Buttoni's Low-Carb Recipes

Archive for the ‘Biscuits’ Category

fluffycheddarbiscuits

These are incredibly light, fluffy and just melt in your mouth!  Rich enough they don’t NEED butter!  These are not the slightest bit dense or hard like many low-carb biscuits.  And they are just cheesy enough!  These are not suitable until the grains rung of OWL due to the bake mixes.  These kept just fine in plastic in the fridge for a couple days and rewarmed at 300º sliced with sausage sandwiched in them for wonderful Sausage Cheese Biscuits!  🙂

INGREDIENTS: 

4 oz. cream cheese, softened

2 eggs, beaten

½ c. Jennifer Eloff Gluten-Free bake mix

¼ c.+2T. CarbQuick bake mix (substitute more of Jennifer’s bake mix for gluten free version)

1 T. Parmesan cheese

1 c. grated cheddar cheese

½ tsp. baking soda

½ tsp. baking powder

¼ tsp. salt

pinch garlic or onion powder (optional)

DIRECTIONS:  Preheat oven to 350º.   Soften cream cheese in a mixing bowl.  Add and beat in the dry ingredients.  Add beaten eggs and stir well.  Add grated cheeses.  Stir again to blend.  Spoon out onto greased or non-stick pans into 10 equal mounds.  I don’t flatten mine at all and they will spread a bit during cooking, so I find it takes a large sheet pan to do these.  Bake at 350º for about 13-14 minutes or until browned to your liking.  Do not over brown or they will dry out.   If you want to turn these into the Red Lobster edition, at 10 minutes cooking, take them out, baste with melted butter, a sprinkle of Italian seasoning and a sprinkle of garlic/onion powder blended.  Finish cooking for remaining time.  Mmmm.

NUTRITIONAL INFO:  Makes 10, each containing:

142.5 cals, 12.6g fat, 4.56g carbs, 2.4g fiber, 2.16g NET CARBS, 8.2g protein, 306 mg sodium

 

Buttermilk Biscuits

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.

INGREDIENTS:

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

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

My mother used to make a yeast bread recipe for Onion-Dill Bread when I was in high school.  We loved it!  I was thinking of that today and wondered if it could be done as a biscuit.  Thought that might be good with our dinner tonight, so I took my Einkorn RWS Biscuit recipe and tweaked it a bit to add the requisite cottage cheese and flavorings this bread is famous for.  Well we both gave it a thumbs up!  A definite keeper.  Slathered in butter these are divine!  These would not be suitable until you are in Pre-Maintenance or are near/at goal weight due to the Einkorn and Carbalose flours in them.

Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself, is almost exclusively comprised of my recipes with some new creations by Chef George Stella and Jennifer Eloff.  Order your copy (or any of our  cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php

INGREDIENTS:

2 c. my Einkorn Bake Mix

½ c. shredded Monterey Jack or Mozzarella cheese

2 large eggs, beaten

4 T. Resistant Wheat Starch 75 (I order at Netrition.com)

¼ c. cottage cheese

½ tsp. each dried dill weed and onion powder

2 T. Carbalose flour to help form shapes

DIRECTIONS:  Preheat oven to 350º.  Place parchment or a silicone sheet on your baking pan and set aside. In a large mixing bowl, measure out 2 c. my bake mix.  Stir well with a fork rework any shortening lumps until the mix is again the texture of grainy cornmeal.  Add all remaining ingredients but the Carbalose flour.  Stir dough with a rubber spatula and form into a ball.  Dust the dough and your hands lightly with Carbalose flour and knead the dough 4-5 times.  Form dough into a log and cut into 7 equal portions (about ½ c. batter each).  Form the seven dough into smooth balls (dust Carbalose on your hands again if needed) and set them on pan spaced evenly.  Slightly flatten the tops to create a 1″ tall x 2″ wide biscuit shape.  Pop pan into 350º oven for 15-17 minutes or until dry to touch in center and lightly browned.  These rise up nicely and spread modestly during baking.   🙂  Serve hot with butter. Leftovers should keep nicely for a week in the fridge in a plastic bag or in the freezer for up to a month.

NUTRITIONAL INFO:   Makes 7 large biscuits, each contains:

276.3 cals., 20.3g fat, 15.1g carbs, 7.17g fiber, 7.93g NET CARBS, 216 mg sodium

These biscuits were inspired by a recipe of Widget (on Low-Carb Neighborhood forums).  She developed a biscuit that uses almond flour and pork rind flour.  I have been meaning to try them for ages but simply have not.  So this morning was the day.  But I decided to put my experimenting cap on.  First off, I added a little Einkorn flour for the flour-y flavor and texture it brings to baked goods.  Second, I could tell that they were going to be way to sweet for our taste, so I reduced the sweetener by a whopping 2/3!  I also got 7 biscuits and surprisingly had to cook them quite a bit longer.  The only other change that I WISH I had made, was to not use a silicone muffin pan.  I like my biscuits brown on top and bottom.  So I encourage you to use a metal pan if you try these.  These are so delicious I will definitely be making them again.  I also like that the recipe only makes 6 biscuits, as I personally don’t care for re-heated low-carb biscuits.  They dry out too much in my opinion and sometimes give off a taste of the leavening with reheating.  These biscuits are not suitable for those still on Atkins Induction or very early in their weight-loss journey.  That said, you can eliminate the Einkorn flour, making them more like her original recipe, and enjoy them as soon as you get to the nust level of the Atkins carb re-introduction ladder.

Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself, is almost exclusively comprised of my recipes! Chef George Stella and Jennifer Eloff have also included several tasty new creations! Order your copy (or any of our earlier cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

3/4 c. almond flour

2 T. Einkorn flour

1/4 c. ground (½ oz.) pork rinds

2 tsp. Splenda (or 2 tsp. sugar equivalent of other sweetener)

1 tsp. baking powder

4 oz. cream cheese, softened

2 large eggs, beaten

DIRECTIONS:  Preheat oven to 350º.  Lightly oil 7 cups of a muffin tin.  Soften cream cheese and whisk it smooth.  You don’t want any lumps in it.  Whisk in the eggs until the mixture is creamy smooth.  Add in all dry ingredients slowly, whisking between additions.  Spoon the batter into 7 oiled cups equally (about 3 T. batter per slot).  Tap pan on counter to release any air bubbles.  Pop into 350º oven and bake for 20-25 minutes (ovens can vary) or until lightly golden on top.  Remove and serve hot with butter and your favorite jams or jelly.

NUTRITIONAL INFO:   Makes 7 biscuits, each contains:  161 calories, 13.7 g fat, 4.85 g carbs, 1.42 g fiber, 3.43 g NET CARBS (without Einkorn flour, 2.43 NC), 7.12 g protein, 179 mg sodium

Einkorn Resistant Wheat Starch Biscuits

Einkorn RWS Biscuits

These biscuits are the best I’ve made in 9 years of low-carb biscuit experiments.  So often low-carb biscuits are either dry, hard as a rock, crumbly, taste like baking soda or powder, are too cheesy, too coconut-y…….in other words, mediocre.  Well, I’ve finally gotten one that even my husband says tastes (and feels) just like a real flour biscuit in his mouth.  Not crumbly, browned nicely, soft, smooth-textured and no odd aftertaste of leavening on your tongue!  🙂  Einkorn flour is ancient grain wheat that is not modified like modern wheat).  I think the Einkorn and the Resistant Wheat Starch (RWS) are what make this recipe stand out amongst my others.  These biscuits are not suitable until you are near goal weight as there is a little real flour product in them. Wait until later in Phase 2

If you prefer a biscuit without wheat flour and with a much lower carb count, you will want to check out my Peggy’s Fluffy Biscuits.  They’re yummy. too!

Panful of Deliciousness!

A pan of sheer delicious!

INGREDIENTS:  (all are available at Netrition.com)

2 c. my Einkorn Bake Mix

½ c. shredded Monterey Jack Cheese

2 large eggs, beaten

4 T. Resistant Wheat Starch 75

¼ c. cream

about ¼ c. water, added last and slowly

DIRECTIONS:  Preheat oven to 350º.  Place parchment or a silicone sheet on your baking pan and set aside. In a large mixing bowl, measure out 2 c. my bake mix.  Though it helps to let the mix come to room temp, you still need to rework shortening lumps with a fork until the mix is again the texture of cornmeal.  Add all remaining ingredients but the water and stir well.  Add water slowly but only enough to form a thick dough.  Let dough sit on counter 2-3 minutes to set up a bit.  Dip up 7 equal portions (about ½ c. batter each), form into balls and set them on pan spaced evenly.  Slightly press to a height of 1″  (2″ in diameter).    Pop pan into 350º oven for 15-17 minutes or until dry to touch in center and lightly browned.  These rise up nicely.   🙂  Serve hot with butter and your favorite jams.  Leftovers should keep nicely for a week in the fridge in a ziploc bag or in the freezer for a month.

NUTRITIONAL INFO:  Makes 7 large biscuits.  Each one contains:

283 calories, 23.11 g  fat, 11.82 g  carbs,  4.62 g  fiber, 7.2 g  NET CARBS, 12.11 g  protein, 190 mg sodium

SausageCheeseMuffins

How about a pan of these delicious biscuits for breakfast in the morning?  They are real tasty, very light and are not at all crumbly.   Better yet, very simple to make!  If you tolerate whey protein, this is certainly a breakfast treat suitable for Atkins Induction or other Keto diets.

More delicious low-carb bread recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or here: http://amongfriends.us/order.php

INGREDIENTS:

3/4 c. whey protein, unflavored, unsweetened

1 c. shredded cheddar cheese

4 oz. pork breakfast sausage, cooked

2 tsp. baking powder

1/4 tsp. baking soda

1½ tsp. coconut flour

1 T. almond flour

1 T. oat fiber (for gluten-free biscuits, omit or substitute 1 T. certified gluten-free oat flour)

Pinch garlic powder

1 egg, beaten

¼ c. melted butter, unsalted

3 T. cream

DIRECTIONS:   Preheat oven to 350º.  Brown sausage in non-stick skillet, crumbling it up well.  Melt butter in mixing bowl in microwave.  Add cream and beaten egg.  Add sausage and cheese and stir.  Measure out all dry ingredients on top and stir all together just until ingredients are well mixed.  Using a 2T. measuring cup, scoop out rounded scoops (about 3T.) into 8 greased muffin cups.  If any batter is left in the bowl, top each off equally with the remaining batter.  I used a square muffin pan and this amount of batter made eight that rose nearly double, but did not mound very high, as you can see in the pic.  Bake at 350º for about 10 minutes, but check at 8 minutes as ovens vary.

