Carbquik%20Buttermilk%20Biscuits%20Recipe (2024)

With Carbquik buttermilk biscuits, you can enjoy a warm, buttery treat without breaking your diet! Plus, they taste 100% homemade, but you can throw them together in under half an hour.

Carbquik is a keto-friendly, low-carb baking mix made by Tova Industries, and it’s a very versatile product. You can make a number of baked goods, including flaky pastries and fresh bread.

These buttery biscuits are my favorite Carbquik recipe. You just need to throw a few ingredients in the food processor, roll out the biscuit dough, cut some circles, and bake them off.

The ingredients are all readily available, so this is a convenient recipe to have on hand. As well, you can eat these amazing biscuits for breakfast, as an afternoon snack, or instead of rolls at dinner.

And best of all, this is a great recipe for beginners in the kitchen. Anyone can make them successfully!

So, what are you waiting for? Open your mix, and let’s get baking!

All About the Carbquik Buttermilk Biscuit Ingredients

Carbquik Baking Mix

The main ingredient in this low-carb recipe is Carbquik baking mix. It’s a fantastic baking product if you’re limiting your carbohydrate intake.

Aside from just making Carbquik biscuits, you can prepare almost any other recipe that uses a regular baking mix. For example, you can make waffles, pancakes, or pizza!

The main ingredient in Carbquik baking mix is carbalose flour. This flour has 80% fewer carbohydrates than regular all-purpose flour.

But since carbalose flour comes from wheat, it acts like traditional wheat flour. Therefore, you can substitute it in most baked goods.

It also tastes better than most other low-carb alternatives because it’s actually made from wheat.

The other ingredients in Carbquik are buttermilk powder, palm oil, powdered egg whites, salt, baking powder, and natural flavors.

Heavy Cream

When you have fresh milk from a cow (before it’s hom*ogenized), the fat in the milk will separate and float to the top. If you scoop this fat off, you have pure heavy cream!

But if you hom*ogenize the milk, you mix the fat back into the milk in really tiny droplets. And this fat stays suspended in the liquid.

The FDA regulates what people can sell under the label “heavy cream.” Specifically, this product has to be between 36% and 40% fat; and the only other ingredient is milk.

In standard grocery stores, most packages of heavy cream will only have 36% fat. However, restaurants can buy higher-fat products.

For these Carbquik biscuits, heavy cream is the main liquid ingredient. And this makes the dough flaky and delicious when baked.

In fact, heavy cream is so rich you could even leave out the butter in this recipe!

Water

Water is the other basic liquid ingredient in this biscuit dough. And you don’t have to use any special type.

However, you do need to make sure that it’s very cold. Maintaining a low dough temperature is a key factor in getting pastry to be flaky.

In particular, you need to make sure the water is cold enough that it doesn’t melt the butter. For this, I like to use ice water – but make sure you don’t accidentally put ice cubes in your dough!

You need water in the dough to hydrate the flour. As well, it will make your dough tender and soft.

But, you don’t want to add too much water because that will make the dough too sticky to work with.

Additionally, keep in mind that pastry can be a little finicky. The humidity in the air can affect how much water you need to add to the dough.

For example, you won’t need to add as much water on days that are warm and humid. But you’ll need a little extra if the air is dry and cold.

Therefore, only pour the water in little by little. And check the consistency of the dough after each addition.

Butter

In this recipe, I like to use butter because it has such a rich flavor. However, you can use other solid fats, such as shortening, coconut oil, or lard.

I find that biscuits made with cold butter rise well and have lots of layers, compared with other fats. And this has to do with the water content of butter.

Butter isn’t pure fat, and the water in it turns to steam in the oven. Then, this steam helps the biscuits puff.

As well, butter has milk solids, and these contain sugar. These sugars caramelize in the oven and give butter biscuits a beautiful golden brown color.

Lard, shortening, and coconut oil, on the other hand, are pure fat. So biscuits made with these fats will be a bit denser and paler.

But regardless of the fat you use, your biscuits will still taste great!

