MOZZARELLA CHEESE BISCUITS AND SCONES

MOZZARELLA CHEESE BISCUITS

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. If you are missing bread, these will be a great addition to your low-carb diet.

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). Update: As time went on (years), I began to realize I rarely need gelatin with my recipes to bind the ingredients together; most of the time the recipes simply work!

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.

*NOTE: As I mentioned to someone, you can also try making these with 2 cups (500 mL) almond flour and 4 tbsp (60 mL) oat fiber.

Ingredients:

2 cups Gluten-Free Bake Mix 2 (Click for the recipe), (500 mL)

OR Keto Bake Mix (use 1/4 cup more), OR Grain-Free Bake Mix

OR see NOTE above*

2¹/₂tsp baking powder (12 mL)

¹/₂tsp garlic powder (2 mL)

¹/₄tsp dried basil (1 mL)

¹/₄tsp dried parsley (1 mL)

¹/₄tsp salt (1 mL)

1¹/₂cups grated Mozzarella (375 mL)

3 eggs, fork beaten

¹/₂cup whipping cream (125 mL)

2 tbsp olive oil (30 mL)

Instructions:

In medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, OR Grain-Free Bake Mix, 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 ¹/₂tsp (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 ¹/₂tsp (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 ¹/₄cup (60 mL) melted butter and ¹/₂tsp (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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