Keto Biscuits, My Recipe Made With CarbQuick.

UPDATE: I have continued to experiment with this recipe and find that the results are better without the last addition of buttermilk. I have also had several comments that the salt makes it too salty, so I suggest you try it without the added salt or with less salt..
Note: The buttermilk and baking powder add an additional 2 net grams of carbs per biscuit, for a total of 4 net grams per biscuit.
Ingredients
2 Cups CarbQuick
1 Tablespoon Baking Powder
1 Teaspoon Salt
1 Cup (or a little less) Buttermilk
1 Egg
1/2 Cup Lard, Butter or Shortening
Link to Naked Pig Lard: www.thenakedpig.com/

[@VegasGuy89183]

Debbie, my wife and I just made your recipe. The only change we made was 1/2 teaspoon of salt. We brushed the tops with liquid egg white. First, the flavor is wonderful. The biscuits look beautiful. And no grittiness, which we prefer. Great recipe and a very thorough video. Thank you!

[@DebbiesBackPorch]

Wonderful!

[@nicole-1855]

These are really a treat after 2 years of keto with no bread/carbs. I think they’re amazing. Thank you for your recipe! I did substitute heavy cream for the buttermilk and butter in place of the lard. I used my ninja toaster oven/air fryer to cook these on 400 and they browned quite nicely.

[@daisyr5376]

Thank you for you video :) Worked out great for me. I used heavy cream instead of buttermilk since I didn't have any. I also cut the salt to 1/4 teaspoon instead of 1 teaspoon. They browned pretty well for me at 450 for 25 mins.

[@oldcatholicgirl]

I've used this now for a number of recipes and like it a lot - too much, really, for a low-carb diet. For biscuits, I just used cream, no shortening, no additional baking powder (it already has some in it), put them separated on a cookie sheet at 425 and they were excellent, very light and fluffy.

[@jillyincali8480]

Glad to know about this. Thanks for the recipe. I am going to give it a try.

[@stacyallen2221]

Best Ketoish biscuits to date. Used HWC with tbls lemon juice in place of the buttermilk. I grated a stick of frozen butter instead of the lard (didn’t have any). Wow! Tickled with the results. Going to add some sweetener for shortcakes for Easter. I can hardly wait!! Thanks for your great experimentation with Carbquik!!

[@guardshack9606]

Got my Carbquik in last week. So far i've only tried the pancakes and they were pretty okay. Thanks for the biscuit recipe. I will definitely give them a shot.

[@cristrivera]

Thanks for sharing Debbie, the biscuits look delicious 👍🏻👍🏻👍🏻

[@chevymarineretired]

That's good to know, I'll have to give it a try. Thank you, Oougie

[@ginajennings1664]

I am so glad I found your channel last night, I subscribed immediately. Going to binge watch as I am new to keto.

[@DebbiesBackPorch]

Awesome! Thank you!

[@Mulva_]

I'm a new subscriber and have had my carbquik about a month. Someone told me about you. Thank you! I'm heading to my kitchen now to make your biscuits.. I'm excited haha.

[@DebbiesBackPorch]

Welcome to the Porch. Glad to have you.

[@Mulva_]

@@DebbiesBackPorch thank you. I'm glad to be here. Your biscuits were very good!

[@DebbiesBackPorch]

I continue to work on these recipes. A little less buttermilk makes a fluffier, higher biscuit. See if you agree.

[@supynorr]

I just made a lemon cake with it and it came out great

[@Mulva_]

Lemon cake is my favorite. I would love the recipe.

[@kellymparker1914]

I tried it with Diet Ginger Ale and Heavy cream. I mixed it all together and made drop biscuits. I topped with butter when cooked and they were soft, they didnt rise much , but they didnt have that weird taste to them and they held together like yours. Thanks for your video

[@karenquick8737]

Thank you, Debbie!!

[@DebbiesBackPorch]

You are so welcome.

[@chan58]

These look good! Yum!

[@DebbiesBackPorch]

I will just mention that some people have said my recipe is too salty. You may want to cut it back.

[@joycemaguire4633]

Great video thank you for sharing 😊 💕💕 💕💕 💕👍 👍👍 👍👍 👍👍 👍👍 👍

[@joyceaugustus5989]

I followed your recipe. Delish!!! Thanks

[@swanzettaroberts9500]

Did they taste like traditional biscuits

[@sexymskat]

@@swanzettaroberts9500 that's what I want to know

[@powerplantop]

The crumb on your biscuits looks good.

[@capcrunch7838]

Oh my just looked at your recipe here. Looks great thank you so much. Yes the bag recipe is not good

[@MustangLeaf2010]

Oh by the way, I’ve never made regular biscuits. I’m assuming you don’t have to knead them as much as when you’re making low-carb biscuits?

[@ruthherchenhanh792]

Carb buttermilk 1cup 12g. Carbs in baking soda 1tsp.4.6 g carbs in baking powder 1tsp 4.6 g. Just adding carbs back in

[@DebbiesBackPorch]

Divide that by 8 Ruth. Not soda AND baking powder, btw. Jut the powder.