NUTRITIONAL INFO:  Makes 8 biscuits, each contains:

106 calories, 8.6 g  fat, 2.06 g carbs, .84g fiber, 1.12 g  NET CARBS, 8.79 g  protein, 189 mg sodium

einkorn-buttermilk-biscuits

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. 🙂

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

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

Buttermilk Biscuits

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.

INGREDIENTS:

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

poppyseedbisctuits

This is an adaptation of a recipe by Bruce Fife.  So far my husband hasn’t liked anything made with coconut flour, until I made these today.  We both liked this recipe after a bit of tweaking.   One of these biscuits provides 38% RDA of Vitamin B12 and 31% RDA Vitamin A!  To lower the carbs a bit, you could reduce the amount of cheese in these and recalculate the nutritional info to reflect that change.  The coconut flour and poppy seeds make these unsuitable for Atkins Induction.

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

¼ c. unsalted butter, melted

1/3 c. coconut flour

4 beaten eggs

pinch salt

1 tsp. poppy seeds

1/2 tsp. baking powder

3/4 c. shredded cheddar cheese

VARIATION:   Omit poppy seeds and add ¼ tsp. each garlic powder and onion powder to get closer to the flavor of Red Lobster’s Cheddar Bay Biscuits.  A sprinkle of Parmesan on top would also be good.

DIRECTIONS:  Preheat oven to 400º.  Mix dry ingredients in a bowl and stir well.  Measure in the wet ingredients and stir in with a fork to make a smooth mixture.  Batter will seem a bit wet at first, but let it set a few minutes on the counter and it will thicken up to a nice dough.  Spoon up 9 equal portions onto a parchment-lined baking sheet.    Bake at 400º for 12-15 minutes.

NUTRITIONAL INFO: Makes 9 biscuits, each contains:

142 calories, 11.2 g  fat, 4.86 g  carbs, 2.60 g  fiber, 2.26 NET CARBS, 6.08  protein, 191 mg. sodium

EinkornHeavenlyBiscuits

Well, this morning I thought for a moment I must have died and gone to heaven!  These biscuits are the best I’ve made in 6 years of low-carb biscuit experiments.  Every one that preceded these was either dry, hard as a rock, crumbly, soda-tasting, too cheesy, too coconut-y, or were mediocre at best.  Well, I’ve finally gotten one that even my husband says tastes (and feels) just like a real flour biscuit in his mouth.  Not crumbly, browned nicely, soft, smooth-textured and no odd aftertastes in your mouth when you’re through eating one.  I’ve defo got a WINNER here!  🙂

This one will truly WOW you.   If you’ve already purchased some Einkorn flour (old wheat that is not hybridized or modified like modern wheat)…….. get thee to thy kitchen and try this recipe ASAP.  These are unbelievably good!!  Truly heaven to your taste buds. I used an Ebelskiver pan to make mine, as the batter is not real thick and needs “confining”.   A muffin-top pan or even a regular muffin pan should work, too.

These are not suitable until you are near goal in Atkains Pre-Maintenance or Maintenance.  They’re a little carb-y for Keto, but if you want one bad enough, you might be able to fit it into your daily numbers occasionally.  These are not Primal-Paleo appropriate.

If you prefer a biscuit without any wheat flour in it, even Einkorn, you will want to check out my Peggy’s Fluffy Biscuits.  They’re yummy!

INGREDIENTS:

2 c. my Einkorn Bake Mix (I order my Einkorn Flour from Jovial Foods )

½ c. shredded Monterrey Jack Cheese

2 large eggs, beaten

2 T. coconut flour (I use Honeyville Grains)

¼ c. cream

¼ c. water

1 T. olive oil (to oil pan)

DIRECTIONS:  Preheat oven to 375º.  Lightly oil pan slots with the olive oil and set aside.  In a large mixing bowl, measure out 2 c. my bake mix.  Though it helps to let the mix come to room temp, you still need to rework shortening lumps with a fork until the mix is again the texture of cornmeal.  Add all remaining ingredients and stir well.  Let batter sit on counter 3-4 minutes to “thicken” a bit.  Using a ¼ c. measuring cup, dip out 7 portions of batter and drop ¼ c. into each oiled pan slot.  If any remaining batter, evenly distribute it.  Pop pan into 375º oven for 15-17 minutes or until browned to your liking.  These rise up nicely baked in a pan this way.  If you try to do them like drop biscuits, I fear they will spread out and cook much differently than mine above.   You could reduce the water and try them as drop biscuits, but that’s YOUR experiment.  I’m happy with these. 🙂  Serve hot with butter and your favorite jams.  Leftovers should keep nicely for a week in the fridge in a ziploc bag or in the freezer for a month.

