Low Carb Parmesan Garlic Biscuits (THM S)

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As I was making my zucc-ghetti and meatballs last week, I was really itching for a dunker. You know, something you can pull apart and use to scoop up spaghetti sauce remnants. Don’t pretend like you don’t do it. Everyone does.

I didn’t want to crossover, so I decided to whip up some garlic biscuits.

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The gluten free flour base I used was a mix of fine almond flour and coconut flour. If you have THM Baking Blend, you can also use that in place of the almond flour.

The best thing about this recipe is how easy it is. It comes together in one bowl, and the ingredients are pretty straight forward. (I don’t know about you, but I personally love recipes that are easy to make, and don’t require my entire pantry.)

Start by combining all the ingredients except the eggs in a medium-sized bowl. Whisk the eggs together before adding them to the rest of your ingredients, and combine using a fork or pastry cutter, if you have it. The mixture should be homogeneous and easy-to-form. (Not too dry!)

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The dough should stick together without feeling dry or crumbly.

Form the dough into palm-sized domes with your hands, and place it into a 10-inch cast iron skillet. Place the dough about 1/2 inch apart, as they will puff/spread a little.

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Brush the tops with some melted butter, and bake at 350 degrees for 15-20 minutes or until the tops are lightly golden.

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Puffy, soft, and melt-in-your-mouth delicious.

You can brush the tops with a little more melted butter after baking, if you wish. It helps keep them moist.

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Low Carb Parmesan Garlic Biscuits (THM S)

  • Servings: Makes 6
  • Time: 30 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Preheat oven to 350.
  2. Combine all ingredients except eggs in a medium-sized bowl, and begin to cut together. Add the beaten eggs and continue cutting until the fully mixed. The mixture should stick together without feeling dry or crumbly.
  3. Form the dough into palm-sized domes and place in a 10-inch cast iron skillet about 1/2 an inch apart.
  4. Brush the tops with melted butter, and bake at 350 for about 15-20 minutes.
  5. Remove from the oven, and apply more melted butter to the tops (if you wish). Serve immediately (while they last!).

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8 thoughts on “Low Carb Parmesan Garlic Biscuits (THM S)

    • I love using skillets because nothing sticks. However, these can bake in any pan or on a baking sheet. I suggest using some parchment, or coconut oil spray to keep them from sticking.

  1. Oops used garlic salt instead of garlic powder which made them unedible…maybe the reason they didn’t hold together too.. scared to try again as that is a lot of parm down the drain…. thank you

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