You are going to LOVE these yummy low-carb & gluten free biscuits! Check out the YouTube video for a complete tutorial.
- 12 ounces part-skim mozzarella, shredded
- 1 package (152 g) Satisfying Eats Classic Biscuit Mix
- 1 package rapid rise yeast
- 2 large cold eggs, lightly beaten
- Preheat oven to 375° F.
- Add mozzarella to microwave safe glass bowl. Microwave for 90 seconds, then stir. Then microwave in 30 seconds increments until cheese is completely melted. Cheese mixture will be very warm.
- In a small bowl, blend classic mix and yeast using whisk.
- Kitchen Aid Directions: Add warm melted cheese to stand mixer and then add dry ingredients. Use dough hook attachment to blend mix with melted cheese. Blend on low-medium speed and allow 1-2 minutes for stand mixer to incorporate cheese and dry mix. You may need to scrape the bottom of the bowl to make sure all mix is incorporated.
- Switch to the spatula attachment with rubber edges and add eggs. Blend on low-medium speat to incorporate eggs into dough. It should take about 1-2 minutes. Mixture will be sticky but should be well blended.
- Using a heaping 2 tablespoon scoop, scoop dough onto parchment lined baking sheet 2-3 inches apart and flatten slightly. Bake for 14-16 minutes or until the top just starts to brown.
- SERVE hot out of the oven with melted salted butter. Store in refrigerator and microwave each roll 20-30 second before serving. THIS IS CRUCIAL to remelt the cheese and give the rolls the perfect yeast roll texture.
Also, in case you missed it… FREE MIXES now on Etsy!
I will be including (1) FREE Satisfying Eats Parmesan Garlic Biscuit Mix for EACH mix you purchase.
(Since I fill all the orders myself, I will just add the FREE mixes to your order, no need to worry about instructions for Etsy.)
The mixes are still good and safe to eat (I have had a lab test run on them) but over the past months, the parmesan cheese aged more and changed the overall texture and color of the mix.
You still can follow the directions on the pouch and make the delicious biscuits, they will have a strong parmesan flavor (that I love) but you will notice some of the fat/butter cook out of the biscuits when baking them and somewhat changing their texture.
Since the mix has changed from my original biscuit, I am giving them away and creating MORE recipes using the mix! I have included a few recipes on this post!
