Why You’ll Love This Low Carb Biscuits Recipe
When you’re craving a warm, buttery biscuit without the carbs, this Low Carb Biscuits Recipe is just what you need.
You’ll love how easy it’s to whip up these delicious treats, satisfying your cravings without the guilt. The texture is surprisingly light and fluffy, making them perfect for breakfast or as a side for dinner.
Plus, they’re incredibly versatile—pair them with sugar-free jam or slather on some cream cheese. I can’t get enough of how they complement my favorite meals while keeping my carb count in check.
Trust me, these biscuits will quickly become a staple in your kitchen!
Ingredients of Low Carb Biscuits
When it comes to whipping up a batch of low carb biscuits, gathering the right ingredients is the first step to success. You want to make sure you have everything on hand before you plunge into the mixing bowl.
The beauty of these biscuits lies in their simplicity, using ingredients that aren’t only low in carbs but also easy to find. So, let’s take a look at what you’ll need to create this delightful recipe.
Ingredients:
- 1 cup low-carbohydrate baking mix (like Atkins)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 2 tablespoons cold butter
- 1 egg
Now, while these ingredients are pretty straightforward, there are a few things to keep in mind. First off, make sure your low-carb baking mix is truly low in carbs—some brands can be sneaky, so check the label if you’re counting carbs strictly.
The heavy cream is what gives these biscuits their rich, buttery flavor, so don’t skimp on that. If you’re dairy-free, there are alternatives like coconut cream, but the texture might vary a bit.
And hey, if you don’t have cold butter on hand, you can stick some in the freezer for a bit while you gather your other ingredients. It’s all about improvising, right?
How to Make Low Carb Biscuits
Alright, let’s dive right into making those scrumptious low carb biscuits. It’s time to roll up your sleeves and get your hands a little floury—don’t worry, it’ll be worth it.
First things first, you’ll want to preheat your oven to 350°F. This is essential because a hot oven is what’ll transform your dough into golden, fluffy biscuits.
Now, grab a mixing bowl and combine 1 cup of your low-carbohydrate baking mix with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. This mixture is the backbone of your biscuits, so make sure it’s well mixed.
Next up, it’s time for some butter magic. Cut 2 tablespoons of cold butter into small pieces and toss them into your flour mix. Now, here’s where the fun begins. Use your fingers to squish the butter into the flour mix until it resembles coarse crumbs. Don’t be afraid to get in there; it’s a bit like playing with playdough, only tastier.
Once you’ve achieved that crumbly texture, grab another bowl to beat 1 egg lightly and stir in 1/2 cup of heavy cream. This creamy concoction is what’ll bind everything together, so give it a good mix until it’s well blended.
Now, it’s time to bring everything together. Pour that creamy egg mixture into your flour mix, and stir it just until it’s combined. You don’t want to over-mix it—this isn’t a cake, after all.
Grab a baking sheet and line it with parchment paper, because nobody wants a sticky situation later. Using an ice cream scoop (or just a good ol’ spoon), drop the dough onto the parchment. Flatten each one slightly with your palm. If you’re feeling a bit fancy, you can lightly spray the tops with non-stick spray for a nice finish.
Slide that baking sheet into the oven and let them bake for about 20 to 25 minutes, or until they’re lightly browned. You’ll know they’re ready when your kitchen starts to smell like a dreamy bakery. Just try not to eat them all in one go; they’re just that good.
Low Carb Biscuits Substitutions & Variations
While low carb biscuits are delicious as they are, experimenting with substitutions and variations can elevate your baking game.
For a nut-free option, I love using sunflower seed flour instead of almond flour. If you’re dairy-free, swap the heavy cream for coconut cream, and use coconut oil in place of butter.
You can also add spices like garlic powder or dried herbs for a savory twist. For a hint of sweetness, toss in some sugar-free chocolate chips or a dash of cinnamon.
Each variation brings a unique flavor that keeps things exciting while sticking to low carb principles!
Additional Tips & Notes
Experimenting with substitutions and variations can truly enhance your low carb biscuit experience.
For instance, I’ve swapped heavy cream with unsweetened almond milk for a lighter option. If you want a cheesy twist, add shredded cheese to the dough.
Don’t forget to play with herbs or spices; garlic powder or rosemary can elevate the flavor.
Storing leftovers? Keep them in an airtight container for up to three days or freeze them for longer freshness.
When reheating, a quick zap in the microwave or a few minutes in the oven will revive their delightful texture.
Happy baking!