(Using Keto Wheat Flour from King Arthur)
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!
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.
Homemade Keto Biscuits
2 c Keto Wheat Flour from King Arthur
1 T baking powder
1/2 t salt3/4 T sweetener, granulated
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)
