Fluffy Biscuits – Low Carb | Induction Friendly | Sorta-Page 4 Friendly

Posted by on May 27, 2014 in Breads, Gluten Free Recipes, Low Carb Keto Recipes | 12 comments

Fluffy Biscuits – Low Carb | Induction Friendly | Sorta-Page 4 Friendly

Are you looking for a low carb biscuit or bread substitute? Healthy low carb keto-liciously delicious Southern Biscuits are only 7 minutes away—max! And although it sounds like an oxymoron, don’t you think a 2g Net Effective Carb biscuit would be awesome if they really existed? Fluffy Chix Cook will prove low carb, great tasting biscuits live!

I’m not joking when I tell you, that often, the difference between remaining faithful to my low carb squeeze, and completely falling apart, melting down, jaw tingling cheatin’, lyin’ and breakin’ up with the low carb keto lifestyle, is only a biscuit away. That’s right folks. It’s time you know. I’m a low carb slut.

 

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And if I did not have my trusty, low carb crutch and companion—Fluffy Chix Low Carb | Induction Friendly, Dr. Westman’s Sorta-almost Page 4 Friendly, Fluffy Biscuit as my wingman? Well…Katie bar the door, cuz there would be shenanigans goin’ down in this Fluffy hen house. Swearsies.

And if you are not from Texas or the south and don’t “get” DFSW-speak, let me translate. I would cheat my fluffy as* off if I didn’t have these low carb keto, gluten free, grain free, and sugar free, salvation biscuits in the house! True story!

 

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That’s about all I have to say on this one. Let’s cut to the chase and getchasome. Make ‘em. Bake ‘em. Take ‘em. Just eat ‘em. Preferably with a big ol’ fluffy Southern breakfast of bacon and eggs with biscuits, or Low Carb Bacon Gravy, or sausage gravy—coming soon to a blog near you! (Hint Hint: Fluffy Chix Cook.)

 

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Fluffy Biscuits – Low Carb | Induction Friendly | Sorta-Page 4 Friendly

Rating: 51

Prep Time: 5 minutes

Cook Time: 2 minutes

Total Time: 7 minutes

Yield: 2-3 Biscuits

Serving Size: 1 Biscuit

Cals per serving: 97-156

Fat per serving: 7g

Fluffy Biscuits – Low Carb | Induction Friendly | Sorta-Page 4 Friendly

Sometimes the difference between low carb dietary compliance and falling off the wagon is as simple as a low carb Southern Biscuit—at least for this fluffy DFSW!

INGREDIENTS

INSTRUCTIONS

  1. Combine dry ingredients. Add wet ingredients (except bacon grease) into dry. Stir with a spoon or spatula until evenly mixed.
  2. Grease the bottoms and sides of two 4oz ramekins with bacon drippings. Divide batter. Nuke each ramekin separately. Microwave on high for 60-65 seconds. Remove and turn out of ramekin. Place right side up and cool. Serve soft from the microwave or split and toast biscuits in the toaster oven for a more biscuity texture.

NOTES

This simple Low Carb Southern Biscuit recipe is so quick and easy to make. The shortcut is always making sure to have a bag or two of pork rinds made into crumbs, waiting to go. Process the skins into crumbs in the food processor. The measurements in recipes, for pork rind crumbs, are always--after processing into crumbs measurements! And you get a huge low carb biscuit for 2g of Net Effective Carbs (fiber grams subtracted from total carb count). If that's too high for you, these could easily make 3 smaller biscuits!

These Fluffy Biscuits are Atkins Induction friendly, but present a shade of gray if following Dr. Westman's Page 4 plan. Psyllium husks and protein powder are not included on Dr. W's Page 4, although Metamucil is included. So Fluffy Chix Cook loosely extrapolates that whole psyllium husks would be ok as a Page 4 ingredient. We're not concerned with using 1 teaspoon of protein powder (buy it in the bulk bin in tiny amounts) in a recipe.

