These biscuits are anything but low carb. They are an experiment in finding an easier way to cut fat into the flour. I remember my ex-mother-in-law sitting on a stool, kneading Crisco into her biscuit dough by hand. This method uses a food processor – and the key is using frozen butter. By using frozen the butter does not melt until cooking in the oven.

2 1/4 cup whole wheat flour
1/2 tsp baking soda
2 tsp baking powder
1 tsp salt
6 TBS frozen butter
1 cup water

Put the dry ingredients into the food processor and pulse a few times to mix. Cut the butter into smaller pieces and add to the food processor. Pulse eight to ten times until the butter is in small pieces.

Add the water and pulse about ten times.

Put the dough onto a floured surface and knead a little. Over-pulsing or over-kneading lead to tougher biscuits. Pat the dough into a rectangle about 3/4 inch thick. Don’t roll it out. You can use a biscuit cutter to make round biscuits, but I like to just cut the biscuits into squares.

Transfer to a baking sheet and cook at 450-degrees for ten to twelve minutes.