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™ (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.
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 on Jennifer's blog here: http://low-carb-news.blogspot.com/2012/05/splendid-gluten-free-bake-mix-always-on.html.). She has lots more recipes that use it at http://low-carb-news.blogspot.com/. There is also a version that uses gelatin instead of xanthan here: http://low-carb-news.blogspot.com/2013/02/gluten-free-bake-mix-using-gelatin-and.html.
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.
(C) 2013, Judy Barnes Baker, www.carbwars.blogspot.com
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 on Jennifer's blog here: http://low-carb-news.blogspot.com/2012/05/splendid-gluten-free-bake-mix-always-on.html.). She has lots more recipes that use it at http://low-carb-news.blogspot.com/. There is also a version that uses gelatin instead of xanthan here: http://low-carb-news.blogspot.com/2013/02/gluten-free-bake-mix-using-gelatin-and.html.
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.
(C) 2013, Judy Barnes Baker, www.carbwars.blogspot.com
21 comments:
I have a question about the sweeteners you mention. I don't know what forms stevia comes in, but because you mention liquid sucralose, I wanted to know if the sweetener needs to be a liquid? I planned o use Swerve in its powdered form. Do you think this will work? Thanks--can't wait to try!
They might actually be better with a sweetener with bulk, like Swerve, Just Like Sugar, Sweet Perfection, LC-Sweet, or a stevia / erythtitol combination. I was planning to try it with one of those before I posted the recipe but I ran out of yogurt and decided to go ahead and put it up anyway. After I get to the store, I'll make another batch and add a Post Script if they are better. Let me know if you try Swereve and if so, how it works.
Wow! I am super impressed, Judy! I cannot wait to go and get supplies again later in the week. I am stuck on the mountain with a few tablespoons of bake mix left. Thank you for experimenting with the Gluten-Free Bake Mix. I would never have thought it possible - especially with no eggs. ~ Jen
Judy - these look amazingly like biscuits! I can't wait to try them. I've used Jennifer's bake mix in her sesame wafer cookies, with a few tweaks from me, and they are awesome. As a matter of fact, any of her recipes with the bake mix are great. I don't know if you know that she has an alternate version of bake mix without the xanthan gum, but uses gelatin instead. Some people can't tolerate the xanthan gum, or simply don't want to use it for whatever reason. I have no issues with it. I might try half a portion of the biscuits, since I don't have that much greek yogurt in the fridge. Question - if you have leftovers, how do you store them?
☺ Sandi
Hi Sandi.
I mentioned the gelatin option, but haven't tried it myself yet. It is good for those who don't want to buy a specialty product as well as anyone who wants to add more gelatin for its health benefits.
About storage: I haven't had any that lasted long enough to need it yet, but I think they would be fine in the refrigerator or freezer. They reheat best in a real oven or toaster oven rather than the microwave so they re-crisp.
Thanks for the comment!
Judy: I'm a 63-year-old male and still learning to cook low carb since all I've made in the past was chili: the male culinary equivalent of duct tape. I tried the biscuits and the flavor was wonderful but mine did not puff up like yours and, although not dry, appeared so. I used no-fat greek yoghurt. Could that matter or was it just my poor technique and inexperience? I know from using butter-based biscuit recipes that using very cold butter and cutting it in properly is essential to get the biscuits to puff up (from steam I understand). I wonder how these puff up at all? I bought your book so I will bravely march forward! There's always squirrels in the back yard who can be the recipients of my culinary bounty! But sometimes even THEY won't touch my failures sad to say...
Hi Frankweir:
The rise should come from the baking powder. If your baking powder was good, I'd guess it was the lack of fat in the yogurt that was the problem.
I live in a tiny town, that is fat phobic, just like everywhere else in America, problem is I can't get full fat greek yogurt. Would regular full fat work, or lower fat (I'm not sure I can even find this) greek yogurt work. I'm not trying to cut fat, but it's been forced on me. What do you think?
I think any yogurt made from whole milk would probably work. Greek yogurt is more concentrated, so perhaps you shoud try letting it drain through a coffee filter in the refrigerator first.
I alway list exactly what I used because I can't test every option, but I'd like to hear from anyone who tries something different as to whether it works or not. By the way, ask your grocery to stock whole-milk Greek yogurt--if they carry a brand, they can usually get anything that company makes. Let them know what you want!
just made these ( 5 min after I read the post!!!!) have tried lots of variations for biscuits and while some were good, none were good enough. These are outstanding!!!!
I made them with sour cream thinned with a little heavy cream in place of the yogurt.
Next time I'm going to use 1 tsp of baking powder plus 1/2 teaspoon baking SODA. I think they will rise a little better up here in Denver with that combination of leavening.
I'm currently eating them with some sugar free lemon curd and faux clotted cream nom nom nom! thanks Judy!
Deborah: Thanks, I'm glad you enjoyed them! Thanks also for sharing your experience about using sour cream and heavy cream rather than yogurt. It's good to know an alternative that works.
I am eating some of these right now with butter and sugar free strawberry preserves. Ahhhh, yum. Mine did get too brown on the bottom so I'll double the baking sheet next time. What a tangy, biscuity flavor these have! One question: I used unblanched almond flour since that's what I have right now. Do you think it makes a difference? What kind of almond flour do you use?
BethMcL: I just made some too! I use blanched almond flour. I think it is better, but it is more expensive. Trader Joe's sells almond meal for about half the price. The recipe might need to be adjusted if you use meal instead of flour, but it might be fine. If anyone tries it, please leave a comment and let us know how it worked.
These look amazing, just a quick question if I may please; would a sweetener like aspartame work?
Joanne, any sweetener will work. Although we don't think of wheat flour as being sweet, it really is--it is mostly glucose. A little sweetener makes the biscuits taste "normal," but not sweet.
I don't use aspartame personally because there are questions about whether it is safe or not. I have tested the recipe with a high intensity sweetener, like EZ-Sweetz, and with a sweetener with bulk, like Sweet Perfection, and they are both fine.
Thanks for the comment!
Just made these to use for sausage and gravy biscuits and they were AMAZING!!!!!!! Thank you so much for sharing your recipes!!! I have been low carb for the past two years and biscuits were something I missed terribly!!! Thank you again:) Also, I used the sour cream and heavy cream technique since I don't have greek yogurt and I used swerve for the sweetener.
That does sound good, Janel!
Thanks for letting us know about some other ingredient options. What proportion of heavy cream to sour cream did you use?
Hey girl, those are just beautiful!!! Don't you just love Jennifer's GF Mix? I get so jealous sometimes for all of you who can eat almond flour. Your picture makes my mouth just water!
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.
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.
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).
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