GLUTEN-FREE YOGURT BISCUITS

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
Ingredients:
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.)

Directions:
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).

This bake mix is here There is also a version that uses gelatin instead of xanthan here.

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.

Pin it > http://www.pinterest.com/pin/224405993907193575/

“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

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Judy Barnes Baker

The working title for my first book was, “You’ll Never Know What You Are Missing.” It summed up my goal: to make eating for health synonymous with eating for pleasure. Once you discover the secret, you will find that the very best food for weight management, longevity, the treatment and prevention of disease, and over-all health and happiness is also the most sumptuous, satisfying, and indulgent way of eating the world has to offer. You are invited to the feast. Enjoy!
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Judy Barnes Baker
6 years ago

ualred: I never tried to freeze them; they never last that long around here! I don't see why it wouldn't work. Anyone else tried it?

ualred
ualred
6 years ago

Does anyone know if you can freeze them?

Judy Barnes Baker
7 years ago

Anonymous: Your friend may be able to find coconut yogurt. There are also recipes online for making coconut yogurt, and I think that should work. It might even work with plain coconut cream with a little vinegar added for tang, but I haven't tried it. Thanks for the comment!

Anonymous
Anonymous
7 years ago

Ms. Judy, my friend requires gluten free AND no dairy. Can you suggest a substitute for the yogurt? I would love to give her a recipe that will help her cope; she's newly diagnosed.

Judy Barnes Baker
7 years ago

R. Franklin: Thanks for sharing all your ideas. The cheddar version sounds wonderful! I'll have to try that!

R. Franklin
R. Franklin
7 years ago

These are nothing short of incredible, thanks so much for this recipe!

I used Cabot Greek Yogurt as it was the only full-fat greek yogurt I could find. My first batch was with Bob's Red Mill Almond Flour, the last two were with Honeyville. All three came out just fine, though the Honeyville was more spot-on with the texture.

I made my own oat flour by running either oats or oat bran through my coffee grinder as I don't use oat flour that often.

My biscuits in all three batches expanded and rose a little. I probably shaped them to be about 1/2" tall and around 2.5" in diameter, and they expanded to around 3" in diameter and maybe 3/4" tall.

In the third batch I experimented a little with the "Cheddar Bay Biscuit" idea and added 1/2 cup of shredded sharp cheddar cheese, 2 teaspoons of garlic powder, 1/2 teaspoon of onion powder, and 1/2 teaspoon of old bay seasoning, all just before adding the yogurt. I would have put some parsley in them but I'm out of it, however they were very delicious and almost dangerous to have around the house!

Judy Barnes Baker
7 years ago

Keri Knudson-Brede: You can also find almond flour at Costco in my area. Honeyville Grain also has good price on it.

Thanks for the tips!

Judy Barnes Baker
7 years ago

kbrede_rn. Any sweetener should work, but I tested the recipe with a liquid one so that's what I called for. The liquids are zero carb, while the others may vary.

Many people feel strongly about what sweeteners they use. That's why I always give them a choice. (Stevia comes from a plant, but so does tobacco, heroin, cocaine, and hemlock; snake venom and anthrax are 100% natural.)

Stevia is not an option for some of us because it does not taste sweet to us at all. It's a genetic thing. (Julia Child also detested stevia.) There are lots of sweeteners to choose from though, and many of them are natural, such as monk fruit.

Thanks for the comment!

kbrede_rn
kbrede_rn
7 years ago

Stevia can be bought in liquid, such as Skinny Girl brand, packets, or in an actual sugar substitute. Cup for cup. You can even purchase in An organic brown sugar, etc. Walmarts carry these. Dont go for Sucralose, or sweeteners that contain aspartame. They are so incredibly harmful to your body. I've cooked and baked with lots of this stuff, and it's not only Amazing, but its also All Natural because Stevia comes directly from a plant!

Keri Knudson-Brede
7 years ago

Almond Flour can be bought online thru Vitacost.com AMAZINGLY cheaper than in the stores around us too! I think I got in on a Bob Mills sale last time and got 3 of their bags for what 1 cost here!

Judy Barnes Baker
7 years ago

Michele, soy flour works well as a flour replacement, but many of us try to avoid soy because it contains a lot of plant estrogens (but not as much as flax). It can also cause thyroid problems and is usually GMO. There's not much coconut flour in this recipe, though, so a little might not be a problem. It is lower in carbs than most flour replacements.

michele carpenter
7 years ago

You could always try Soy Flour.

michele carpenter
7 years ago

Sounds great. Making 12 servings is the only way to get 6 net carbs from it though. If you make 10, it comes to 8 net carbs for each.

