Low Carb Biscuits

2 cups wheat gluten flour (vital wheat
    gluten - 24 carbs per cup)
3 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening
3/8 cup cream
3/8 cup water (combine cream and water to
    make 3/4 cup "milk" substitute)

Preheat oven to 450 degrees F.

Mix flour, salt and baking powder. Cut in shortening thoroughly to resemble "meal". Stir in almost all of the "milk". If dough is not pliable, add just enough milk to make a puffy, easy to roll dough.

Make a ball of dough and place on lightly floured surface. Knead 20-25 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 10-12 minutes or until golden brown.

Makes 16 biscuits.

3.5 carbs per biscuit.