I came up with a beautiful low carb biscuit recipe last night! These were absolutely delicious, very filling, and have the texture of… yes, a biscuit. 😀
This is actually an adaptation of the low carb bread recipe my mother gave me, which I’ve found to be a very versatile recipe. In fact, it’s so versatile that I used it to make my low carb cookie recipe too.
The biscuits I made (in the photo) had a combination of leftovers in them, but follow me here – because the options and variations are endless! The timing was perfect too because I was craving something a little different. And fortunately my package from Netrition arrived yesterday:
This is where I order my Bob’s Red Mill Almond Meal because I can’t find it anywhere locally. As you can see, I also ordered Mama Lupe’s Low Carb Tortillas (great for fajitas, wraps, quesadillas, or eating a big messy burger even). I got some sugar free preserves too. They go great with whipped cream cheese for a quick low carb dessert. The Polaner Sugar Free Seedless Raspberry Preserves is my absolute favorite! And of course it will go great with your low carb biscuits. 😉
Low Carb Biscuit Recipe
I start with the basic low carb bread recipe I’ve always used:
1 8 ounce bag parmesan cheese
1 cup Almond Meal
2 small or one very large egg
2 Tablespoons melted butter
Optional: Garlic Salt to taste
Mix ingredients well and chill. Roll small portions into ball then shape them as cheese sticks or biscuits – or you can make them smaller/flatter for “crackers”. Bake in preheated 350 oven for 10 minutes, turning after 5 minutes if necessary. (Keep an eye on them and cook until golden brown on both sides.)
12 net carbs for the entire batch. 6 net carbs for half. 3 net carbs for 1/4 batch. Note: these carb counts are based on the Almond Flour. Some may be different, so look on your bag of Almond Flour to determine an accurate net carb count. And of course count the net carbs of anything you add.
I was running low on Parmesan cheese, so I added half a cup of Parmesan and then half a cup of shredded Colby Jack cheese. Since I was making this for dinner (not breakfast) I added in some leftover vegetables from my dinner the night before, along with crumbled up bacon I had leftover from lunch. I added sauteed mushrooms (diced up) and creamed spinach:
I try to sneak spinach into anything I can. 😉
I mixed it all up with a spoon, which was super easy and only took a few seconds:
I suppose you could spoon it out, but I got my hands dirty and just grabbed a small handful and pattied them out into small biscuits. I laid them on a baking sheet covered in Parchment Paper:
I baked them at 350, flipping them once, until they were golden brown on both sides.
They came out beautiful! 😀
Like I said, this recipe is very versatile. You can add your favorite meat & low carb veggies to make a hearty bread or biscuit. You can use it to make low carb cookies. Or you can make a plain low carb biscuit, and use it to create a breakfast sandwich or to eat with sugar free preserves.
Another option I recall my mother mentioning – she added raw sausage to the batter, baked them, and said they came out tasting just like a sausage biscuit. Yum!