COUNTRY

CHEF GREG'S COUNTRY-STYLE BAKING POWDER BISCUITS
2 cups Carbquik, 6 ounces
1 tablespoon baking powder
Pinch salt, optional (see comment below)
4 tablespoons cold butter, cut in small bits
1/4 cup heavy cream *
1/4 cup water

Lightly spoon the Carbquik into a measuring cup and level off. Do not tap it. Place in a medium mixing bowl. Whisk in the baking powder and salt, if using. Cut the cold butter into the Carbquik until it looks like coarse meal. Mix the cream and water; pour into the dry mixture. Mix until the dough forms and comes together, but do not overwork. The dough should be somewhat loose and sticky. On parchment paper, very gently pat or rollthe dough to 3/4-inch thick. It helps to sprinkle about 2 tablespoons of Carbquik over the top of the dough to prevent sticking. Cut with a 2-inch biscuit cutter. Place the biscuits on an ungreased baking sheet and bake at 400?8-10 minutes until golden brown.

Makes 14 biscuits
Can be frozen

* Or, use 1/2 cup Carb Countdown whole milk and omit water.

Per Biscuit: 82 Calories; 7g Fat; 3g Protein; 7g Carbohydrate; 5g Dietary Fiber; 2g Net Carbs

This was my first time using Carbquik. Although these look amazingly like real biscuits, I had a hard time getting past the sour taste of the Carbquik. Even smothered in Sausage Gravy, the stronge taste came through. I recommend not adding the salt because these were plenty salty without it. I should also note that although all of the biscuits in the photo are nice and thick, a few of them did deflate somewhat with baking. They don't rise much so make sure that you roll the dough the full 3/4" thick. Mine took 11 minutes to get nicely browned.

According to Chef Greg, 1 cup of Carbquik should weigh about 4.4 ounces, but mine only weighed 6 ounces total for the 2 cups. Despite that, the dough turned out about like the recipe states. Although it's quite sticky, dusting the top with Carbquik made it workable. The recipe stated that you'd get 10 biscuits, but I got 14 plus a little runt using the leftover bit of dough. Obviously, if you use a cutter larger than a 2-inch, you'll get fewer biscuits, but I used the size called for.

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