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Old Sat, Jan-03-15, 17:52
pjshep pjshep is offline
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Plan: Protein Power
Stats: 226/226/126 Female 5' 4"
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Default Low Carb Biscuits

These are actually better than biscuits I've made using regular flour! Fantastic, fluffy and flaky!

Low Carb Buttermilk Biscuits
Yields 10 biscuits
INGREDIENTS
2 cups LC Foods Low Carb Biscuit and Pie Crust Flour, plus more for dusting the board
1⁄4 teaspoon baking soda
1 tablespoon baking powder (use one without aluminum)
1 teaspoon kosher salt or 1 teaspoon salt
3 tablespoons unsalted butter, very cold
About cup melted butter for brushing tops of biscuits and for greasing pan
3 tablespoons lard
1 cup buttermilk
DIRECTIONS
1. Preheat your oven to 450F.
2. Combine the dry ingredients in a bowl, or in the bowl of a food processor.
3. Cut the butter and lard into chunks and cut into the flour until it resembles course meal.
4. If using a food processor, just pulse a few times until this consistency is achieved.
5. Add the buttermilk and mix JUST until combined.
6. If it appears on the dry side, add a bit more buttermilk.
7. Turn the dough out onto a floured board.
8. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough twice, gently press the dough down to a 1 inch thick.
9. Use a round cutter to cut into rounds. Do not twist the cutter.
10. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
11. Place the biscuits on 12 round lightly buttered cake pan or iron skillet
12. Brush tops lightly with melted butter
13. Bake for about 15 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
14. Do not over bake.
15. Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
16. The dough must be handled as little as possible or you will have tough biscuits.
17. You also must pat the dough out with your hands, lightly.
18. Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
19. Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
20. When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450F for about 20 minutes.
21. You may add a cup of grated cheddar, some chopped green onions, jalapeno or cooked bacon bits as desired
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