BISCUITS
These biscuits will
delight you. I am sure you could use the
Grain-Free Bake Mix, too, if desired.
Tender crumb inside and slightly crispy on the outside. These were delicious and you may just think
that you are cheating!
11/2
cups Gluten-Free Bake Mix 2, (375 mL)
2
tsp baking powder (10 mL)
1/4 tsp salt (1
mL)
2
eggs
1/3 cup sour
cream (75 mL)
4
tbsp butter, melted (60 mL)
1/2 cup grated
Mozzarella cheese (125 mL)
Preheat the oven to 375°F (190°C).
Line
a cookie sheet with parchment paper. I
normally spray the cookie sheet with nonstick cooking spray, so that the paper
adheres nicely.
In medium bowl, combine Gluten-Free Bake Mix 2,
page___, baking powder and salt.
In food processor or bowl with mixer, process
eggs. Add sour cream and melted butter;
process. Add dry ingredients and process
just until combined. Stir in
finely-grated Mozzarella cheese. Drop
batter by 1/4 cupfuls (60 mL) onto the parchment
paper. Bake 20 minutes until turning
golden in spots on top. Check after 18
minutes. Enjoy with plenty of butter,
perhaps some grated Mozzarella cheese and a drizzle of sugar-free, imitation
honey or use one of your favorite fruit preserves.
Helpful Hints: These are best the first day,
however, you could nuke the biscuits briefly or reheat them in the oven. If you would like more bisuits, simply double
the recipe. I find these are best eaten
freshly baked.
Yield: 8 biscuits
1
biscuit
180.4
calories
6.1
g protein
15
g fat
0 g fiber
4.7
g net carbs
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For other great Low-Carb, Gluten-Free recipes by the team & me: