CRISPY GARLIC BUTTER
BISCUITS
A great alternative to garlic bread at the table with your spaghetti and zucchini pasta. These were wonderful warm out of the oven - crispy on the edges and underneath and soft inside. Even in our
humid climate they remained that way for a couple of hours. These are not huge
biscuits, so I found it easy to have two with my meal.
11/2 cups
Gluten-Free Bake Mix 2, OR (375 mL)
1 3/4 cups Keto Bake Mix
1 3/4 cups Keto Bake Mix
1
tsp baking powder (5 mL)
1/2 tsp
dried parsley (2 mL)
1/4 tsp salt (1
mL)
1
egg
1/4 cup heavy
cream (60 mL)
2
tbsp butter, melted (30 mL)
1
tsp crushed garlic* (5 mL)
1
cup grated Mozzarella cheese (250 mL)
Garlic
Glaze:
1
tbsp butter, melted (15 mL)
1/2 tsp
dried parsley (2 mL)
1/2 tsp
crushed garlic (2 mL)
Preheat
the oven to 350°F (180°C).
In
medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, baking powder, parsley and
salt.
In
food processor, process egg. Add heavy
cream, butter and garlic; process. Add
dry ingredients. Process. Stir in Mozzarella cheese. Using a 2 tbsp (30 mL) cookie scoop, drop
biscuits onto greased cookie sheet.
Shape gently. Brush with Garlic
Glaze. Bake 25 to 30 minutes or until
golden brown in spots on top and golden brown and crispy underneath.
Garlic Glaze: In small bowl, combine melted butter, dried
parsley and garlic.
Helpful
Hint: *I used the bottled kind of crushed garlic in
oil.
Yield: 12 biscuits
1
biscuit/Keto
138.8/156.9
calories
4.6/5.9
g protein
11.7/13.7
g fat
0.0/1.9 g fiber
3.5/2.4
g net carbs