But if you want to be completely compliant with Dr. Westman's Page 4--simply sub out 2 tablespoons of shredded part skim mozzarella cheese for the protein powder called for in the recipe. The protein powder (and shredded mozzarella cheese as a sub for protein powder) adds structure and volume to the biscuit batter.

Serving Ideas Serve with your favorite main dish from breakfast to dinner and in between!

Nutritional Information

With Protein Powder: Per Serving (2 Biscuits per Recipe: 145 Calories; 10g Fat (65.3% calories from fat); 9g Protein; 4g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 2g Effective Carbs

Per Serving (3 Biscuits per Recipe: 97 Calories; 7g Fat (65.3% calories from fat); 6g Protein; 2g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 1g Effective Carbs

With Mozzarella Cheese: Per Serving (2 Biscuits per Recipe: 156 Calories; 11g Fat (66.7% calories from fat); 9g Protein; 4g Carbohydrate; 2g Dietary Fiber; 26mg Cholesterol; 2g Effective Carbs

Per Serving (3 Biscuits per Recipe: 104 Calories; 7g Fat (66.7% calories from fat); 6g Protein; 2g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 1g Effective Carbs

Copyright © 2012 Fluffy Chix Cook. All rights reserved.

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Copyright © 2012 Fluffy Chix Cook. All rights reserved.

We are not dieticians, nutritionists or medical professionals. The materials on this blog are for informational (and fun) purposes only. We do not fact check, nor do we worry about sources. Please do your own fact checking. We encourage you to look things up and check with your doctor or health care professional before acting on anything seen on Fluffy Chix Cook.   xoxo

12 Comments

  1. So if you sub out the protein powder for the cheese (like I’m hoping to do) you’re saying they won’t rise as much? Hoping not to get hockey pucks….. :)

    • No, I’m hoping I’m not saying that. I’ll go re-read the recipe. It should work fine? Please let me know, ok? I didn’t test the mozz. I just know I often sub it for protein powder in my recipes when I am out of it!

  2. I will definitely give it a try — to me structure and volume = rise and airyness in baking. I may well have misinterpreted….wouldn’t be the first time! I’ll let you know. Thanks!

    • Yes, your definition fits mine as well. It was a mistake on my part. Thanks for asking for clarification! I just went in and edited the recipe to be a bit more clear! TY! xoxo.

  3. Susie, I know part of the purpose of using the microwave is for ease and quickness, but do you know if this biscuit will bake in the regular oven successfully as well? I’m wondering about maybe doubling the recipe and then baking in a mini muffin pan. I love having little bready bites on hand sometimes too!

    The recipe as written, however, I’ll be making later today!

    Also, congrats on the new roost! It’s beeyouteeful!

    Hugs,
    Alice

    • Alice would you try it and see? Typically, what I’ve found is that they “may rise”, but they won’t have that gorgeous, explosive puff they get from the micro. :( But let me know how it works, ok? Maybe add a bit more baking powder? TY! Muah. xoxo!

      • Yes, I’ll try baking in the oven. Meanwhile, i just made the micro version and they were wonderful! I ate both… Along with 2 fried eggs! Delish! I’m full!

        Thank you, Miss Susie!!

        • So glad you liked them!!

          xoxo

  4. Damn i wish I could find pork rinds here, I really really want to try this one :(

    • Awwww sweetie! When are you coming to Porland? Order 2 cases and ship them home!!! ;) (Just tryin’ to think OOTB (out of the box)! ((hugs))

  5. Just made these and I am quite happy with how they turned out. My question (because, of course, somebody has to kvetch), is can we successfully replace sour cream with full fat mayo? Asking because FFM is zero carb and would dramatically lessen the total carb count on these so I can enjoy with abandon……!

    • Rita sweety, all of Fluffy Chix Cook recipes are open for tweaking! Make those bad boys your own! :D I don’t see any reason FFM wouldn’t work. Othes have been been successfully using FFM on Revolution rolls for the 14 years I’ve been making ‘em! So try it, then run back here quickly and share your results with the class! :D ;) Purty please?

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