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Tuesday, August 20, 2013


These are super!  You will feel like you’re cheating! My husband could not stop raving about these.  Within 24 hours all the biscuits were eaten between the two of us!  I also made Chicken A La King (click here) and served it on these biscuits as well as Sausage Gravy on biscuits (click here).  I'll share those recipes shortly.  I was very happy with these delicious biscuits.  If you prefer a Red Lobster®-Style biscuit, then use Cheddar cheese.  Even the savory biscuits are great with my Healthy Butter and sugarless jam.

Here is the surprise.  I forgot to add the gelatin in the recipe considering I used the Gluten-Free Bake Mix without xanthan gum.  There was no crumbly outcome (my guess is there are enough eggs in the recipe and the cheese probably helps as well).  

Jaebea Schreiber said: I love Jennifer's Cheesy biscuits so much that I wanted to make a loaf of bread out of the recipe so I doubled it, baked it in a small loaf pan (8 x 4 inches) at 350 for an hour and it came out so good!! Rose up tall just like bread. I got 18 slices @ about 4.2 net carbs per slice. Had a bacon cheeseburger tonight on 2 grilled slices. It was HEAVEN!!  Also great with butter and jam.

2 cups Gluten-Free Bake Mix 2 (Click for the recipe) (500 mL)
21/2 tsp baking powder (12 mL)
1/2  tsp garlic powder (2 mL)
1/4  tsp dried basil (1 mL)
1/4  tsp dried parsley (1 mL)
1/4  tsp salt (1 mL)
11/2  cups grated Mozzarella, OR (375 mL)
  Cheddar cheese
3 eggs, fork beaten
1/2  cup whipping cream (125 mL)
2 tbsp olive oil (30 mL)

In medium bowl, combine Gluten-Free Bake Mix 2, baking powder, garlic powder, basil, parsley and salt.  Stir in Mozzarella, OR Cheddar cheese.  In small bowl, whisk eggs, whipping cream and olive oil.  Stir into dry ingredients until moistened and well combined. 

Drop batter by approximately 3 tablespoonful (45 mL) mounds onto greased cookie sheet, spaced about 1 inches (2.5 cm) apart to allow for spreading.  Bake in 375°F (190°C) oven 20 to 25 minutes, or until golden brown and completely brown and crispy underneath.  Serve warm with butter.

Helpful Hint:  If using a food processor and processing all ingredients, including cheese, yield will be 14 biscuits, and the cheese is then imperceptible.

Yield:  12/14 biscuits
1 biscuit
201.1/172.3 calories
8.0/6.9 g protein
16.3/14.0 g fat
4.9/4.2 g net carbs

Variation:  Plain Cheese Biscuits:  To wet ingredients, add liquid sweetener to equal 2 tsp (10 mL) sugar and 1/2 tsp (2 mL) vanilla extract.  Omit garlic, basil and dried parsley.  (4.8/4.1 g carbs)

Plain Cheese Scones:  Use only 2 tbsp (30 mL) whipping cream.  To the wet ingredients, add liquid sweetener to equal 4 tsp (20 mL) sugar and 1/2 tsp (2 mL) vanilla extract.  Omit garlic, basil and dried parsley. Remember to add the salt. Process cheese into batter. Nuke scones that have been refrigerated briefly and serve warm.  Yield:  11 to 12 scones. (5.0/4.3 g carbs)

Red Lobster®-like Biscuits:  Use Cheddar cheese instead. Garlic Butter:  In small bowl, combine 1/4 cup (60 mL) melted butter and 1/2 tsp (2 mL) garlic powder or granulated garlic (slightly coarser).  Brush over tops of baked, hot biscuits and serve immediately.  (4.8/4.1 g carbs)

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For other great Low-Carb, Gluten-Free recipes by the team & me:

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