Judy Barnes Baker
7 years ago

Chareen, the bake mix ingredients are given in the recipe above the links. One of the links wasn't working, but it is fixed now. The other links go to other versions of her bake mix. Thanks for the heads up.

Chareen
7 years ago

what's in the bake mix ? The links aren't working 🙁

Judy Barnes Baker
7 years ago

BJ, you can try another flour–it would probably work since there is just a little coconut flour in the recipe. I bought some hemp flour to try, but haven't used it yet. Garbanzo flour might work too.

Why do you object to the coconut?

BJ in So ILL
7 years ago

Would love to try this, but my problem is coconut flour, is there any substitute for that?

Judy Barnes Baker
7 years ago

anjigirl, Bob's Red Mill's gluten-free flour would probably work fine in the recipe, but I don't think his LC flour is gluten-free and it might give different results. The Bob's gluten-free flour is not as high in carbs as many other versions, but still higher than Jenn's mix. If you try it, let us know how they turn out!

anjigirl
7 years ago

I only have Bob's Red Mill L/C bake mix on hand….Do you think I would be able to come up with good results using this?

Judy Barnes Baker
7 years ago

Dee, did you have a problem with too much moisture in your biscuits? Did you use Greek yogurt? It is thicker than regular yogurt.

Using part oat FIBER to replace some of the oat flour might cut down on the carbs a bit, but oat BRAN is not as low in carbs as the fiber. I'm not sure how either would affect the recipe, but let us know how it works if you try it.

Dee Williams
7 years ago

I have done some research and it appears oat bran absorbs more liquid. One person suggested just adding more liquid or adding an egg when substituting oat bran into a recipe. Thoughts?

Dee Williams
7 years ago

These look amazing! I have oat bran but not oat flour. Is that likely to work?

Kathy Conde
7 years ago

This comment has been removed by the author.

Kathy Conde
7 years ago

Is Bob's Red Mill Organic coconut flour the same as the sifted coconut flour listed in the recipe?

Judy Barnes Baker
7 years ago

Emma, you might try using fresh baking powder next time and see if it helps.

Emma Langdon
7 years ago

Nearly expired, however they did rise, they just didn't spread. All the rise was vertical. I had to shape them small to make 10-12 from the dough amount.

Judy Barnes Baker
7 years ago

Emma, I think mine were a bit bigger than that. Was your baking powder fresh?

Thanks for letting me know how much you enjoy them!

Emma Langdon
7 years ago

I see, mine ended up about 2" round each.. like a cream puff. Cute but tiny!

I do love them though and the recipe was so easy. I added a squirt of fresh lemon juice and used a bit of sweetener to add to the "buttermilk" flavor.

I cut open and toasted one in the toaster oven today and it tasted so familiar – I realized why: they tasted like life cereal to me! It must be the combo of the bake mix and yogurt, plus I used excess oat flour instead of the precious bake mix to dust the parchment with when rolling my biscuits.

Thank you so much for the delcious recipe, and Thanks to Jen for concocting a perfect bake mix!

Judy Barnes Baker
7 years ago

Hi Emma. Mine were not very large biscuits either, as you can see in the picture above if you compare them to the size of the butter knife. (There were 12 on the pan, but I ate one!) I don't think I would change the recipe since they might not bake properly, but you could double the recipe and use two per serving instead of one.

Emma Langdon
7 years ago

So I made these, used the convection setting on my oven and they puffed up like little mushrooms!! Fantastic flavor.

However, I could never have gotten 10-12 regular sized biscuits from the amount of dough it made – it was very thick, like bread dough, so I added a touch of cream and about 1/4 cup of sour cream after the cup of yogurt.

Even so, I was only able to make 12 slightly larger than golf ball sized dough balls at an inch thick each. I was afraid to flatten them much.

Do you think I didn't use enough bake mix? Do you have weights for the amount you're calling for so I can weigh for accuracy (I used blanched almond flour in my mix), or perhaps photos of how you shaped the dough before baking? I really loved these but can't fathom how to get regular sized biscuits from the recipe amounts…

Judy Barnes Baker
7 years ago

Hi Emma. The low-fat yogurt might work fine in the recipe, I just prefer full-fat dairy for health reasons. I often use sour cream for yogurt and vice versa, so that would probably work too.

Will look forward to hearing how your biscuits turn out!

