Carbquik Buttermilk Biscuits

by insanelygood

Carbquik Biscuits

If you’re looking for low-carb alternatives, these Carbquik Buttermilk Biscuits will do the trick. With just 2 grams of net carbs per serving, these biscuits will satisfy your cravings without crashing your diet.

Plus, there’s nothing better than a warm biscuit fresh-from-the-oven, topped with a nice spread of butter. Whether it’s a holiday, family get-together, or just a lazy weekend, I find myself going back to this recipe again and again.

How to Make Carbquik Biscuits

Carbquik actually has 9 excellent recipes right on the box. But we’ve modified the original recipe to come up with something extra special. In just 15 minutes, you’ll have warm, flaky biscuits for the whole family.

I love making these on the weekend. Top it off with a little butter. Or turn it into a breakfast sandwich with sausage, egg, and cheese.

It’s the perfect low-carb breakfast that will power up your morning and keep you full and satisfied for hours.

Plus, making biscuits is just pretty darn fun!

Let’s dig in…

Preheat oven to 450 degrees.

Place 2 cups of Carbquik, 1 teaspoon of sugar, 1 teaspoon of salt, and 1 heaping tablespoon of baking powder into a food processor. Pulse until well mixed.

Cut 4 tablespoons of cold butter into chunks, then add to the flour. Pulse five to ten times. Just to get the butter to cut into the flour.

You’ll know it’s ready when your butter is in pea size pieces. Kind of like pebbles. If you still see large chunks, pulse a few more times.

It’s important NOT to overmix. Otherwise, your biscuits will be dense and heavy. Pulse sparingly to keep the biscuits light and fluffy.

Add 1/2 cup heavy cream into the food processor. Pour evenly in a circle around the blade. Pulse again 5 to 10 times, just to combine. You can add a little more cream if they seem dry. But it’s important not to overwork the dough.

When you’re able to form them into balls, you’re good to go. Lumps are ok. This keeps them light and fluffy.

There’s no need to roll these. Simply pat the biscuit dough into a large rectangle about 1/2 inch thick. You can use some flour to keep them from sticking.

Then form the dough into a biscuit shape, about 3 inches in diameter. You can use a biscuit cutter or the rim of a large cup to form your biscuits.

Or to keep it super simple, you can even just cut them into squares with a knife.

Place biscuits onto a greased baking sheet. Bake at 450 degrees for 8 to 10 minutes or until golden. Biscuits should be a pale-golden on top and a deeper brown on bottom.

This recipe makes 8 large biscuits. But what I really love is how the extra baking powder makes them rise. Tender, golden brown biscuits that melt in your mouth.

Brush with melted butter. These biscuits are best if eaten shortly after cooking.

Carbquik Biscuits

Carbquik Buttermilk Biscuits

These Carbquik Buttermilk Biscuits are warm, flaky and topped with a thin layer of butter that melts in your mouth. Just 2 grams of net carbs. Breakfast Carbquik Buttermilk Biscuits European Print This
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 1/5 ( 2 voted )

Ingredients

2 cups Carbquik
4 Tbsp cold butter
1 heaping Tbsp baking powder
1/2 cup heavy cream
1 tsp salt
1 tsp sugar

Instructions

1. Preheat oven to 450 degrees.

2. Place 2 cups of Carbquik, 1 teaspoon of sugar, 1 teaspoon of salt, and 1 heaping tablespoon of baking powder into a food processor. Pulse until well mixed.

3. Cut 4 tablespoons of cold butter into chunks, then add to the flour. Pulse five to ten times. Just to get the butter to cut into the flour. Your butter should look a bit like peas. If you still see large chunks, pulse a few more times.

4. Add 1/2 cup heavy cream into the food processor. Pour evenly in a circle around the blade. Pulse again 5 to 10 times, just to combine. You can add a little more cream if they seem dry. But it's important not to overwork the dough.

When you're able to form them into balls, you're good to go. Lumps are ok. This keeps them light and fluffy.

5. Place the biscuit dough onto a cutting board or metal baking sheet. Pat the dough into a large rectangle about 1/2 inch thick. You can use some flour to keep the dough from sticking to your hands.

6. Form the dough into biscuits. You can use a biscuit cutter or the rim of a large cup to form your biscuits.

Or you can even just cut them into squares with a knife. Super simple and prevents leftover dough that you have to reshape.

7. Place biscuits onto a greased baking sheet. Bake at 450 degrees for 8 to 10 minutes or until golden.

8. Serve immediately and enjoy! There's nothing like a biscuit fresh-out-of-the-oven.

Tips for Making the Best Carbquik Biscuits

1. Freeze your butter. Most recipes call for cold butter. But some of the best biscuits are actually made from frozen butter. The next step is to grate your butter with a box grater. It does require an extra step in the baking process, but it’s well worth it!

Cold dough is what makes a biscuit flaky.

2. Never use your hands to mix the batter. The temperature of your hands will melt the butter. Use a metal fork, pastry blender or spoon instead. This will keep the ingredients cold. Which is the key to good, flaky biscuits.

One of the keys to a great biscuit is handling the dough as little as possible.

3. Do not twist the ring mold. When you’re forming your biscuits, avoid twisting the ring mold. As soon as you’ve formed your biscuit (using either a biscuit cutter or the rim of a large cup, pull the biscuit straight out.

If you twist, it causes the layers to slant and the biscuit will not cook evenly. It also creates a lopsided biscuit.

To keep it simple, I often just use a knife to cut the biscuits into squares. Not as fancy, but it does the trick! And you don’t have to worry about any leftover dough.

4. Have FUN! Don’t take baking too seriously. Cooking is half art. Half science.

Have fun with it and learn as you go. After all… baking should be fun. Getting your hands dirty. Playing in the kitchen. And filling your house with the sweet,
sweet smell of buttery biscuits. What could be better?

How Long Do Biscuits Last?

Biscuits are best right out of the oven. But can also be stored in the refrigerator for up to 4 days. Place in an airtight container or resealable plastic bag. They can also be frozen for up to a month without drying out.

If you’re preparing your dough ahead of time, you can also freeze unbaked cut-out biscuits for up to 1 month as well. Place the unbaked, cut biscuits on a baking
sheet. Cover lightly with plastic wrap and place in the freezer. When the biscuits are frozen solid, stack them in a resealable freezer bag.

When you’re ready to bake, simply place them in the oven and cook for twice as long as fresh biscuits. No need to thaw.

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