My latest biscuit experiment came out delicious! The hubs said he really liked these. I decided to see what a little Einkorn flour would bring to my new Buttermilk Biscuits recipe posted last week. I’m pleased with the results! The texture didn’t change dramatically, and they took a wee bit longer to cook, but I love the added buttermilk taste of these! This recipe is not suitable until you reach the grains level of the Atkins carb re-introduction ladder. With the addition of the Einkorn flour, these are certainly not my lowest carb biscuits. So browse my other biscuit recipes if you are looking for a lower carb count. I have a number of them now. 🙂
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1 3/4 c. CarbQuik bake mix
1/4 c. Einkorn flour
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 16-18 minutes. Watch them closely after the 12 minute mark, as ovens do vary. Slice and butter or serve with jams of your choosing.
NUTRITONAL INFO: Makes 8 biscuits, each contains:
143.5 calories, 12.9 g fat, 11.08 g carbs, 5.17 g fiber, 5.91 g NET CARBS, 7.2 g protein, 307 mg sodium