Fluffy Cheddar Biscuits

fluffycheddarbiscuitsThese are incredibly light, fluffy and just melt in your mouth!  Rich enough they don’t NEED butter!  These are not the slightest bit dense or hard like many low-carb biscuits.  And they are just cheesy enough!  These are not suitable until the grains rung of OWL due to the bake mixes.  These kept just fine in plastic in the fridge for a couple days and rewarmed at 300º sliced with sausage sandwiched in them for wonderful Sausage Cheese Biscuits!  🙂



4 oz. cream cheese, softened

2 eggs, beaten

½ c. Jennifer Eloff Gluten-Free bake mix

¼ c.+2T. CarbQuick bake mix (substitute more of Jennifer’s bake mix for gluten free version)

1 T. Parmesan cheese

1 c. grated cheddar cheese

½ tsp. baking soda

½ tsp. baking powder

¼ tsp. salt

pinch garlic or onion powder (optional)

DIRECTIONS:  Preheat oven to 350º.   Soften cream cheese in a mixing bowl.  Add and beat in the dry ingredients.  Add beaten eggs and stir well.  Add grated cheeses.  Stir again to blend.  Spoon out onto greased or non-stick pans into 10 equal mounds.  I don’t flatten mine at all and they will spread a bit during cooking, so I find it takes a large sheet pan to do these.  Bake at 350º for about 13-14 minutes or until browned to your liking.  Do not over brown or they will dry out.   If you want to turn these into the Red Lobster edition, at 10 minutes cooking, take them out, baste with melted butter, a sprinkle of Italian seasoning and a sprinkle of garlic/onion powder blended.  Finish cooking for remaining time.  Mmmm.

NUTRITIONAL INFO:  Makes 10, each containing:

142.5 cals, 12.6g fat, 4.56g carbs, 2.4g fiber, 2.16g NET CARBS, 8.2g protein, 306 mg sodium


24 thoughts on “Fluffy Cheddar Biscuits

  1. amy

    Made these tonite with only the bake mix, no carbquick, and they were delicious!! I made 8 instead of ten so they were a bit bigger to use for little sandwiches. O M G….I can’t believe I wasn’t cheating! Thank-you so much for sharing this recipe.

    1. I just don’t know, Cheryl, as I don’t personally care to freeze breads of any kind. Try it sometime and see. I’m sure they’ll be edible, but may be drier,, especially if not reheated low and slow. Most breads should never be frozen more than 2-4 weeks max.

  2. v storm

    Am I missing something? When do you put in the cream cheese? It just says to soften it but doesn’t say when to add it? Or do you just spread the cheese on the biscuits after they are done?

    1. Be sure to check it at Netrition.com, too, Shannon. I think it may be cheaper there, like maybe $13-$14? It’s been awhile since I bought it. though.

    2. Deb

      It IS cheaper on Netrition, as are several other items you might be interested in. They also ship your whole order UPS Ground for only $4.99. So you might be waiting a week to receive. I was anxious to get various things, but am smarter now and force myself to wait until I have a number of items to order at once, like the low-carb spaghetti sauce, almond and coconut flours, Swerve, etc, that are ALL less expensive than Amazon. (I’m not an Amazon Prime member and even when orders qualified $35+, it was still cheaper to go through Netrition).

      1. Yeah, I discovered that pretty quick. I order pretty much ALL my LC ingredients from Netrition. Can’t beat the flat rate shipping and they are pretty darn competitive with their prices, too. AND you can get a free T-shirt with their logo on it when your order is big enough! I’ve gotter 2 of them now. Like you, I just wait until I need several things to make that shipping work for ME. 🙂

  3. LoraS

    When your recipes call for grated cheese, do you use the packaged grated or do you grate it yourself. I find that packaged is easier to measure because when I grate it, it’s so much fluffier and soft, I am never sure of the correct amount, although I prefer to grate my own.

    1. For cheddar and mozzarella, I tend to use pre-grated (despite the added surface ingredient) I buy at Sam’s. I grate my own Monterrey Jack as I can’t find it pre-grated anywhere.

  4. Roxanne W

    I just tried these for the first time. You’re not kidding when you say they’re LIGHT & FLUFFY! What a beautiful texture !!! Absolutely delicious – this recipe is a keeper.. Thanks Peggy.

    1. Yes. Wherever I call for Jen’s Bake mix, you can sub in that amount of the CQ. In many cases, the end product will be lighter and fluffier for having done so. Jen’s mix is great, but almond meal, oat flour and coconut flour will never be as light and fluffy as wheat flour.

  5. Tommy

    I’m new to LC and found carbquick and think it is a God send! Have made some of the best cornbread I have ever eaten. I see where it is used rarely in all these recipes being posted on Facebook. Am I Missing something? I also see a lot of products I never heard of and most are expensive,if you can find them, here in Ms. I guess I just love CQ, seems others have moved on to greener pastures?? Thank you for the LC recipes , it really helps me in controlling my blood glucose levels!

    1. The reason many won’t use Carbquick anymore is it contains wheat product. After reading the latest best-sellers WHEAT BELLY and GRAIN BRAIN, folks don’t want to eat wheat anymore. Most of my Carbquik recipes date back 4-5 years ago when I first started low-carbing. I’ve moved away from it about 80%. But I have a couple pancake and biscuit recipes a little CQ really enhances. But I tend to mix it with Jennifer Eloff’s gluten-free mix. Now, I’m experimenting with Einkorn flour, the old strains of wheat, before hybridization and seed modification that is said to cause what wheat does to you metabolically. Wheat is not just addictive, but it does harmful things to your gut functionality. Yes, low-carb baking ingredeints are expensive. If we were willing to give up baked goods and desserts, we’d all be a lot richer. 🙂 Glad you’re enjoying my low-carb recipes. There will be many more to come, Tommy.

    1. They’ll cook up just fine, perhaps even a little fluffier/lighter than mine used to. But back when I developed this recipe, Carbquick was still putting soy flour in their mix and it had a real funny taste that many didn’t like. So at that time, I never used CQ exclusively. But they’ve dropped the soy flour (just last year) from CQ and I think using all CQ would work just fine now. 🙂

  6. I’m wondering if I could just skip the carbquick and use her baking mix for the whole amount of “flour”? I don’t have any carbquick right now but I have all the ingredients to make up some of her bake mix. What do you think?

    1. Well, Beth, you could try it and see how they come out. I suspect the texture will be coarser, but maybe not. And the gross carb count will definitely go up, as there is oat flour in her mix. That’s why I try to keep her mix down in my recipes to ½c. or less. I can’t afford those extra carbs. In addition, you won’t have the extra fiber deduction advantage you get with CQ to pull those higher carbs (from your substitution) back down.

      Be sure you recalculate the nutritional info if you make such a major change.

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