Easy Tips for the Best Carbquik Buttermilk Biscuits

Use Cold Butter

Using cold butter is one of the most important steps you can take to ensure flakiness in your biscuits. If you try to use melted butter, you won’t get any layers.

To make sure my dough stays as cold as possible, I use frozen butter.

Don’t Use a Biscuit Cutter

This may seem counter-intuitive, but you don’t want to use a biscuit cutter. When you cut biscuits, you end up re-rolling the dough many times, and sometimes you even need to throw some of it out.

Instead, I like to form the dough into a 2-inch thick log. Then, I cut ½-inch pieces off for the biscuits.

If slicing with a knife squashes the log, you can wrap a piece of dental floss around the log at the ½-inch mark. Then, pull the ends across one another and in opposite directions to slice off the disk of dough.

This way, you’ll get a perfect biscuit shape without re-rolling your dough many times.

Don’t Overwork the Biscuit Dough

Once you add water, you want to handle the dough as little as possible. This is because the dough forms strands of gluten as you work it, and that will make your biscuits tough.

Therefore, I mix all the ingredients in a food processor instead of with my hands. Also, I try to be very gentle and use a spatula when I manipulate the dough.

And, in general, try to avoid rolling the dough out too many times if you form your biscuits that way.

Keep the Biscuits Together

For the tallest biscuits, put them next to each other on the greased baking sheet. Don’t squash them together, but don’t put them very far apart either.

If they’re just touching on the pan, they’ll help each other stay puffy.

Method

1. Mix Flour and Butter

   First, preheat oven to 450 degrees F.. It’s important to bake biscuits quickly and at a high temperature so they don’t dry out.

   Next, place the Carbquik mix in the bowl of your food processor directly – don’t sift it. Then, place the chunks of butter into the bowl as well.

   Pulse the food processor until the mixture resembles coarse sand.
   

2. Add Liquids

   Now, start running the food processor on low. Slowly pour in the heavy cream and then the water.

   Stop adding liquid when the dough forms a ball – keep in mind that you may not need all of the water.
   

3. Roll and Slice

   Then, remove the dough from the food processor and form it into a log that’s 2 inches thick. Using the knife or dental floss, cut the whole log into ½-inch disks.

   Next, grease your baking sheet and place the cut biscuits close to one another on it.
   

4. Bake

   Bake the biscuits for about 10-15 minutes. When they’re done, the tops will be lightly golden brown.
   

5. Serve!

   Serve the biscuits with your favorite spreads, or brush some melted butter on top. Enjoy!
   

What to Serve with Carbquik Buttermilk Biscuits

Breakfast

Serve these biscuits hot from the oven as part of a classic American breakfast. They’re very tasty with bacon or sausage, gravy, and scrambled eggs.

For an extra special treat, I’ll add cheddar cheese directly to the biscuit dough. My family can’t get enough!

Snack

I love to serve these biscuits as a snack with tea in the afternoon. For this, I set out butter, jam, and honey.

My favorite toppings are raspberry or peach preserves. But I also love to slather softened butter on half a biscuit and then drizzle some honey on top.

Dinner

Instead of rolls, why not serve biscuits with dinner? They’re great for sopping up gravy or sauce.

Also, they’re wonderful with fried chicken for a truly Southern experience.

As well, I love to dip them in hot soup during the winter. Or, I’ll cook them directly in the broth like dumplings for a hearty meal.

How to Store and Freeze Carbquik Buttermilk Biscuits

For the most delicious biscuits, eat them as soon as possible. If they sit for longer than about 12 hours after baking, they’ll start to get hard.

Therefore, you should store the leftovers in the freezer as soon as possible. In an airtight container or tight plastic wrap, they’ll last for up to 2 months.

When you want to eat them, you can either thaw them on the counter or pop them directly into the oven. But you should heat them up regardless because that makes them taste fresh.

If you want to make biscuits ahead of time, I recommend making the dough, cutting individual biscuits, and then freezing them before baking. That way, you can cook as many as you want at one time.

To bake frozen biscuits, follow the same instructions above but add a little extra baking time. In general, they’ll take about an extra 25% of the time to cook properly.