This morning I thought I had gone to Heaven! These biscuits are the best I’ve made in 7 years of low-carb biscuit experiments. So often low-carb biscuits are either dry, hard as a rock, crumbly, taste like baking soda or powder, are too cheesy, too coconut-y…….in other words, mediocre. Well, I’ve finally gotten one that even my husband says tastes (and feels) just like a real flour biscuit in his mouth. Not crumbly, browned nicely, soft, smooth-textured and no odd aftertaste in your mouth from the leavening! :) Einkorn flour is ancient grain wheat that is not modified like modern wheat). I think it is the Resistant Wheat Starch that makes the difference on this recipe. These are not suitable until you are near goal weight as there is real flour product in them. Wait until late in Phase 2 or 3.
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If you prefer a biscuit without wheat flour and with a much lower carb count, you will want to check out my Peggy’s Fluffy Biscuits. They’re yummy. too!
INGREDIENTS: (all are available at Netrition.com)
2 c. my Einkorn Bake Mix
½ c. shredded Monterey Jack Cheese
2 large eggs, beaten
4 T. Resistant Wheat Starch 75
¼ c. cream
about ¼ c. water, added last and slowly
DIRECTIONS: Preheat oven to 350º. Place parchment or a silicone sheet on your baking pan and set aside. In a large mixing bowl, measure out 2 c. my bake mix. Though it helps to let the mix come to room temp, you still need to rework shortening lumps with a fork until the mix is again the texture of cornmeal. Add all remaining ingredients but the water and stir well. Add water slowly but only enough to form a thick dough. Let dough sit on counter 2-3 minutes to set up a bit. Dip up 7 equal portions (about ½ c. batter each), form into balls and set them on pan spaced evenly. Slightly press to a height of 1″ (2″ in diameter). Pop pan into 350º oven for 15-17 minutes or until dry to touch in center and lightly browned. These rise up nicely. :) Serve hot with butter and your favorite jams. Leftovers should keep nicely for a week in the fridge in a ziploc bag or in the freezer for a month.
NUTRITIONAL INFO: Makes 7 large biscuits. Each one contains:
23.11 g fat
11.82 g carbs, 4.62 g fiber, 7.2 g NET CARBS
12.11 g protein
190 mg sodium