These delicious biscuits are hands down one of the lightest, fluffiest biscuits I’ve made in 40 years! And man, my husband will eargly tell you, I’ve been trying to find a good biscuit recipe for the entire time I’ve been married!!! Who would have ever thought the best would end up being a low-carb recipe?! 🙂 They can’t shine a light to Frank Williamson’s buttermilk biscuits at Galveston’s Professional Bldg. Pharmacy snack bar (my benchmark of melt-in-your-mouth buttermilk biscuits), but they’re pretty darn good considering they are not made with real flour.
My inspiration was Jennifer Eloff’s focaccia bread recipe, which I tweaked a bit. I just made the resulting batter into drop biscuits and man were they good! These are not suitable until the grains rung of OWL because of my CarbQuick addition. If you use all Jennifer’s Gluteln-Free bake bix and no CarbQuick, they would be suitable once you get to Atkins Phase 2 OWL nuts & seeds rung of the carb re-introduction ladder. This change would also make them gluten-free.
If you are not needing a gluten-free biscuit, and are much closer to goal weight, my Einkorn Fluffy Biscuits or my Einkorn Heavenly Biscuits might please you even more! They are still pretty low in carbs even with the bit of Einkorn flour in them. 🙂
VARIATION: If you substitute cheddar cheese for the Parmesan, and add a pinch of garlic powder, these are more like Red Lobster’s Cheddar Bay Biscuits!
4 oz. cream cheese, softened
¼ c. CarbQuick bake mix (substitute ¼ c. more Jennifer’s mix for gluten-free)
1 T. Parmesan Cheese, grated
½ c. Monterrey Jack Cheese, grated
½ tsp. each baking powder and baking soda
1 T. olive oil
DIRECTIONS: Preheat oven to 350º. Soften cream cheese and beat in the eggs. Add all remaining ingredients and stir just until mixed well. Dip with a large spoon, shaping a bit with floured hands, onto parchment lined baking sheet, forming 9 large drop biscuits. Pop into preheated oven for about 10-15 minutes or until nicely browned.
NUTRITIONAL INFO: Makes 9 large biscuits, each containing:
134.5 cals, 11.9g fat, 4.04g carbs, 2.04g fiber, 2g NET CARBS, 7.56g protein, 199 mg sodium