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| Buttery Garlic Biscuits |
When you cook low carb and sugar free and are willing to try a lot of recipes, you have some that are hits and some are misses... or near misses. These are biscuits I made last night and there isn't a picture of them out of the baking pan, because soon after the photo above was taken, I tried them and went 'eh' and decided they weren't good enough to add to my collection of blogged recipes.
However, this morning I changed my mind. Why? Because I realized I hated them because they use CarbQuik baking mix, which is carbalose 'flour' and I have not liked one single, solitary thing I've ever made with that mix.
But... other people love it.
This morning I went to Amazon and found two listings for Carbquik so I could read random reviews. One listing has about 65 reviews and only one person said; It tastes terrible. Another listing had 4 reviews and again, one person commented on the taste. The rest raved about it. Said it tasted great. Just like 'real' biscuits. Just like Red Lobster. Just like.... well, you get the idea. So WHY do I feel like I'm eating cardboard pulp and find the taste revolting? I'm thinking perhaps I got a bad batch? Because I've made garlic biscuits, Southern biscuits, dumplings and more from this mix and thought they all tasted terrible. They look beautiful. They mix up like 'regular' flour biscuits would. But they taste like soy to me. Even if there is no soy in them (I have no idea) but it's that gag-taste to me.
So with that in mind I will go ahead and post our garlic butter biscuits from last night and perhaps you will love them. My husband ate his and said they weren't bad - but he had them drowning in the Goulash I made last night. Give it a try. See what you think.
Garlic Butter Biscuits
1/2 c half and half, warmed
1/2 c warm water
2 1/4 t rapid rise yeast
1 egg
2 c Carbquik or other carbalose flour
1/2 t salt
1/3 c vital wheat gluten
1/2 stick butter, melted
1/2 t garlic powder
1/4 t garlic salt
2 t dried parsley flakes
In a mixing bowl, add the yeast to the warm water and half and half, stir and let set for 1 minute. Beat in the egg. Add the dry ingredients; carbalose, salt and vital wheat gluten. Cover and let raise in a warm environment (like your oven with the light on) for about 40 minutes or until double in size. Divide into 9-10 equal portions. Mix the butter with garlic and parsley in a bowl. Pull each biscuit into 4 or 5 small pieces, dip them into the butter garlic mixture and place into a muffin tin. If you have leftover butter garlic, drizzle evenly over the biscuits. Let raise in a warm place for about 30 minutes and bake at 350 for about 15-20 minutes or until golden brown.
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| The dough looks and smells great! Ready to let rise. |
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| Putting them in the oven to bake! |
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