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.


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

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