Southern Style Biscuit In A Mug Using Biscuit MixTHM – S-Low Carb is a nicely textured (as microwave bread goes), biscuity tasting breakfast bread…
for when you just need to get in and out of the kitchen but can’t leave without a biscuit. 😉
It has been one of my intentions since the day I decided that Trim Healthy Mama would be my diet for life to make a quick mix, biscuit.
Next to creating a Rich Maple Flavored Sugar Free Syrup that I love I would even say it has been a primary intention.
Let’s face it when you need to eat every 3 hours or so but “normal” fast food is mostly out, and you are a dyed-in-the-wool Southern Foodie, it is essential that you be able to create a buttermilk style biscuit in a hurry at least once or twice a week.
The THM Friendly Bisquick Style Baking Mix makes these biscuits a cinch to stir together.
Plus the mix keeps well in the fridge or in the freezer. Just measure out the amount that you need for either this biscuit or a full or half pan of Melt In Your Mouth Southern Biscuits; pulse the mix in a processor or blender to smooth out the cold coconut oil and your dry ingredients are ready to go.
Less clean up and less to go wrong means you’re that much closer to a consistent biscuit every time…
With the delicate and expensive ingredients that we are working with that factor is huge!
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Southern Style Biscuit In A Mug From Biscuit Mix
- 1 tablespoon butter - melted
- 1/2 cup THM Friendly Bisquick Style Baking Mix
- 2 tablespoons greek yogurt 0% or 2% (this gives the buttermilk flavor)
- 1 egg or 1/4 cup egg white
- 1/8 tsp baking soda
- 1/8 tsp apple cider vinegar
- 2 tablespoons almond milk
- 1 tablespoon half and half or cream
- Using two somewhat shallow cups (as shown) or small round dishes melt the butter in the microwave in one dish and transfer it to the other, then pour it into the small mixing bowl.
- To the butter add all the other ingredients and mix well.
- Divide the batter evenly between the two and this next part is IMPORTANT!
- Only microwave one at a time for a minimum of 40 seconds --if it's a little damp let it go just a little longer.
- Once you get the hang of it you might be fine with 50 seconds (that's what I do) but you have to know your microwave.
- Turn them out of the cups right away and flip them a couple of times and they will dry quickly on the outside.
- They keep very well until the next day if you want to make them the night before in fact I like them just a little better the next day.
- *I have developed a fear of a dry microwave biscuit so I over do the liquids a little. If you find this biscuit a little moist just cut back 1 tablespoon on the almond milk so that you achieve your idea of perfection. Enjoy!