I am so excited about my new recipe! It came out perfect the first time I tried it. The recipe is super easy and quick to make and the biscuits taste astonishingly like the buttermilk biscuits my mother used to make, but these are gluten-free, wheat-free, and low-carb.
I used Jennifer Eloff’s Gluten-free Bake Mix™ as a starting point. Isn’t teamwork great?
GLUTEN-FREE, LOW-CARB YOGURT BISCUITS
1½ cups Jennifer’s Gluten-Free Bake Mix™, or other low-carb, gluten-free bake mix (see below for bake mix recipe), plus a little extra for shaping the biscuits
2 tsp baking powder
Sugar substitute equal to 2 tsp sugar, such as liquid sucralose or stevia
1 tsp salt
1 cup plus 1 to 2 tbsp whole-milk Greek yogurt (I used Greek Gods Traditional Plain Yogurt.)
Preheat oven to 425 degrees and line a baking sheet with parchment paper. Lightly grease the paper.
Whisk the bake mix, baking powder, and salt together in a large bowl. Add the yogurt, reserving a little until you see if it is needed. Add sweetener and mix with a spatula or wooden spoon until a sticky dough forms. Add remaining yogurt if dough is too dry.
Sprinkle your work surface with a little more bake mix. Dip your fingers into the bake mix and divide the dough into 10 to 12 portions. Shape each into a ball and roll to lightly coat with bake mix. Flatten the balls to about 1-inch thick.
Place the biscuits close together on the prepared pan. Place on middle rack of preheated oven. Bake for 10 to 14 minutes or until golden brown. Remove from pan. Serve hot with butter or use as a base for chicken-a-la-king, as a topping for pot pies or cobblers, with fresh strawberries and whipped cream, or to make ham or bacon and cheese sandwiches.
Makes 10 to 12 biscuits.
Per each of 12:
Cal: 120; Pro: 4.8g; Fat: 8.1g; Carb: 6.7g; Fiber: 2.3g; Net Carb: 4.4g*
*Nutrition data excludes some of the sugar in the yogurt which has been eaten by the live cultures.
TIP: If the bottoms of your biscuits brown before the tops, use convection mode if your oven has that option, or put an extra sheet pan on the bottom rack underneath them to shield them from bottom heat.
JENNIFER’S GLUTEN-FREE BAKE MIX™ Used with permission.
1 2/3 cups almond flour, (400 mL; 182 g)
3/4 cup certified GF oat flour (175 mL; 100 g)
2 tbsp sifted coconut flour (30mL) (Bob’s Red Mill®, not Legacy Valley®)
3/4 tsp xanthan gum (3 mL)
In a large bowl, combine almond flour, oat flour, coconut flour, and xanthan gum. In container with airtight lid, place bake mix and shake the container well to combine. When measuring oat flour (but not other ingredients) into measuring cup, tap the cup on the counter top and fill to the top to get the correct amount.) Keep bake mix at room temperature for up to one month or freeze for much longer storage.
Makes 2 1/2 cups (625 mL).
Tip from Jennifer: if you don’t want to use any grain at all, you can try substituting another gluten-free flour for the oat flour in the bake mix.
“Nourished : a Cookbook for Health, Weight Loss, and Metabolic Balance” available from Amazon > http://tinyurl.com/mq42koa
(c) 2013, Judy Barnes Baker, www.carbwarsblog.com