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  • Low Carb Biscuits

    DSCF9208The more I read about wheat, the less I want to eat any. That’s why I made a new biscuit recipe without Carbquik. These can be made as a plain biscuit, or you can add the cheddar and garlic for a low carb garlic cheddar biscuit. These are also gluten-free.

     

     

     

     

    Low Carb Biscuits

    1 1/2 cups almond flour

    1/4 teaspoon salt

    2 tablespoons baking powder

    2 eggs

    1/3 cup sour cream

    4 tablespoons melted butter

    1/3 cup shredded cheddar cheese (optional)

    1/2 teaspoon garlic powder (optional)

    Preheat oven to 400 degrees. Spray a pan with non-stick cooking spray. (These spread out too much and puff up too little on a cookie sheet. Use a pan with 12 wells.) Mix all dry ingredients. Add wet ingredients and combine thoroughly. Drop about 2 heaping tablespoons in each well. Bake 10-12 minutes, until golden brown.

    NET carbs 2 per biscuit

     



  • Low Carb Biscuits

     I am from the south and I grew up having gravy and biscuits. In this part of the country, biscuits are a necessity. I have created a low carb version of this childhood favorite. I can’t say my low carb biscuits are as good as Mom used to make; Dad used to call hers “bumblebee biscuits” because they were so light and fluffy he swore a bumblebee could fly through one. However, these low carb biscuits are great. For one net carb each, I really don’t know how to beat them.

     

     

    Low Carb Biscuits

    2 cups Carbquik

    2 heaping tablespoons baking powder

    1  1/4 cups hot water (tap hot, not boiling)

    4 tablespoons melted butter

     

    Preheat oven to 400 degrees. Mix Carbquik and baking powder thoroughly in a medium-sized mixing bowl. Add hot water. Stir only until the dough just comes together. Don’t knead it or mash it like you would a regular dough. You want to keep it light and fluffy.

     

     

     

    Drop (don’t mash) large spoonfuls into a greased pan with 12 sections. I love this pan with squares for this, but you can use a muffin pan too. I’ve done these on a cookie sheet, but the biscuits will spread instead of rising and they won’t be tall and fluffy. Add melted butter to the top of each biscuit. Save any extra butter to put on top of your hot biscuits too. Bake for 12 minutes, or until top is just slightly brown. You don’t want to overcook them.

     

     

    These biscuits are tall enough to slice open for a breakfast sandwich. They are also great with sugar-free fruit spreads.

     

     

     

     

     

    You might also want to try this gravy. I don’t know what possessed me to pick this up in Wal-Mart one day. First of all, I grew up in a family that was fundamentally opposed to the idea of canned gravy. Secondly, you’d assume it would be loaded with carbs. I was surprised to see that a 1/4 cup serving has 4 carbs. The first two ingredients are water and sausage. I decided to give it a try, and it’s really pretty tasty. It also makes a nice change to the breakfast routine.

     

     

    Makes 12 biscuits: 1 NET carb per biscuit (plus 4 if you add gravy)

    I would caution anyone that is still in induction though. This meal would not be induction friendly, even though the carb count is low.