Ingredients:
2 cups Bake*Lite reduced carb flour
(or Bake*Lite x-treme™ or Bake*Lite™ Whole Wheat Flour)
3 tsp baking powder
1 tsp salt
1/4 cup shortening
3/8 cup cream
3/8 cup cream water
Preheat oven to 450°F.
Mix cream and water to make 1/4 cup "milk" mixture and set aside.
Mix flour,
salt and baking powder.
Cut in shortening thoroughly until it resembles a meal
(like tiny peas.)
Stir in almost all of the "milk".
If dough is not pliable, add just
enough milk to make a puffy, easy to roll dough.
(Too much milk makes dough
sticky, not enough makes biscuits dry - I used all of it).
Make a ball of dough and place on lightly floured surface.
Knead 20-25 times
or about 1/2 minute on a lightly floured board.
Roll out dough to about 1/2"
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
- 6.5 carbs per biscuit (or less than 3 grams each if made
with their Bake*Lite x-treme™ flour
or 4.5 grams if made with Bake*Lite™
Whole Wheat Flour.)
http://www.lowcarbnexus.com/
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