New Fashioned Baking Powder Biscuits

Notes from the Chef

These are as delicious and flaky as the old fashioned biscuits that you always ate. Because nuts replace 1/3 of the flour in the recipe, they do not rise as high. This recipe works best when the milk and shortening are very, I mean VERY cold.

Ingredients

  • ½ cup almonds or 1/3 cup almond flour
  • 2/3 cup all purpose flour
  • 1 ½ tsp. baking powder
  • ½ tsp. or equivalent sugar replacement
  • Pinch of salt
  • 5 TBSP. COLD shortening
  • 1/4 cup + 1 TBSP.COLD milk
  • 3 TBSP. Melted butter or shortening to brush biscuits

Preparation

  1. Toast the almonds and allow to cool.
  2. Preheat oven to 450°F.
  3. In the bowl of a food processor pulse all of the dry ingredients until you have a smooth flour. Add the shortening and pulse until the shortening is broken down into pea sized bits. Remove to a bowl and quickly stir in the milk.
  4. Turn out onto a lightly floured surface and knead 8-10 times.
  5. Roll out to ¼ -1/2 in thickness. Cut out biscuits, using a 2 inch round cutter (I use a small juice glass) Knead the remaining dough back together and roll out again (Cut out more rounds. Continue until you have used all the dough
  6. Arrange on a sheet pan lined with parchment paper or well oiled foil. Brush with melted butter or shortening. Bake in the center position of the oven for 10-12 minutes until lightly browned.
  7. If you want “square biscuits you can cut the dough into 12 equal squares. Round shaped or square shaped, these biscuits are stunning.

Nutritional Information per Serving

This recipe makes 12 biscuits.

  • 6 g Carbohydrate per biscuit

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.

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