Buttoni's Low-Carb Recipes

Buttermilk Biscuits

Posted on: October 26, 2016

Buttermilk Biscuits

Well these certainly came out delicious!  The hubs said he really liked them.  I wanted the taste of buttermilk in a biscuit and had not tried that to date.  I’m pleased with the resulting biscuits, which are not grainy, crumbly or dense like so many low-carb biscuits.  These are actually pretty light.   This recipe was inspired by one posted by “EnglishLit” on Low Carb Friends forums.  I have changed it up quite a bit, but the basic flour she begins with is unchanged in this version.  This recipe is not suitable until you reach the grains level of the Atkins carb re-introduction ladder.

INGREDIENTS:

2 c. CarbQuik bake mix (or other low-carb mix)

2 tsp. baking powder

1 T. egg white protein powder (optional rise booster)

1 tsp. glucomannan powder (or xanthan gum)

½ c. shredded Monterrey Jack cheese

1 egg, beaten (use 2 eggs if you omit the egg white protein above)

4 T. sour cream

4 T. melted butter

1 c. 2% buttermilk

DIRECTIONS:  Preheat oven to 425º.  Oil an ebilskiver or turnover pan, muffin pan, muffin-top pan, or parchment line a baking sheet.

Mix dry ingredients in a medium mixing bowl.  Stir in the cheese shreds.  In a small bowl, beat the egg, sour cream, butter and buttermilk together with a whisk.  Scrape the wet ingredients into the dry and mix/wold well with a rubber spatula to form a nice ball of dough that is mildly wet.  Form into eight equal portions, shaping them taller than flatter if using s sheet pan.  Place into oiled pan slots or equally spaced on your baking sheet.   Pop into 425º oven for 12-15 minutes. Watch them closely after the 12 minute mark, as ovens vary.   Slice and butter or serve with jams of your choosing.

NUTRITONAL INFO:   Makes 8 biscuits, each contains:

127.4 calories, 12.9g fat, 8.58g carbs, 5.46g fiber, 3.12g NET CARBS, 6.7g protein, 307 mg sodium

11 Responses to "Buttermilk Biscuits"

This might be the best Carbquik biscuit recipe I’ve found so far. I used it as a basis to make some Sweet Potato biscuits (the coffee shoppe where my teen works has these amazing full fat sweet potato biscuits, so I’ve been wanting to try a CQ version, but I’ve struggled with crumbling).
Here’s what I did:

I stuck a medium sweet potato in microwave for 6 minutes (it was one of the ones that comes wrapped to cook fast)

In Mixer:
2 c Carbquik
2 tsp baking powder
1 tsp Xanthan gum
1/2 c Mozz cheese
4 T melted butter
1/2 c half n half/whole milk (I don’t really use buttermilk)
1 egg, beaten (I was afraid of them not be “biscuit-y” enough, so I stuck with one- which was fine)
2 spoons of mayo (I like sour cream in standard Carbquik biscuits bc it helps with flavor, but I was out, and I used a little less butter than I usually do)
Most of the small-medium cooked sweet potato, chopped up

I blended it all until it was well mixed, then I added a little Bob’s Red Mill low carb mix until it wasn’t too sticky any more.

Shaped into biscuits. Made them “tall” but there wasn’t much need. These didn’t flatten out like most of the Carbquik biscuits I’ve made before.

Cooked 15 minutes.

Turns out the extra flour at the end (or most of it) wasn’t necessary. They weren’t too dry, but they were plenty firm enough. They were the exact shape when they came out as when I put them in. And they tasted great!

Next time I might use a little less flour and just accept that they’re gonna be a little sticky, and a little more oil of some sort. Thanks for the great recipe!

So glad you were able to “play” around with this base recipe, Lucy, and come up with a product you all liked. Thanks so much for your recipe and instructions on your sweet potato version. I’ll have to try these sometime. They sound delicious. Never had one made with sweet potato, but I love pumpkin or sweet potato pancakes, so I’ll probably like them. 🙂

The little restaurant’s full carb biscuit specialty is “Louisiana style” which is a sweet potato biscuit with sausage and maple syrup. So I did this biscuit with sausage and used some sugar free syrup. Of course, it’s not quite as good as the real thing, but my a1c can only hand that real deal every now and then as a special treat. This was definitely good enough to make again.
I really appreciate your tweaks. It’s helped make my Sunday mornings better. 🙂

Always satisfying to please my readers, Lucy.

Love the flavor but had to add much more CarbQuik. Is there an error in the ratios? Thank you

OMG, there IS a mistake in the recipe. I’m so embarrassed. It should read 2 c. Carbquick. I’ll publish a formal correction as well as change the recipe on-line. Thank you so much for noting this. And I apologize for any inconvenience this may have caused.

Peggy Can i substitute anything for the egg white protein powder. I only have the whey protein powder. Would Saco Buttermilk powder work?? Do you have any suggestions please.

the buttermilk powder just won’t do, Dita. I think it won’t give you the flavor here. For the egg white protein powder, I’d add another whole egg, not WPI, as the two powders really aren’t all that similar.

Still looking for that elusive biscuit recipe most like the canned ones. This sounds like an excellent option. Can you recommend a substitute for CarbQuick bake mis?

Not and still get the same stats. It has a fiber advantage over most low-carb bake mixes. You could try another mix though, but expect different results. Here’s some to check out: http://low-carb-news.blogspot.com/p/bake-mixes-baking-and-breads.html

Thanks, Peggy! These look like they well might be worth the investment in a box of CarbQuik baking mix.

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