CARNIVORES Rejoice! My Animal Based Biscuit Recipe Is Here!

#CarnivoreBiscuits #KetoBiscuits #LowCarbRecipes

Get ready to enjoy the most flavorful carnivore biscuits and keto buttermilk-style biscuits you’ve ever had! I spent two years perfecting this low carb, animal-based recipe so you can bring true Southern comfort back to your proper human diet table. These zero-carb, gluten-free, high-protein biscuits are rich, buttery, and taste better than the real thing — without flour or guilt. Let’s bake, rock, and roll your way to biscuit heaven!

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Eat your meat, love your life!

Chris 😊🥩🧈🥓🍳

00:00 Intro
01:00 Two Years To Make
02:37 Recipe Start
09:45 Sausage Gravy Recipe
11:46 Taste Test

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#CarnivoreBiscuits #KetoBiscuits #LowCarbRecipes #CarnivoreDiet #KetoDiet #CarnivoreRecipes #KetoCooking #LowCarbBread #HighProtein #ZeroCarb #ProperHumanDiet #AnimalBased #EasyCarnivoreMeals #ChrisCookingNashville #RockAndRollCooking

they say mind your own biscuits and life will be gravy and it’s taken me two years to figure out how to do that carnivore style today it’s going to be a GameChanger maybe the biggest one I’ve ever done it’s carnivore buttermilk style biscuits done the right way on Chris cooking Nashville [Music] all right y’all this recipe has taken me 2 years to get figured out because I am not going to take an egg white bread and make a circle out of it and call it a biscuit now I like egg white breads but that is not the same texture as a biscuit and if you go into the South anywhere and you give somebody something like that tell them it’s a biscuit they’re going to roll their eyes and tell you you’ve lost your mind because they take their biscuits very seriously so if I’m going to do a carnivore biscuit it has to have the right texture the right flavor it needs to be able to be used like a biscuit and today I’m going to show you how we do it carnivore style we’re going to do Chris cooking Nashville’s buttermilk style carnivore biscuits which has been a request on my channel for a very long time I’ve worked really hard to get this recipe to where it is and to put this together to be the ultimate buttermilk style biscuit with all that flaky bisc fluffy texture that we have all come to know and love so today I’m going to show you how we mix up this dough bake these biscuits in the oven and make them warm and buttery and wonderful exactly like you expect a buttermilk biscuit to be and then I’m going to show you how to make a quick sausage gravy to put over those biscuits and do biscuits and gravy carnivore style also going to show you how you can use these to do cheddar bay style biscuits and I’m going to take some of those and use some sausage and egg and cheese and we’re going to do some breakfast style sandwiches with biscuits y’all stick around for this one because we got some really great recipes coming next so we’re going to get all the ingredients together we’re going to mix them all up and we’re going to bake some fire carnivore biscuits all right y’all we are doing a double batch of these biscuits because I’m going to be doing some of them as just a plain buttermilk style biscuit with the gravy and then I’m going to be doing some of them as cheddar bay biscuits with cheddar cheese and garlic butter this has taken me a long time to get these ratios just right and each one of these ingredients must be here you not going to be able to substitute anything at least not that I have found yet this very fine balance is the only way you’re going to get that biscuit texture out of this and I’ve tried for 2 years so believe me I’ve probably tried every other version of this you could imagine and this is the one I finally settled on that does truly work so the first thing we’re going to need is one cup of whey protein powder ready to go to mix in with the cream cheese which I’m going to be showing you in a minute next is 2 tbspoon of unflavored jelly you’re going to need the gelatin for the starchy gluteny type consistency and for the right mouth feel and it’s going to help hold that biscuit dough as it were together I also have 1 and 1/2 tablespoon of egg white powder and you are going to need egg white powder because there are no eggs in this only way this is going to bind is to have that egg white powder now if you have some of that egg white powder that has sunflower lethan as long as you’re okay with that in your diet this is still totally fine for this re re because we’re not going to be whipping this egg so we don’t need to worry about any of those extra ingredients as long as you’re comfortable eating them the next thing is 4 tbspoon of butter powder flavor without all of the additional liquid and liquid fat that comes with actual butter a/4 of a teaspoon of baking soda this is going to help us get the Browning and it’s going to help the lift of the mixture when it reacts with the acid of the cream cheese and the acid of our final ingredient and the final ingredient over here one teaspoon of white