I have no idea why I’ve not made these Carbalose Butter Cream Biscuits until now but as they say, better late than never. They are light as a feather and tender as a baby’s butt. DO NOT mistake Carbalose Flour with Carbquik. They are totally different products and I do not use Carbquik. The only reason I decided to try them today is that I still have great end-of-season Oregon strawberries but I …gasp…ran out of Crème Fraîche and I wanted something other than plain heavy whipping cream. Ah yes, how about some Strawberry Shortcake which then became the ultimate goal. I couldn’t help myself and slathered one with butter and popped it like two pieces of candy. This was such a resounding success I decided to take a few pictures and just make the Post and the biscuits couldn’t be any easier. Confession: I have not eaten biscuits for a very long time as I have so many other wonderful low carb recipes to choose from. If I fixed only 1 recipe per day from this site it would take me well over a year and there are so many that I like and eat repeatedly it would probably take me more like 3-4 years. Can you see my dilemma? And to top it off, it doesn’t take into account the plethora of foods I eat that simply don’t have or need recipes. So, for those of you who already have Carbalose Flour-these might be for you and if you are so inclined, these are perfect with Eggs & Sausage Gravy.
All my other Carbalose Recipes are listed at the bottom of the Carbalose Informational Page.
As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 2 C Carbalose Flour
- 8 T Butter (1 Stick)
- 1 T Baking Powder
- ¼ t Salt
- ½ C+1 T Heavy Cream
- ½ C+1 T Water+ Any More As Needed
- 8 Drops Liquid Sucralose ( Or ⅓ C Equivalent Sweetener)
- Preheat oven to 400°
- In a large bowl add salt & baking powder to flour and mix well.
- Cut in butter until about pea size.
- Add Sucralose to water & heavy cream and stir.
- Mixing with a fork begin adding cream/water to flour about ⅓ at at time until well incorporated. Once mixed, and inside your bowl, begin folding dough over itself (gentle kneading) about 10-15 times. This creates the flakiness that you need for biscuits to rise during baking.
- Sprinkle a little bench flour on counter-top and flatten dough to about ½".
- Cut as many biscuits as you can, knead dough again and cut more until you get 12 biscuits. I used a 2½ " cutter.
- Bake 14-16 minutes or until golden brown & delicious.
- 12 Servings
- 160 Calories, 5.2g Protein, 13.5g Fat, 8.0g Carbs, 4.8g Fiber, 3.2g Net Carbs
- It is my opinion that to open or "split" a biscuit properly it needs to be done gently with a fork as this process will save the biscuit from crumbling.
- With nutritional like this you could probably eat two of them.