NUTRITIONAL INFO:  Makes 7 large biscuits.  Each one contains:

297 calories

25.5 g  fat

10.68 g  carbs, 3.20 g  fiber, 7.48 g  NET CARBS  (a bit carb-y, so just for “occasional use”)

12.4 g  protein

191 mg sodium

Griddled Chia Biscuits

Griddled Chia Biscuits

This past week while driving home from a vacation through the Missouri-Arkansas Ozark Mountains I experienced something culinary that was totally new to me.  We stopped in a little northeast Texas town called Athens and ordered breakfast.  When my biscuits were served, I discovered they were cooked on a griddle like pancakes!  Man, were those things ever melt-in-your-mouth good!  Buttery deliciousness inside and out!  You almost didn’t need to add more butter they were so good just plain: light and fluffy.  NOTA BENE I said “almost” didn’t need more butter. 😉  I am a low-carber, so mine naturally had to have more butter.  😉  How I do love butter!

My husband and I just LOVED these griddled biscuits!  So I was determined to try my hand at griddling some as soon as I got back home.  Did so this morning and we were quite pleased with the result.  This particular recipe seemed a little denser than when it is baked in the microwave for some reason.  I want to try some of my other fluffy biscuit recipes using this griddle method to see which one cooks up the lightest and fluffiest this way.   I’ll post those trials as soon as I am happy with the results.  I order my oat fiber and glucomannan at Netrition.com.  Some health food stores carry such items, too.

I started out with my chia gel microwave biscuit recipe, added a dab of cream cheese for richness and gave this method a try.  They came out GREAT!  Not quite as good as the diner’s version, but good nonetheless.  No need to heat up your kitchen in the summertime just to have good biscuits for breakfast!

I do so love the built-in portion control of smaller biscuit recipes like this because then we don’t overeat.  This recipe is quick, easy and super good!  It is, however, not suitable until the highest (grains) rung of the OWL carb reintroduction ladder of Atkins Phase 3 (Pre-Maintenance).  It is suitable for most ketogenic diets but is not suitable for Primal-Paleo followers.

More delicious low-carb breakfast goodies can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or here: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

2 T. oat fiber (omit for gluten free. Instead use 1 T. more each of almond flour and whey protein powder OR just add 1 T. coconut flour + 1 T. more warm water if batter is too stiff)

2 T. almond flour

1 T. unflavored, unsweetened whey protein powder

1 T. egg white powder (or 1 T. more whey protein powder)

½ tsp. baking powder

½ tsp. glucomannan powder

1 T. cream cheese, softened

1 tsp. butter, unsalted, softened

2 T. grated Monterrey Jack cheese

1 T. chia gel (gel recipe is in the directions)

3T. warm water  (for slight yeast/crumpet flavor, dissolve 1 tsp. dry yeast in the warm water first)

1 T. heavy cream

1 tsp. unsalted butter to griddle them in (more if you like)

DIRECTIONS:   Chia gel is made in a ratio of 1 part chia to 9 parts water.  I always make up a larger batch, as it keeps a week in the fridge.  To make chia gel, grind up chia seeds to equal 1 T.  Mix up the tablespoon of ground chia with 9 T. water (1/2 c. + 1 T.) in a small bowl or small jar and let it sit 5-10 minutes to gel up.  Stir or shake occasionally while you prepare other biscuit ingredients. Measure the dry ingredients into a small mixing bowl.  Stir well with a fork to blend them uniformly.  Add softened cream cheese and butter and work them into the dry ingredients with the fork (or pastry blender) until the mixture resembles coarse meal.  Add in the 1 T. of your chia gel (reserve the rest for other recipes), Monterrey Jack cheese, cream and water mixture.  Stir well with the fork to blend ingredients into a moderately stiff batter.  Allow batter to sit for a few minutes to slightly thicken.  The batter will about like drop biscuit dough.   Heat skillet or griddle on medium-high, add the tsp. of butter, melt and spread it out with a spatula.  With a spoon, dip the batter onto the griddle into 3 equal mounds and spread quickly into approximately 5/8″ thick biscuit shapes, smoothing the tops with the back of your fork or a water-moistened finger.  Don’t make them any thicker of they may not get properly done before they are browned. The first side will brown in about 2-3 minutes.  Flip them over and brown the other side until browned to your liking.  Lift finished biscuits onto your serving plate, brush with more melted butter if desired and serve at once with your favorite jams and preserves.  ENJOY!  Leftover chia gel will keep in a lidded container in your fridge for about a week.

* (I got three biscuits that are 2½” in diameter from the batter, at 1.25 net carbs each)

NUTRITIONAL INFO:  Entire recipe contains:

369 calories

31.8 g  fat

16.7 g  carbs, 12.9 g fiber, 3.8 g NET CARBS

16.9 g  protein

469 mg sodium

 

Click to enlarge

Einkorn Fluffy Biscuits

I am beginning to experiment with Einkorn flour. There is much info on the web about this ancient form of wheat if you Google: http://www.jovialfoods.com/nutrition.html For the wheat naysayers about to attack, yes, I have read Wheat Belly by Dr. Wm. Davis, and yes, I know about the metabolic response to gliadin.  But I don’t think all wheat is “evil” to the degree that I’m not willing to consume it at all.  We all get to pick our own vices.  Einkorn wheat is the non-hybridized, non-genetically modified wheat Dr. Davis speaks of in his book.  So I personally plan to begin experimenting with Einkorn flour on a very small scale… in BREAD recipes only.  I will begin kitchen testing this product, never exceeding 2T. per full recipe,  which will actually translate into a very small amount occurring in each slice or serving. 

In all honesty, after 4+ years of baking low-carb breads with all the various alternate flours, I’m just not very happy with any of them, nor is my husband.  Yes, I’ve come up with some very good bread recipes.  I had hopes for the very low-carb lupin flour I discovered not long ago.  But I have discovered I am highly allergic to it, so that one is out of the picture for this girlie.  So I have to be very honest here, NONE of my very best bread recipes are as good as “the real thing”.    I’d be lying if I said otherwise.  It is for this reason I am going to begin experimenting with Einkorn wheat flour in combination with typical low-carb alternate flours and see where that leads.  I order my Einkorn flour from Jovial Foods:  http://www.jovialfoods.com/products/einkorn-flour.html . They carry the whole grains as well, and I may eventually order some of that and try sprouting them for a sprouted bread.  But I’m getting ahead of myself.  First, I have to see how my body reacts to small amounts of this flour.

If you prefer a biscuit that has no wheat flour at all in it, then do check out my Peggy’s Fluffy Biscuits.  They’re delicious and really live up to their name!

The experiment this morning rendered a biscuit flavor that was spot on!  Even my husband loved these (he ate three!).  No crumbling!  No dry mouth feel!  I’m so pleased!  As I begin testing this flour I will post the new version on site with the same recipe name, but with the word “Einkorn” at the beginning of the name (as above).  I will also leave the old version of the recipes up on my site, as each will have their target audience.  This should make it easy to find the specific recipe version.

If you prefer not to use the 2T. Einkorn flour in the recipe, you have two options:  you can just use 2T. more whey protein powder……..but that results in less fiber so the net carb count actually goes UP if you do (depending on your brand of whey protein); or you can use my Fluffy Biscuit recipe that has no wheat flour.  I had to rerun the numbers 3 times to verify that to be the case.  This recipe is not suitable until Atkins Phase 2 OWL and is suitable for Ketogenic diets.  It is not acceptable for Primal-Paleo followers.

UPDATE NOTE:  These warmed up very nicely in a low oven at 300º.  They were just as good as the morning I made them, which is unusual for low-carb biscuits!

INGREDIENTS:

4 oz. cream cheese, softened

2 eggs, beaten

1 T. Parmesan cheese

1 c. Monterey Jack cheese, shredded

½ c. Jennifer Eloff’s Gluten-Free Bake Mix

¼ c. plain whey protein powder (I use NOW brand)

2 T. Einkorn Wheat Flour [or 2 T. more whey protein powder, if you prefer]

½ tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

DIRECTIONS:  Preheat oven to 350º.  Oil your pan (I used a silicone muffin pan).  If making drop biscuits, oil or line a sheet pan with parchment or silicone sheet.   Soften the cream cheese in a medium bowl.  Add in the 2 eggs (I only had 1 left in the house today and had to sub in a chia gel “egg” for my second egg) and the cheeses.  Stir well to blend.  Measure the dry ingredients on top of the wet ingredients and beat/fold until well-mixed.  Spoon or drop into 9 equal biscuits.  Bake for about 13-14 minutes or until firm to the touch in the center and beginning to lightly browned.  Cool a couple minutes, carefully remove from pan and serve at once with your favorite preserves and butter.

NUTRITIONAL INFO:    Makes 9 biscuits, each contains:

148 calories

11.7 g  fat

4.13 g  carbs, 2.72 g  fiber, 1.41 g  NET CARBS  (if you sub in 2T. more WPI for the Einkorn flour, 3.06 Carbs, 1.10 fiber, 1.96 Net carbs)

10.35 g  protein

279 mg sodium

430 mg potassium

Two Chia Biscuits shown.

Two Chia Biscuits shown.

Since I’ve cut most wheat out of my diet, I can no longer eat some of my older biscuit recipes that used Carbalose flour or Carbquick.  So I’ve been tinkering around with new ingredients.   In doing so, I’ve made a delicious 2-serving low-carb biscuit that is moist and light.  Chia seeds have many health benefits and they also bring moisture to a baked product.  The gel is great as a meatloaf additive as well, for moisture and as a bread replacement.

