A picture of these can be seen here: http://buttoni.wordpress.com/2010/0...luffy-biscuits/

I kid you not, these are hands down the lightest, fluffiest biscuit I’ve made in 40 years! Low-carb recipes for biscuits are usually so dense! Not this one! My husband will tell ya, I’ve been trying to find a good biscuit recipe for the entire time I’ve been married!!! I'm biscuit impaired, you see. The fact that the best winds up being a low-carb recipe?! Whouda thunk?

This is a different application of (and slight variation on) Jennifer Eloff’s Focaccia Bread recipe, which itself is a variation of Sherrielee’s Artisan Flatbread recipe on Linda Genaw’s site. But hey, experimentation is what low-carb cooking is all about, non? I halved Jennifer’s focaccia recipe, eliminated all spices, reduced almond flour and added in ¼ c. CarbQuick. Made them like 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 almond flour and no CarbQuick, they would be OK for OWL nuts & seeds rung, but still not suitable for Induction. Using Cheddar cheese would make these more like Cheddar Bay Biscuits.

INGREDIENTS:

4 oz. cream cheese, softened
2 eggs
½ c. Jennifer Eloff Gluten-Free bake mix: http://low-carb-news.blogspot.com/2...y-splendid.html
¼ c. CarbQuick bake mix
1 T. Parmesan Cheese, grated
½ c. Monterey Jack Cheese, grated
¼ 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

These really deliver on "light" and "fluffy" and are well worth your time.



These are incredibly light and fluffy and just melt in your mouth. Hubby said they're my best biscuits yet! 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.


INGREDIENTS:

4 oz. cream cheese, softened
2 eggs, beaten
½ c. Jennifer Eloff Gluten-Free bake mix: http://low-carb-news.blogspot.com/2...y-splendid.html
¼ c.+2T. CarbQuick bake mix
1 T. Parmesan cheese
1 c. grated cheddar cheese
¼ tsp. baking soda
¼ tsp. baking powder
¼ tsp. salt
pinch garlic or onion powder (optional)

DIRECTIONS: Preheat oven to 350º. Soften cream cheese. Beat in 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 them at all, the taller the better. Bake at 350º for about 13-14 minutes or until browned to your liking. Do not over brown or they will dry out.

NUTRITIONAL INFO: Makes 10, each containing:

142.5 calories
12.6 g fat
4.56 g carbs, 2.40 g fiber, 2.16 g NET CARBS
8.2 g protein
306 mg sodium

Look great! My wife is having bread withdrawals but these should do the trick.

I'm having the leftovers made up as sausage biscuits tomorrow. Think that'll be good, too.

Is there a substitute for CarbQuick? I realize things might turn out not quite as well, but I really don't want to have to order yet another product for my pantry.

Well, I guess you could just use all of the other bake mix and no CQ, but they surely won't come out the same in texture.

Thanks! I will give it a try, and if they aren't good, then I'll break down and order the CQ. I am also going to try adding some minced jalapeno because we love the kick.