Biscuits?

[emily1965]

I noticed the sausage gravy recipes...anybody have a biscuit recipe to go with it?

[Pami]

The artisan bread has a rather biscuit-y texture.
I would leave out some of the herbs if I wanted to serve it with gravy, though.

[Patt3]

I've made the minicarb biscuit mix. Ithink it would be good with the sausage gravy. Usually I add cheese and garcli and try to imitate the Red Lobster biscuits!

[Pami]

I do THAT with the artisan bread too! I substitute sharp cheddar for
the Italian blend cheeses, and I cut WAY back on the herbs. I double the
garlic called for, and I use just a bit of garlic powder to sprinkle the
tops before baking. When they are still hot out of the oven, I brush
them with butter melted with just a little more garlic powder.

[CatDogsKid]

I'm going to have to try the Artisan Bread recipe.

I tried the mini carb biscuit mix & all I can say is I'm not a very picky eater, but I've gotta say these went in the trash!!! BLECH!!!

[Tall_Texan]

There was a post on here awhile back with a good recipe for LC biscuits, but apparently it takes an ingredient that may be hard to get. Here's the thread if you want to take a look.

LC Biscuits

[Tater Head]

LC Baking Powder Biscuits

1 c almond flour
3/4 c oat flour
1/4 c vital wheat gluten
1/2 tsp salt
1 Tbs baking powder
1/3 cup plain whey protein powder
2 Tbsp splenda


Mix all dry ingredients together then add 4-6 Tbls chilled butter, use pastry blender or fork to mix.

Mix in the butter until it is blended into a mixture the size of little peas, make a well in the middle of the flour mixture.

Add this next part in that middle

1 Tbs H cream,
1 beaten egg
and ice water 1 Tbs at at a time as needed

Use your hands to mix the dough, don't mix this too much, otherwise you'll get tough biscuits

Put on an ungreased cookie sheet with a large spoon and bake at 425* for 10-12 minutes or until light brown.

For gravy just brown sausage, add carb count down milk (Whole) and then shake in a little at a time of xatham gum, salt and lots of black pepper. It gets really thick when you turn off the heat.