Sunday, August 10, 2014

Gluten-Free Low-Carb Buttermilk Biscuits

Light and fluffy buttermilk biscuits, that just happen to be gluten-free and low-carb as well! Who knew such a thing existed? I am very happy with this biscuit recipe. I used the new revised version of my Gluten-Free Low-Carb Flour Mix. You can see how light and fluffy the texture is by looking at the photo above. I actually prefer these biscuits over my regular gluten-free biscuits. They are healthier too, that's always a good thing in my book! I can see light and fluffy gluten-free low-carb scones in the near future! This new mix works so well!

  • 3 cups of my Gluten-Free Low-Carb Flour Mix (sift before you measure)
  • 3/4 teaspoon xanthan gum
  • 1 tablespoon baking powder
  • 2 teaspoons granulated sweetener of choice
  • 1/2 teaspoon salt
  • 1/4 cup palm oil shortening
  • 1/4 cup cold butter
  • 1/2 cup heavy cream
  • 1/2 cup buttermilk
  • 2 egg whites
Preheat your oven to 425F
In a medium sized mixing bowl combine all of the dry ingredients and whisk together.
Cut in the butter and palm shortening until it resembles coarse crumbs.

Combine the remaining wet ingredients and whisk together. Add this mixture to the dry ingredients and stir to combine. Allow the dough to rest for 5 minutes. 
In a small bowl add several tablespoons of the flour mix. Scoop out about 1/3 cup of the biscuit dough and place it into the small bowl and lightly coat in the flour.

Place the dough onto an ungreased baking sheet and flatten to about an inch thick and pat to smooth the sides. Continue with the rest of the dough in this way, placing them with sides touching.

Place the baking sheet into the oven and bake for 15-18 minutes or until golden brown and set in the center.

Allow them to cool for several minutes before serving. Any leftovers can be stored in the freezer for later use. I would love to hear your feedback on this recipe! Enjoy!

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