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Biscuits, gluten-free, low carb yogurt
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Yield: 10 to 12 biscuits.
Preparation time:
Total time:
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| 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.
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*
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