This biscuit falls somewhere between the texture of cake and your Granny’s biscuits.  The surface is crusty if you brown it in the broiler a bit.  I love the built-in portion control of individual or 2-serving recipes because then we don’t have any leftovers to be tempted to go back and eat later.  This is quick, easy, tasty!  It is not suitable until the highest (grains) rung of the OWL ladder (or Maintenance) of Atkins.  This recipe is not really suitable Primal-Paleo followers.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

2 T. oat fiber (substitute 100% gluten-free ground oat flour for gluten-free version)

2 T. almond flour

1 T. egg white powder (I use NOW brand)

1 T. plain whey protein powder

½ tsp. baking powder

½ tsp. glucomannan powder

2 T. grated Monterrey Jack cheese

1 T. chia gel (1T. ground chia in 9T. water.  Gels up in 5-10 min.  Shake several times.  Can refrigerate leftover gel 1 week)

1 tsp. melted unsalted butter

1 T. heavy cream mixed with 3T. water

DIRECTIONS:   Measure the dry ingredients into a small mixing bowl.  Stir well.  Add in the melted butter, chia gel and cream/water mixture.  Stir well to blend ingredients.  Allow batter to sit for a few minutes to slightly thicken.  The batter will NOT be as thick and stiff as traditional drop biscuit dough.    You can either make 2 single biscuits by dividing the batter between two small ramekins or bake all the batter in a 6″ oval dish like I did and cut in half for two-biscuits (shown in the pic above).  The smaller ramekin-shaped biscuits should cook in 1 minute on HI in your microwave; the oval mega biscuit will take about 1 minute 30 seconds on HI.  My microwave is 1150 watts, but they do vary in wattage.  Yours may take a few seconds longer. They should be dry int he center if they are done.  Remove them from the microwave and gently tip out of their dish with a knife tip onto a small baking pan.  Pop into the broiler and brown the top a couple minutes.  Serve at once and ENJOY!

NUTRITIONAL INFO:  Entire recipe (two servings) contains: (halve these numbers if eating half of this recipe)

287 calories

22.3 g  fat

16.3 g  carbs, 12.9 g fiber, 3.3 g NET CARBS

15.8 g  protein

426 mg sodium

Click to enlarge

Two portions shown

This biscuit was inspired by a recipe of Dottie on Low Carb Friends forums.

Triple recipe (6 portions). Dishes are 6″ long.

I’ve added and changed a number of ingredients to come up with a very tasty, tall, light, fluffy quick morning biscuit.  The texture of this biscuit is so smooth I plan to explore a variety of sweet applications as well.  I may try a buttermilk biscuit version soon, too!  This recipe makes two biscuits that I find VERY filling.  I have trouble eating a second one.  My husband commented that he was having trouble eating his second one as well.  I tripled this recipe as seen in the pic on the right, to make a total of 6 biscuits so there would be some leftover.  However I will not do this in future, as the leftover biscuits were not quite as moist and fluffy.  But they were perfectly OK for say some good sausage gravy on top or for sausage cheese biscuits.  These are not suitable until the grains rung of the Atkins OWL ladder.  All unusual ingredients in this I order from Netrition.com on-line.

INGREDIENTS:

1 T. almond flour

1 T. Carbquick bake mix

1 T. coconut flour (I use Let’s Do Organic)

1 T. vital wheat gluten

1 tsp. resistant wheat starch 75

½ tsp. baking powder

Dash salt

1 tsp. oat fiber

1 beaten large egg

2 T. Greek or well-drained plain yogurt

1 tsp. olive oil (plus 1/4 tsp. to lightly oil baking ramekins)

DIRECTIONS:  Lightly oil two 3″ or 4″ ramekins (or one larger 6″ x 4″ x 3/4″deep baking dish like I used) that are microwaveable.  Preheat broiler for final browning (toaster oven or regular toaster will work as well).  Measure all dry ingredients into a bowl.  Stir in the yogurt and olive oil.  Beat and add in the egg last.  Stir well to blend ingredients uniformly throughout batter.  Dip evenly into ramekins/baking dish, spreading batter with rubber spatula evenly to edges.  Microwave on HI for 1 minute 30 seconds (or check sooner, as you MW may cook hotter than mine).  Pop dish into broiler a few minutes to lightly brown the tops.  Next time I plan to tip the biscuits out of the baking dish before browning, slice them laterally and brown both the tops and bottoms on one side in the broiler.  I’m fond of the crusty surfaces.   🙂  Cut the larger biscuit in half as it will serve two people. Serve with butter and/or your favorite jam.

NUTRITIONAL INFO:   Makes two large portions (each half is a 3″ biscuit).  Each portion contains:

119.5 calories

7.85 g  fat

10.25 g  carbs, 5.32 g  fiber, 4.93 NET CARBS

5.9 g  protein

243 mg sodium

Seeded Dinner Rolls

Seeded Dinner Rolls

I whipped up a batch of my Peggy’s Sliced Bread batter and made them up into seeded dinner rolls.  I simply baked topped with a delicious seed/spice mixture in a square muffin pan.  The wells in my non-stick pan are 3/4″ deep.  These light fluffy rolls came out very flavorful.  I topped mine with my 8-Seed version of Victoria Gourmet’s 7-Seed Crust spice blend:  http://www.vgourmet.com/7-Seed-Crust/p/VIC-00143&c=VictoriaGourmet@SeasoningBlends plus a few nigella seeds and sometimes I’ll even add a few sunflower seeds on top (just because I love them on bread/rolls/crackers).  I don’t like to use paper liners with high-egg content breads as they just won’t get that tasty brown bottom crust when you do.  Therefore I have to gently coax these out of the pan with the help of a knife tip after a bit of cooling, to prevent tearing up the bottoms.  You could also just drop these by heaping spoonfuls (20 mounds) onto a non-stick baking sheet to achieve a biscuit appearance, as the inside texture is very similar to a biscuit.  These are not suitable until the grains rung of OWL due to the flour products in the Carbquick.  Even on the Victoria Gourmet website, I was unable to get nutritional info for the spice blend I used, so I calculated .1 gram of each the carbier spices/seeds listed in the ingredients on my bottle.  You’re probably not even getting that much really, considering you divide that into 20 portions.

