Carbalose Biscuits

Lower-carb buttermilk biscuits made with Carbalose flour, laminated with frozen grated butter for maximum flake. Sized for a convection-style air fryer.

Serves 9 biscuits

Ingredients

• Dry:
• 2 cups Carbalose flour
• 1 tbsp baking powder
• 1/4 tsp fine salt
• 1 tbsp allulose
• Wet:
• 1 stick unsalted butter, frozen solid
• 1/2 cup heavy cream
• 3/4 cup of water

Instructions

1. Grate the frozen butter on the large holes of a box grater directly into a bowl. Return the bowl to the freezer while you measure the dry ingredients.
2. Whisk all dry ingredients together in a large bowl.
3. Dump the grated frozen butter into the dry. Toss with your fingers just until each shard is coated in flour — about 15 seconds. Do not rub or squeeze.
4. Pour in cold heavy cream. Fold with a spatula or hand just until a shaggy, barely-cohesive mass forms. If dry flour remains after ~10 folds, add heavy cream 1 tbsp at a time. It should look wrong — craggy, not smooth.
5. Dump onto a lightly floured surface. Pat into a rough rectangle ~3/4" thick. Fold in thirds like a letter. Rotate 90°, pat out, fold again. Repeat once more (3 folds total). If butter starts looking soft or smeary at any point, freezer for 10 min.
6. Pat final dough to ~3/4"–1" thick. Cut into 4 squares with a bench scraper or sharp knife — straight down, no twisting, no sawing.
7. Transfer to a parchment-lined tray, spaced 1/4"–1/2" apart. Brush tops with melted butter.
8. Bake mode, 400°F, 12–14 min, convection on. Rotate the tray at 7 min. Done when tops are deep golden and a skewer comes out clean.

Notes

Troubleshooting: - Pale bottoms → move rack down one slot next batch, or add 2 min. - Squat / didn't rise → butter got too warm before baking, or dough was overworked. - Bitter/soapy note → too much baking powder for your brand; drop to 2 1/2 tsp next time. - Too crumbly → add 1 Tbsp more buttermilk next batch and one extra fold. Key techniques: - Frozen grated butter is the cheat code for flakiness — thin shards steam and pry layers apart in the heat. - The 3 folds build 27 layers (3 → 9 → 27). Keep everything cold. - Cut straight down, never twist — twisting pinches layers shut and kills the rise. - Biscuits spaced just barely apart rise taller than isolated ones (sides support each other).

Air FryerBreadLow Carb