Did you know that butter came in a powdered form? Wow. It makes the greatest biscuits. They’re even carnivore!
2 1/4 cups powdered butter
2 eggs
1/2 tsp baking powder (optional)
Stir a lot, it will become dough like. Wet hands, portion into biscuits (He does 3, I did 8).
Cook at 320 for 13-17 min
I added 1/3c inulin and 1/3 c unflavored metamucil and they looked identical.
Here’s the link that I found for these biscuits.
Yup! Used in bakeries all the time, same for milk and eggs. Those things probably taste amazing! I wouldn’t be able to lose all the cals to it, but now I’m picturing breakfast sandwiches on them!
My quick calculation: about 1,800 calories in the 2.5 cups of butter powder. About 225 calories if you make 8 of these. Small amount more for the eggs.
The one I’m looking at, which only lists per teaspoon:
@ctviggen Yep, that’s the brand that I got. Each biscuit weighs about 40 g and they say on the nutrition facts on the can that 1 tsp is 2 g and 15 cals. Subtracting some for the weight of the eggs, I’m guessing each one is about 35 g of powder, /2*15 is 260 cals per biscuit. Like I said, it’s for when I need to get more fat into my diet when I’ve had lean meat.
I’ve been carnivore without dairy (with the exception of butter) for about a month now. I managed to break my 6 month stall. Yay. If I eat too many of these, though, I’ll stall again. I can’t eat more meat when I’m full but I sure can eat another one of these. I’ve got to be really careful with them.
Yeah, I’ve had to limit certain things like nuts by themselves, bacon, and the like.
How do these store? If you make 8 of them, do you put them in the fridge after a day?
I do miss something like these. There are some egg wraps that I use, which are okay. But nothing that’s similar to a biscuit.
That’s why I wouldn’t try this 
I always need to eat leaner and I can’t be careful. Well I had to learn it with some items but I don’t want to start the training with a new thing!
But I never saw butter powder anyway. It’s so weird, how on earth becomes a type of fat powder? Weird.
Does it feel fatty or it’s one of the mysterious baking goods? Like my crunchy stick, mostly protein but very similar to zwieback. I do feel it’s not floury but the texture is similar enough and very enjoyable. Baking is special, one can put so much fat into it and the result still isn’t too fatty, sadly I need to be very careful with my biscuits, they just can’t work without lots of fat.
It’s probably quite nice, it has nice ingredients, after all (I only know butter, not the powdered form but no way it’s not tasty). And it seems something where one can use lots of different flavorings. I am partial to add cheese to my savory biscuits but today I used chili too. Sometimes I use garlic. Of course it just makes my food more irresistible but as I am already into the crunch so much, it’s little difference, I better eat it as tasty as possible so it gives me more satisfaction and hopefully won’t eat too much… Though as mine are very protein rich, it’s less easy to overeat than a fattier kind.
Congrats for this one, it’s not easy to make carnivore biscuits (mine always ended up too soft - but to be fair, even my carby biscuits were soft, I have an antitalent to make crunchy biscuits and I love them!) and some desires just never go away. And you needed the fat too. I could just eat a stick of butter myself or some really fatty pork (I have my fatty dairy options as well), eating an extra 100-200g fat (something I never needed 
) is the easiest thing ever to me… But not everyone, apparently.
Sorry I wrote so much. But… Biscuits! One of my fav topics.
I’ve never heard of this and I was astonished to see the product has relatively few ingredients, basically just dehydrated butter and milk solids. Not really sure how you “dehydrate” butter, though. It’s still a fat, how is it suddenly shelf stable and not oily?? The only drawback I saw off hand was that it’s pretty expensive, if you’re going to be using it by the cup rather than the tablespoon. Given the cost of eggs as well, those biscuits are about $4 each, maybe $5.
Yeah, this would be more of an infrequent treat. I don’t make much food that needs biscuits, so I’d probably combine these with some meals where there’s a sauce to put the biscuits in. And do you add more butter to the biscuits? 
@ctviggen. I put them in the fridge after they’ve cooled. They store well, or so I would think based on their dry firm nature. They don’t last the week in my fridge because I eat them, not because they go bad! I hadn’t thought of adding butter to them. If you cut them in half and toast them, I’d bet you could. 
