Mile High Keto Biscuit Mix – Low Carb | Sugar Free

Posted by on June 18, 2014 in Breads, Easy Button Low Carb Keto Recipes, Gluten Free Recipes, Low Carb Keto Recipes | 42 comments

Mile High Keto Biscuit Mix – Low Carb | Sugar Free

If you live a low carb keto lifestyle, you might find yourself missing bread and biscuits or the convenience they represent: breakfast biscuits and sandwiches, portable food choices, toppings for pot pies, or even the functionality of sopping up egg yolks with biscuits or as a base for sausage gravy. Yum! You might even wonder if a healthy low carb Southern biscuit is an oxymoron?  We believe Mile High Keto Biscuit Mix offers low carbers, ketogenic, gluten free options to live an easy and convenient lifestyle and provides many health benefits.







Fluffy Chix Cook is big on homemade low carb bake mixes. Mixes are the bomb. They offer diabetic friendly and keto friendly convenience and Easy Button options that streamline low carb meals. We’re working on new mix recipes all the time, but here is a really yummy recipe for Keto Chocolate Cake Mix. Mile High Biscuit Mix comes together quickly and is the beginning step towards making the OWL friendly low carb Mile High Keto Biscuit recipe. First, make the mix and keep it with you always.

For ever and ever.


Then later, make the actual Mile High Keto Biscuits when you want or need them. The recipe for the actual biscuits follows this one. Simple!




Most of the ingredients are readily available at the grocery store. You can also order them online at our trusted store. (Your purchase helps support Fluffy Chix Cook’s efforts and don’t cost you any more than if you order directly from them.)

Mile High Keto Biscuit Mix can be made with different ingredient options depending on your gluten free or nut sensitivity status and needs. Choose to use almond flour, your favorite low carb gluten free low carb bake mix, or use oat fiber as part of the biscuit mix formulation—if you don’t mind the oat fiber not being certified gluten free, and if you tolerate fiber derived from grains, oat fiber is our first recommendation and what Fluffy Chix use. Read a little more about oat fiber in the Fluffy Chix Cook recipe for Keto Chocolate Cake Mix recipe. Be sure to make the Keto Chocolate Cake, too!

If you’re looking for Induction or Phase I (or Dr. Westman’s Pg 4) friendly low carb keto biscuits, you won’t find them in this recipe. Click here to get the Basic Induction Fluffy Biscuit. If you follow an Atkins or Atkins-style plan, Mile High Keto Biscuits can be enjoyed as part of a low carb ketogenic lifestyle, once you progress through the first 2 week induction period and walk the carb ladder, often referred to as the OWL (on-going weight loss) ladder.

The Atkins OWL phase describes a weight loss period where each person challenges their individual carb tolerance against different classes of foods. Each class of food is progressively further out upon the ladder and represents a better grasp on glucose metabolism. Some never make it out of Induction. Others make it to rung 3 or 4 of OWL before experiencing a weight loss stall. Still others walk completely to the end of the ladder and continue to lose and improve healthy, without any issues.




Find more information about OWL, now referred to as Phase II, at the Atkins site. If you are interested in losing weight in one fell-swoop, the recommendation has always been to stay in Phase I as long as possible to experience quicker weight loss. If you don’t mind slower weight loss (for some) in exchange for a lifestyle that offers the greatest eating flexibility with the least amount of deprivation, then OWL is your ticket. Options, choices and dietary freedom await in OWL! As always, low carb keto diets are highly individual and we all need to find our way and take the path at our own pace along the low carb continuum.

Personally, Mile High Biscuit Mix has never given us a problem with weight loss. We don’t really see why oat fiber would be in the grain rung, when other fibers are Phase I. Oat fiber, being 100% fiber, offers few problems for low carbers. This biscuit mix is very filling and offers a good amount of fiber in return for the carb count. Few have problems with over-indulging in its use. We use the mix for other types of baked goods such as buns, flatbreads, tortillas, pancakes, waffles, Danish and coffee cakes, and we’re experimenting with it for a low carb breading.


To make the biscuits (click on the links below), we simply mix 2 tablespoons of the mix with 1 tablespoon sour cream and 2 tablespoons egg white. Stir it up. Let it sit 5 minutes to thicken, then tump into an oiled 4-oz ramekin. Nuke on high for 45-49 seconds. Remove from ramekin and either split and top with butter for a soft, bread-like biscuit, or split and toast, then top with butter or your favorite topping. We love the Norpro ramekins. They come as a set of six and work great for micro, stove or freezer.






Fluffy Chix Cook developed several biscuit recipes for different purposes. The formula is a tiny bit different in each one. Choose the one you prefer. One is induction friendly and the others are OWL friendly.

Visit Fluffy Chix Cook’s other low carb keto biscuit recipes (click on the biscuit names to link to the recipe):

Fluffy Biscuit – Induction and Page 4 Friendly
Mile High Keto Biscuit—OWL Friendly
Southern Biscuits—OWL Friendly (Recipe Archives)




And then, all that’s left is the eatin’! We love to toast the biscuits with butter and add no sugar added “sugar free” jam as a Sunday brunch treat, about once a month. Delish!


Mile High Keto Biscuit Mix – Low Carb | Sugar Free

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 16 tablespoons

Serving Size: 2 tablespoons

Calories per serving: 15/tablespoon

Fat per serving: 1g

Mile High Keto Biscuit Mix – Low Carb | Sugar Free

So easy to make and makes fabulous, low carb biscuits. Keep the mix on hand for many baking options.



  1. Combine all ingredients in a glass jar. Cover tightly and shake to combine. Shake before scoop and leveling with the back of a knife.
  2. Use 2 tablespoons per biscuit.


Of course you don't have to make the low carb biscuit mix in advance. Feel free to make a big batch of biscuits at the same time. But, this low carb biscuit mix is so convenient to have on hand and to make as individual biscuits or make them 2 biscuits at a time, why would you want to make all eight at one time?

This recipe makes enough for 8 low carb keto biscuits. We use 2 tablespoons per biscuit.

Note on Baking Powder: I made my own baking powder for this recipe. I think it may have contributed to the big rise. I used this formulation: 2 parts cream of tartar: 1 part baking soda. The action of it was pretty immediate - it started bubbling a bit here and there. I made about 2 Tbsp of homemade baking powder and measured out 2 teaspoons of it for the mix.

(See Mile High Biscuits for the exact biscuit recipe and preparation.)

Serving Ideas Combine with the ingredients for making Mile High Keto Biscuits for a great tasting low carb bread. Just make it in a 3 1/2-in brulee ramekin, then split in half to make 2 slices of "bread".

Nutritional Information

Per Tablespoon of Mix: 15 Calories; 1g Fat (30.6% calories from fat); 1g Protein;; 1.875 C; 1.5g Effective Carbs;3mg Cholesterol; .38g Effective Carbs

Per 2 Tablespoons: 31 Calories; 1g Fat (30.6% calories from fat); 2g Protein; 3.75g Carbohydrate; 3g Dietary Fiber; 6mg Cholesterol; 0.75g Effective Carbs

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We are not dieticians, nutritionists or medical professionals. The materials on this blog are for informational (and fun) purposes only. We do not fact check, nor do we worry about sources. Please do your own fact checking. We encourage you to look things up and check with your doctor or health care professional before acting on anything seen on Fluffy Chix Cook.   xoxo


  1. I know what I’m making and cooking tonight! Thank you, FluffyChix!!

    • I was thinkin’, “MmmmMMmm. Is that all Alice’s has?” 😉 I figured you would write me a long love letter. And I was feeling a little sad and lonely. 😉 Hope you like them. Remember, the batter will look too thin and you’ll go, no way…(and btw, I like making 2 at a time with this recipe)…but let it sit. And when I made it, I thought it would overflow the top even though there was only about 2 1/2 Tbsp. Also, I made homemade baking powder (was out) and that MAY be the difference. I used 2 teaspoons cream of tartar:1teaspoon of baking powder as a formulation. See what you think and let’s compare notes, okay? Muah and xoxo.

      Oh and Alice I’m making one of my two blue cheese dressings tonight! 😉 I’ll let you know soon.

      • No. I’ll be back!! On my phone – typing not the easiest!!

        I’m crushed I disappointed you. Boy will I be making up for that!!

        Big hugs and the hugest of ginormous thanks and loves!!


        • Oh sweetie! Don’t be crushed! I was only playing! 🙂 No worries. Really!!!

          • Well I did feel a little bad about it but I also knew you were teasing! :-;


  2. Susie, I made the mix tonight and a biscuit. Mine was not tall so you may have something there using the homemade baking powder. Still, I loved it! I will keep the mix made up, for sure!

    I borrowed your middle initial, “T”, and tried a tweaked version too. I wondered how this base with some corn bran might work, hoping for a cornbread type baked muffin. So,….. I used 2T of mix, added 2T corn bran, then doubled sour cream and egg whites, and upped the baking powder and salt a bit, added a little jalapeño juice and about a half ounce cheddar. I would consider this 2 servings. Don’t know what the numbers were. This is definitely something I’ll make again, though I’ll probably reduce corn bran a bit and add a little bit of hazelnut flour for grainy texture to see if that might make it even more cornbread-like. There was a cornbread taste to this. Great first effort.

    Thank you SOOOOO very much for all you work and sharing with us all!

    (Thanks on the blue cheese too!!)

    Oh, I greased my ramekins with bacon grease!!! Good eats!

    Hugs to you!
    Alice B.

    • Alice thanks for the feedback! I’m sorry your’s were not tall. How much did they rise?

      Maybe you could try making them next time with the homemade baking powder? I’m going to go add that note to the recipe.

      • Can you use instead of pork grinds?

        • maybe 1/3 cup almond flour?

