PLAIN CHEESE SCONES (see variation)
I was fooling around with my cheese biscuit recipe and came up with some great scones!! I just finished a tea date with my hubby enjoying warm scones, spread with Healthy Butter and sugarless jam. We nuked the 2-day old scones 30 seconds for 2 scones. The cheese inside the scone gets all molten and it tastes absolutely fabulous! I was so satiated after 2 scones. Yep, repeated the process - more tea and more scones! ;) Hope some of you enjoy them as well.
MOZZARELLA CHEESE BISCUITS
These are super! You will feel like you’re cheating!
2 cups Gluten-Free Bake Mix 2,
(500 mL)
21/2 tsp
baking powder (12 mL)
1/2 tsp
granulated garlic (2 mL)
1/4 tsp
dried basil (1 mL)
1/4 tsp
dried parsley (1 mL)
1/4 tsp
salt (1 mL)
11/2 cups grated Mozzarella, OR (375 mL)
Cheddar cheese
3 eggs, fork beaten
1/2 cup
whipping cream (125 mL)
2 tbsp olive oil (30 mL)
In
medium bowl, combine Gluten-Free Bake Mix 2, page___, baking powder, garlic powder,
basil, parsley and salt. Stir in Mozzarella,
OR Cheddar cheese. In small bowl,
combine 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. Nuke them in the microwave oven briefly, if
necessary.
Variation: Plain
Cheese Biscuits: Use 1 tbsp (15 mL)
sugar substitute and 1/2 tsp (2 mL) vanilla extract. Omit garlic, basil and dried parsley. These scone-like biscuits may be served
warmed (nuke them, if necessary) with butter (I use my Healthy Butter {find the
recipe in Low-Carbing Among Friends, Vol.
2, page 84) and sugarless jam}. They
are for breakfast for teatime. (2.9
g carbs)
PLAIN CHEESE SCONES (THIS VARIATION!!): Use only 2 to 3 tbsp (30-45 mL) whipping
cream. To the wet ingredients, add
liquid sweetener to equal 4 tsp (20 mL) sugar and 1/2 tsp
(2 mL) vanilla. Omit garlic, basil and
dried parsley. Remember to add the salt. Process cheese into batter for 12
scones, 11 scones otherwise. Nuke scones that have been refrigerated briefly
and serve warm. (4.3/5.0 g carbs)
Red Lobster®
Biscuits:
Use Cheddar cheese instead and be pleasantly surprised! (4.1
g carbs)
Yield:
12 biscuits
1 biscuit
96.3
calories
2.3
g protein
8.3
g fat
3.1
g net carbs
ANOTHER RECIPE YOU MAY ENJOY