These would also make lovely little finger sandwiches with your favorite meats spreads for parties, luncheons, and a variety of special social gatherings!  I just made the best mini-BLT’s for my lunch with two of these. Lots of possibilities!

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS: 

8 oz. cream cheese, softened

4 large eggs, beaten

1 c. Jennifer Eloff’s Splendid Gluten-Free Bake Mix:  http://low-carb-news.blogspot.com/2011/04/im-very-excited-to-unveil-my-splendid.html

½ c. Carbquick bake mix (substitute ½ c. more Jennifer’s mix for gluten-free version)

½ tsp. baking soda

½ tsp. baking powder

¼ tsp. salt

approximately 1 T. seed/spice mix of your choosing (I use my 8-Seed Spice Blend)

DIRECTIONS:  Preheat oven to 350º.  Oil the cups of a non-stick square or round muffin pan.  Soften cream cheese in medium bowl and beat the eggs in until fairly smooth.  Add in all dry ingredients and stir until well blended.  Using a 2T. measuring cup, dip batter (rounded in the cup) into the muffin cups.  Batter is real thick, a bit sticky,  and you will have to scoop the batter out with your finger.  There should be enough batter for about 20 rolls and nutritional stats below are calculated on that number.  I took a round butter knife and tried to spread batter evenly into the cups.  Pop into 350º oven and bake about 20-22 minutes.   Check at 20 since ovens vary.  You don’t want to overly brown these or they will dry out.  Remove and cool a bit before gently coaxing them out of the pan with the help of a knife.  If the first one tears up a bit on the bottom, wait a little longer before removing the rest.

NUTRITIONAL INFO:  Makes 20 rolls, each contains:

86.75 calories

7.59 g  fat

3.68 g  carbs, 1.96 g  fiber, 1.72 g NET CARBS

5.37 g  protein

141 mg sodium

fluffycheddarbiscuitsThese are incredibly light, fluffy and just melt in your mouth!  Rich enough they don’t NEED butter!  These are not the slightest bit dense or hard like many low-carb biscuits.  And they are just cheesy enough!  These are not suitable until the grains rung of OWL due to the bake mixes.  These kept just fine in plastic in the fridge for a couple days and rewarmed at 300º sliced with sausage sandwiched in them for wonderful Sausage Cheese Biscuits!  🙂

 

INGREDIENTS: 

4 oz. cream cheese, softened

2 eggs, beaten

½ c. Jennifer Eloff Gluten-Free bake mix

¼ c.+2T. CarbQuick bake mix (substitute more of Jennifer’s bake mix for gluten free version)

1 T. Parmesan cheese

1 c. grated cheddar cheese

½ tsp. baking soda

½ tsp. baking powder

¼ tsp. salt

pinch garlic or onion powder (optional)

DIRECTIONS:  Preheat oven to 350º.   Soften cream cheese in a mixing bowl.  Add and beat in the dry ingredients.  Add beaten eggs and stir well.  Add grated cheeses.  Stir again to blend.  Spoon out onto greased or non-stick pans into 10 equal mounds.  I don’t flatten mine at all and they will spread a bit during cooking, so I find it takes a large sheet pan to do these.  Bake at 350º for about 13-14 minutes or until browned to your liking.  Do not over brown or they will dry out.   If you want to turn these into the Red Lobster edition, at 10 minutes cooking, take them out, baste with melted butter, a sprinkle of Italian seasoning and a sprinkle of garlic/onion powder blended.  Finish cooking for remaining time.  Mmmm.

NUTRITIONAL INFO:  Makes 10, each containing:

142.5 cals, 12.6g fat, 4.56g carbs, 2.4g fiber, 2.16g NET CARBS, 8.2g protein, 306 mg sodium

 

Click to enlarge

Italian Herb Bread

I modified Jamie Van Eaton’s recipe for Cauliflower Pizza Crust  and came up with a nice little Italian bread that I think would be a great compliment to any Italian dinner. It has a slightly breadier texture if allowed to cool a bit before buttering and eating.  If eaten hot right out of the oven, it’s a little too spongy/eggy for my liking. But as it cools, it takes on a breadier texture.  This bread doesn’t rise very much, so it’s easiest to just spread the butter on top of the flat pieces of bread, rather than attempting to slice it.  I may leave the parsley out next time as I could not really taste it much.

I’m very pleased with this result.  The flavor was quite nice.  Since the oat fiber is basically a carb wash at 26 g carbs and 26g fiber per 1/3 cup, I would think you could try this at any rung of OWL unless you find you do not tolerate even this tiny amount of oat fiber without setting off cravings.  I’ve been cooking with it for a year now and have not found that to happen after eating anything with a bit of it included.

