There is no doubt in my mind that in the three years that I have been baking low carb, I have made at least twenty different low carb biscuit recipes! Agghh…..that is a lot of expensive flour and even more time than I care to think about.
The bottom line is that we are picky! We are used to home cooked/home baked foods with white and wheat flours. Casseroles, roasts with potatoes, homemade pizza, lasagna, spaghetti casseroles, and pot pies were all dishes in my repertoire of recipes in thirty-four years of cooking and baking for a family of (eventually!) nine on one income.
And none of us have embraced the low carb baked goods with open arms! I talked about the idea of using as little low carb flour (even my Very Low Carb Flour Mix) as possible while enhancing dishes with more familiar tastes, such as cream cheese, pumpkin, zucchini, oatmeal, peanut butter, etc. (See “It’s All About Dilution” here.) These dishes have been much more readily accepted by my college and teen sons and hubby.
This recipe is a perfect example of that! Rather than having a 1 ½ to 2 cup low carb flour addition and the “regular” milk, butter, and baking powder that you often find in “normal” biscuits, this recipe has the flour “diluted” with cheese and cream cheese. And these biscuits are much tastier for it! 🙂
The recipe as given does not have as much rise (though the texture and taste are quite good!) as the biscuits with a little bit of Sprouted Flour Mix added. (See the side-by-side pictures below.) They really rise and have a very similar texture to soft white flour biscuits with just ¼ a cup of Sprouted Flour Mix subbed for some of the low carb flour mix. It is, of course, up to each baker as to whether she can afford the extra two carbs per biscuit that the sprouted flour adds—and also whether one can tolerate gluten (though sprouted flour is definitely less glutenous and not as hard on digestion as regular wheat flour).
I don’t want to discourage you from making them as the recipe is first given—they really are the best very low carb biscuits I have had. However, the more “family-friendly low carb” version is just that—family-friendly. Try them both ways!
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Don’t forget to scroll all the way down to the bottom of the page for this recipe’s helpful Recipe Keys!
Below are links to the ingredients I use in this recipe. I am an affiliate for Amazon.com. If you click on the links below I will earn a small commission. Thank you for your support of this blog!
- 4 oz. cream cheese, softened (or sour cream or plain yogurt—may need more flour if mixture is too wet when using one of these)
- 2 whole eggs
- 1 TBSP butter (I am going to leave this out next time; I think the fat in the cream cheese and shredded cheese will be enough!)
- ½ cup shredded cheese (Monterey Jack, cheddar, or “orange blend” for more savory biscuits; mozzarella cheese for sweet use)
- ¾ cup Very Low Carb Flour Mix
- ½ tsp baking soda
- 1 ½ tsp baking powder
- Optional: 1 to 2 packets of sugar free sweetener (Pyure, etc.) (I add this when I make the biscuits with mozzarella cheese and want to make a sweeter type of biscuit rather than savory.)
- Preheat oven to 350º.
- Whisk cream cheese with mixer (love myKitchen Aid!).
- Beat in the eggs and butter (if using).
- Once cream cheese is incorporated fully with the eggs and butter (otherwise you will have little pieces of cream cheese here and there), add flour mix with soda and baking powder sprinkled into the flour mix.
- Mix thoroughly, and then add shredded cheese at end. (When I removed my mixing bowl from the mixer, I mixed further with a rubber spatula from the bottom as large mixers sometimes do not get all of the ingredients from the bottom of the bowl when mixing small amounts.)
- Drop by heaping tablespoons onto a parchment-lined (or sprayed with cooking spray) baking pan. I like to use a round pie pan and drop them in a “high heap” so that they rise better and do not spread out as much.
- Bake in convection oven for twelve to thirteen minutes (regular oven 13 to 16 minutes). Allow to sit in pan for a few minutes after removing pan from the oven.
- Makes eight medium-sized biscuits that are especially yummy with this awesome low carb, sugar-free . (I use mozzarella cheese when I am going to have the biscuits for shortcakes or with jam.)
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Note: These are amazing with my Sugar-Free Strawberry Jam and/or Sugar-Free Crock Pot Apple Butter.
*Click here for Very Low Carb Flour Mix recipe
Below are links to the ingredients I use in the recipe above. I am an affiliate for Amazon.com. If you click on the links below I will earn a small commission. Thank you for your support of this blog!
Recipe Keys
Very Low Carb (VLC): As mentioned above, these are very low carb. Be careful when choosing your shredded cheese. Some pre-shredded cheeses have carbs added to them (fillers, anti-clumping agents), and this will affect the carb count of the biscuits. As is, these are very low carb since the Basic Low Carb Flour Mix has only eight carbs in the ¾ cup of mix that this recipe calls for!
Family-Friendly (FF): To make these more family-friendly, I used ½ cup of the Very Low Carb Flour Mix and ¼ cup of my Sprouted Flour Mix. This adds almost-two carbs per biscuit. Again, the rise and texture of these is amazing, but whether you feel you can afford two more carbs per biscuit and/or whether you can tolerate the sprouted flour will make a difference in whether you choose this option. I would definitely combine flours in this recipe for serving to people who are not used to healthier biscuits.
Store-Bought-Stella (SBS: This is home-cooked baking—BUT SBS, rejoice! If you take the time to make the Very Low Carb Flour Mix, eight of these yummy biscuits can be whipped up in a stand mixer in five minutes!
Homemade Hannah (HH): HH’s should love my baking mixes, including this Very Low Carb Flour Mix! It makes home baking a snap!
Freezer Cooking (FC): These biscuits can definitely be frozen! (Check out the picture of my freezer bounty! Love to be prepared while others are eating high carb treats!) Just “flash freeze” on trays and then bag in zip-lock bags once they are frozen. (Or if you have freezer room, place them in plastic containers with parchment between…always parchment…I love parchment!)
These biscuits freeze well!
Trim Healthy Mama-Friendly (THM) (www.trimhealthymama.com): These are very low carb biscuits when made with the Very Low Carb Flour Mix. This makes this an easy S for two biscuits! If you are not opposed to using sprouted wheat flour in an S setting, you can even get by with the FF version of these in an S setting.
Sugar Free (SF): No sugar here! It only takes a small amount of healthy sugar substitute to sweeten these up for sweeter applications. (Anxious to share my Cinnamon “Craisin” Biscuits With Cream Cheese Frosting someday using this!)
I made up the very low carb flour mix in 1/3 of the amount in the mix recipe. I wanted to test the biscuit recipe. The biscuits were good while warm just by themselves with nothing added on them but, to me, there was a funny after taste. I’m guessing it must be the oat fiber taste that I’m not use to. I omitted the butter but will definitely add next time as well as some salt. I think it would have made the taste better. I used mozzarella cheese & added 2 packs of Truvia. The biscuits were really not sweet at all but I have a BIG sweet tooth. The biscuits rose wonderfully and were light & fluffy. I used the larger shredded cheese. Wish I had used the smaller shreds. I think they would have incorporated better into the dough. I think the recipe would make a great garlic cheddar biscuit so I think I’ll try that next.
Yup its the oat fiber. The Nunaturals brand recommended here is GROSS. Everything I made with it I ended up tossing. I have been using Lifesource brand ever since and it has absolutely NO weird off taste. Cheapest on netrition. Com but sometimes a 5 lb bag will go for $20 on Amazon making it the same price per pound but no added shipping cost if you have prime.
Are the biscuits cooked or raw when frozen?