[@jodyssbbwgirl9946]

I always blitz this and my almond flour to get rid of the texture.

[@suebell5870]

I made these today. I used only 1/4 tsp of salt and started to add the buttermilk and stopped at 1/4 cup. Seemed like enough so I gave them the 10 minutes in the fridge. I never did add the egg. I made each biscuit like you did, free form into rounds and put them in a greased 8 inch cake pan. I baked them at 425 for 13 minutes and pulled them out of the oven. Golden brown and a little flat but very flaky with a tendency to crumble. I did use lard, great flavor but still salty. Next time I think I’ll omit the salt and cut back on the baking powder a bit. I am at 4500 feet elevation here so that was a big factor, I’m sure. Have you made these again since this video? Changes?

[@brendastrandrigdon6201]

I think that is an idea for me to try we all need more fiber. 😉

[@Doriesep6622]

I'm going to try this but I'm going to make them bigger for hamburger buns.

[@felypc7325]

I am making this biscuits as I type. I am using butter instead of lard. Wish me luck 😊

[@DebbiesBackPorch]

Good luck! I have continued to experiment with this recipe. I find a little less milk gives a better results and many folks like it better without the salt.

[@tsocanuck]

can i use olive oil instead of lard

[@adriennepyle7625]

I don't want the added 2 carbs per biscuit due to the extra baking powder. And usually when using buttermilk u have to add a little baking soda along with powder to lift it due to the acidity. So I'll bet u could use milk and add a tablespoon or two of white vinegar to make "buttermilk" and lessen the amount of baking powder instead of using actual buttermilk. I do this with baked good alot and it adds tons of lift!

[@DebbiesBackPorch]

The buttermilk has the acid and the soda is in the baking powder. There is a recipe on the package that you are welcome to use. This is just how I do it.

[@jjslg7687]

I noticed your addition of vital wheat gluten for the dumpling recipe, and I have been wondering if I could add some to the biscuit recipe. What do you think, Debbie? Thank you SO much for your recipes!

[@DebbiesBackPorch]

Yes, you can. I have been experimenting with the biscuits and adding a little gluten and using just an ounce less buttermilk improves the texture.

[@jjslg7687]

@@DebbiesBackPorch Do you think I should replace some of the carbquick with gluten, or add the gluten in addition to it? How much do you suggest?

[@DebbiesBackPorch]

I mix up a batch, usually about 3 cups flour, 3/4 cup gluten, run it in the food processor, store it in a separate canister then measure as you would flour.

[@jjslg7687]

Thanks! @@DebbiesBackPorch

[@MustangLeaf2010]

Debbie, my consistency keeps coming out too soft (like soupy mashed potatoes). I’ve tried chilling my lard, and chilling the dough before shaping. I find that I keep having to add more CarbQuick to my cutting board and hands to get my dough to the desired consistency. Should I just add extra from the get-go?

[@DebbiesBackPorch]

I don't think so. Matthew, just add less milk. A little bit of flour on the board is to be expected. BTW, I posted you a message about the saltiness below.

[@jillyincali8480]

Hi, just got my CarbQuick today. Did you bake at 450 the entire time? Thanks. Can't wait to give this a go.

[@DebbiesBackPorch]

Yes. Good luck.

[@DebbiesBackPorch]

How did they turn out, Jilly?

[@comfortbwp]

when I make the Carbquik biscuits, they run together and they come out flat so I eat them like pancakes. I only make 2-4 at a time so the pan is not full and they spread out to cover the whole pan and become flat. thanks for the video.

[@DebbiesBackPorch]

I have been working on this video. Here are a couple of tips I have picked up. Before you start, rung the CarbQuick for a few seconds in your food processor, along with the baking powder and salt. Second, use less milk. Add the milk slowly until you have the consistency of mashed potatoes. This gives me a much firmer better formed biscuit. I may make another video showing this technique. They are so good. Thanks for watching.

[@sharonlatour6230]

I mixed my heart healthy bisquick with the carbquik. I know what you all are going to say: that defeats the purpose. Carb quick is expensive, so I'm stretching it. Still lower in carbs than straight Bisquick. or regular flour. I made pancakes, with my half bisquick, half carbquik, they were delicious.

[@DebbiesBackPorch]

I won't find fault. We all get to make our own decisions. You cut your carbs in half. Good job.

[@sharonlatour6230]

@@DebbiesBackPorch Thank you Debbie! XO We are on a tight budget. :)

[@barbaratroxell6682]

I have made the biscuits and you did use buttermilk which does have carbs as well doesn't it. Still they are a great replacement

[@DebbiesBackPorch]

Yes. I counted that and noted it in the info section.

[@barbaratroxell6682]

@@DebbiesBackPorch I am so sorry I missed that . Thanks for correcting me .

[@DebbiesBackPorch]

When I am making a video I sometimes forget to mention things. Trying to say everything in a short amount of time is hard for me. So, I put stuff in the info section.

