My husband has been eating a low carb diet for about a month now and was looking for a recipe for biscuits to eat with his eggs and bacon in the morning – something fairly low carb using an alternative flour. When he wasn’t able to find a recipe that he liked, he start tweaking the ones out there until he came up with something tasty and easy to prepare.
This is the result of that experimentation, a low-carb and gluten free biscuit made with soy flour that tastes similar to a corn muffin. He grills it on the same cast iron pan that he cooks his eggs and bacon in, using a recycled metal can (it probably used to hold canned corn or black beans) to form the shape in the pan while it cooks. He made me some this weekend with breakfast and I liked it so much, I made him write down the recipe so I could share it with all of you!
Slightly Sweet Soy Biscuits
- Yields: 2 biscuits
- Cook Time: 5-10 minutes
- Weight Watchers Points Plus: 3 per biscuit
- 1/4 c soy flour (we use Bob’s Red Mill – it’s raw, not defatted)
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1 tsp sugar (optional)
- 1 egg
- Mix the dry ingredients thoroughly, and add the egg. Mix until well combined
- Let the batter sit for 5 minutes, to allow the soy flour to absorb some liquid
- Cook the batter –
- Like I said, we use a metal can as a ring, placed in a frying pan over medium heat. Pour half the batter into the ring & cover, flip the biscuit after a few minutes, and then cook on the other side.
- Though we haven’t tried baking, I’m guessing this would work well in a muffin tin also.
- With a little more flour, this may work well as a dough (for shaping biscuits, etc).
If you try this recipe, please let me know what you think!