Griddled Chia Biscuits

Griddled Chia Biscuits
Griddled Chia Biscuits

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  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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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


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:

369 calories

31.8 g  fat

16.7 g  carbs, 12.9 g fiber, 3.8 g NET CARBS

16.9 g  protein

469 mg sodium


25 thoughts on “Griddled Chia Biscuits

  1. Yvette

    I must not be understanding something. If each biscuit is only 1.25 Net Carbs, then why are they only suitable for the later stages of Atkins

    1. Because low carb diets aren’t just about number of carbs and fitting it into your 20 net carbs per day. They are also about not reintroducing high-carb foods like GRAINS and higher-carb FRUITS until you are at or nearing goal. Those are added back into your diet on the very last rung of the Phase 2 ladder. I highly recommend you read the basics of this plan on this site so you are not eating foods that tend to stall people (or make them gain) right out of the shoot. People willing to eat those low-carb tortillas from day one usually have problems losing, as flour stalls most people. Here’s the briefest summary of the low-carb program I have found to date: For the best and fastest success at finding YOUR personal carb level that you can eat and maintain weight over the years, it’s best to do it right from the get-go. Hope this info helps you understand this WOE better, Yvette.

      1. Yvette

        Thank You Peggy, no tortillas here. I’m remembering the really old Atkins with the .addition of some fresh Veggies. I’m not a bread freak, so I don’t miss it. A lettuce leaf works just fine for me. The first time I tried it, I tried some of the Atkins meals and the sweets, but I wound up gaining instead of losing. So, this time I read every label and I’m dong as “clean low carb diet” It means aa much to me to be clean as it does to be low carb. I feel a lot better for it.

  2. G

    Thanks SO MUCH for recipes that don’t require an oven! It’s hot here in western Tennessee, too. I didn’t see the gel recipe in the directions, but surmised from the comments that I mix crushed seeds 1:9 with water. Correct?

    1. Yes, that is correct. The leftover gell will keep a week (smells off when it turns bad). So there’s gel leftover for cooking these multiple times throughout the week. Or try some of my microwave chia breads. They’re quite good, too! 🙂

  3. Donna Richardson

    Having been born and raised in Athens, I know the cafe you speak of very well. It is called the Pitt Grill, and yes, they either grill or fry everything. I stopped in for a Sunday morning breakfast on a recent trip back home, and I swear nothing has changed in the last 45 years! Thank you for helping me enjoy a low carb lifestyle and for the memories of home.

    1. Yep, that was the name of it! Glad to be of help and to bring back fond memories. It’s now a fond memory of mine! We almost retired to Athens, but ended up in Temple. 🙂

  4. Nat

    Hi there – I’m wondering if anyone has made a larger recipe of these. With a busy household, I need to make 12 or 24 in one go to make it worth the effort … and these look sooo good! I could do the math, but sometimes it doesn’t quite work out without tweaking – hence my question. Cheers all!

    1. Well there are only 2 in my household, so I sure haven’t tried it. But I don’t see why you can’t just increase all the ingredients. That’s how I would go about it. Give it a try! I’m not fond of freezing breads or baked goods. If you freeze your volume batch, I would definitely not keep them frozen more than 2-3 weeks, 1 month max or they will dry out and become inedible. Most breads do not freeze well according to my freezer book.

  5. Michelle

    I hope the weather was cooperating at the time and that you enjoyed our beautiful Ozarks. We are blessed! Thanks for the great recipes!

    1. Yes, that will work. I have a dedicated spice/seed coffee grinder I use just for this purpose. We had one and then a friend gave us one as a Christmas gift one year, so I use the extra one for spices and seeds. 🙂

  6. Janis Inman

    Made this recipe this morning. Mine were a bit sour….not sure why. They were VERY close to the real thing. This recipe is definitely a keeper for me. Thank you for all the recipes which you devise for us low carbers. I even went back and pulled up your individual pumpkin muffin to use now that it’s fall.

    1. The “sour” reaction you mention is really surprising. Particularly since there is no sour cream or buttermilk in them. I thought these were pretty close to real biscuits, too. I may try baking them in the MW next time and THEN griddling to see if the rise a bit higher. 🙂

    2. Janis Inman

      I’m wondering if maybe the addition of yeast was the problem since it didn’t dissolve very well. Could these be baked in the oven?

      1. I wouldn’t think yeast would make them sour, Janis. I put dissolved yeast in my focaccia recipe and it has never been sour to me. You might try less yeast and see if that makes any difference.

        Oven baking will probably work. This is basically my Individual Chia Biscuit recipe I bake in the microwave and then toast on top in a boiler. You could try them in your oven and see how it goes. I suspect it will work. But then you’re right back to a conventional biscuit, not a griddled biscuit. The reason one would griddle them is precisely to avoid using an oven. We Texan’s have to think about not heating up the kitchen, especially in the summertime. That’s why the notion of griddling them appealed to me. The diner we had them at in Athens didn’t HAVE an oven. Just classic old dinner grill tops. 🙂

    1. All I can remember is “……Diner” was in the name, it was a small place on US 31 (also called W. Corsicana St) and the diner was on the northside of the highway just west of an Arby’s. I’m always amazed at the details my husband can remember. It was one of those classic diners with only a few tables and along counter behind which everything was cooked. 🙂 If you live in that area, those biscuits (flour-based) were well worth a brief dietary indulgence, Cynthia. I treated myself to the indulgence as this was my first vacation in some 8 years. 🙂

  7. Valerie

    This looks intriguing! I look forward to hearing how your experiments with the other biscuit recipes turn out on the griddle.

    I do have a random/semi related question for you. I know the chia gel lasts 1 week in the fridge from your posts, but do you end up using it all up each week? And if so what are your weekly chia gel recipes? And is it obvious when it goes bad in the fridge or better to just make a mental note of what day to toss whatever remains?

    1. Oh, yes, Valerie. You’ll know when it has gone bad, as it clearly and unpleasantly smells off when it turns. This past year, I was baking my Individual White Bread and Individual Dark Bread recipes almost daily in the microwave for lunch sandwiches. So then, I usually was able to use it up before it went bad. But lately, I’m eating fewer sandwiches and have had to toss the balance out more than once. So I’m going to start mixing half batches of the gel (½ T. gr. seeds to 4½ T. water) for awhile. You might want to do the same at first to see how your family’s pattern of consumption goes to avoid wasting any of your chia seeds. They’re not exactly cheap, are they? 🙂

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