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Gluten-Free Parmesan Biscuits

Gluten-Free Parmesan Biscuits
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Summary

These biscuits taste like they were made at a restaurant. Count your carbs and you can work these into your meal plan. They go great with a nice bowl of healthy soup.

  • Prep time
    10 min
  • Servings
    12 Servings
  • Serving size
    1 biscuit
Breakfast Gluten-Free Quick & Easy Sides Snacks Low Sodium Lower Carb Comfort Food Kid Friendly
Nutrition Facts

Nutrition Facts

12 Servings

  • Serving Size
    1 biscuit
  • Amount per serving Calories 65

  • Total Fat 3.5g
    • Saturated Fat 0.9g
  • Cholesterol 0mg
  • Sodium 135mg
  • Total Carbohydrate 7g
    • Dietary Fiber 0g
    • Total Sugars 1g
  • Protein 2g
  • Potassium 40mg
Breakfast Gluten-Free Quick & Easy Sides Snacks Low Sodium Lower Carb Comfort Food Kid Friendly
Ingredients

Ingredients

  • baking mix (gluten-free, such as Pamela’s)
    1 cup
  • margarine (trans-fat-free)
    3 tbsp
  • Parmesan (freshly grated)
    2 tbsp
  • skim milk
    1/3 cup

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Directions

Directions

  1. Preheat oven to 375 degrees F. Spray a baking sheet with cooking spray.

  2. In a medium bowl, mix together baking mix and margarine. Use a fork and hands to mix into course crumbs.

  3. Add milk to mixture and stir with a fork. Add Parmesan cheese and incorporate into mixture.

  4. Drop about 1 Tbsp. at a time of dough mixture on baking sheet for each biscuit. Bake for 12 minutes or until golden brown on top.

Reviews

Reviews

Write a Review
  • Not recommended

    The biscuits turned out flat! Nothing like a biscuit

  • Not recommended

    I believe this needs an egg or something in it...they looked NOTHING like the pic. I modified the recipe on the gluten free baking mix to be low fat and it was much MUCH better.

  • Recommended

    I absolutely love biscuits so I was excited to find this recipe so that I could continue to enjoy biscuits. It's very easy to follow the recipe but there is a slightly strange texture to them and their a little grainy and fall apart. Unfortunately, they do not taste like they were made in a restaurant but I will eat them again. I am sure my taste buds will adapt.