vinegar this is not going to work very well without that vinegar because you need the extra acid in there all of these ingredients are going to end up being mixed into a bowl with 8 oz of cream cheese that has been softened this is going to be the bulk and binding liquid portion of the biscuit dough that’s going to bring it all together for the cheddar bay biscuits before I add the baking soda I’m going to add in cheese and I’m going to add in some parsley one more thing I’m going to do is the secret to making these extremely buttery and tasty without making them puddle out and pull out and that is frozen butter this is the secret to making really great Buttermilk Biscuits not just in the carnivore way but the way that I used to for the bakery that we own that Frozen butter that we’re going to grate up and mix into this dough is going to provide you that butter and the bits of dough that have air pockets all of the things that make for a good buttermilk biscuit without being extra liquidy and melting across your baking sheet so that way we mix the butter in as little as possible while still getting it all through the dough so let’s go ahead and mix these together and then I’ll show you how we shape them how we bake them how we top them and how we eat them like we’ve all been dreaming of [Music] so here’s the order we need to mix everything up and the order is going to be important because it’s going to make your job a lot easier first thing I’m going to do is mix up my softened cream cheese with the mixure just to make sure that the temperature is consistent all the way through it’s not hot anymore it’s just room temperature it’s really important then we’re going to add in all of our powders the whey powder the gelatin the egg white powder and the butter powder plus the vinegar we’re going to put put all of those in the bowl and mix it all really really well the last two things we’re going to add are the baking soda and the butter and that is going to be mixed through just until combined we don’t want Bunches of baking soda in big clumps but we also don’t want to over mix that butter until it melts and becomes completely homogeneous with the rest of the mixture so we want to make sure to get those mixed in really well without completely destroying the little pieces of butter that we have in there the only difference is for the cheddar bay biscuits before I add the baking soda and butter I’m also going to fold in that cheese and a little bit of parsley and then we’ll be adding garlic butter over the top at the end I’ll show you how we shape them and they’re going to go on a cookie sheet probably 12 to 15 minutes but until they start just turning a little golden brown on top I’ll show you how we brush them with some butter how we serve them all up and I’m going to give you guys a simple recipe for a sausage gravy to go along with that version as well let’s get to mixing let’s make Cris cook cooking Nashville’s carnivore Buttermilk [Music] Biscuits I have one of these Sil hat mats on here I just think I get a little bit better result I will link this one down below because they’re not very expensive but if all you have is parchment paper that’s totally fine as well now this is a really sticky mixture and we’re going to use our hands to roll it out so one of the things we’re going to do is butter our hands and I know this is a little weird but this makes this much much easier just take some butter and just rub it on your hands we’re going to roll this out I’m doing each of these batches as six biscuits each so you’re going to get a total of 12 biscuits because I’m doing a double batch roll them out whatever size you want the smaller they are the faster they cook so just remember that in case you are baking them smaller than me or if you make them larger they might need to cook a little longer so let’s go ahead roll out some biscuits with our hands [Music] oh [Music] [Music] [Music] now [Music] [Music] I [Music] [Music] I [Music] [Applause] [Music] [Applause] [Music] [Music] [Music] [Music] and there you go guys that is the carnivore biscuit we have all been waiting for the last 2 years for me to finally figure out are you excited for this you have no idea yeah I I’ve been along for the ride for the whole two years yeah and I’ve waited long time to be able to eat a carnivore biscuit so I just hope it lives up to my expectations yes it has been a labor of love do you want me to start here we’re going to start there I’m wasting no time today I need to figure out if this is the carnivore biscuit that I’ve been dreaming of they look amazing um they’re dense but they’re soft that’s the hard part with biscuits is getting both dense and soft at the same time well and clearly they must be real good cuz the dog just came up and put her head between us must smell pretty good I love how the inside looks I love the outside I love the golden brown see what we got oh my God are you kidding me oh my gosh holy moly this is the best carnivore thing you’ve ever created it is buttery it is flaky dense yet soft no weird off-putting