Low Carb Biscuit
Some useful tips:
- Pre-cut the butter into smaller chunks before using pastry cutter. I tried a technique to freeze the butter and use a grater, but cleaning the grater is PITA.
- The original recipe calls for all purpose flour. Use whole wheat flour should have lower carb and the result biscuit is fluffy to my taste.
- The original recipe uses a rolling pin, but I’ve seen many biscuit recipes suggesting to not use rolling pin at all and just use hand. I find it OK to just use hand.
- I don’t have a biscuit cutter and can’t justify buying a set and end up only use one of the sizes. A drinking glass works fine.
Yields: 12
Preparation time: 30
Cooking time: 12
Ingredients
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3 cups whole wheat flour1 Tbsp granulated sugar2 1/2 Tsp baking powder1/2 Tsp baking soda1/2 Tsp salt3/4 cup unsalted butter3/4 cup non-fat yogurt2 eggs beaten, move ~1/4 of the beaten eggs to a separate bowl for brushing3 Tbsp cold water
Directions
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Preheat oven to 400F.In a mix bowl, mix flour, sugar, baking powder, baking soda, salt. Use a pastry cutter, mix the butter into the flour.In a separate bowl, whisk together yogurt, egg (~3/4 of the beaten eggs), water. Add liquid to the mix bowl and mix until you can move the dough to a board.Use your hand, stretch and fold the dough several times.Stretch the dough out to 1-inch thick, use a drinking glass to cut the biscuits. Combine the scraps, strech and fold, repeat.Place biscuits on a baking sheets and brush with eggs. Bake for 12 min.
Category: Breakfast