Low Carb Biscuits
(modified from Betty Crocker cookbook - any biscuit recipe would work with the proper substitutions)
2 cups 12% non-additive, wheat gluten flour from health food store (24 carb grams/cup)
3 tsp. baking powder
1 tsp. salt
1/4 cup shortening
3/8 cup cream
3/8 cup water (combine cream and water to make three quarters cup “milk” substitute)
Preheat oven to 450. Mix flour, salt and baking powder. Cut in shortening thoroughly - should resemble meal. Stir in almost all of the milk. If dough is not pliable, add just enough milk to make a puffy, easy to roll dough. (Too much milk makes dough sticky, not enough makes biscuits dry - I used all of it).
Make a ball of dough and place on lightly floured surface. Knead 20-25 times or about one half minute. Roll out dough to about one half inch thickness. (Note, it takes a little more effort since gluten is a “binder” - just roll harder). Cut with a floured cutter (a glass rim will work fine) and place on an ungreased baking sheet. Bake 10-12 minutes or until golden brown. Betty says this makes about 16 1 and 3/4 inch biscuits.