Peppercorn Biscuits W Whipped Herb Butter

About

This low carb bread recipe is for anyone who misses tender, fluffy, butter-soaked biscuits. Only 1 egg is needed to make 4 servings of this peppercorn biscuit recipe, so you won’t have a strong egg taste. What makes the biscuits so fluffy is the mayonnaise added to the batter. Mayonnaise gives biscuits the soft texture that is missing in gluten-free bread. Served on the side is a quick-made whipped herb butter. You’ll use fresh basil and garlic in this recipe, but please experiment with any of your favorite fresh herbs! Since the butter is whipped, it can be spread onto the delicate biscuits or simply let the infused flavors melt into the warm centers.

Why Mayonnaise and Sour Cream Go Into Baked Goods

You don’t need to be making a Keto bread recipe to see ingredients like mayonnaise and sour cream called for. These are common ingredients used in typical baking. If you claim your grandma never used one of these ingredient in her baking, she probably chose not to tell you! Both condiments add a slight tang to batters. Tangy may seem a little strange, but it’s needed for a fully rounded flavor in every bite of your baked good. Not to mention, both mayo and sour cream add so much moisture without heavily weighing down the other ingredients during baking. This way, you get moist dessert, bread, and cake that is still fluffy.

If You Want To Make Your Own Whipped Butter

It takes a little bit longer, but you can make true homemade whipped butter that will have an even lighter taste than using pre-made butter. Substitute the butter for tablespoons of heavy whipping cream. Whip the cream until it curdles, separates, and then comes back together into a finished butter. From there, you need to squeeze the butter through a cheese cloth to remove excess liquid until you have solid butter clumps. Fold your fresh herbs and a pinch of salt into the butter and either refrigerate for later or use immediately. You may also recognize this quick recipe as compound butter!

Ingredients

1 cup almond flour
¼ teaspoon baking powder
⅛ teaspoon black pepper
⅛ teaspoon onion powder
1 large raw egg
¼ cup mayonnaise
1 ½ tablespoon unsalted butter
4 tablespoon unsalted butter
4 leaf basil
¼ teaspoon garlic

Instructions

Preheat the oven to 350 degrees. In a bowl, mix together the almond flour, baking powder, ground peppercorns, onion powder, and just a pinch of salt. Mix in the egg, mayo, and melted butter.
Scoop the batter into 4 muffin tins sprayed lightly with pan spray. The tins should be filled up to about ¼-inch of space from the top. Bake the biscuits for 25 minutes. Let the biscuits cool about 3 minutes before removing from the muffin tins.
During the end of baking, make the whipped butter. Whip the second amount of butter in a stand mixer with a paddle attachment until the butter is soft, spreadable, and lighter. Use a spatula to fold chiffonade basil and minced garlic into the butter.
Slice a cooled biscuit in half (either way) and spread 1 tablespoon of whipped herb butter over each biscuit.