Cheddar Cheese Biscuits

Cheddar Cheese Biscuits

EDIT: I know this isn't really logical but these were MUCH better the next day after sticking in the microwave to warm up.  They had the makings of some good bread if the spices were tweaked a bit.  I'm going to up these to a 3 as I think I might actually make them again, possibly with more cheddar (or sharp versus mild) and garlic salt.

ORIGINAL REVIEW: Don't those biscuits look mouth watering, just scrumptious?  Yeah.......not so much.  These were not good.  These are a classic in the low carb world.  I've never really delved into Carbquik until last weeks Pecan Pie Muffins which are now both Hubs and my current favorite dessert, amazingly good.  This second shot at Carbquik was disappointing, especially with it being a classic recipe and one I've seen people drool over on other blogs.  I MIGHT try it again but with some heavy tweaking of the recipe.  As they were, these didn't taste like cheddar, they were dry, a bit crumbling and I couldn't taste any garlic.  They didn't taste even remotely close to the ones at Red Lobster, which is what they are supposed to be a copy of.  Disappointing.

2 STARS (3 STARS after heated the next day)
10 servings
2 net carbs each

2 cups Carbquik
2 ounces butter, cold
1/2 cup shredded cheddar cheese
1 pinch garlic powder
1 pinch salt
1/4 cup heavy cream
1/4 cup water


-Preheat oven to 450 degrees
-Cut the cold butter into the Carbquik with either a pastry cutter or two knives, till the mixture resembles coarse meal.
-Add the shredded cheese, a pinch of salt, and garlic powder and blend well.
-Mix the heavy cream with water to equal 1/2 cup of liquid, pour into dry mix.
-Mix till dough forms and comes together, but do not overwork the dough.
-Drop the dough onto a lightly greased cookie sheet approx 1 ounce size portions.
-Bake in hot oven 8-10 minutes till biscuits are golden brown.