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DROP BISCUITS
My daughter-in-law loved these and inquired about the recipe. They are crunchy on the outside and soft on the inside. Usually drop biscuits are dropped directly onto the baking pan; however, I dropped the batter into a muffin pan. These biscuits form craggy tops that are attractive looking. Drop biscuits are so easy and a great alternative to rolled or patted out biscuits when time is a factor, and you don’t want to fuss in the slightest. I have served these for breakfast with sugar-free apricot jam; delicious! Of course, I had all the normal breakfast trimmings, but this served as the “bread” side and as I said, my daughter-in-law, Raquel, loved it!
These are slightly dense when refrigerated; however, they lighten up nicely in the microwave and are like freshly baked biscuits again. To keep the texture lighter, I used olive oil instead of butter and not that much, so the calories for these biscuits are modest, which is a bonus. However, with the sour cream (or use Greek yogurt) and Mozzarella cheese they are nutritious and filling.
You can store these at room temperature for almost 2 days. Serve with sausage gravy or use to sandwich an egg and ham, etc.for breakfast, or simply butter and serve with your favorite sugarless jam.
To freeze these, I would individually wrap the biscuits and store in an airtight container for no more than 2 months.
I
found using the muffin pan produced uniform biscuits; however, you
could simply drop them onto a parchment-lined baking sheet. The mounds
of dough will bake up nicely this way, too.
You
can change up the flavor of this easy drop biscuit recipe by adding
herbs or a different cheese, yogurt instead of sour cream, etc. Have
fun and customize this recipe to your own taste.
I
liked these so much, that I am going to try my hand at another easy
drop biscuit recipe that uses whipping cream and water mix instead of
sour cream, and butter in the batter instead of olive oil. I like
cheese in the biscuits so I may keep that addition. I would switch out
the olive oil for cold butter, maybe unsalted butter. They are so easy
that one can play around with them and come up with a net new recipe.
Stay tuned!
More recipes you may enjoy:
Mozzarella Cheese Biscuits and Scones
INGREDIENTS: 
13/4 cups Gluten-Free Bake Mix 2 (425 mL)
OR 2 cups Keto Bake Mix, OR 13/4 cups almond flour (425 mL)
PLUS 2 tbsp oat fiber (30 mL)
2 tsp baking powder (10 mL)
1 tsp sweetener (5 mL)
1/4 tsp baking soda (1 mL)
1/4 tsp salt (1 mL)
2 large eggs
1/2 cup sour cream (125 mL)
2 tbsp olive oil (30 mL)
1/2 cup shredded Mozzarella cheese (125 mL)
Preheat the oven to 350°F (180°C).
Grease a 12-cup muffin pan very well. In medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, OR alternative, baking powder, sweetener, baking soda and salt.
In
another bowl, beat eggs, sour cream and olive oil together. Add to dry
ingredients and beat to mix. Stir in Mozzarella cheese and beat
briefly to combine. Drop into prepared muffin pan. Bake 10 to 12
minutes or until golden brown.
Yield: 12 servings
1 serving
136.7 calories
10.8 g protein
10.8 g fat
0 g fiber
4.1 g net carbs
Disclaimer: This recipe has only been tested with Gluten-Free Bake Mix 2. However, the Keto Bake Mix is fully interchangeable with my favorite bake mix (just follow instructions). The most recent keto addition without a bake mix needed is something I added that I am 95% sure will work.
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