Thursday, September 3, 2015

Low-Carb Copycat Cheddar Bay Biscuits

Our entire family loves Red Lobster - especially those utterly sinful biscuits!  But no one loves the Cheddar Bay biscuits quite like my 5-year-old.  She refuses to eat anything else when we go, filling up completely on those buttery little devils.  We often get them to go as well (the hubby loves them, too!).  Everyone knows that these biscuits are very high in carbs, and having PCOS, I can't really have them as often as some of the others in our house.  *Sighs*  Such is life.  After our last trip to Red Lobster, watching everyone devour the biscuits, stewing in my jealousy, I decreed that I would find a way to make 1,000 biscuits - all low-carb, of course - and share them with absolutely no one.  Obviously, it was an empty threat.  It did give me the motivation to try to make a low-carb version, though.  These are so good that my 5-year-old actually thought I drove to Red Lobster, bought some biscuits, and brought them home.  Mission accomplished.   ;) 

  • 2 cups Carbquik baking mix
  • 4 tablespoons butter, cold
  • 1/2 cup shredded cheddar cheese
  • 1/2 teaspoon garlic powder (divided)
  • 1 pinch salt
  • 1/2 cup heavy whipping cream
  • 2 tablespoons butter, melted
  • 1/2 teaspoon dried parsley
  1. Preheat oven to 450 degrees.
  2. With a pastry cutter (or a fork), cut the cold butter into the Carbquik mix until the mixture resembles coarse meal.
  3. Add the cheese, 1/4 teaspoon of the garlic powder, and salt; blend well.
  4. Pour heavy cream into the dry mix; mix just until dough forms, being careful not to overwork the dough.
  5. Drop 10 dough balls onto a greased cookie sheet (or onto a sheet lined with non-stick aluminum foil).
  6. Bake for 8-10 minutes, or until biscuits are golden.
  7. Mix the melted butter, remaining 1/4 teaspoon garlic powder, and parsley; brush on biscuit tops while warm.

Yields: 10 servings

*Nutritional Information:
*Nutritional information has been calculated using the MyFitnessPal app.

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