My daughter loves biscuits. Of course, they’re pretty much nothing other than trans fat and white flour– a deadly combination and nothing less. I’ve been playing around with doing a quick microwave recipe for biscuits so she can have them in the mornings before school. This great recipe takes less than five minutes from start to finish, and they’re absolutely delicious.
I made ours into a sausage, egg and cheese breakfast sandwich, but these are also fabulous when topped with a dollop of grassfed butter and some no-sugar-added preserves. They’d also be divine with sausage gravy, if that’s your thing. They’re low in carbs and have no wheat, gluten or any of that other bad stuff. Basically, they’re just plain good!
I’m entertaining the idea of adding a bit of Swerve into the recipe and then topping them off with sugar free maple syrup and grassfed butter. When they sit out, they do have a similar texture to cornbread– which is part of the reason why I think these would be really good that way too.
You “bake” these biscuits in the microwave using small baking ramekin cups– similar to the kind you’d serve creme brûlée in. If you don’t have them, you can buy them from anywhere. I got a four pack from Bed, Bath and Beyond for $10.
Low Carb, Wheat Free, Gluten Free Sandwich-Style Biscuits
- 2 T coconut flour
- 2 T gluten free oat fiber (or oat fiber 500 from Netrition. Can sub arrowroot powder for Paleo)
- 1 T almond flour
- 1 egg
- Dash of salt (very small amount– omit if using salted butter)
- 1 T melted grassfed butter (or coconut oil or palm shortening, for dairy free)
- 2 T heavy organic cream (or full fat coconut milk for dairy free)
- 3 T water
- 1/8 tsp. xanthan or guar gum (optional, but helps with consistency)
- 1 tsp. baking powder
- 1/8 tsp. apple cider vinegar
- Grease two small ramekins (about 2 1/2 – 3 inches in diameter).
- In a medium bowl, combine all the ingredients and once and mix with a fork until well mixed. The batter will be light yellow and should be about the consistency of very thick pancake batter.
- Fill the ramekins about halfway and level off with a spoon. Microwave them one at a time.
- Microwave the filled ramekin for about 60 seconds on high until the biscuit is firm in the middle. microwaves vary– if you make it and it’s underbaked, add 10 seconds to the cook time. If it’s burned in the middle, try 50 instead of 60 seconds. You’ll get the hang of it quickly.
- Carefully remove the ramekin from the microwave and flip it upside down onto a plate. The biscuit should pop right out.
- Cut the biscuit in half horizontally. Allow to cool for a minute. It will firm further as it cools.
- Top with eggs, cheese, cooked sausage, etc. Yum!