The BEST Low Carb Biscuit Recipe – Lowcarb BISCUIT BATTLE – Keto Southern Biscuits

The BEST Low Carb Biscuit Recipe – Lowcarb BISCUIT BATTLE – Keto Southern Biscuits

July 20, 2019 100 By William Morgan


A low carb biscuit that actually tastes good?
I’ll be the judge of that.
Look at that. Look at that! Y’all!
Whoa, they’re hot! Whew!
Welcome to Highfalutin’ Low Carb,
the weekly web series where we find and test
the best low carb recipes this Internet
has to offer. Today, I’m going to be the
referee of a Low Carb Biscuit Battle.
You heard that right, a BISCUIT BATTLE!
Our research team has narrowed down our low carb
semi-finalists into two basic categories,
and those aren’t biscuits that use
cheese as a base for their rise and their
texture and then biscuits that use cold
butter cut into dry ingredients much
like a regular biscuit or pastry.
Now, when you heard me mention cheese as a
base, I do not mean like Red Lobster’s
“Cheddar Bay Biscuits.” Those are great and
there’s a dozen recipes for low carb
cheddar bay biscuits on the internet and
that’s a whole other video. Today, we’re
only focusing on plain old fluffy
biscuits just like you grandma made.
Now, our first contestant comes to us from
the deft low carb hands of
Cooking Keto with Kristie. If you’ve never checked
out her channel be sure to. I love her
recipes, I love her videos, I love her
advice. Now, this isn’t a collaboration.
Hell, I’m new around here so she’s
probably never even heard of me. But, I
did recognize the general quality of her
recipes. Plus, she’s southern so she
oughta know her way around a biscuit.
Also, she uses oat fiber a lot for flavor
and texture. It’s completely insoluble
fiber, zero net carbs, and I’ve really
wanted to try it, so I think that’s one
of the options. Now, our second contestant
today is a recipe from TheWolfePit.
You can check out his channel here. Now I’ve
selected this recipe because it nicely
heads up the other category of biscuits,
wherein we cut cold fat, usually butter,
into dry ingredients and then when that
cold fat hits that hot oven air, it
explodes into the dry ingredients
creating what we know as fluffy, flaky
biscuits. But can we do that without
traditional flour? Now, again, this is not
a collaboration. Neither one of these
fine channels know that I’m about to
submit their recipe into this county fair.
I hope I do them both proud.
So, the big question to answer here today is
considering taste, texture, and
nutritional information, what’s the best
low carb biscuit out there?
Let’s find out! So let’s start with the miracle
So, let’s start with the
Miracle Biscuits from Cooking Keto with Kristie.
Begin with a third a cup of
almond flour and an oddly specific
one-third cup plus 2 tablespoons of oat
fiber. Now, this stuff is super light and
fluffy – it’s almost the texture of baby
powder. Now add in 1 tablespoon of
sweetener. Kristie calls for “Sukrin 1”
but I substitute Swerve Sweetener
because, well, both are erythritol blends
and I can’t find Sukrin 1 anywhere
locally. Now, toss in the half teaspoon
of salt and a teaspoon of baking powder
and whisk these dry ingredients well.
And just a tip here be sure to sift your
almond flour, even if you just use a
sieve. That really fluffs up the dry
ingredients and prevents lumps, especially
if you store your nut flours in the
freezer like I do. In a large bowl
combine two ounces of cream cheese and
in one cup of shredded mozzarella cheese
and then we’re going to microwave this
in 30 second increments at about sixty
percent power, stirring each time as we stop.
Once the cheese have softened a bit
toss in the three tablespoons of
butter and return to this game of
microwave hokey-pokey.

