2 cups vital wheat gluten flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening
1/2 cup cream
1/4 cup water
Preheat oven to 450°F.
Mix flour, salt and baking powder. Cut in shortening thoroughly to resemble "meal." Stir in all of the water and almost all of the cream. If dough is not pliable, add just enough extra cream to make a puffy, easy to roll dough.
Make a ball of dough and place on lightly floured surface. Knead 20 to 25 times or about one half minute. Roll out dough to about one half inch thickness. (Note, it takes a little more effort since gluten is a "binder" — just roll harder). Cut with a floured cutter (a glass rim will work fine) and place on an ungreased baking sheet. Bake 10 to 12 minutes or until golden brown.
- Makes 16 biscuits. 3.5 grams net carbs per biscuit.