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Atkins Biscuits Recipe


Atkins Atkins Biscuits
2.2g
Net Atkins Count ™
Prep Time: 25 Minutes
Style:American
Cook Time: 20 Minutes
Phase: Phase 3
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

6.7g

Protein

11.4g

Fat

1g

Fiber

138kcal

Calories

calculator Calculating Net Atkins Count™

INGREDIENTS

  • 1 1/2 tsp Baking Powder (Straight Phosphate, Double Acting)
  • 3/4 tsp Salt
  • 1 individual packet Sucralose Based Sweetener (Sugar Substitute)
  • 1/2 cup Unsalted Butter Stick
  • 1 cup Heavy Cream
  • 6 serving Atkins Flour Mix

DIRECTIONS

Use the Atkins recipe to make Atkins Flour Mix for this recipe.  You will need 2 cups (eqivilent to 6 servings, with each serving equal to 1/3 cup flour mix) to make 18 biscuits.
  1. Preheat oven to 425°F degrees.
  2. Blend together Atkins Flour Mix, baking powder, sugar substitute and salt in a large mixing bowl.
  3. Cut butter into small chunks and add to the dry ingredients, using a pastry blender or your fingertips to work until the mixture resembles coarse crumbs. Do not over-mix.
  4. Pour in heavy cream and stir lightly. 
  5. Coat cutting board with olive oil spray. Using a spatula, transfer the dough to a cutting board. Coat hands with oil spray and lightly knead dough a few times until blended. Do not over knead.
  6. Pat out dough into a circle 1/2 - 3/4-inch thick. Using a biscuit cutter with a 2¼-inch diameter, form biscuits. Make an extra biscuit out of scraps instead of re-rolling the dough.
  7. Place biscuits on a baking sheet coated with oil spray. Brush tops with melted butter, if desired.
  8. Bake 15 - 18 minutes or until golden brown.
  9. Remove biscuits from oven and place on a wire rack to cool. 

Cooking Tip

Having a party? When planning your low carb spread, think about which dishes you can make in advance and which need fresh ingredients that day.

How we calculate the Net Atkins Count™

In the Atkins Nutritional Approach®, the Net Atkins Count™ is calculated by subtracting the number of grams of fiber and polyols (such as glycerin and sugar alcohols) from the total grams of carbohydrates in whole foods. This reflects the idea that fiber and polyols minimally impacts blood sugar levels at the doses present in the products.

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