When I first started low-carbing, I missed the taste of buttermillk biscuits. Oh, I’d come up with some pretty good drop biscuits, but they all lacked that buttermilk taste that makes biscuits so good! This was my first foray down this food testing road and it came out very good………….not grainy, crumbly or dense like so many low-carb biscuits. These come out pretty light actually. 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 in her version is unchanged in my version below. 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 of choice)
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