eggy taste dang it tastes just like a biscuit this is blowing my mind mhm breakfast sandwiches mhm this is worth the weight I’m telling you I love breakfast sandwiches and I’ve really missed been able to have especially a biscuit yeah when I would go to a certain um fast chain with a big golden M yeah oh my gosh my love for you has grown because of these biscuits it is not a texture like an egg white bread no nothing like it I am seriously so impressed this is the greatest thing you’ve ever invented can you freeze these uh biscuits and make sandwiches like this you absolutely can and in fact you can even store them for a couple of days in a Ziploc bag on the counter cut them open and throw them in an air fryer and they’re just as good as they were fresh and if you freeze them heat them up and get them heated all the way through so you can batch make these bake them and then stick them in a bag and freeze them and have biscuits ready to go what a great breakfast I mean with the biscuit itself being carnivore and then you got the sausage the egg the cheese I mean so much protein so much fat if you’re one of those people that likes those microwavable breakfast sandwiches that you can just throw in the microwave right before you go to work that are frozen and you just throw them in and make them real quick you could totally do that with this so biscuits and gravy is one of my favorite things in the entire world mhm well you marry me mhm oh my gosh wow wow wow oh my gosh if I was not already married to you I’d wife you up I love biscuits and gravy anyway these are just fantastic biscuits and gravy and here’s the deal places like Cracker Barrel and some of those other kinds of chain restaurants and everything that claim to have biscuits and gravy they have no clue what they’re doing with biscuits and gravy this Rivals the best Southern restaurants mom and pop places that do biscuits and gravy that I’ve ever been to this Rivals sorry to say it my mom’s biscuits and gravy I love your mom but this is just as good I’m having a hard time being able to tell like we’ve made biscuits and gravy so much before and if you guys don’t know Chris and I actually used to own a bakery uh Artisan sourdough Bakery here in Nashville Chris Mak some of just the best biscuits around these I think are super on par to those biscuits this right here I think you could give to any stand American diet person I think they would just think it’s incredible biscuits and gravy they’d never know you guys seriously need to go make this recipe and try it Game Changer this may be better than carnivore mashed potatoes this is so wild do you now understand why I refused to settle for any of those other textures that I said I was getting from yep once you guys try this you will understand I think when you go and make this and if you do it properly you will understand why for two years I have been fighting trying to come up with different techniques different ways of doing this different ratios different ingredients to get the right outcome you’re going to have a biscuit it needs to be like a biscuit that’s a biscuit I think when you taste it you can really tell that you in no way shape or form cut any corners on this recipe I don’t think I’ve ever been proud of you babe I’m amazed at how simple the recip re really is and it really is not timec consuming whatsoever it’s not about the complexity of the technique that makes this work it is about the right ingredients in the right proportions with the right temperature in the right way that is all it takes and once you understand that it will blow your mind well there you go guys that’s how we do carnivore biscuits after 2 years of fighting this recipe is incredible you are going to love it so do not delay run across the world to go get whatever ingredients you need to make these and you do need the ingredient because I have tried it every single way possible this is the only combination that gives me the proper outcome if you want biscuits this is the way to do it I would love to hear what you guys think when you try this make the sausage gravy make the breakfast sandwiches whatever you want all of my links are going to be down below for everything I used and some of the ingredients as well that might be harder to find all of my other links are down there our private Community the free ebook my website the recipe card page of my website where you’ll find the recipe for how to do this everything is there let us know in the comments what you guys think what your you’re going to do we love every single one of you guys thank you so much for watching this is Chris cooking Nashville my beautiful wife Ash Taylor you guys eat your meat now finally your carnivore biscuits love your life we’ll see you here in the kitchen for more recipes and if you love these biscuits you’re going to love this recipe right over here I like how like you said my beautiful wife and I’m like the woman enjoying a biscuit is a beautiful sight I loved you before we filmed this video I love you more now than before we filmed this video so