Einkorn Herb Biscuits

Herb BiscuitsThese biscuits were inspired by a recipe for Garlic Butter Keto Bread at Eatwell101.com. I made some changes in ingredients, amounts and how I baked them.  The final product was so good I felt compelled to post it on my blog for you all to try some time.  This recipe with my modifications is not suitable until you are adding back grains during Atkins Phase 2.  These were very filling and we could only eat one, which is good, because they are a little higher in carbs than most of my breads.  But they were delicious!  I served them with lobster tails and salad tonight.

Our latest two LOW CARBING AMONG FRIENDS cookbooks, Volume 8 and Volume 9 are almost exclusively comprised of my recipes!  Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   EARLY BIRD SECRET SALE!!  Special pricing and limited-time free shipping so hurry and place your order.  Or you can order these or any of our cookbooks at https://amongfriends.us/Secret-SALE.php.  When you purchase our books, we would sure appreciate you stopping by Amazon to leaving a review at this site.Herb Biscuits - up close

INGREDIENTS:

2 T. butter

2 T. parsley, chopped

2 cloves garlic, minced

1 tsp. poppy seeds (optional)

1½ c. almond flour

2 T. Einkorn flour (omit for slightly lower carbs)

1½ tsp. baking powder

1 tsp. psyllium husk powder

2 oz. cream cheese

2½ c. shredded mozzarella cheese

3 large eggs, beaten

DIRECTIONS:  In a small bowl, melt the butter in the microwave for 1 minute.  Stir in the parsley, garlic and poppy seeds (if using).  Set aside for now.  Preheat oven to 350º.

Lightly oil a 9″ cast iron skillet (I used an ebilskiver pan) or 7 slots of a large-muffin pan.  Beat the eggs in a small bowl and set aside.  On a paper plate, measure out the dry ingredients and stir.  Set aside.  In a large glass bowl, place the mozzarella and cream cheese.  Microwave the cheeses on high for 1-2 minutes to melt well. Remove and stir well with a fork.  Add the eggs and dry ingredients all at once and stir rapidly to mix the dry ingredients with the eggs and cheese.  Knead a few times if needed to blend well.    Spoon up about 1/2c. dough and slightly roll.  Place a ball of thick dough into each of seven slots of your pan. Press smoothly down into the slots.  If using a cast iron skillet, place 6 of the biscuits around the outside of the oiled skillet.  Place the 7th roll in the center.  They will be touching when done if not before cooking.

With a fork, dip the melted butter-parsley mixture onto each roll top, pressing slightly down into the rolls with the tines of the fork.  Pop into a 350º oven and bake for 20 minutes.  Turn oven up to 450º and bake for another 5-6 minutes to brown the tops to your liking.  Remove and serve hot with butter.

NUTRITIONAL INFO:    Makes 7 biscuits, each contains:

354 cals, 28.4g fat, 9.55g carbs, 3.14g fiber, 6.41g NET CARBS, 19.4g protein, 355 mg sodium

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