We can all agree baking cookies and biscuits is a lot of fun, right? Rich in sugar and loaded with carbs, biscuits are a favorite go-to snack for me. Pair it with a cup of tea, dunk it in a glass of milk or bite into buttery carbquik biscuits as these floury snacks will always leave you craving for more.
Freshly baked and piping hot biscuits, straight out of the oven – what’s not to love about it? Holiday, cheat day, or just any day, biscuits are the most sought-after and crowd-favorite snack found in almost every household. Although scrumptious, there is a downside to these delicious and buttery biscuits. This flavorsome snack is very rich in carbs and sugar.
The struggle is real! Keeping a check on your guilty pleasure is more difficult than you think. So, here’s what I do! I switch to low-carb alternatives. If you’re worried that the flavors might not meet your needs, then I’m here to fix that for you. This low-carb recipe of mine will surprise you. My carbquik buttermilk biscuits are a winner.
What’s even more special? Gorge away without any worries. These biscuits are just 2gms of net carb per serving.
We’re now going cover how you can make this carbquik buttermilk biscuit recipe for yourself.
How To Make Carbquik Butter Milk Biscuits
Don’t worry if you’re new to the world of baking. Making carbquik buttermilk biscuits is easier done than you can imagine. Especially since I’m going to shortcut the learning curve with simple instructions. So lets dig in and get you baking the best possible.
Start by preheating your oven to 450 degrees.
Let’s mix our dry ingredients. Wondering what you need? Here’s a list:
– 2 cups of carbquik mix
– 1 tablespoon of baking powder
– 1 teaspoon of sugar
Place all of the above mentioned dry ingredients into the food processor and pulse it. Ensure that all your ingredients are well mixed. Biscuits are best baked when they are warm.
So, let’s reveal the secret ingredient that gives the most loved flakiness to the biscuits.
It is very tasty butter.
Add 4 tablespoons of cold butter into your dry mix. The butter must be added in cold chunks. Now, pulse your food processor for 5 to 10 times. The idea is to fold this butter into the flour. To check whether your mix is ready or not, ensure that the chunks of butter are reduced to pea-size pieces, like small little goblets.
Your dough must always be light and fluffy. If you pulse your mixture too high, the consistency of your dough will be flat and dense. Therefore, pulse your food processor but not too high. Use it sparingly.
To the mixture, pop in 1/2 a cup of heavy cream. Mix it in the food processor. There’s a secret trick here. If you put all your cream in one go, the mixture could turn dense. Pour the cream evenly in a circle around the blades of your food processor. Give the machine a few pulse, maybe five or more. Always keep a check on the consistency of the dough.
**DO NOT OVERWORK YOUR DOUGH**
Feel and touch is the best method to use when baking. If your pastry dough appears a little dry, pour some more cream into the mixture. You know your dough is ready when you can make small balls. Worried that your dough has a few lumps? Relax! A couple of lumps work as air pockets, making your dough, fluffy, and airy.
Keep an oven tray ready. You can grease it with some butter or use butter paper instead. Do you know the best part about making cookies and biscuits? You can keep your rolling pin aside.
Just place in your dough balls and pat them into a rectangle about 1/2 inch thick. If your biscuit dough appears sticky, sprinkle some flour on it.
Next, you can use a cookie cutter or a knife to cut your biscuits into your desired shape. Ensure that the cut biscuit dough is at-least 3-inch in diameter.
Pop this biscuit dough into the greased tray and cast them in the oven that has been pre-heated. Bake your biscuits at 450 degrees for 8 to 10 minutes or until beautifully golden. Your biscuit forms a pale golden crust and a rich and dark brown bottom.
That’s it! Hot and delicious carbquik buttermilk biscuits are up for grabs. These biscuits melt in your mouth and win hearts of both kids and the biggies. Wish to indulge in an even more luxurious experience? It’s easy. Just brush your warm golden biscuits with some melted butter. You will drool over these heavenly biscuits.