  3. I don’t have pork rinds!

    • Dang! They’re important. I don’t know what to sub without them. Everything else will make them less light. 🙁

  4. What kind of liquids did you add?

    • Hi Mary, scroll down almost to the recipe and in a highlighted inset box is the temporary instructions for making these biscuits. Go ahead and add 1/4 tsp of unfiltered apple cider vinegar each biscuit or 1/2tsp for 2 biscuits.

  5. Thank you!

  6. Hi, Miss Fluff! This looks great, and your pizza crust looks wonderful! I think I can slip this one by my family with no problem. Of course I just bought the psy powder, not the husks! Soooooo maybe use a bit less and maybe a little more almond flour? Thanks for all you do. You are a fun read. 😉

    • Judy, I would use less. But I’ve no idea how to tell you to do it on the mix. 🙁 I only have whole, so anything I tell you would be just totally pulled out of thin air! Try it and report back! 😀 TY!!!

      • I may be a bit late here, but I just read that 1Tbsp of husk is equal to 1tsp of powder. Hopefully that will help anyone else who comes across this amazing-sounding recipe! I can’t wait to try them!

        • That’s a guestimate only. Sorry. I have no idea whether that will work out well with this recipe or not. And I don’t want to presume to tell people that then have our awesome recipe fail. 🙁 The recipe is written using whole husks and specifically NOW! brand. There is great difference between brands of psyllium husks.

  7. What could you use instead of pork rinds?

    • You can use about 1/2 to 2/3 the amound called for of pork rinds as almond flour. You will have to experiment. I’m allergic to almonds so can’t give an exact.

      • Thanks! Love your site! I so appreciate you!

        • TY! Let me know how it works out!

  8. I don’t own a microwave. Can I bake these in the oven?

    • Yes mam. I just edited the recipe with the instructions! 😀

  9. This one has to be one of the greatest food inventions EVER! You know I love this little mix and its incredible versatility! You knocked this one out of the universe, Sooze!!


  10. This mix has saved my life. So quick to whip it up and keep in the cupboard, and so quick to throw together in the morning! And it makes it so that I can have a sandwich while I’m rushing off to class. I’m gonna try to whip up a low-carb sausage gravy to go with it sometime…because this transplanted Southerner misses her biscuits and gravy while she’s freezing her tail off in the snow…

    • Oh I’m so glad to hear this! It’s so versatile, isn’t it?!!! I love that we can eat it and still lose! Sausage gravy sounds delish. I make both sausage and bacon gravy with them and they just satisfy like our childhood, with Mama in the kitchen!!! ((hugs))

  11. I read this above but couldn’t find a reference for what you meant: Serving Ideas Combine with the ingredients for making Impossibly Tall Biscuits for a great tasting low carb bread. Is there another recipe somewhere? I love your biscuits by the way!

    • Wow thanks for the heads-up! Let me go put the link into it!! And so glad you like the biscuits!!!

  12. Awesome recipe. How do you make a sugar free jam. I know to cook the fruit with some water and but how would you thicken it? Appreciate any input. I am in South Africa and it is difficult to get a lot of the ingredients

    • Hi Sharon! Welcome from South Africa! Amazon is your friend! LOL. My friend Lore is in England and orders some stuff from Amazon UK? Do you have something similar in SoAfrica? In general you use a type of pectin made for sugarless or technically “no sugar added” jams. And it helps thicken. Then you use super low glycemic fruits and fruit substitutes such as chayote squash or low carb squash such as seeded summer squash and flavorings. You can also use chia seeds to thicken jam. You then have to use it within 1-2 weeks or freeze it in portions. Hope that helps!!! We make our own strawberry jam and buy SF Polaner Preserves with Fiber for the peach/apricot and make our own blackberry jam.

  13. Confession time, I resisted this recipe for ages because….eeewwww, pork rinds. It’s going to taste like pork rinds. I happen to like pork rinds as a dip carrier, but in bread…..

    I stand humbled. This is BREAD! My DH had no clue and I’m not telling him. Holy cow, the dreamy things I can do with this!!

    • Haha. I told you so. 🙂

      • Today, chicken and dumplings! MMMM–mmmmm, good! DH smacking his lips and I am still not telling!

        • Haha! Hilarious!! 😀

  14. I’ve had this recipe for a long time and never made it until yesterday. Silly me!! OMG….. bread and not only that, but delicious bread! I didn’t have oat fiber (but have ordered it now) so I used almond flour instead and these little muffins are wonderful. My mind is reeling with possibilities. Thanks so much!

  15. Hi, what can I use in place of psyllium…it makes my ibs go crazy! And I can’t use any nut products. Thanks!

    • So sorry to hear that. The short answer to that would be to use another recipe. 🙁 I don’t have a sub for psyllium. 🙁

  16. What is the purpose of the pork rinds? I only ask because I cannot eat pork and if I knew why they were there I could experiment with alternate ingredients.

    • The pork rinds provide about 1/2 or so of the volume of the mix. They provide structure (protein) and fluffyiness without adding nuts, seeds, or gluten products. They also provide glutinous structure since they are high in collagen and gelatin.

  17. Can this be done without the whey? I’m lactose intolerant.

    • You can try using other protein powders.


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