We’ve waited long enough for a quick biscuit mix that we can grab at a moments notice to make our baking time go faster and even more importantly, can result in more “normal” tasting and textured biscuits and other baked goods. I have been gratified, but never completely satisfied, with my low carb biscuit attempts in the past. Mainly because I could never quite get over a longing for the authentic taste and texture of “real” biscuits, until I began using, this THM Friendly Bisquick Style Baking Mix! Those of us who were raised on the famous Bisquick can also remember all of the wonderful recipes that were developed using this mix.
Those of us who were raised on the famous Bisquick can also remember all of the wonderful recipes that were developed using this mix. I have been able convert three very important heritage recipes already using this mix already and look forward to more in the future.
I was inspired by this recipe from a well-known keto blogger that I found on Pinterest and was able to use the THM products that I love to lighten it up and improve it, for our uses. Instead of almond flour, I subbed in the THM Baking Blend which has a wonderful ability to make breads more bread like and cakes more cake like and eliminated the need for some of the other ingredients. I changed the sweetener to one I prefer, and then got rid of the coconut flavor by switching over to the high quality, refined coconut oil that I use a lot. I tried to leave the extra protein powder completely out of this mix, but I just found that the breads held together a little better when it was included and it smoothed out the flavor a little.
So far this THM Friendly Bisquick Style Baking Mix has resulted in helping me successfully create Melt In Your Mouth Biscuits that we had enjoyed so much in the past while using the traditional Bisquick and to create a new one the Southern Style Biscuit in a Mug ! Low Carb Personal Pan Pizzas made using this mix have been a big hit because they combine the functionality of a hybrid mozzarella bread with the style of a real pizza crust and the convenience of a mix. And of course if we have a low carb bisquick we need to make an “impossible pie” that makes it’s own crust so I used it to make one of our families favorite Spinach Bacon Quiche and we love it.
This mix is 100% husband and kid approved. My granddaughter shows up wanting to help me make the “yummy biscuits” and my husband wants me to tell you that he LOVES it! In fact when he tasted the final trial of a full pan of “real” baked in the oven biscuits he really thought I’d gone back to my old biscuit recipe!! Granted, it’s been a while since he tasted them, but even so that was a real compliment for the biscuits and for this convenient pre-mixed THM Friendly Bisquick Style Baking Mix.
“I will add and with emphasis that although this mix is a very close resemblance to the original bisquick in taste the ingredients used cause it to be quite a bit drier so the sub will not be 1 to 1 and quite a bit more moisture and protein must be added when converting recipes. Feel free to contact me in the comment field below if you have a specific recipe that you’d like to see converted.” ~Nana
Calling all Southern THM Foodies to click on this link and check out the unofficial FB group: THM Southern Foodies with Nana’s Little Kitchen where we’ll be sharing favorite THM Southern-style recipes both current and from years past plus kitchen tips, how-to videos and more! Hope to see you there soon <3
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See below for printable recipe!
THM Friendly Bisquick Style Baking Mix
- 2 1/4 cups Trim Healthy Mama Baking Blend
- 1/4 cup Pristine Whey Protein Powder - or other on plan protein powder
- 2 TBS aluminum free baking powder (I've used Rumsford for years and it works!)
- 1 tsp cream of tartar
- 1 Tablespoon Gentle Sweet (or 1/2 TBS Pyure or Truvia)
- 1 tsp THM Mineral Salt or (Celtic sea salt or Real Salt)
- * FP Option: leave out the coconut oil altogether and it will still work great.
- *S Option: 1/2 cup refined coconut oil -I buy Spectrum Refined Coconut Oil at Kroger or Tree of Life at my Natural Grocer
- In a large bowl, mix all dry ingredients together until well mixed.
- Cut in the coconut oil; it looks like coarse meal.
- Store in an airtight container I don't refrigerate mine and it keeps as well as baking blend for weeks at a time.
- The mix will be a bit lumpy after it sets up in the fridge due to the coconut oil. I just pull out the amount that I intend to use and whiz it in my handy-dandy little Conair Cuisinart DLC-2ABC Mini Prep Plus Food Processor and it's ready to go.
- A fork or blender should also work, but that mini processor has been at home on my counter since the beginning of this diet and it has solved a lot of problems for me.
- *FP Option leave out the coconut oil in the mix and mix it back in @2 tablespoons coconut oil per 1 cup mix.... This will keep it from clumping and give you more control for future FP recipes developed using this recipe