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[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
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Low Carb
Country Biscuits
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Reminder:
This is a Specialty Ingredient Recipe.
It requires pre-packaged items as outlined
below.
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Ingredients:
- 2 cups Bake*Lite™ reduced carb flour
(or Bake*Lite x-treme™ or Bake*Lite™ Whole Wheat Flour)
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup shortening
- 3/8 cup cream
- 3/8 cup cream water
Preheat oven to 450°F.
Mix cream and water to make 1/4 cup "milk" mixture and set aside.
Mix flour, salt and baking powder. Cut in shortening
thoroughly until it resembles a meal (like tiny peas.) Stir in
almost all of the "milk". If dough is not pliable, add just enough milk to make
a puffy, easy to roll dough. (Too much milk makes dough sticky, not enough makes
biscuits dry - I used all of it).
Make a ball of dough and place on lightly floured surface. Knead 20-25 times or
about 1/2 minute on a lightly floured board. Roll out dough to about 1/2" thickness.
(Note: it takes a little more effort since gluten is a "binder" - just roll harder).
Cut with a floured cutter (a glass rim will work fine) and place on an ungreased
baking sheet. Bake 10-12 minutes or until golden brown.
Makes 16 biscuits - 6.5 carbs per biscuit (or less than 3 grams each if
made with their Bake*Lite x-treme™ flour or 4.5 grams if made with
Bake*Lite™ Whole Wheat Flour.)
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Flour is available from