I love a good biscuit but so do not have the patience to make the roll out kind. Not to mention that traditional biscuits have about a zillion calories and carbs with almost zero nutritional redemption. That’s probably why they’re so freaking delicious.
Recently I bought some Quest baking mix that’s been sitting in the pantry waiting for me to experiment. So when I woke up craving something buttery and bread-y I decided to make a low carb point-friendly biscuit. It can be hard to achieve a light and fluffy texture in baked goods using low carb ingredients. The secrets in this recipe are egg whites and frozen butter.
Start by mixing together the dry ingredients.
Then move on to beating the egg whites in a separate bowl. I use hand beaters and it takes about 5 minutes to achieve nice soft peaks. Once those have been beaten into submission, set them aside and move on to the butter.
I think this next step is essential to making fluffy biscuits. Frozen butter. You want the butter to be super cold when incorporating it into the dough. Then it makes little pockets of buttery goodness when they bake. I grate it with box grater (or you could use a food processor, but that’s just too many dishes for me) which makes it much easier to cut into the flour.
The last step is incorporating the egg whites. Be gentle. You just want to the dough to come together without over mixing. Then drop the biscuits in quarter cup spoonfuls onto prepared baking sheets (line them parchment or I use these silpat mats) and pop them into the oven.
This recipe makes 14 good-sized biscuits that come out to 5 Smart Points and 2 net carbs each. They’re good on their own but pretty neutral in flavor. I can envision about 100 other uses for this dough, so stay tuned for more ideas. And… my kids devoured these, which is a testament to the recipe’s success because they
don’t eat anything are pretty picky.
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