Buttoni's Low-Carb Recipes

Rind-Korn Biscuits

Posted on: July 9, 2018

These biscuits were inspired by a recipe of Widget (on Low-Carb Neighborhood forums).  She developed a biscuit that uses almond flour and pork rind flour.  I have been meaning to try them for ages but simply have not.  So this morning was the day.  But I decided to put my experimenting cap on.  First off, I added a little Einkorn flour for the flour-y flavor and texture it brings to baked goods.  Second, I could tell that they were going to be way to sweet for our taste, so I reduced the sweetener by a whopping 2/3!  I also got 7 biscuits and surprisingly had to cook them quite a bit longer.  The only other change that I WISH I had made, was to not use a silicone muffin pan.  I like my biscuits brown on top and bottom.  So I encourage you to use a metal pan if you try these.  These are so delicious I will definitely be making them again.  I also like that the recipe only makes 6 biscuits, as I personally don’t care for re-heated low-carb biscuits.  They dry out too much in my opinion and sometimes give off a taste of the leavening with reheating.  These biscuits are not suitable for those still on Atkins Induction or very early in their weight-loss journey.  That said, you can eliminate the Einkorn flour, making them more like her original recipe, and enjoy them as soon as you get to the nust level of the Atkins carb re-introduction ladder.

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INGREDIENTS:

3/4 c. almond flour

2 T. Einkorn flour

1/4 c. ground (½ oz.) pork rinds

2 tsp. Splenda (or 2 tsp. sugar equivalent of other sweetener)

1 tsp. baking powder

4 oz. cream cheese, softened

2 large eggs, beaten

DIRECTIONS:  Preheat oven to 350º.  Lightly oil 7 cups of a muffin tin.  Soften cream cheese and whisk it smooth.  You don’t want any lumps in it.  Whisk in the eggs until the mixture is creamy smooth.  Add in all dry ingredients slowly, whisking between additions.  Spoon the batter into 7 oiled cups equally (about 3 T. batter per slot).  Tap pan on counter to release any air bubbles.  Pop into 350º oven and bake for 20-25 minutes (ovens can vary) or until lightly golden on top.  Remove and serve hot with butter and your favorite jams or jelly.

NUTRITIONAL INFO:   Makes 7 biscuits, each contains:  161 calories, 13.7 g fat, 4.85 g carbs, 1.42 g fiber, 3.43 g NET CARBS (without Einkorn flour, 2.43 NC), 7.12 g protein, 179 mg sodium

8 Responses to "Rind-Korn Biscuits"

Peggy, great biscuit! This one is a keeper for sure.

Made these for breakfast today and really loved them. Split one for a “Southern style sausage biscuit”. I have made a lot of low carb breads & biscuits and this was THE CLOSEST EVER to a traditional biscuit. Couldn’t stop myself from having a second one with some butter and some low carb jam. Yummy!!!! Having said that, will be needing to try your other biscuit recipe to compare. Do you have a favorite?

I did make a couple tiny tiny changes….reduced the sugar substitute by half, which worked well. May even leave it out completely next time.

I added 1/4 tsp salt for the full batch equivalent (I made a half batch as I am a singleton), and that tasted great to me.

Finally I added 1/2 tsp of xanthan (full batch equivalent) to add some bready elasticity as so many other low carb biscuits have crumbled on me when I tried to split them. No splitting with these at all….textures was spot on and not at all rubbery either. I will try them with half that (or none) next time to see if it makes a difference.

I baked mine using English muffin rings and it worked very well with 3 rings for my half recipe, although with the wider diameter they were a bid shorter than I would have liked. Next time I will use 2 rings for a half batch (4 for a full) for a taller biscuit.

My batter was quick thick (in a good way) and did not spread much (if at all). Might have been the xanthan. I might try rolling the batter in balls next time then pressing them down to a biscuit size and not using the rings at all to see how that goes.

Thank you for such a great recipe…..now able to put one of my favorite breakfasts back on the rotation.

Deborah

My current favorite biscuit recipe that I make repeatedly is my Einkorn RWS (resistant wheat starch) Biscuits. https://buttoni.wordpress.com/2018/06/03/einkorn-rws-biscuits/ Tho mozzarella really makes them moist.

Could I substitute the Almond Flour with whole wheat pastry flour??

You can do that, Susie, but then it will no longer be a low-carb recipe. I’m a low-carb website, so I would never make that change personally. 😉

Just curious–is there some part of the South where biscuits have a sweetener added to them? Born and bred in the Deep South and I’ve never encountered a sweet biscuit unless it was especially made for strawberry shortcake–and then we call them shortcakes. I’m gonna try these, but I can’t imagine adding sweetener to a biscuit, lol!

Yes, there are many cooks, both southern and northern who sweeten both biscuits and cornbread. Personally, I nor my mother ever sweetened either one, and we were both born, raised and lived in many southern and northern states. But we encountered them more than once both in private homes and in restaurants in both parts of the country. You just must have been lucky to have missed out on them. Lucky you. 🙂

There is no mention of leavening of any kind in this recipe. Was it omitted by mistake?

Oops! Thank you for noticing. Yes, there is a teaspoon of baking powder and I just added it to the ingredients. Again, my thanks for catching my mistake.

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