron skillet on the stove top. You can do it on the lowest heat, and flip them half way through, or you can warm them in the microwave first, then toast them in the iron skillet on a medium-low heat.
I've been thinking about some other biscuit recipes...I hope to have them up in the next two months.
Easyladys.Com
On the downside, I m not convinced that these biscuits should be consumed as a substitute for your breakfast carbohydrate source as the box suggest (they are biscuits, after all!). I normally opt for a smaller serving of 2 biscuits as a snack, rather than 4.
The Gestational Diabetic Chef
Hi there! I didn't suggest that these biscuits could substitute your breakfast carbohydrate; rather, if you're wanting biscuits, these are diabetic-friendly as opposed to traditional white flour biscuits. These biscuits aren't meant to be a stand alone item for breakfast.
I'm not sure where you saw that the serving size was 4 biscuits. On the nutrition label, the serving size states 1 biscuit. Also, in the post I gave the exact ingredient measurements for making 1 biscuit instead of the batch if you wanted to try it before making a whole batch.
I do plan to update this recipe soon and try another (less fatty) biscuit recipe. Unfortunately, without gluten from wheat, and since these don't call for yeast, getting a traditional biscuit replica is impossible.
Anonymous
Did not like this recipe to be honest. Gummy in the middle, fell apart so can eat like a biscuit, taste is bland and leaves gritty feeling in your mouth. Nothing like a traditional biscuit.
The Gestational Diabetic Chef
Hi! I'm so sorry to hear they didn't turn out as expected. I've made this recipe successfully a few times, and based on the ingredients I don't know how yours turned out gummy. Maybe they needed to bake longer, but that depends on your oven. Yes, as I mentioned in the post these are more like biscuits from Popeye's, and the swap of almond flour for APF changes the taste.