Finally!! I have created a very tender biscuit I am proud to put on my blog. These are made using my Flour Mix and sour milk, made with vinegar and half & half. I was very surprised at how light and delicious these were. The flavor of the sweet almond meal really comes through. Now I just need a great low carb country gravy to go with these. Give these a try, they are quick and easy to make. Also, if you bake them in a greased muffin tin they will rise a little higher. I will keep you posted on the gravy :)
This recipe makes 10 biscuits, and only have 4.5 carbs each. Biscuits made with white flour have about 22 carbs each!!
- 2 cups of my Low Carb Flour Mix
- 2 tbls vital wheat gluten flour
- 2 tbls all-purpose flour
- 1/2 tbls sweetener
- 1tbls baking powder
- 1/2 tsp salt
- 1/2 cup butter or flavorless coconut oil (I like LouAna)
- 2/3 cup half & half
- 1 tbls vinegar
I pulsed the Flour Mix in my blender a few times to grind the almond meal in it even finer. In a small bowl combine the vinegar and half & half and let sit for 3-5 minutes to thicken. In a large mixing bowl add the Flour Mix, gluten flour, all-purpose flour, sweetener, baking powder and salt, stir to combine. Cut in the butter or coconut oil until it resembles course crumbs. Add the sour milk (half & half) and stir until well blended and let sit for a minute or two. Turn the dough out onto a lightly floured surface, I used the baking mix, and knead 5-6 times or until smooth, adding more baking mix if necessary. Try not to over work the dough or add too much flour, they won't be very tender. Roll or pat the dough out to a thickness of 3/4" and cut using a 2-3" biscuit cutter or fill a muffin pan 1/2 full. Bake them in a 400 degree oven for 12-15 minutes or until golden. Let me know what you think.