Next time I’m going to try this as a plain cheddar cheese bread (without herbs)! 🙂

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

1½ c. riced, steamed cauliflower

2 small eggs

1½ c. mozzarella, grated

1 T. Parmesan cheese

1½ tsp. baking powder

1 T. chopped parsley

¼ tsp. oregano

Sprinkle each garlic and onion powder

2 T. heavy cream

3 T. golden flax meal

2 T. oat fiber (substitute 2 T. Jennifer Eloff’s Gluten-Free Bake Mix for gluten free version)

1 T. olive oil for oiling muffin cups

DIRECTIONS:  Preheat oven to 350º.  Using grater or food processor, rice cauliflower until fine and scrap into into a medium bowl.  Microwave (covered) on HI for 3 minutes, stopping and stirring after each minute.   Add mozzarella and Parmesan cheese to the warm cauliflower.  Beat in the eggs.  Add all remaining ingredients except the olive oil.  Stir well to blend ingredients.  Oil 12 muffin cups and scoop about 2T. batter into each muffin cup.  Repeat with any remaining batter to distribute amongst the 12 muffins.  Pop into 350º oven and bake about 25 minutes or until nicely browned.  Cool a few minutes before removing from pan and serve warm with butter.

NUTRITIONAL INFO:    Makes 12 rolls/servings, each contains:

81.5 calories

5.81 g  fat

3.1 g  carbs, 1.92 g  fiber, 1.28 g  NET CARBS

5.41 g  protein

217 mg sodium

 

 

Click to enlarge

Click to enlarge

 

This is a variation on a biscuit recipe of the late KevinPa, on Low Carb Friends.  They came out pretty good, too!  These are not suitable for Induction, however.

INGREDIENTS:

¾ c. CarbQuick bake mix

¼ c. almond flour

¼ c. Carbalose Flour

1/8 c. coconut flour

¼ c. +2 T. Resistant Wheat Starch

¼ c. + 2T. Wheat Protein Isolate 5000

¾ tsp. baking powder

½ tsp. granular Splenda (or 2 drops liquid)

¼ tsp. salt

3 T. cold butter

½ c. cream

½ c. water (plus 2T. more if needed to form into a manageable dough)

DIRECTIONS: Preheat oven to 400º.  Mix cream, water and liquid Splenda (if usisng liquid) and set aside.  In large bowl, mix all dry ingredients well.   With fork or pastry cutter, cut in cold butter (I use unsalted) until well blended and no large clumps of butter are left.  Add cream/water mixture and stir into a dough with a fork.  Knead the ball of dough in the bowl with the palm of your hand about 5-6 times.  Using hands, form into 8 biscuits about 2½” wide, ½” thick and place onto greased baking pan.  Bake for about 15-20 minutes (ovens will vary).

NUTRITIONAL INFO: Makes 8 large biscuits, each containing:

153 calories

10.4 g  fat

16.1 g carbs

12.23 g  fiber

3.87 g  NET CARBS

6.5 g  protein

151 mg sodium

Fluffy Biscuits

I kid you not, these are hands down the lightest, fluffiest, best biscuits I’ve made in 40 years!  And man, my husband will tell ya, 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 at Professional Bldg. Pharmacy snack counter in Galveston, TX (my benchmark of melt-in-your-mouth buttermilk biscuits), but 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 be more what you are looking for in a delicious biscuit.  They are still pretty low in carbs.  🙂

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!

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

4 oz. cream cheese, softened

2 eggs

½ c. Jennifer Eloff Gluten-Free bake mix:   

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

dash salt

1 T. olive oil

DIRECTIONS:   Preheat oven to 350º.  Soften cream cheese and beat in the eggs.  Add all remaining ingredients and beat well.  Dip 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 calories

11.9 g  fat

4.04 g  carbs, 2.04 g fiber, 2.0 NET CARBS

7.56 g  protein

199 mg sodium

 

Click to enlarge

Click to enlarge

 

This is an adaptation of a recipe by Bruce Fife.  So far my husband hasn’t liked anything made with coconut flour, until I made these today.  We both liked this recipe after a bit of tweaking.   One of these biscuits provides 38% RDA of Vitamin B12 and 31% RDA Vitamin A!  To lower the carbs a bit, you could reduce the amount of cheese in these and recalculate the nutritional info to reflect that change.  The coconut flour makes these not suitable for Induction.

INGREDIENTS:

¼ c. melted, unsalted butter

1/3 c. coconut flour

4 beaten eggs

pinch salt

1 tsp. poppy seeds

1/2 tsp. baking powder

3/4 c. shredded cheddar cheese

DIRECTIONS:

Mix all ingredients in a bowl.  Mixture will seem a bit wet at first, but let it set a few minutes and it will thicken up.  Spoon up 9 biscuits onto a parchment-lined baking sheet.    Bake at 400º for 15 minutes.

NUTRITIONAL INFO: Makes 9 biscuits, each contains:

142 calories

11.2 g  fat

4.86 g  carbs, 2.60 g  fiber, 2.26 NET CARBS

6.08  protein

191 mg. sodium


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