Okay, here you go….Melt In Your Mouth Biscuits Using Biscuit Mix. 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.
I’m so thankful that I took the time to learn to force them into a situation where, when eaten fresh and hot from the oven, they will remind you a lot of those biscuits you wish they were.
When my husband tried them for the first time he said, “I thought these biscuits were gone forever but you made them again…” I have posted a recipe for making a microwave biscuit I called Southern Style Biscuit in a Mug Using Biscuit Mix and I used almost the same ingredients for that biscuit, 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.
*If you’ve read it all before feel free to scroll to the bottom of this post and find the recipe!
*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. Please feel free to leave a comment on this post with any questions you might have on this recipe.
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.
My grandpa, who hunted and fished for all their meat would make a mulligan stew that was so good it was indescribable! Luckily I didn’t find out until I was grown that it was made from squirrel!
Those times are gone in some ways, but in others they live on, because they instilled in me a sense of taking whatever you have been blessed to have and making it work and then turning around and improving it again just because it makes life a little better.
My grandmother figured out how to pressure can the boney part of a river fish that was normally thrown away and she used it to make the best fried fish patties… She once came and stayed with me after I had my own family and asked me what it was like to “eat out of a bag” referring to my having to buy what I needed to feed my family from the grocery store.
As a youngster, I never saw my Grandma Vivian put a meal on the table without some form of homemade bread. Sometimes biscuits, sometimes cornbread, but always melt in your mouth good!
These breads were made in heirloom cast iron skillets and had a crunchy crust that tasted divine when they were split open and buttered while still warm. When I grew up I also made these same breads, using my grandma and my mom’s skillets, until just a few years ago when I learned that the combination of fuels (fats and carbs) in those breads were fine for farmers who burned 7000 calories a day, but they were a big part of a large dietary problem for me and mine.
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.
- If you have pre-mixed a batch of the THM Friendly Bisquick Style Baking Mix and stored it in the refrigerator you will need to measure out the amount of the mix called for in this recipe and whiz it in a food processor (I use my Cuisinart Mini-Prep for this) or a blender to get the little clumps of coconut oil reincorporated throughout the mix. A quick and easy but very necessary step.
- * I recently amended my biscuit mix to make it easier to mix by just leaving out the coconut oil. It seems to be working fine without it and the mixing is much easier plus the mix keeps better without the extra fat. I do add extra coconut oil into the S-low carb recipes though when making them.
- Just remember to whiz the mix together while it’s dry because overmixing any quick bread after liquid ingredients are added might make the bread heavy since the rising agents can be deactivated.
- 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) 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 printable recipe.
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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Melt In Your Mouth Biscuits Using Biscuit Mix
Preheat oven to 375 degrees; preheat an oven proof skillet OR just oil a muffin pan.Makes 5-6 biscuits in the skillet but more in the muffin pans.
- 2 tablespoons melted butter - for the skillet
- 1 cup biscuit mix
- 2 tablespoons refined coconut oil - melted (you can use butter but the biscuits will be heavier)
- 1/3 cup sour cream or full fat greek yogurt
- 1/2 cup plus 1 tablespoon egg white equivalent (whipped with a whisk for extra fluffiness)
- 2 tablespoons cream
- Preheat oven to 375 degrees; preheat an oven proof skillet OR just oil a muffin pan.
- Makes 5-6 biscuits in the skillet but more in the muffin pans.
- Combine the biscuit mix with the REFINED coconut oil, yogurt, 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.
- 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.
- 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 8 canning jar lids in a 10 inch or larger 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. (If it only takes 5, that's fine, you'll be prepared but don't overfill these rings or the biscuit dough will roll over them and they'll still be good just a little flatter)
- Dip the biscuit dough out of the bowl with a 1/4 cup measure-leveled, not heaping, and drop the dough into the small size canning lids.
- 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.
- Bake for 10 minutes and check, you want them to be 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 1/4 cup measure of 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.
- I check these biscuits at 10 minutes. Do not over bake just remove them when the edges are golden brown.
- *See notes above but as an important reminder---If the biscuit mix is cold be sure and put it into 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.Combine the biscuit mix with the REFINED coconut oil, yogurt, and cream then mix just until blended, don't over mix. The batter must be more moist than typical biscuit dough.