Low Carb Biscuits
2 cups gluten -free flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening
3/8 cup cream
3/8 cup water
(combine cream and water to make 3/4 cup "milk" substitute) Preheat oven to 450F.
Mix flour, salt and baking powder. Cut in shortening thoroughly to resemble "meal". Stir in almost all of the "milk". If dough is not pliable, add just
enough milk to make a puffy, easy to roll dough.
Make a ball of dough and place on lightly floured surface. Knead 20-25 times or about one half minute. Roll out dough to about one half inch 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. 3.5 carbs per biscuit.
2 cups gluten -free flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening
3/8 cup cream
3/8 cup water
(combine cream and water to make 3/4 cup "milk" substitute) Preheat oven to 450F.
Mix flour, salt and baking powder. Cut in shortening thoroughly to resemble "meal". Stir in almost all of the "milk". If dough is not pliable, add just
enough milk to make a puffy, easy to roll dough.
Make a ball of dough and place on lightly floured surface. Knead 20-25 times or about one half minute. Roll out dough to about one half inch 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. 3.5 carbs per biscuit.
