I kid you not, these are hands down the lightest, fluffiest, best biscuits I’ve made in 40 years! And man, my husband will tell ya, I’ve been trying to find a good biscuit recipe for the entire time I’ve been married!!! Who would have ever thought the best would end up being a low-carb recipe?! 🙂 They can’t shine a light to Frank Williamson’s at Professional Bldg. Pharmacy snack counter in Galveston, TX (my benchmark of melt-in-your-mouth buttermilk biscuits), but pretty darn good considering they are not made with real flour.
My inspiration was Jennifer Eloff’s focaccia bread recipe, which I tweaked a bit. I just made the resulting batter into drop biscuits and man were they good! These are not suitable until the grains rung of OWL because of my CarbQuick addition. If you use all Jennifer’s Gluteln-Free bake bix and no CarbQuick, they would be suitable once you get to Atkins Phase 2 OWL nuts & seeds rung of the carb re-introduction ladder. This change would also make them gluten-free.
If you are not needing a gluten-free biscuit, and are much closer to goal weight, my Einkorn Fluffy Biscuits or my Einkorn Heavenly Biscuits might be more what you are looking for in a delicious biscuit. They are still pretty low in carbs. 🙂
VARIATION: If you substitute cheddar cheese for the Parmesan, and add a pinch of garlic powder, these are more like Red Lobster’s Cheddar Bay Biscuits!
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DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection
4 oz. cream cheese, softened
¼ c. CarbQuick bake mix (substitute ¼ c. more Jennifer’s mix for gluten-free)
1 T. Parmesan Cheese, grated
½ c. Monterrey Jack Cheese, grated
½ tsp. each baking powder and baking soda
1 T. olive oil
DIRECTIONS: Preheat oven to 350º. Soften cream cheese and beat in the eggs. Add all remaining ingredients and beat well. Dip onto parchment lined baking sheet, forming 9 large drop biscuits. Pop into preheated oven for about 10-15 minutes or until nicely browned.
NUTRITIONAL INFO: Makes 9 large biscuits, each containing:
11.9 g fat
4.04 g carbs, 2.04 g fiber, 2.0 NET CARBS
7.56 g protein
199 mg sodium