Satisfying Eats

Grain-Free, Sugar-Free & Hunger-Free

Classic Biscuit Mix Recipes

 

I hope you enjoy these other recipes using the Classic Biscuit Mix. Purchase Mixes HERE!

Classic Biscuits
 
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Ingredients
  • 2 large eggs
  • 6 tablespoons sour cream or dairy of choice* (3 oz.)
  • ¼ cup of salted butter or fat of choice*, softened (2 oz.)
  • 1 bag Classic Biscuit Mix (5.3 oz)
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Instructions
  1. Preheat oven to 375° F and line baking sheet with parchment paper.
  2. Using a whisk, blend together eggs, sour cream and butter in a medium bowl until smooth.
  3. Pour in Classic baking Mix and stir with spatula until combine.
  4. Scoop dough onto prepared baking sheet (heaping 2 tablespoons each) and place 3 inches apart.
  5. Bake for 10-12 minutes or until biscuits begin to brown. DO NOT OVERBAKE.
  6. OPTIONAL: Brush on melted butter. ENJOY.
  7. Refrigerate leftovers. Can be frozen. To reheat, place in wide-mouth toaster on medium-low setting. Carefully remove from toaster.
  8. * To make dairy-free/Paleo biscuits, use a non-dairy or hardened bacon fat in the place of butter as well as a non-dairy cream such as canned coconut milk. If not using salted butter or bacon fat, add an additional ⅛ teaspoon of salt to mix.

Miracle Microwave Sliced Sandwich Bread
 
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Ingredients
  • 3 tablespoons salted butter, melted
  • 3 eggs
  • ¾ cup (~76 grams) Classic Baking Mix
Instructions
  1. Beat melted butter and eggs until homogenous with a whisk. Then stir in biscuit mix. Blend well with a whisk until there are no lumps.
  2. Measure out heaping 2 tablespoon scoops into a square shaped sandwich holder. Beat container on counter until batter fills entire container.
  3. Microwave for 30 seconds. If there is still a wet spot on top, microwave for additional time in five second increments.
  4. Make 7 slices.
  5. You can add a pinch of sweetener if you desire.

Cornbread
 
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Ingredients
  • 1 stick (8 tablespoons) salted butter
  • 1 (152 g) Classic Biscuit Mix
  • ½ cup organic corn meal
  • 1 teaspoon baking soda
  • 2 tablespoons erythritol
  • ⅛ teaspoon Stevia Select Stevia
  • ¼ teaspoon salt
  • 4 large eggs
  • ¾ cup buttermilk or sour cream
Instructions
  1. Preheat oven to 400 degrees F. Add butter to 9-inch cast iron skillet and place inside of oven to preheat.
  2. In a medium bowl, add dry biscuit mix, cornmeal, baking soda, erythritol, stevia and salt. Blend well with whisk. Add eggs, buttermilk and melted butter from cast iron skillet (once oven is preheated). Stir well and taste for sweetness, adjust if needed.
  3. Pour batter into hot cast iron skillet and bake for 15-17 minutes or until corn bread begins to brown.