Emma Langdon
7 years ago

unfortunately trader joe's only had 2% fage, but it had a much lower carb count than the Trader Joe's brand full-fat greek (8g per ~200g versus 15g) so I opted for the 2% fage. Hoping this will work out OK, making them tonight! Will return with results 🙂

I have regular sour cream from Trader Joe's that I could mix in, but it is also made with skim milk (!?)

Judy Barnes Baker
7 years ago

I'm still waiting for the coconut yogurt so I can try them with it, Beulah. I did hear of a store that sells it, but it is a long drive.

Beulah
Beulah
7 years ago

That sounds like a great combination Judy can't wait to hear how they turned out.

Judy Barnes Baker
7 years ago

Glad you liked them, Beulah! I'm going to try them with coconut yogurt and subbing cashew four for the almond flour. I had to get a store to order the coconut yogurt for me as none of them stock the sugar-free one, but I think it will work. I'm temporarily (I hope) off all dairy while trying to diagnose an allergic reaction.

Beulah
Beulah
7 years ago

These are the best low carb biscuits! I have made them with sour cream and even left out the sweetener and they still come out so yummy with melted butter and even biscuits and gravy. Thank you so much for this recipe!

Judy Barnes Baker
7 years ago

Hi Wendyloohoo. I like your variation! Let us know what else you try. My pumpkin biscuits are a sweet version that would be great for the holidays.

Wendyloohoo
7 years ago

OMG! What a great recipe. I made it with 2 additions and one change. 1st, I used regular whole milk yogurt. Only used a little under a cup because it was so runny, but it worked fine. 2nd, I added a 1/3 cup of cheddar cheese and 1 tsp of chopped fresh thyme. I'm testing recipes for Thanksgiving and this one looks like a winner for "rolls". Can't wait to try it with something sweet and make scones. Thanks for such a wonderful recipe.

Judy Barnes Baker
8 years ago

Hi Amber. Thanks for the update! Glad they worked for you.

Amber
Amber
8 years ago

Hey again! I made the biscuits with sour cream and they were quite tasty! Just wanted to report back and let you know!

Jnet
Jnet
8 years ago

Although these were one of the better breads i had..i was thrown by the sweet taste..and how dense they were. Maybe it was the no fat yogurt.. I wished thev were a bit more ummm big? But really a lovely taste

Judy Barnes Baker
8 years ago

Janis: sorry about the print button. I'm not very techie and don't make a profit on anything here, so can't do the fancy stuff like the commercial sites.

Judy Barnes Baker
8 years ago

Hi Amber. Someone tested the biscuits with sour cream and said it worked, but I haven't tried it. Report back about how yours turn out, OK?

Amber
Amber
8 years ago

Hey! I keep this bake mix in my kitchen at all times so am excited to try this recipe. I don't have any yogurt right now–any luck with sour cream? Or any thoughts as to whether you think it would be a similar result? Thanks so much!

Janis
8 years ago

Why don't you have a print button? When I copy and paste the recipe, it has a dark background that wastes alot of black ink. 🙁 I can't wait to try this though. I really like Maria's biscuits on Mariahealth.blogspot, but these sound even better. 🙂

Judy Barnes Baker
8 years ago

To Anonymous: Ah, but how long would it take you to save enough on the almonds to pay for the Vitamix? I've had one on my wish list forever, but I'm still waiting!

Anonymous
Anonymous
8 years ago

I use my Vitamix to make almond flour from blanched almonds. Much cheaper than pre-ground. You'll find youtube videos on how to do it.

Judy Barnes Baker
8 years ago

Thanks for reporting on your results with almond meal, Jennifer. I always use almond flour for baking as I think it gives a finer texture (and it looks right too).

Jennifer
8 years ago

Judy, this recipe is best made with almond flour. Almond meal causes the inside of the biscuits to be too moist. Just a heads up on that. I opened my biscuits and baked them longer, but almond flour is the way to go. I liked them a lot. I never thought I could make anything with the Splendid Gluten-Free Bake mix that has no eggs in it…perhaps that's more the fault of almond meal again. Almond flour is really superior. I can get almond flour here, but it is expensive, so I only buy it occasionally. Thanks for experimenting with the bake mix, Judy. I was tickled pink!

Thanks, Susie. 🙂 You can't have any nuts? Hazelnut flour also came to mind.

Judy Barnes Baker
8 years ago

Susiet: Are you allergic to almonds? You might try some other low-carb flour, such as pumpkin seed, sunflower seed, garbanzo, or sesame flour. Peanut flour is also an option, as peanuts are legumes, not nuts.