Low Carb Good Morning Biscuits (Belle’s Biscuits)

Biscuits with gravy on a

Biscuits with gravy on a “diet”? Oh yes!

When I was in college, I was nicknamed “Belle”, as in Southern Belle.  Along with a set of pearls, I had my signature biscuit recipe, Belle’s biscuits!  My friends would always ask me to make biscuits for them and any trip “home” to anyone’s house usually resulted in a couple of batches of biscuits along with teaching the friend’s mother how to make them.

When we started eating low carb high fat, I feared my biscuit making days were over.  As I discovered low carb, high fat biscuit recipes and learned more about baking with alternative flours, I began tweaking recipes.  This recipe is the result of tweaking various recipes.  In addition to using finely ground almond flour, I use oat fiber.  Oat fiber has zero net carbs and gives low carb baked goods a more traditional flour-y mouth feel.  It’s a wonderful addition to your low carb pantry!  Caution: oat fiber is not the same as oat flour, so you cannot interchange them.  Oat fiber behaves a bit more like coconut flour in that it is “thirsty” and requires more liquid ingredients.

I’m a Southern gal at heart, and I can keep my heart happy and my body healthy with these low carb biscuits. They are absolutely the best low carb biscuits I’ve ever made. The biscuit recipe video is here:

We love with them with fruit sauce or with a low carb sausage gravy or even as a bacon, egg and cheese biscuit.  There’s no wrong way to eat them!  The gravy recipe and video can be viewed here: Low Carb Biscuits:  Good Morning!!: https://youtu.be/xnr1bG5GwQI

https://youtu.be/aWiQIVEv-7M

The recipe and video for low carb fruit sauce is here.  The sauce jello and becomes more like jelly when it is refrigerated.  Low Carb Fruit Sauce: https://youtu.be/HeMH49awBOM

Recipe
10 egg whites
2 1/2 cups fine almond flour
4 tablespoons oat fiber (or 2 1/2 tablespoons coconut flour)

1/2 cup mozzarella cheese
2 tsp baking powder
1/2 tsp xanthan gum (can omit)
1 tsp salt
1 tablespoon erythritol
6 tablespoons butter

Use a hand mixer to beat egg whites until frothy but not stiff.  Add in almond flour, oat fiber, baking soda, xanthan gum, salt, and erythritol and mix well with the hand mixer.  Add in butter and use hand mixer until well blended.  Add mozzarella cheese and stir thoroughly.
Grease a muffin tin and fill each well 3/4 full.  Bake at 400° for 10-12 minutes.  Enjoy!

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