Yesterday was a recipe test day. Not testing my recipe actually, but testing my favorite low carb recipe for biscuits made entirely from emergency storage foods.
This keto recipe came about when I used my favorite all wheat flour, southern biscuit recipe and changed it up by substituting King Arthur's keto flour when it came on the market last year. I had been using my own mixtures of vital wheat gluten, wheat resistant starch, wheat protein isolates, yada yada for years to try to find a keto flour mixture I loved; and then King Arthur finally did it for me. It's expensive and I don't use it as often as I would if it were more affordable, but for my keto biscuits, I love it.
My original Keto Biscuit recipe post (linked there) uses keto flour but uses fresh cream and butter. I love it - it's my 'go to' biscuit recipe for our low carb biscuits.
But my test needed to be for ALL food storage in the event we didn't have access to or funds for fresh butter or fresh cream/milk. That's what this recipe test yesterday accomplished. There is absolutely a difference in the texture of the biscuits made completely from dry food storage; they didn't rise as high and they weren't as flaky as they would have been with fresh butter, but they were absolutely fine and I feel good knowing I have the option of making low carb biscuits in the event we are using dry goods only.
The only fresh or wet ingredients I used was literally, one cup of water.
2 c Keto Wheat Flour from King Arthur
1 T baking powder
1/2 t salt
1/4 c real butter powder
1/3 c heavy cream powder
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. Add about 3/4 cup of the water and stir until it comes together as a dough. Use the last 1/4 cup water if needed. If your dough is too sticky, add a little more keto flour.
Cut straight down, don't twist! This ensures high rising biscuits. Re-pat scraps to keep cutting until you run out of dough. Bake about 10-12 minutes until the tops are golden brown. Makes about 8-10 biscuits.
Dry ingredients in the bowl
Mix - adding water or flour or needed until it comes together as a dough you can lift and pat
(This is a bit sticky so I added about 2 tablespoons of more keto flour)
Pat to a round and roll or press to about an inch thick
Keep re-rolling (re-patting) the dough smaller and small to continue to cut biscuits out until it's gone.
Ready for the oven
Yesterday, fresh from the oven I had one with butter.
Later I tested one with bacon and cheese as a breakfast sandwich item.
Finally, the real test. Last night I served them for dinner with chicken.
I feel really good about the ability to make a low carb biscuit option in the event we have to use our pantry storage items but still want to stay lowcarb.
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