Adventures in Low-Carb Baking

Guess what I got in the mail this afternoon? A big box of Carbquik baking mix that I ordered from Amazon. Think "Bisquick" but low-carb. I decided to try it for the same reason I wandered into the world of tiny baking: we're in our 40's, we need to manage/maintain our weights... but I love to bake. Tiny baking has been a wonderful success, but the goodies still have a gazillion carbs, so they must remain an occasional treat. I wondered if Carbquik would be a solution for more frequent--if less decadent--baking, like biscuits.  Supposedly, it can be used cup-for-cup like Bisquick, with adjustments of liquid to account for it being a drier product. I went in search of a Bisquick recipe to experiment with, preferably one with only a few ingredients, to limit waste just in case it was a disaster. 

It was anything but a disaster.

Behold! Chocolate Chip Biscuits!

These little biscuits are very light, slightly crisp on the outside, tender on the inside, and very slightly sweet. Here's my adaptation:

Chocolate Chip Biscuits

2 1/4 c. Carbquik baking mix
1 Tbsp. granular Splenda (optional)
1 c. milk
1/2 c. semi-sweet chocolate chips

Mix Carbquik and Splenda; add milk and stir until well combined. Stir in chocolate chips. Drop by spoonfuls on parchment paper-lined baking sheet and bake at 450 degrees for 8-10 minutes. Cool on cooling rack. 

I used a small, level cookie scoop and got 24 little biscuits.

The original recipe using Bisquick is here.
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So, I've only made one recipe using Carbquik, but I have to say I'm delighted with how these turned out. Hopefully future experiments will be just as successful.