Low Carb Carbalose Butter Cream Biscuits. 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 nearly two years 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 low carb carbalose butter cream biscuits 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.
For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials. I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes
As I am a Type II diabetic, all recipes on this website are keto or 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.
Sweet baby Jesus this is the recipe I’ve been looking for!! I just started working with carbalose and I’m excited to try more of your recipes.
Hi Kristen,
So glad you found the recipe and you got a lot of Carbalose recipes to choose from here.
Why is the sucralose needed?
Hi Pat,
Only to mitigate the bitterness of the flour and if you don’ detect any bitterness, just skip it.
Followed the recipe exactly, including the folding. Biscuits would not rise at all. They were doughy in the middle at 15 min, i had to bake them at least 30 min. Nice flavor but too sweet.
Sorry to hear Hannah. I have no idea what could be wrong.
You state “1 T” of Baking Powder.
1 Teaspoon Tsp or 1 Tablespoon Tbs?
1 Tablespoon
I made these biscuits yesterday; they are quite tasty, but mine did not rise much. I don’t think I kneaded them as much as I should have. However, They are good and I will be making them again. Thank you for the reciepe
Patrice,
So glad you like them.
These biscuits would not rise with 1 T baking powder
Sorry to hear this John,
Did you follow the instructions about folding the dough inside the bowl? Also make sure your baking powder is not too old and lastly, this is made with Carbalose Flour-not Carbquik.