[@joseph4185]

Hi Debbie, you put 1 teaspoon of salt but I think you mean 1/4 teaspoon? I tried it with one teaspoon and it was too salty and I like salt :)

[@DebbiesBackPorch]

Generally, 2 cups of flour require 1 level teaspoon of salt, but CarbQuick may have some salt in it. It serves no purpose except taste, though, so use less if you like. BTW, i use Kosher salt which is actually less "salty" than regular salt when measured by volume because the grains are larger. Otherwise, I hope you enjoyed the biscuits.. I find I like the results better with a little less buttermilk. I make them often now.

[@joseph4185]

@@DebbiesBackPorch Okay, that might be it then because I used regular table salt. I sure thank you for all your videos.

[@joseph4185]

I just ordered some Carbquick from Amazon. I want to make your biscuits. Can I make gravy with Carbquick? Thanks for all your videos.

[@DebbiesBackPorch]

You can but it does not thicken as much as regular flour. I add a little vital wheat gluten to it to help it thicken. On the biscuits, I have worked on the recipe and find that I get better results with less buttermilk. Don't add the last little bit and your biscuits will rise better and be fluffier.

[@joseph4185]

@@DebbiesBackPorch Okay thanks. I was just watching your other video where you make sausage gravy and biscuits. Looks really good! Thanks!

[@gillym82]

I use their recipe for sausage gravy and it comes out pretty well

[@cityviewleasing]

We make our gravy with pan drippings, heavy cream and cream cheese to thicken and it is wonderful.

[@cityviewleasing]

We tried this with butter instead of lard and the buttermilk. They were yummy but the mixture was too thin and biscuits rather flat... but they tasted amazing. Second bath we had lard and added vinegar to cream... o m g, they were light and fluffy and best biscuits for low carb we have tasted. We reduced the liquid to only 1/2 c with another T. Or two. Our eggs were really large so that is why the liquid too much first batch.

[@Southernsmile4u]

❤❤❤❤❤❤❤❤❤❤❤

[@Doriesep6622]

Very tasty. But way too much salt. I haven't made my hamburger yet, but it is probably too crumbly for that.

[@joseph4185]

Hi Debbie. Can I use cream instead of buttermilk?

[@DebbiesBackPorch]

You surely can. Heavy whipping cream is very low in carbs. You can use it plain, but if you want the buttermilk taste, add a teaspoon of lemon juice to the cream. I have been working on this recipe and find that you get a better results with a little less milk. A bit stiffer batter makes a fluffier biscuit.

[@joseph4185]

@@DebbiesBackPorch Well thank you very much! It was shipped to me today. I'll making biscuits soon!

[@ritaosborne9449]

1 slice of tomato is 1 carb. Those biscuits look good.

[@MustangLeaf2010]

Okay, so got some carbquick on Amazon and made these last night and added garlic powder and cheddar cheese. I do not own a cast iron skillet, so I scooped them into greased muffin cups. I used butter instead of shortening. They came out golden brown, but did not rise; they sunk. And were VERY salty! What did I do wrong?

[@DebbiesBackPorch]

Did you use buttermilk? Did you use the baking powder? If that is too salty for you, maybe your butter was salted. You can always use less salt if you like. After lots of practice I use less milk, making them thicker. You can use any baking pan.

[@MustangLeaf2010]

Debbie, I used the baking powder and buttermilk. My butter was unsalted. So strange! Maybe the addition of cheese and garlic powder added sodium. I wonder why they didn’t rise.

[@DebbiesBackPorch]

Don't know, unless your baking powder was old. Try making them with less buttermilk, making a firmer dough. You can just leave the salt out if it is too much for you.

[@DebbiesBackPorch]

Matthew. I just wanted to tell you this. I made cheddar garlic biscuits tonight. Yes, they are saltier. No, they don't rise as well as the plain biscuits. They did rise, but not as much. I don't yet understand why the difference. Perhaps the cheese is salty, but I added no salt at all, just based on what you shared with me, and there was PLENTY of salt without adding any.

[@MustangLeaf2010]

Debbie's Back Porch, must be the sodium in the cheese and garlic powder. What a coincidence - I tried your regular recipe tonight. They actually came out dry and crumbly because I handled them too much and added too much additional Carbquick. I think the cheese adds moisture to the mixture. I can never pat it out, though. I just drop spoonfuls in my dusted hand and roll them. I find that when I pat them out and cut them like you do, I end up handling them too much and adding too much additional flour.

[@kellisteadman6054]

I followed the recipe bit mine were soo crumbly. The flavor was great bit they just feel apart . Any clue why this happened?

[@DebbiesBackPorch]

All I can suggest is to allow them to rehydrate in the fridge for a bit more before forming into biscuits.

[@julieadams8415]

For flavor couldn't you use butter flavor extract? Just a suggestion maybe

[@DebbiesBackPorch]

I suppose you could. It is not a product I have on hand, though.

[@martiadams1534]