Looking for a sturdy wheat free biscuit to hold up some yummy sugar free pumpkin butter or maybe some sausage gravy? Not exactly like grandma made, but close to it for sure. And so tasty, you’ll almost feel guilty.
Almond Flour Biscuits ~ Low Carb • Wheat Free • Grain Free
1 cup plus 2 tablespoons of almond flour
1 tsp aluminum free baking powder
½ tsp sea salt
2 tablespoons cold salted butter
egg whites from 3 large eggs
Preheat oven to 400º F.
Mix almond flour, baking powder and salt together in a medium size bowl. Add cold butter and using a pastry cutter, mix until crumbly.
Next, in a small bowl, whisk the eggs with a fork until they are slightly frothy, about 30 seconds. Blend the eggs in with the almond flour mixture until combined. Place in the fridge for 20 minutes to allow the bits of butter to harden.
Divide the biscuit mixture into 4-6 portions and spoon on to a parchment lined baking sheet or into a well-greased muffin top pan. Bake right away for 10 -12 minutes. Remove when golden brown. Makes 4-6 biscuits.
Serve with butter and preserves or top the biscuits with your favorite sausage gravy.
Nutritional information for 6 servings:
For each biscuit = Calories 147, Carbs 5, Fat 13, Protein 6
DISCLAIMER: If you purchase from the links in this post you are helping support Heart of a Country Home at no extra charge to yourself. Thanks and Happy Holidays!
Posted in Breads, Breakfast, Low Carb Recipes, Recipes
Tagged almond flour, biscuits, Breakfast, easy, grain free, pastry, southern, sugar free, wheat free
National Biscuit Month
and I do love me a fluffy biscuit still warm from the oven! Total comfort food on a crisp fall morning.
I’m on a quest to find the perfect biscuit. One that stays fluffy and tender even after they cool off. The biscuits that I’ve made recently are fantastic out of the oven, but after they cool down and sit a while, they get kind of grainy. I’m thinking it might have something to do with the fat or flour used.
Recently I tried a new recipe using sour cream and was impressed with the tenderness of dough. Topped with some apple butter, that warm biscuit was just right along with my scrambled eggs.
Sour Cream Biscuits
2 cups self-rising flour
3/4 cup sour cream
1 1/2 tablespoons water
In a large mixing bowl
, add flour and sour cream. Mix to a soft dough. Add additional water if necessary.
With well floured hands, shape dough into round biscuit shapes. Place in greased baking pan or cast iron skillet
with sides touching. Brush biscuit tops with oil. Bake at 450º for 10-12 minutes. Brush with butter before serving.
*For this batch of biscuits, I preheated a Lodge 10″ cast iron skillet,
along with about 3 tablespoons of oil. I wanted to see if the bottoms of my biscuits would be crispy…and they were! 🙂
COOK’S NOTE: If you don’t have self-rising flour, use 2 cups all-purpose flour, plus 1/2 teaspoon salt, 1/2 teaspoon baking soda, and 3 teaspoons baking powder.
a great low carb biscuit recipe for all my low carb fans.
I’m linking to…
Just for fun today…I’d like to see where my readers are from, so if you don’t mind, please leave the name of your state (or country) in a comment. I’d appreciate it so much!
. . .
Also, just let you know…I’ve been busily baking!
Right now I’m testing some new low carb recipes and some new uses of some already tried and true recipes.
Here’s some pics to let you know what’s coming up. I’ll be sharing the recipes in the very near future.
I’ve been using my low carb Carbquik biscuit recipe in different ways and I’m pleasantly surprised at how versatile this recipe is!
my biscuit recipe baked in a muffin pan.
Then I had the bright idea to add a little bit of Splenda and some sugar free chocolate chips. To 2 of them I added some peanut butter just to see how they would bake up.
Same biscuit recipe made a little sweeter and turned into a cake batter, then baked in a cast iron skillet. With the added fruit, I’m not too sure of the carb count.
But this sure is good when heated and topped with a little sugar free vanilla ice cream!
Hope you enjoy looking at the food pictures and will be back to check out the recipes!
Y’all come back now, ya heah?! 😀
Sausage Cream Gravy
1 lb breakfast sausage
1 cup of cream plus ½ cup water
or 1 can Nestle Table Cream
1-2 Tbsp Carbquik
salt and pepper to taste
Crumble sausage in a skillet and cook until brown. Sprinkle Carbquik over the browned sausage and stir; continue to cook a little longer. Add the cream/water mixture or the table cream. Continue cooking and stirring. Season with salt and pepper. Serve over warm low carb biscuits.
1 1/2 cups Carbquik
1 tsp aluminum free baking powder
1 egg (second time I’ve used an egg with favorable results)
1/4 cup heavy cream, plus 1/4 cup water, mixed
1 tablespoon granulated Truvia, optional
This is what I did:
First of all I mixed the egg with the cream/water mixture, then added the sweetener and salt. I mixed the Carbquik and baking powder together, then added it into the egg/cream mixture. I stirred until well mixed then dropped onto a buttered pan, and patted them with the back of my spoon some so they would flatten out into a more rounded shape.
I always bake my biscuits hot and fast, on about 425º, so they don’t get hard as a rock. I baked them about 10 minutes or so (think I forgot to time them), until they looked light brown and done. After removing them from the oven, I brushed them with melted butter. I was quite pleased with the flavor, tho they might be a tad sweet for some.
*Note: I’ve found this newest box of Carbquik to be not as salty as previous boxes, which I think helps with the overall flavor.
Also, I don’t usually put eggs in my typical high carb biscuits, but have found out they work pretty good in the Carbquik biscuits.
Disclaimer: Some of the links contained in this post are affiliate links. If you purchase through the links provided, I will receive a very small compensation at no extra cost to you. Thanks!
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Today I’m linking with
Sometimes some of the best suppers come from the hands of friends and family.
Fried Pork Tenderloin, fresh from the H Farms in Kentucky and courtesy of my dear sister-in-law, Dorothy. We never leave Dorothy’s without a cooler packed with meat and jars of home-canned greenbeans and vegetable soup.
Longing for simplicity and lacking in time, I decided to fry the fresh pork tenderloin for supper. It’s supper in the South, you know. Dinner is at noon. 😀
The tomatoes are from my father’s garden. He delivered those to me at work, along with a large bag of sweet bell peppers. I will slice and freeze most of those for future use.
To complete the simple meal, I threw together some drop biscuits using a pre-made baking mix. My girls seem to think that drop biscuits are a gourmet treat. Gone are the days of actually rolling the dough. Those are just plain biscuits! Whatever they want to think. Drop biscuits are so easy, I don’t think I’ll explain the difference to them just yet.
Posted in Home and Family, Main Dishes, Recipes
Tagged biscuits, drop, easy, fried, pork, quick, simple, supper, tenderloin, tomato