Finally jumped into my first recipe test using the new Keto Wheat Flour from King Arthur.
When it first came out this winter, the price was absolutely atrocious so I ignored it. There is no way I'm paying $13 - $18 for a 1 lb. bag of keto flour when a single loaf of bread would use it up completely as well as a host of other expensive ingredients. I'd rather just order a loaf of keto bread from Netrition (I buy Great Low Carb Bread Company Bread and bagels from them) for about $8.99 and call it done.
However, popping into my local Publix grocery store last month, I found that it was reasonably priced $8.99 and even better, they were running a sale on it to try to get people to try it I guess, as it was $2 off. I didn't know if I'd like it or not but I bought 3 bags and hoped for the best. This week I made my first 'trial' using my regular flour biscuit recipe I've been making since the late 90's and I was very, very happy with it!
Typically over the past couple years I've used this recipe for my favorite keto biscuit - using almond flour. If you are avoiding wheat products and byproducts completely then I'd use that one but if you are just following a low carb or keto lifestyle, but you have no wheat allergies, and you can find or order the keto flour, then it might be worth trying. Almond flour baked goods are fine most of the time, but sometimes I really crave a more 'real' bread or biscuit product. This one is obviously not made with all purpose or bread flour so it's not exactly like the good old Southern biscuits I love but it's close enough that I'm 100% happy with it.
3/4 T sweetener, granulated
1/4 c real butter
3/4 c heavy cream or half and half
1/4 c real butter
3/4 c heavy cream or half and half
Preheat your oven to 450. Line a baking sheet with parchment paper or spray with no-stick baking spray. Combine the dry ingredients in a bowl. Cut in the butter with a pastry blender, two forks or your fingers (my personal favorite) until the butter is incorporated into the flour mixture and it's course crumbs. Stir in the cream with a fork or wooden spoon until it forms a ball and pulls away from the sides of the bowl. (Keto flour sometimes needs a little more liquid so you might have to add 1 c cream if your dough is too dry and not coming together to a nice wet dough ball.)
Turn out onto a lightly floured surface (I turn it out
directly onto the parchment lined baking sheet), sprinkle with more keto flour and
knead only about 2-3 times until no longer sticky. Pat or roll out
to about 3/4 - 1" thick round and cut with a floured round biscuit or sharp
edged cookie cutter.
Cut straight down, don't twist! This ensures
high rising biscuits. Re roll scraps up to a couple times, but keep in
mind every time you re-roll the dough gets a little stiffer and your
biscuits a little tougher. Bake about 10-12 minutes until the tops are
golden brown. Makes about 8-10 biscuits.
(I put the leftovers in a simple ziploc baggy and they were really good the next day and still quite tender and moist)