That’s a lot of 30 seconds in, 30 seconds out, 30 seconds in,
30 seconds out. You will never get all of
this melted butter mix with the cheese
so just do your best. Let’s add that egg
to our dry ingredients and then
carefully add the cheese mixture to our
dry ingredients. Kristie was sure to say
that this is where you just have to get
your hands in and she’s definitely right.
Just get after it and make sure it’s all
combined. So, divide the dough in half
and then try to get four biscuits out of
each half, for a total of eight.
You’ll need to let them bake a skotch longer
than she recommends because they’re
slightly larger than hers.
So, drop them on parchment paper and bake
them at, again, an oddly-specific 330
degrees. Not 325 or 350.
So, when all is said and done, Kristie’s
Miracle Biscuits come in at four and a half
grams of total carbs, 1.3 net carbs and
about 148 calories per biscuit, if you
make eight of them from her recipe.
That’s a beautiful biscuit. I’ve got
I’ve gotta admit that is nice. These turned
out a lot better than the last ones I did.
Shew, those are hot!.Let’s try them.
That looks really good.
Those look pretty good there, kids.
I’m going to take just a taste now.
Um, look. A-ha! A little bite?
Ooh. Wow.
They are really… flaky.
These are better than the last ones I made. I used a finer almond flour
this time. The oat fiber really tastes
like a damn biscuit! The mozzarella
cheese is not even detectable at all.
I would – if you told me that this had
mozzarella cheese in it, I would call you
a liar and, um, kick you in the teeth.
But this tastes…
Look at that. Look at that!
Y’all!
Whoa, they’re hot! Whoa!
I noticed a marked improvement the first time I
made them when I waited a little bit.
Right out of… like a real biscuit, a
traditional biscuit, is gonna be
really tasty right out of the oven, um, and
this is good – but to me, it’s going to
improve a tremendous amount with a
little bit of time. So, let’s come back to
this. Wow! That’s good. That’s way better
than I was thinking it was the first
time I made it. All right, we’re gonna put
one more beautiful biscuit here.
I’m going to snap a few photos of
this for all the social media whatnots
and we’ll be back. We’re going to start with
recipe two next. All right? Keep up!
So, our second recipe is TheWolfePit’s
“Homemade Low Carb Buttery Biscuits.”
In a large bowl combine one-and-a-quarter
cups of almond flour, 1 teaspoon of
baking soda and a quarter teaspoon of
salt and whisk them together well. Now, be
aware that the first recipe called for
baking powder and this one calls for
baking soda. Two different leaveners. Now, this is
frozen butter. All right? It’s hard. Right?
So, the easier thing to do here is to
freeze your butter. Instead of trying to
cut it in. I don’t have a pastry cutter,
so we’re going to just use a cheese
grater and grate this butter into
small little pieces. And this is… will
emulate cutting this in.
This just makes life so much easier, freezing it.
So, now we have small slivers of this grated
butter that we’re going to incorporate
into the dry ingredients. Now work
quickly so that the butter stays cold.
If you have to take a break, put the bowl
back in the freezer until you can return
to it. Now, turn your attention to the
three eggs. We need to beat these with a
whisk or an electric mixer until they’re
light and frothy.
Once the eggs are aerated, gently fold them into your
dry ingredients just until everything is
well combined. Again, we’re working
quickly here so the butter doesn’t have
time to come to room temperature.
So, take a spoon or a portion scoop and
drop the batter onto parchment paper.
I got seven generous biscuits out of this recipe.
Drop these into a hot 400 degree
oven and find something to do for about
12 to 14 minutes.
So, stats for TheWolfePit’s Buttery Low Carb Biscuits
weigh in at 4.7 total carbs, 2.6 net
carbs and about a hundred and
seventy-three calories per biscuit,
if you make seven from the recipe.
So, if you count net carbs like I do, you’ll notice
that this biscuit is exactly twice the
net carbs as Kristie’s Miracle Biscuits.
Alright.
So, these are wicked hot, so I’m not going to try, but…
They really are a different texture, altogether.
Look at the crumb in there.
Looks good, huh?
So, let’s see what it tastes like.
That’s what I was afraid of. When I first
started keto and low-carb eating,
there was something called an “Oopsie Roll.”
And, um, my apologies to whoever created
the “Oopsie Roll” but, it was made out of
eggs and cream cheese and you baked it
and it sort of rose like this, but it has
an eggy, very eggy taste. And, the baking
soda, honestly, is a little too strong as well.
You probably needed that to make
the egg rise, but the baking soda sort of leaves
a metallic taste in my mouth, um, it’s
not bad.
It’s not a biscuit, really,
I don’t think. It could be.
But… alright…
Let’s try these against the ones we just made.
We’ll be right back.
Alright guys, so,
who’s the winner of this Biscuit Battle, here?
This is the representative example
of the butter cut into eggs and dry
ingredients. Um, it’s rather eggy. It’s rather
cakey. But, it is good. It’s light,
and we’re going to base this on not just
taste and texture, but also nutritional
value – nutritional information.
And then, of course, here is the cheese-based
recipe. Not a Cheddar Bay Biscuit,
by any stretch of imagination, but a very
close approximation to what I would call
a southern biscuit. I’ve got to be honest.
It’s pretty damn tasty. Um, so…
right now, I believe we’re going to call it.
We’re gonna makes this a first place,
and this a second place.
So, there you have it folks!
The Miracle Biscuits from Cooking Keto with Kristie
is our winner! But I’m also here to tell
you that second place is also a pretty
good contender.
Thanks again for watching this epic biscuit battle!
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These videos are a way for me to maintain my focus on
a low carb eating plan. I’ve personally
experienced the weight loss and better
health that a low carb lifestyle can produce,
so, I appreciate you guys coming along for the journey!
We make videos every week, so if there’s a
low carb recipe out there you’d like me to try,
let me know in the comments below.
We’ll see you again soon.