Click ==> To jump to this RECIPE
This was my breakfast early one morning with just the birds and me awake! Husband awoke to see me having all kinds of fun by myself. ;)
I will share the soup recipe soon - Cheesy Cream of Caramelized Onion and Celery Soup! Probably one of the tastiest soups I have made in a while! Together with the biscuits...yummy!
RED LOBSTER-STYLE
BISCUITS
These biscuits were delicious and practically perfect! –
especially alongside my soup. In less than 24 hours, my husband and I
had finished most of them! Eek! They were good though and I didn't put
on any weight. That's pretty good considering. I have to share the
soup soon. It is the best soup I've made in a while. I bought the
stuff to make it again. I don't often do a repeat right away. ;)
I
use sharp Cheddar cheese in this recipe. You can use tablespoons of
sweetener to your taste, and please use your own favorite. I don't use
erythritol anymore.
This copycat recipe is fun
to make. The warm biscuits are great alongside soup or any meal such
as a seafood/fish dinner. Keep leftover drop biscuits in an airtight
container, but serve warm or at room temperature.
The
buttery topping or butter mixture is a must with these biscuits to
give the right flavor. If you prefer plain biscuits then skip the
garlic and herbs. They also make a great snack to satiate the appetite.
I
was actually not that impressed with the restaurant version last year
when I visited Canada and Red Lobster. So, these biscuits are easily
very good copycat red lobster biscuits.
These
are actually drop biscuits as the biscuit dough is dropped onto the
prepared baking sheet. You can use unsalted butter in this cheesy
biscuits recipe. The bake mix is very different to the flour mixture
normally used, but it works so well in any case. I find the bake mix is
tastier than plain white flour. Place the drop biscuits in the
preheated oven and 20 minutes later you can be enjoying your Red Lobster
Style biscuits!
INGREDIENTS:
1 tbsp baking powder (15 mL)
1 tbsp granulated erythritol
(15 mL)
1 tsp granulated garlic
powder (5 mL)
1/4 tsp
salt (1 mL)
1 egg
2 tbsp butter (30 mL)
11/2 tsp unflavored gelatin (7 mL)
3/4 cup
almond milk (175 mL)
2 cups grated Cheddar cheese
(500 mL)
Garlic Butter Glaze:
3 tbsp butter, melted (45 mL)
1/2 tsp
dried parsley (2 mL)
1/8 tsp garlic powder (0.5 mL)
1/8 tsp salt, optional* (0.5 mL)
INSTRUCTIONS:
Preheat
the oven to 425°F (220°C). Line a cookie sheet with parchment paper.
In
medium bowl, combine Gluten-Free Bake Mix 2, baking powder,
erythritol, garlic powder and salt. In
food processor, process egg, butter, gelatin and almond milk. Add dry ingredients; process. Stir in Cheddar cheese. Using ice cream scoops, drop batter on
parchment paper in domes. Bake 20
minutes, or until golden brown underneath and turning golden brown in spots on
top. While hot, brush with Garlic Butter
Glaze.
Garlic
Butter Glaze: In cereal bowl, melt butter in microwave oven
and stir in parsley, garlic powder and salt.
Helpful
Hints: *My husband liked the salt
in the Garlic Butter Glaze, but I wasn’t sure. I think the biscuits were salty enough without that, besides there is salt in the butter!
Yield: 15 biscuits
1
biscuit
184.2
calories
7.5
g protein
14.9
g fat
0.0 g fiber
4.5
g net carbs
