Well these certainly came out delicious! The hubs said he really liked them. I wanted the taste of buttermilk in a biscuit and had not tried that to date. I’m pleased with the resulting biscuits, which are not grainy, crumbly or dense like so many low-carb biscuits. These are actually pretty light. This recipe was inspired by one posted by “EnglishLit” on Low Carb Friends forums. I have changed it up quite a bit, but the basic flour she begins with is unchanged in this version. This recipe is not suitable until you reach the grains level of the Atkins carb re-introduction ladder.
2 c. CarbQuik bake mix (or other low-carb mix)
2 tsp. baking powder
1 T. egg white protein powder (optional rise booster)
1 tsp. glucomannan powder (or xanthan gum)
½ c. shredded Monterrey Jack cheese
1 egg, beaten (use 2 eggs if you omit the egg white protein above)
4 T. sour cream
4 T. melted butter
1 c. 2% buttermilk
DIRECTIONS: Preheat oven to 425º. Oil an ebilskiver or turnover pan, muffin pan, muffin-top pan, or parchment line a baking sheet.
Mix dry ingredients in a medium mixing bowl. Stir in the cheese shreds. In a small bowl, beat the egg, sour cream, butter and buttermilk together with a whisk. Scrape the wet ingredients into the dry and mix/wold well with a rubber spatula to form a nice ball of dough that is mildly wet. Form into eight equal portions, shaping them taller than flatter if using s sheet pan. Place into oiled pan slots or equally spaced on your baking sheet. Pop into 425º oven for 12-15 minutes. Watch them closely after the 12 minute mark, as ovens vary. Slice and butter or serve with jams of your choosing.
NUTRITONAL INFO: Makes 8 biscuits, each contains:
127.4 calories, 12.9g fat, 8.58g carbs, 5.46g fiber, 3.12g NET CARBS, 6.7g protein, 307 mg sodium