Well, this morning I thought for a moment I must have died and gone to heaven! These biscuits are the best I’ve made in 6 years of low-carb biscuit experiments. Every one that preceded these was either dry, hard as a rock, crumbly, soda-tasting, too cheesy, too coconut-y, or were mediocre at best. Well, I’ve finally gotten one that even my husband says tastes (and feels) just like a real flour biscuit in his mouth. Not crumbly, browned nicely, soft, smooth-textured and no odd aftertastes in your mouth when you’re through eating one. I’ve defo got a WINNER here! 🙂
This one will truly WOW you. If you’ve already purchased some Einkorn flour (old wheat that is not hybridized or modified like modern wheat)…….. get thee to thy kitchen and try this recipe ASAP. These are unbelievably good!! Truly heaven to your taste buds. I used an Ebelskiver pan to make mine, as the batter is not real thick and needs “confining”. A muffin-top pan or even a regular muffin pan should work, too.
These are not suitable until you are near goal in Atkains Pre-Maintenance or Maintenance. They’re a little carb-y for Keto, but if you want one bad enough, you might be able to fit it into your daily numbers occasionally. These are not Primal-Paleo appropriate.
If you prefer a biscuit without any wheat flour in it, even Einkorn, you will want to check out my Peggy’s Fluffy Biscuits. They’re yummy!
½ c. shredded Monterrey Jack Cheese
2 large eggs, beaten
2 T. coconut flour (I use Honeyville Grains)
¼ c. cream
¼ c. water
1 T. olive oil (to oil pan)
DIRECTIONS: Preheat oven to 375º. Lightly oil pan slots with the olive oil and set aside. In a large mixing bowl, measure out 2 c. my bake mix. Though it helps to let the mix come to room temp, you still need to rework shortening lumps with a fork until the mix is again the texture of cornmeal. Add all remaining ingredients and stir well. Let batter sit on counter 3-4 minutes to “thicken” a bit. Using a ¼ c. measuring cup, dip out 7 portions of batter and drop ¼ c. into each oiled pan slot. If any remaining batter, evenly distribute it. Pop pan into 375º oven for 15-17 minutes or until browned to your liking. These rise up nicely baked in a pan this way. If you try to do them like drop biscuits, I fear they will spread out and cook much differently than mine above. You could reduce the water and try them as drop biscuits, but that’s YOUR experiment. I’m happy with these. 🙂 Serve hot with butter and your favorite jams. Leftovers should keep nicely for a week in the fridge in a ziploc bag or in the freezer for a month.
NUTRITIONAL INFO: Makes 7 large biscuits. Each one contains:
25.5 g fat
10.68 g carbs, 3.20 g fiber, 7.48 g NET CARBS (a bit carb-y, so just for “occasional use”)
12.4 g protein
191 mg sodium