These biscuits will delight you.  I am sure you could use the Grain-Free Bake Mix, too, if desired.  Tender crumb inside and slightly crispy on the outside.  These were delicious and you may just think that you are cheating!

11/2 cups Gluten-Free Bake Mix 2, (375 mL)
2 tsp baking powder (10 mL)
1/4 tsp salt (1 mL)
2 eggs
1/3 cup sour cream (75 mL)
4 tbsp butter, melted (60 mL)
1/2 cup grated Mozzarella cheese (125 mL)

Preheat the oven to 375°F (190°C).  

Line a cookie sheet with parchment paper.  I normally spray the cookie sheet with nonstick cooking spray, so that the paper adheres nicely.

In medium bowl, combine Gluten-Free Bake Mix 2, page___, baking powder and salt. 

In food processor or bowl with mixer, process eggs.  Add sour cream and melted butter; process.  Add dry ingredients and process just until combined.  Stir in finely-grated Mozzarella cheese.  Drop batter by 1/4 cupfuls (60 mL) onto the parchment paper.  Bake 20 minutes until turning golden in spots on top.  Check after 18 minutes.  Enjoy with plenty of butter, perhaps some grated Mozzarella cheese and a drizzle of sugar-free, imitation honey or use one of your favorite fruit preserves.

Helpful Hints:  These are best the first day, however, you could nuke the biscuits briefly or reheat them in the oven.  If you would like more bisuits, simply double the recipe.  I find these are best eaten freshly baked.

Yield:  8 biscuits
1 biscuit
180.4 calories
6.1 g protein
15 g fat
0 g fiber
4.7 g net carbs

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For other great Low-Carb, Gluten-Free recipes by the team & me: