This past week while driving home from a vacation through the Missouri-Arkansas Ozark Mountains I experienced something culinary that was totally new to me. We stopped in a little northeast Texas town called Athens and ordered breakfast. When my biscuits were served, I discovered they were cooked on a griddle like pancakes! Man, were those things ever melt-in-your-mouth good! Buttery deliciousness inside and out! You almost didn’t need to add more butter they were so good just plain: light and fluffy. NOTA BENE I said “almost” didn’t need more butter. 😉 I am a low-carber, so mine naturally had to have more butter. 😉 How I do love butter!
My husband and I just LOVED these griddled biscuits! So I was determined to try my hand at griddling some as soon as I got back home. Did so this morning and we were quite pleased with the result. This particular recipe seemed a little denser than when it is baked in the microwave for some reason. I want to try some of my other fluffy biscuit recipes using this griddle method to see which one cooks up the lightest and fluffiest this way. I’ll post those trials as soon as I am happy with the results. I order my oat fiber and glucomannan at Netrition.com. Some health food stores carry such items, too.
I started out with my chia gel microwave biscuit recipe, added a dab of cream cheese for richness and gave this method a try. They came out GREAT! Not quite as good as the diner’s version, but good nonetheless. No need to heat up your kitchen in the summertime just to have good biscuits for breakfast!
I do so love the built-in portion control of smaller biscuit recipes like this because then we don’t overeat. This recipe is quick, easy and super good! It is, however, not suitable until the highest (grains) rung of the OWL carb reintroduction ladder of Atkins Phase 3 (Pre-Maintenance). It is suitable for most ketogenic diets but is not suitable for Primal-Paleo followers.
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2 T. oat fiber (omit for gluten free. Instead use 1 T. more each of almond flour and whey protein powder OR just add 1 T. coconut flour + 1 T. more warm water if batter is too stiff)
2 T. almond flour
1 T. unflavored, unsweetened whey protein powder
1 T. egg white powder (or 1 T. more whey protein powder)
½ tsp. baking powder
½ tsp. glucomannan powder
1 T. cream cheese, softened
1 tsp. butter, unsalted, softened
2 T. grated Monterrey Jack cheese
1 T. chia gel (gel recipe is in the directions)
3T. warm water (for slight yeast/crumpet flavor, dissolve 1 tsp. dry yeast in the warm water first)
1 T. heavy cream
1 tsp. unsalted butter to griddle them in (more if you like)
DIRECTIONS: Chia gel is made in a ratio of 1 part chia to 9 parts water. I always make up a larger batch, as it keeps a week in the fridge. To make chia gel, grind up chia seeds to equal 1 T. Mix up the tablespoon of ground chia with 9 T. water (1/2 c. + 1 T.) in a small bowl or small jar and let it sit 5-10 minutes to gel up. Stir or shake occasionally while you prepare other biscuit ingredients. Measure the dry ingredients into a small mixing bowl. Stir well with a fork to blend them uniformly. Add softened cream cheese and butter and work them into the dry ingredients with the fork (or pastry blender) until the mixture resembles coarse meal. Add in the 1 T. of your chia gel (reserve the rest for other recipes), Monterrey Jack cheese, cream and water mixture. Stir well with the fork to blend ingredients into a moderately stiff batter. Allow batter to sit for a few minutes to slightly thicken. The batter will about like drop biscuit dough. Heat skillet or griddle on medium-high, add the tsp. of butter, melt and spread it out with a spatula. With a spoon, dip the batter onto the griddle into 3 equal mounds and spread quickly into approximately 5/8″ thick biscuit shapes, smoothing the tops with the back of your fork or a water-moistened finger. Don’t make them any thicker of they may not get properly done before they are browned. The first side will brown in about 2-3 minutes. Flip them over and brown the other side until browned to your liking. Lift finished biscuits onto your serving plate, brush with more melted butter if desired and serve at once with your favorite jams and preserves. ENJOY! Leftover chia gel will keep in a lidded container in your fridge for about a week.
* (I got three biscuits that are 2½” in diameter from the batter, at 1.25 net carbs each)
NUTRITIONAL INFO: Entire recipe contains:
31.8 g fat
16.7 g carbs, 12.9 g fiber, 3.8 g NET CARBS
16.9 g protein
469 mg sodium