This delicious low-carb biscuit recipe is super easy because it starts out with a Carb Counters™ Classic Biscuit Mix™. It’s a fast-preparation biscuit recipe that is tops in lightness and has a wonderful soft, feathery flavor. I’m betting it will be your favorite biscuit Recipe. See the other variations, for a great Cheddar Cove™ butter herb topped biscuit recipe too.
1 1/4 Cups Dixie Carb Counters™ Classic Biscuit Mix
1/2 Cup Sour cream
1/2 Cup Shredded cheddar cheese
1/3 Cup Warm water
4 Tablespoons Melted butter
6 Slices Cooked bacon (crumbled)
Move oven rack to center position. Preheat oven to 425°.
In medium sized bowl, combine all ingredients except cheese and bacon.
Stir to mix well.
Stir in cheese and bacon bits.
Drop by heaping tablespoons full 1” apart on un-greased cookie sheet. Bake for 12-14 minutes until biscuits are puffed and lightly golden on top.
Do not over bake. Store leftovers in fridge for up to 3 days. Biscuits may be frozen for up to two months.
Cook’s Tip: Biscuits may also be made in muffin tins.
For Formed Biscuits:
Reduce water by 1 Tablespoon.
Form dough balls by hand and place 2” apart on ungreased cookie sheet.
Using a piece of plastic wrap sprayed with non stick cooking spray, press biscuits down to approximately 1/2 “ high.
Bake for 12-14 minutes until lightly golden on tops.
For Reduced Fat Version:
Substitute light or fat free sour cream and reduced fat cheddar cheese. Turkey bacon may be used in place of regular bacon. low carb bacon cheddar biscuit recipe
For Cheddar Cove™ Herb Butter Glazed Version:
Melt ¼ cup butter and stir in dried herb mix like a mixture of garlic powder, onion powder, oregano and parsley or dried garlic and herb salad dressing mix.
Biscuits may be filled with cooked cocktail sausages or split and filled with fried eggs.
Love gravy with your biscuits? Try our Sausage Biscuits & Gravy Recipe.
Variations:Add ¼ cup chopped onion