@Shinita. The texture is somewhat like slightly dry/thick cornbread. I think it’s a great texture. I’m amazed it’s mostly butter. The powdered butter is closer to cornmeal consistency than flour. Because of the baking powder, it’s got some small air bubbles in it. It’s basically a heavy biscuit with a great flavor. You’d be hard put to guess it’s mostly butter.
“Butter is dehydrated on a large scale primarily through spray drying, where melted butter is atomized into a hot chamber. This is typically achieved using a rotary wheel atomizer or a high-pressure nozzle at the top of the dryer. causing the water to instantly evaporate and leaving behind a fine, shelf-stable powder. This process often requires emulsifiers to turn the fats into a powder”
I had the same question, so I looked it up. The emulsifier used in the product mentioned up there is milk solids. All in all this doesn’t sound horrifying to me in terms of either the processing or the ingredients.
I’d say one keto caveat if you’re getting really hardcore about it is that milk solids do have carbohydrates. In the one tablespoon of butter powder “serving” it’s less than one, but whatever that number is you’d have to multiply it by 16 if you’re eating a biscuit that contains a cup of butter. This is obviously still much less than a flour biscuit.
I bought the powdered butter and some inulin, and will try this at some point. Will have to see what recipes we’ll be making (though I may fast next week…), as I think these would go better with something I could make into a “sandwich” or something that has a “sauce”. I guess I could eat them alone…with more butter, but we’ll see.
I tried these over the weekend.
I’d recommend using a disher if you have one, instead of trying to form these by hand. I switched to a disher because I couldn’t form these by hand without the “dough” sticking to my hands. Next time, I may also spray the disher with some non-stick oil spray. You can’t tell which ones I made by hand or by disher.
He recommended broiling these for 90 seconds - 2 minutes. I put my broiler on “low” and broiled these for 60 seconds and slightly burnt them. I forget how powerful our broiler is.
I used 1/3 cup of inulin, and also took notes of the weight in gram of the powdered ingredients.
Both my wife and I liked these, we went through 5 of the 7 of them. I ate 3. Yikes!
They are probably worth the cost for an infrequent treat.
Sometimes it helps to make your hands very wet when handling sticky dough. Like dunking your hands in a bowl of water as you work.
I wonder if you could use MCT powder? It usually has inulin/ fiber.
@ctviggen. I’m glad you liked them. Yeah, I have to work hard not to eat 2 or 3 in a row. They’re very easy to get down, even if you’re not hungry.
I don’t put mine in the broiler at the end. I have a propane stove because we’re off grid (solar power) and I’d have to get them in and out of the very bottom of the oven. It changes the color, but not the taste. I’ve had the bottoms look burnt but there’s no burnt taste. I think the broiler part is just cosmetic. I also have trouble with the dough sticking to my hands. I don’t mind licking them off after making the biscuits.
@beannoise. Thanks for the suggestion. I’m sure you could add MCT powder. I add 1/2 cup inulin and 1/2 cup psyllium husk and you can’t tell in the finished product. I’m going to try even more of each of those to make more than 8 biscuits and decrease the price per biscuit.
Next time I buy butter, I’m going to check the price difference between butter and this powdered butter and see if there’s much difference. As I’ve said, the purpose of these is to get a little more fat into my diet - increase my fat macros. I already do fatty meat, so it’s butter, tallow, lard or these biscuits. Guess which one is my current favorite!
@kib1Thanks for looking up the processing for the butter. It seems pretty benign. I think we need to be a little more careful and say ‘ultra-processed carbs’ instead of ‘ultra-processed food.’ My inulin, psyllium husk, allulose, coconut or almond flour are all processed but I still eat them without problems. I’m off the flours at present because I’ve been carnivore for a month. I’m adding back my favorites one at a time and have a CGM to get a better idea of what’s going on. So far it’s been 2 days with allulose and flavored water and my blood glucose levels are rock steady, between 55 and 70 all day and night. Next is different kinds of dairy. Later we’ll get to the flours. I’ve still got 45 lbs to go to get to 160. I’m 5’7". I may stop at 180, we’ll see when I get there.
I had to look up “disher” on Amazon LOL. First time I have heard a scoop called this - leaned something new today 
