Small Batch Dream Biscuits

What do you get when you cross drop biscuits with cream biscuits? You get a Dream Biscuits! This is my small-batch take on ATK’s dream biscuit recipe. My revision makes only 3 biscuits so it’s perfect for times when you don’t need an entire batch of a dozen biscuits in the house. The recipe comes together in mere minutes using just a mixing bowl and silicone spatula.

In a medium mixing bowl, whisk together the flour, sugar, baking powder, salt, and baking powder.

Next we need to add the heavy cream that has been warmed to 95-100F. If you don’t have an instant read thermometer, just warm the cream until it’s about body temperature. DO NOT attempt to use cream that has not been warmed to the proper temperature. Warming the cream makes it more viscous thereby enabling it to moisten all the dry ingredients. Cold cream is too thick to work effectively in this recipe.

Pour the warm cream over the dry ingredients.

Use a silicone spatula to mix until a smooth paste forms.

To portion the biscuit dough, spray a 1/4-cup measure with nonstick cooking spray. You should get 3 biscuits from the dough. Turn the measure upside down and allow the dough to fall onto a parchment-lined mini sheet pan (I used a small 1/8 size sheet pan). Sorry, I missed getting a photo before the biscuits were baked.

Bake for 10-12 minutes or until golden on top.

Melt the tablespoon of butter and immediately brush on biscuit tops.

Mmmmmmmm.

Enjoy!

Items used to make this recipe:

(affiliate links)

• Breville counter-top oven https://amzn.to/3Lx7CpO

• my measuring cups https://amzn.to/3oGh0NN

• silicone spatulas https://amzn.to/3vZ6DqL

• silicone pastry brush https://amzn.to/39bZXcE

• eighth size mini sheet pan https://amzn.to/37VALGd

• extra small measuring spoons https://amzn.to/3ccAQZw

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Small Batch Dream Biscuits

makes 3 biscuits

Printable Recipe

Ingredients

• 3/4 cup all purpose flour

• 1 teaspoon granulated sugar

• 3/4 teaspoon baking powder

• 1/4 plus 1/16 teaspoon fine salt

• 1/16 teaspoon baking soda

• 1/2 cup heavy cream, heated (95-100F)

• 1 tablespoon salted butter, melted

Directions

1. Preheat toaster oven (or regular oven) to 450F and place rack on upper middle position.

2. In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt; add the warmed heavy cream and use a silicone spatula to mix until a smooth paste forms.

3. Spray 1/4 cup-size dry measure with nonstick cooking spray to portion 3 biscuits; place on parchment-lined sheet pan and bake for 10-12 minutes.

4. Remove from oven and brush with melted salted butter.

adapted from Cooks Illustrated

Keto Strawberry Shortcake

Get your skinny on with my low-carb, gluten-free, keto-friendly version of the summertime classic, Strawberry Shortcake. Each serving contains only 7 carbs!

Start by combining sifted almond flour, granular erythritol, baking powder, and salt.

In a separate bowl, whisk together the egg, sour cream, melted butter, vanilla, and liquid stevia.

Pour the wet mixture into the dry.

And combine well.

Divide batter into 6 portions, which happens to work out perfectly if you use a #24 scoop.

If you don’t have a #24 scoop, try to form the batter into neat round mounds as shown.

Bake in preheated oven for about 13 minutes or until golden brown. Remove from oven and cool completely before using. This is a good time to prepare the strawberries and make the whipped cream.

Make the whipped cream by whipping together the heavy cream, vanilla, and liquid stevia. Chill until needed.

Carefully cut the completely cooled biscuits in half. The biscuits are fragile so the easiest way to do this is to use a small serrated utility knife.

Assemble each portion with 1/2 cup of whipped cream and 1/3 cup chopped strawberries.

Enjoy!

Items used to make this recipe:

(affiliate links)

• small serrated utility knife https://amzn.to/2MxCdcr

• my favorite trimming knife https://amzn.to/35V0KlA

• quarter sheet pan https://amzn.to/2KrHxvf

• silpat liner for quarter sheet pan https://amzn.to/2Wp8HKv

• #24 scoop https://amzn.to/3uBzL98

• blanched almond flour https://amzn.to/3sAW77Q

• granular erythritol https://amzn.to/2WO6Xtx

• liquid stevia https://amzn.to/2EUsuGB

• pure vanilla extract https://amzn.to/3ovS9fE
  

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Keto Strawberry Shortcakes

makes 6 servings

Printable Recipe

Ingredients

For the biscuits:

• 3/4 cup blanched almond flour, sifted

• 1 tablespoon granular erythritol

• 1 teaspoon baking powder

• 1/8 teaspoon fine salt

• 1 large egg

• 2 tablespoons sour cream

• 1 tablespoon melted butter

• 1/2 teaspoon pure vanilla extract

• 5 drops liquid stevia

For the strawberries:

• 2 cups chopped strawberries

• liquid stevia to taste (or other Keto-friendly sweetener)

For the whipped cream:

• 1 1/2 cups heavy whipping cream

• 3/4 teaspoon pure vanilla extract

• 15 drops liquid stevia

Directions

For the biscuits:

1. Preheat oven to 375F with rack in center position and line a quarter sheet pan with a silicone liner.

2. In a medium mixing bowl, whisk together the almond flour, granular erythritol, baking powder, and salt; set aside.

3. In a small mixing bowl, whisk together the egg, sour cream, melted butter, vanilla, and liquid stevia; add to the reserved dry mixture and stir until well combined.

4. Use a #24 scoop to portion 6 equally sized mounds of batter onto the silicone lined sheet pan.

5. Bake biscuits for 10-13 minute or until golden brown; remove from oven and allow to cool completely on sheet pan (about 20 minutes).

For the strawberries:

1. Trim and shop strawberries; sweetened to taste and set aside until needed.

For the whipped cream:

1. Whip cream, vanilla, and liquid stevia in a mixing bowl using a hand mixer on medium-high speed until stiff peaks form.

Shortcake recipe inspired by the Southern Keto Cookbook by Natasha Newton

Each serving contains 283 calories, 2g protein, 25g fat, 8g carbs, 1g fiber (7g net carbs).