Low Carb Biscuits are a delightful alternative for anyone looking to cut down on carbs while enjoying a warm, fluffy treat. Fluffy, buttery, and surprisingly easy to whip up, the biscuits can be the perfect companion to any meal.
When it comes to substitutions, consider using an alternative low-carb baking mix if you have a preference. For those with dairy sensitivities, almond milk or coconut cream might work well instead of heavy cream, but be mindful of adjustments in texture. Always check labels for allergens if you’re sharing the biscuits with others, as various brands of baking mixes can differ in their ingredients.
Scones, Biscuits & Pastry
Low Carb Biscuits Recipe
Ingredients
- 1 cup low-carbohydrate baking mix (such as Atkins)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 2 tablespoons cold butter
- 1 egg
Instructions
- Preheat your oven to 350°F to prepare for baking.
- In a mixing bowl, combine 1 cup of low-carbohydrate baking mix, 1 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt until well blended.
- Cut 2 tablespoons of cold butter into small pieces and work it into the flour mixture with your fingers until the dough resembles coarse crumbs. Don’t be shy; squish those pieces in there.
- In another small bowl, lightly beat 1 egg, then stir in 1/2 cup of heavy cream, mixing until combined.
- Pour the egg and cream mixture into the flour blend, stirring just until everything is moistened, but don’t overdo it; it should be a bit lumpy.
- Line a baking sheet with parchment paper. Using an ice cream scoop, drop spoonfuls of dough onto the paper, leaving space between each biscuit.
- Gently flatten each dough ball with the palm of your hand for that classic biscuit shape. If you fancy, give the tops a light spray with non-stick spray to enhance browning.
- Bake in the preheated oven for 20-25 minutes, or until the biscuits are lightly browned and calling your name.
Part of our Scone, Biscuit and Pastry Recipes collection — Part 2 of 3: