Melt In Your Mouth Biscuits Using Biscuit Mix THM S with a new FP option, always Low Carb.
I want to thank you all for waiting so patiently for these biscuits to become all that they could be to the best of my current knowledge of dealing with these ingredients.
When my husband tried them for the first time he said, “I didn’t think biscuits like these would still come out of this kitchen but you made them again…”
The recipes starting from top left: Melt In Your Mouth Biscuits, Spinach Bacon Quiche, Southern Style Biscuit in a Mug, Blueberry Skillet Bread, Low Carb Personal Pan Pizza Crusts, and the latest, Low Carb Cream Cheese Sausage Balls.
I since posted several other recipes using this mix along with a recipe for making a microwave biscuit I called Southern Style Biscuit in a Mug Using Biscuit Mix.
This single serve recipe used almost the same ingredients as the full sized biscuit recipe, but some special changes and extras have been added for these Melt In Your Mouth Biscuits Using Biscuit Mix and I hope Y’all enjoy them as much as we do.
*I have included more background info on myself than usual in this post and I really hope you’ll take a moment to read it if you haven’t already. I’d like you to know that I believe biscuit making is an art form with which I’ve been familiar for years. I never once stopped trying to make them as “legit” as possible before posting these.
*Recipe notes are normally read after the recipe is given but this recipe is kind of more about the process than the ingredients so I really felt strongly that I should present them first. 
Growing up in an extremely rural East Texas area I was blessed to watch my grandparents, who lived “off-grid” since the electric lines did not make it all the way to their remote home place “make do” in creative ways that would make the modern Pinterest DIYers scratch their heads.
While on the Trim Healthy Mama diet plan I have continued to make biscuits and some of them were very good and satisfying. But my husband would always say…
“I miss the biscuits you used to make, these taste okay but they don’t have the right texture” or “These have a pretty good texture, but why do they taste like they have cheese in them…?” I couldn’t help but agree even though there was not a thing I could do about it at the time.
Enter my latest find; The THM Friendly Bisquick Style Baking Mix! One taste of that mix and memories of ‘biscuits of yesteryear’ started to dance in my head.
Yes, these are low carb biscuits and are by their very nature different from “normal” biscuits.
Recipe Notes:
- These biscuits have a light, tender, texture with a real biscuit feel to the outside, which I love, but these low carb flours are drier and heavier so they need more liquids to have a good texture. The additional liquids (as well as other factors, probably) will cause them to spread and not take the shape of a regular biscuit unless they are confined.
- You can drop this biscuit dough into a nice HOT, greased, 6 inch skillet (4 to a skillet as shown in picture below) and they will crowd together and rise somewhat, but if you try to cook more than 4 in this space they will occasionally run together too much and just become one big 6 inch biscuit. If you don’t happen to have a 6-inch skillet (I inherited mine but they fan be purchased) then you can use any nonstick, well greased, ovenproof skillet that’s large enough by using a technique I came up with just for this purpose. It requires 6 (for a batch this size) large mouth canning rings. The biscuits in the two top photos were made that way.
- But what if you don’t really feel a strong, cultural need to have crusty, skillet baked biscuits and you just want something that tastes as close as you can get to a real biscuit? Just make them in a greased muffin pan; they will still be good!
- These biscuits need to be eaten fresh from the oven or at least pretty close to having the optimal texture I am describing. My daughter and granddaughter (who don’t normally eat much bread) love them anytime they can get them, but these biscuits do get crumbly after a while and that is not what I’m about here. For that reason, I cut the recipe in half so you can enjoy a small batch first and if you want to double it that’s up to you.
- The time I made a double batch and had a few left over, I used the biscuit as a crust for sweetened strawberries and whipped cream and they made a nice little strawberry shortcake.
- I have also covered leftovers with sausage gravy or spread them with prepared horseradish and mayo then topped them with egg and sausage for open-faced breakfast sandwiches, which I really need to post, those things are DELISH!
. See below for the printable recipe.
A partial batch baked in a small skillet using small mouth canning rings to give them a biscuit shape while developing a nice skillet crust on the bottom.
Watch for affiliate links to products I have used in these recipes when testing them and those which I can fully recommend.
Thanks to a fellow THMer, and tester extraordinaire Tammy for telling me about them, I now make mine in this handy little cast iron biscuit pan available from Lodge. Purchase one at Amazon and get free shipping with Prime. (Thanks for the picture Jenny!) Aff Link: http://amzn.to/2D3VgBG
I’m also told that you can get them for a comparable price to Amazon at Cracker Barrel Restaurants.
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Preheat oven to 375 degrees; preheat an ovenproof skillet OR just oil a muffin pan. Makes 6 biscuits in the skillet but more in the muffin pans.
You’ll need the THM Friendly Bisquick Style Baking Mix for this recipe. Sorry for the inconvenience if you don’t already have this mix made up but I will be adding it to this post soon.
Melt In Your Mouth Biscuits Using Biscuit Mix
Ingredients
- 2 tablespoons melted butter - for the skillet
- 2 tablespoons refined coconut oil* - melted
- 1 cup biscuit mix
- 1/3 cup sour cream
- 1/2 cup plus 1 tablespoon egg white equivalent (whipped with a whisk for extra fluffiness)
- 2 tablespoons cream
Instructions
- Preheat oven to 375 degrees; preheat an oven proof skillet OR just oil a muffin pan.
- Makes 6 biscuits in the skillet.
- Combine the processed biscuit mix with the REFINED coconut oil, sour cream, egg whites and cream then mix just until blended, don't over mix. The batter must be more moist than typical biscuit dough.
For the skillet version of this biscuit:
- Preheat the oven proof skillet with the 2 tablespoons butter (don't let it burn)-if it does, dump the browned butter and wipe the skillet clean before adding more to melt for a few minutes.
- In order to crowd the biscuit into the shape I wanted I used canning rings to plop the biscuits into. I sprayed those with cooking oil and set them in the hot melted butter while I prepared the dough.
- Place 6 canning jar lids in a 12 inch oven proof skillet and drop the dough into small size canning lids that have been sprayed up the sides and are setting in the hot buttered skillet.
- Dip the biscuit dough out of the bowl a tablespoon at a time and drop the dough into the small size canning lids. Fill only 3/4 full.
- Bake for 10 minutes and check, you want them to be a ONLY a very light golden brown on top. Don't over bake. Ovens are varying on this time by testers so keep an eye on them.
For the muffin pan (easier and quicker) version of this biscuit:
*Spray muffin pans well, I use silicon.
- Drop the dough into a regular size muffin pan and bake; they rise a little higher in the muffin pans because the rings are really too shallow for this purpose but were all I could find for my purposes without buying special tools.
- You can buy the cast iron biscuit pan (pictured and linked above and it's really convenient!
- I check these biscuits at 10 minutes. Do not over bake just remove them when the edges are JUST golden brown.
Notes
*You can use butter instead of refined coconut oil but the biscuits will be heavier.
*See notes above but as an important reminder---Be sure and mix your cold biscuit mix thoroughly in a mini-processor or blender and break down the lumps as they will not incorporate into the bread while baking for some reason.
*This recipe calls for egg whites in a carton and this product is thinner than normal egg whites so if you decide to use the real egg whites you will need to add a little more liquid and I really recommend that you use the carton kind first so you can judge better.
*Make sure the oven is preheated to 375 degrees and the seasoned cast iron or non stick, oven proof skillet and butter are very hot when the dough is added. If muffin pans are used just oil as usual.
*If using cast iron it is especially important that the skillet be heated and have a very smooth bottom or the biscuits will stick. Any heavy non-stick, oven-proof skillet should give you a nice crust.
*Careful removal by running a butter knife under the lids once they are baked and slightly cooled will result in the round relatively risen biscuits.
Nutrition Information:
Yield:
6Serving Size:
1 biscuitAmount Per Serving: Calories: 118Total Fat: 13gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 40mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 1g
Sounds great! Can’t wait to try them. Sounds like you need a cast iron biscuit skillet! My PaPaw gave me mine years ago but you can also get them at Cracker Barrel and sometimes cheaper at Academy Sports!
http://shop.crackerbarrel.com/home-furniture/kitchen-dining/cookware-bakeware/lodge-cast-iron-biscuit-pan/917513
Hi Carla! Thanks for the heads up I will definitely check this out!! 🙂
These look amazing! I can’t wait to try them!
Really enjoyed your story about growing up and how your grandparents lived! Thanks for sharing it!
Well thanks Linda I’m glad to re-live and share those happy memories. 🙂
I was a bit skeptical but wanted some biscuits to go with dinner tonight (meatloaf and green beans) so I whipped up some baking mix and made these. They are delicious! Even my non-THM husband and daughter thought they were delicious. THANK YOU for coming up with this. Now maybe I can get a handle on these bread cravings!
Hi Cheryl! I’m so glad you like them, I was hoping they would be a help to my fellow biscuit lovers. 🙂
Any suggestions for dairy free option?
Mamashire.com has a dairy free biscuit, but that’s all I would know to recommend. Her site and that of oilofjoy.com have lots of dairy free options. 🙂
What kind of cream do you recommend? I’ve got some heavy cream I need to use up but don’t want the biscuits to turn out funky! Thanks! I’ve whipped up some of the biscuit mix and am going to make some biscuits in the morning!
Hi Heather! I use heavy whipping cream. Hope you enjoy the biscuits!
Wonderful! Thank you!
I use full fat coconut milk to sub heavy cream.
OH MY Goodness! These are absolutely fabulous! Just made them and have only been on THM for a week but so, so happy! I have never made biscuits of any sort that were this good. I have found my spot to be and hope to try all your recipes! So, so impressed! Waiting for your cookbook… You go girl!
Marianne
Thanks Marianne and I’m so glad you liked them and welcome to the THM journey!
Could I use whole eggs (2), plus the extra egg white called for? I’m not too excited about using the carton egg whites … would this change the recipe too much or make it not as palatable? Also, would it make it an S? What are your suggestions? (Thanks!)
Well the whole eggs can get a little funny tasting in the breads in my opinion. I’m thinking it should be fine if you sub actual egg whites though. The only thing I have noticed is that although it converts to 2 egg whites per 1/4 cup carton egg whites the carton is a little runnier so you might need to compensate with extra water. I was not in favor of those carton whites at first either, but they are a big help for the breads and the E dishes so I finally adapted. Hope this helps Kathy and thanks so much for stopping by!
I’ve made these a couple times already, and they are SO delicious! Thank you for concocting these!
I did notice your print version of the recipe calls for 1/2 cup egg white equivalent, whereas the recipe in your story calls for 1/2 cup PLUS 1 TBS egg white equivalent. Which one is correct?
Hi, Sarah. I’ll fix that to read 1/2 cup plus 1 tablespoons to ensure plenty of moistness. Thanks for letting me know.
Would these be considered THM-S or E?
Hi, Julie and yes these are THM-S 🙂 I try to label all of my recipes in the caption under the 1st picture. It saves having to search down through the recipe to discover what you’re dealing with, but it might be a little confusing because I know that’s not standard. Thanks for stopping by <3
I have a question…have you ever tried using whole eggs? Since these biscuits are an S, the fat shouldn’t be a problem. Just curious. I’d rather use the wonderful farm eggs I get instead of using carton egg whites if possible.
Hi, Karen! You can definitely try a half batch with the whole eggs. I have used actual egg whites in it which leaves you with a lot of extra yolks and you will need to add extra water if you use anything other than the carton as it will get too thick. Even though this recipe makes a nice biscuit; in the “dough” form it needs to be a batter or it will be too dry. I have noticed that whole eggs can interfere with the flavors of these low carb breads too so consider that when you are making subs here that your product will be a little different in flavor, color and texture than the ones you see pictured. Hope this helps 🙂 And as a former Farm Fresh Tess I totally agree with using the wonderful farm eggs whenever possible too <3
Hi Teresita,
What lovely memories! I tried your recipe, complete with baking mix. They were very good. I am sure they will be better, when I add a
Baking powder to them! ?????? I cannot believe I forgot that important ingredient! The can was sitting right with my supplies, I just didn’t put it in. However, I ate them and the next batch will be awesome. Just the thing for biscuits and gravy .
