Everybody knows biscuits fresh out of the oven are best so I needed a recipe for a very small amount. As with all LC breads, these are best eaten with something… like an egg and sausage biscuit sandwich or buttered and topped with poached eggs.
LC Atkin’s All Purpose Baking Mix Biscuits
makes 2, about 3 carbs each
also makes 1 quiche pie crust
(a regular pie crust would need 1 1/2 batches)
1/3 Atkin’s All Purpose Baking Mix
1 T almond flour
1 lg pinch baking powder
1 small pinch salt
1 pinch of Splenda
1 T butter, diced finely
1/6 cup heavy cream
1. Preheat oven to 375°F degrees.
2. Blend all dry ingredients together in a large mixing bowl.
3. Cut butter into small chunks and add to the dry ingredients
using a pastry blender or your fingertips until mixture
resembles coarse crumbs. Do not overmix.
4. Pour in heavy cream and stir lightly.
5. Coat hands with non-stick spray or oil and lightly knead dough a
few times until fairly well blended. Do not overknead.
6. Pat out dough into 2 biscuit shapes. Top with melted butter
if desired. Bake for about 9-10 minutes. Watch bottoms carefully.
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LC Ham and Broccoli Quiche
Very good!
1 unbaked pie shell (see my recipe for 2 Atkin’s biscuits) (6)
2 tablespoons butter
2 cups fresh broccoli, chopped finely (8)
2 cloves garlic, crushed
1 1/2 cups grated cheese (2ish) (Cheddar & Smoked Gouda are great)
5 eggs, well beaten
1/2 cup ham or bacon bits
1/2 cup cream (3.5)
3/4 cup water
salt and pepper
1 Preheat oven to 350°F.
2 Over medium heat melt butter in large saucepan.
3 Add broccoli and 2 minutes later add garlic.
4 Cook slowly, stirring occasionally until the vegetables are soft.
5 Spoon vegetables into pie shell and sprinkle with cheese.
6 Combine eggs, ham or bacon bits, cream and water and whisk.
7 Season with salt and pepper.
8 Pour egg mixture over vegetables and cheese.
9 Bake in oven for 35 minutes or until knife in center comes out clean.
1/4 pie equals approx 5 carbs.