Low Carb Parmesan Garlic Biscuits (THM S)

As I was making my zucc-ghetti and meatballs last week, I was really itching for a dunker. You know, something you can pull apart and use to scoop up spaghetti sauce remnants. Don't pretend like you don't do it. Everyone does.

I didn't want to crossover, so I decided to whip up some garlic biscuits.

The gluten free flour base I used was a mix of fine almond flour and coconut flour. If you have THM Baking Blend, you can also use that in place of the almond flour.

The best thing about this recipe is how easy it is. It comes together in one bowl, and the ingredients are pretty straight forward. (I don't know about you, but I personally love recipes that are easy to make, and don't require my entire pantry.)

Start by combining all the ingredients except the eggs in a medium-sized bowl. Whisk the eggs together before adding them to the rest of your ingredients, and combine using a fork or pastry cutter, if you have it. The mixture should be homogeneous and easy-to-form. (Not too dry!)

The dough should stick together without feeling dry or crumbly.

Form the dough into palm-sized domes with your hands, and place it into a 10-inch cast iron skillet. Place the dough about 1/2 inch apart, as they will puff/spread a little.

Brush the tops with some melted butter, and bake at 350 degrees for 15-20 minutes or until the tops are lightly golden.

Puffy, soft, and melt-in-your-mouth delicious.

You can brush the tops with a little more melted butter after baking, if you wish. It helps keep them moist.

Low Carb Parmesan Garlic Biscuits (THM S)