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Bakesquick™ “Light and Flaky” Biscuit

Bakesquick™ “Light and Flaky” Biscuit

  • July 24, 2014
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This basic Bakesquick™" Light and Flaky" Biscuit recipe lends itself to many "add on" variations for breakfast, lunch and dinner, like biscuits 'n gravy. Bake them and freeze them to keep on hand. Just pop in microwave for 10 seconds to defrost. They are your "biscuit ace" in the hole. See the reduced fat version and gluten free version, too.


  • 1/2 cup Warm water
  • 1/3 cup Cream or sour cream
  • 4 tablespoons Softened butter
  • 1 cup Carb Counters™ Bakesquick™ - 1LB


TO MAKE 10 REGULAR SIZE BISCUITS OR SIX LARGE SIZE: Preheat oven to 425°F. Coat a cookie sheet or muffin tins with non-stick cooking spray. In medium-sized bowl combine inner bag of mix, 1/2 cup warm water, 4 Tablespoons (1/2 stick) softened butter, and 1/3 cup cream or sour cream. Stir just until blended. Drop dough by approximately 2 heaping Tablespoons each on cookie sheet in 10 mounds, 2" apart or place in greased or coated muffin tins. Bake for 10-12 minutes. DO NOT OVER BAKE. Ovens may vary. 2 net carbs per standard size biscuit, or 3 net carbs per large size biscuit.

TO MAKE 10 FORMED BISCUITS: Reduce water by 1 Tablespoon. Hand roll 2" round balls of dough. Place on cookie sheet and press down slightly, flattening to 3" rounds.


  • Reduced Fat Biscuits: Use light or fat free sour cream and 2 Tablespoons butter or Smart Balance Cholesterol Free Buttery Spread.
  • Variety Biscuits: For main dish biscuits: Make formed biscuits and slice in half after baking. Fill with sausage patties, egg, cheese, or bacon. Or serve with sausage & gravy.
  • Basic Biscuit Variations: Add 1/4 cup grated cheese, bacon, sausage, etc. to dough before baking
  • For pot pie topping: Spoon evenly over pre-cooked filling and bake for 15 minutes at 425°.
  • For shortcakes or sweet biscuits: Sweeten with 1/4 cup Dixie's Sugar Not® Spoonful™ or other low glycemic sweetener. Bake at 425° for 12-15 minutes. Also, try these Homemade Low Carb Fruit Spreads.

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