Tips For Making the Best Carbquik Biscuits
1. Keep your butter frozen – Remember, in baking, most recipes include cold butter. If the dough is cold, your pastry naturally turns flaky.
2. Avoid twisting your ring mold – When cutting up the dough and forming your desired shape, ring mold is often the handiest piece of equipment to use. You can also use a humble knife or a cookie cutter. Regardless of the tool, avoid twisting the mold. The layers tend to slide, and the shape seems a little off.
3. Hands are a big ‘NO’ – While hands are perfectly convenient for mixing ingredients, refrain using your hands. You’re unlikely aware that the temperature in your hands could melt the butter and change the texture of your dough. Use a pastry blender, fork, or spoon instead.
4. Enjoy your cook – Did you know that baking is a fun experience? It is a sort of art, with a dash of science and heaps of fun. So enjoy your cooking and play with ingredients. Believe it or not, but your emotions will reflect on the plate of food or biscuits in this case.
How Long Will The Biscuits Last ?
It’s always a great idea to bake these in batches and keep some for later. As a result, it’s important to know how to store the carbquik buttermilk biscuits, especially if you want to keep them for a long time. To achieve this, you can place the biscuits into an airtight container or a sealed plastic bag and store it in the refrigerator for a good four days.
You can also prepare the mix and save your un-baked dough in the freezer for at least a month. However, biscuits like these are best savored when they are piping hot and baked just fresh. Enjoy these treats and let us know in the comments if you’ve also made these.
In the written article you list the amount of Carbquik as 2 cups. But in that picture and ingredients list you state 2 Tablespoons of Carbquik. Which is it? And about how many biscuits does this recipe make?
Apologies, the image is incorrect! I need to update it. You should use 2 cups and this will yield 8 delicious biscuits. Enjoy! 🙂
two tablespoon? That sounds awfully small amount. Are you sure?
Apologies, the image is incorrect! I need to update it. Please use 2 cups for this recipe and follow the ingredient card.
I used almond milk instead of the heavy cream. They came out just fine.
Delicious and so easy.
I just cut mine into squares to avoid reworking the dough using a biscuit cutter.
Almost perfect. I had to add a little extra heavy cream to get the dough to stick together, but mostly I wish I didn’t follow the ingredients from the picture because it listed 1 tsp salt that’s not listed in the recipe. The biscuits were too salty for me. Next time I won’t add any salt and I think these biscuits will be perfect.
I made the biscuits and they were awesome. I have tried biscuits with almond flour and they had a bitter aftertaste. Your recipe with CarbQuik was wonderful. Thank you.
I need to work on my biscuit technique as mine were extremely crumbly. But I don’t have a food processor so I had to hand mix.
Made these biscuits using food processor an pulsing mixture. No salt an alittle more heavy cream. These turned out perfect thank u for recipe.
Add 1 teaspoon of xanthan gum to this recipe and the texture will be much better. Also, I’ve tried adding the butter by cutting it into the dough and also melted the butter and added to the mixture…. neither worked any better than the other. With the baking powder, these will rise very well but they will deflate somewhat as they cool down. The CarbQuik also makes a great sausage gravy…
Thank you so much for sharing this recipe. I am new to Carbquick but not new to low carb. I have tried so many recipes for bread and biscuits but they never taste even close to the real thing. These are amazing!!
While these are the best KETO biscuits I’ve tried, They do fall short of a real biscuit. It’s the aftertaste of the Carbquik. I did this recipe twice. Once as listed, and once using a little zanthun gum for a better texture.. Both about the same. I did grate my frozen butter into the dry ingredients like I do normal biscuits, cut and stack the dough so as not to overwork it and for flakiness, and I did add a little more milk on the second try (about 2/3 cup) so the dough was not as dry.. The biscuit’s are still not very flaky and leave a powdery sensation in your mouth from the Carbquik.. HOWEVER, I cut my square biscuit in half, tossed an over easy fried egg on one side, and sausage gravy on the other.. It was the best KETO bread product I have had to date..