A great alternative to garlic bread at the table with your spaghetti and zucchini pasta. These were wonderful warm out of the oven - crispy on the edges and underneath and soft inside.  Even in our humid climate they remained that way for a couple of hours. These are not huge biscuits, so I found it easy to have two with my meal.

11/2 cups Gluten-Free Bake Mix 2, OR (375 mL)
  1 3/cups Keto Bake Mix
1 tsp baking powder (5 mL)
1/2 tsp dried parsley (2 mL)
1/4 tsp salt (1 mL)
1 egg
1/4 cup heavy cream (60 mL)
2 tbsp butter, melted (30 mL)
1 tsp crushed garlic* (5 mL)
1 cup grated Mozzarella cheese (250 mL)
Garlic Glaze:
1 tbsp butter, melted (15 mL)
1/2 tsp dried parsley (2 mL)
1/2 tsp crushed garlic (2 mL)

Preheat the oven to 350°F (180°C).

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

In food processor, process egg.  Add heavy cream, butter and garlic; process.  Add dry ingredients.  Process.  Stir in Mozzarella cheese.  Using a 2 tbsp (30 mL) cookie scoop, drop biscuits onto greased cookie sheet.  Shape gently.  Brush with Garlic Glaze.  Bake 25 to 30 minutes or until golden brown in spots on top and golden brown and crispy underneath.

Garlic Glaze:  In small bowl, combine melted butter, dried parsley and garlic.

Helpful Hint:  *I used the bottled kind of crushed garlic in oil.

Yield:  12 biscuits
1 biscuit/Keto
138.8/156.9 calories
4.6/5.9 g protein
11.7/13.7 g fat
0.0/1.9 g fiber
3.5/2.4 g net carbs