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