I do have one question: why refined coconut oil? I did not have any refined, so I used what I had. Is there a special reason for the refined kind?
I am so glad to have found your blog. I will check other recipes you have as welll. Thank you so much!
.
Hi, Linda! I understand about the baking powder that’s for sure, I’ve done that one also. High quality refined coconut oil is very similar to unrefined but it has no coconut flavor. Many people, including myself, don’t care for savory recipes to taste like coconut oil so I use the refined a lot in cooking. You can find it marketed by the same companies that make the high quality refined oil and usually it will be side by side with the unrefined in the natural section of your grocery store. Hope this helps and glad you enjoyed the biscuits. 🙂
Totally unbelievably GOOD! This tastes like a real biscuit! I am eating some right now with hot sausage gravy over the top. I couldn’t resist beforehand and had to taste a crunchy, buttery edge. Soooo good! Thank you for coming up with this recipe!
Hey Deanna! Thanks for stopping by and so glad to hear that you enjoyed the biscuits. The sausage gravy sounds yummy too! 🙂
I can’t wait to try these for our typical Saturday morning sausage gravy and biscuit breakfast. I’m going to mix up the dough tonight then bake tomorrow. They look great!
Hi Lori, I’ve never tried mixing them up ahead of time so if you end up trying that I’d be interested to know if that works out for you.
This mix contains a baking blend that is very thirsty so I’m not sure how the texture will be but I sure hope you enjoy them.
This is great! I haven’t had anything made with Bisquick in YEARS but grew up on it. Loved my mom’s strawberry shortcake. I used Briana’s Baking Mix in this and forgot you should use a little less with hers. I turned away to check on the oven and when I came back to the bowl the liquid had really absorbed so the batter was a bit dry but I didn’t want to over work it by mixing in more liquid. They were still delicious, though a bit dry.
I just had strawberry shortcake for breakfast with the leftovers (I used silicone muffin liners and got 8 or 10 biscuits, I forget which now, but more than we could eat at supper last night). Aside from the slight coconut taste from the coconut flour in the baking mix, this was SO close to mom’s shortcake! Delicious trip down memory lane this morning!
Hey Dawn! I’m so glad you enjoyed it. 🙂 Jaque’s Quick Mix is apparently extremely close to the THM blend so I’m trying to get all these posts redone and add in that link. <3
I am curious if you can sub butter for the coconut oil in the THM bisquick baking mix.
Butter is not as shelf-stable at room temp if you plan to leave it out, also butter is going to weigh the mix down more.
Can I use Greek yogurt instead of sour cream? Not sure f I have enough sour cream. Is it just for flavor?
Hi Rena. A lot of people say they think the texture is improved with the sour cream. If you mix in a little cream into your 0% Greek Yogurt that would probably do it though. Hope this helps.
Oh my goodness! I finally got around to making these biscuits! Wow! They are SO good! I assumed they would be since all your recipes have been a hit with me. Thank you so much! I will have to try making some of your other recipes with your bisquick mix now.
I forgot to say that I used THM collagen instead of whey protein cause that’s what I had and it worked!
I just made the baking mix and made the mug bread. In making the biscuits is the coconut oil melted or solid when adding (not in the mix).
Thanks
In the biscuits it should be liquid. I hope you enjoy them. 😀
It’s just me eating THM at my house, so do these freeze well? Or a way to make just 2 at a time?
Hi Sharon. I don’t think they would do well frozen but I haven’t tried it. I just eat them piping hot right out of the oven.
Oh my goodness! I just made these biscuits and I am IN LOVE! They taste amazing-certainly don’t taste low carb to me! I love that they have a FP option. These are delicious! Thank you for sharing this recipe!!
Hi Wendy! Thanks so much for letting me know you enjoyed them. I’m always glad to hear when a recipe turns out to be a hit for folks. I must admit too that this one is especially near and dear to my heart. <3
What is the “new FP option”? I’ve read this page several times and can’t figure it out what the difference is.
In the FP option I leave out the coconut oil and just add it back into most recipes. It makes it store better and more versatile.