Biscuit #2

 

Click to enlarge

Click to enlarge

 

This is a variation on a biscuit recipe of the late KevinPa, on Low Carb Friends.  They came out pretty good, too!  These are not suitable for Induction, however.

INGREDIENTS:

¾ c. CarbQuick bake mix

¼ c. almond flour

¼ c. Carbalose Flour

1/8 c. coconut flour

¼ c. +2 T. Resistant Wheat Starch

¼ c. + 2T. Wheat Protein Isolate 5000

¾ tsp. baking powder

½ tsp. granular Splenda (or 2 drops liquid)

¼ tsp. salt

3 T. cold butter

½ c. cream

½ c. water (plus 2T. more if needed to form into a manageable dough)

DIRECTIONS: Preheat oven to 400º.  Mix cream, water and liquid Splenda (if usisng liquid) and set aside.  In large bowl, mix all dry ingredients well.   With fork or pastry cutter, cut in cold butter (I use unsalted) until well blended and no large clumps of butter are left.  Add cream/water mixture and stir into a dough with a fork.  Knead the ball of dough in the bowl with the palm of your hand about 5-6 times.  Using hands, form into 8 biscuits about 2½” wide, ½” thick and place onto greased baking pan.  Bake for about 15-20 minutes (ovens will vary).

NUTRITIONAL INFO: Makes 8 large biscuits, each containing:

153 calories

10.4 g  fat

16.1 g carbs

12.23 g  fiber

3.87 g  NET CARBS

6.5 g  protein

151 mg sodium

About these ads

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s