It's Fall Y'all: Low Carb Apple-less Biscuits

When Fall comes around all I want to do is have my favorite treats! Being low carbs means I cannot run to the farm and pickup whatever I want, so I had to make something and boy did I make something! If you are somewhere that has a Bojangles and enjoy a fresh Bo Berry Biscuit, this recipe is definitely for you.

I've decided to start having my co-workers test some of my fare before posting, just so I know Tom and I aren't the only two that enjoy these recipes. Just saying...it pays to live and work near me. My coworkers were very surprised at these being low-carb and really enjoyed them too.

Feel free to add some apple, zucchini, or hearts of palm to have the texture if you'd like, but I really look for the flaky biscuits and the flavor. This ingredient really brings it! I am a sucker for the water enhancers, so I have them on hand at all times. This particular one is unique, plus it has a few extra vitamins as an added bonus! Why not make a sweet biscuit with it?

Biscuits

1 cup low-carb baking mix

1/3 heavy cream (ice cold)*

1 tbsp very cold butter (optional)* **

1/2 tsp ground cinnamon

1 tbsp Orchard apple

dash of vanilla

Mix 1/3 cup heavy whipping cream, vanilla, and orchard apple in a measuring cup. Set aside.

In a larger bowl, add baking mix and cubed cold butter. Pinch butter into baking mix making it crumbly, but ensure not to melt it or over work it. The keys to fluffy biscuits is having those bits of butter melt slowly in the oven and not over working the dough (former McDonald's biscuit professional speaking).

Add the liquid mixture in the bowl and gently mix with fingers until well combined. Add more cream if the dough is too thick. Gently mold into circles or use a spoon to drop them onto a pan.

350° for 9 minutes

Yields 4 biscuits

I baked in my air fryer, but you can use your oven with similar times/temps.

*Fats must be very cold when making biscuits. Leave in fridge/freezer prior to use. I add ice cubes to my cream a few minutes before to ensure it is cold enough.

** I list the butter as optional because the baking mix doesn't call for it. I made a batch without and it was fine, but butter makes everything taste even better.

Icing

1 cup sugar free powdered sweetener OR Blend this in food processor

1-2 tbs heavy cream

1/4 tsp ground cinnamon

dash of vanilla

Mix and taste. Add more as desired. If you make this ahead and it thickens, you can add a dash of water or cream to thin it back up. Make sure not to over liquefy though, at a certain point, you'll need to add more powdered sweetener.

Big Life Breakdown:

While I love to eat the cheddar almond flour biscuits, sometimes I miss a regular biscuit. I find a little wheat here and there doesn't cause acute inflammation, so I allow it in my diet more now than originally. The goal is for you to do you. These were definitely a special treat and I will keep making them! Since I cook for two, I opted to give you a small batch receipt, but you can double or triple it. These freeze well and will keep for a week in a tightly sealed Tupperware container.

If you choose to remain wheat free, Bisquick sells a gluten free baking mix as well as other manufacturers. I don't have the almond flour & baking power substitution on this recipe, but I am sure it would taste great if you found the basic dough recipe somewhere. If you are not following a particular diet, pick up regular Bisquick and use any liquid: milk, cream, water etc.