Coconut Flour Gluten Free Low Carb Southern Style Buttermilk Biscuit for one
I was born and raised in the south the land of buttermilk biscuits, grits, corn pudding, and other amazing foods. I moved to Pennsylvania at the age of 19. They didn’t have anything quite like southern cooking up there. I was introduced to a whole new style of cooking with more Italian and polish flavors. I am not here to talk about northern favorites, though. That will be a whole different post. I’m here to talk about southern style buttermilk melt in your mouth biscuits. When I was diagnosed Celiac I was afraid I would never eat a real biscuit again. I tried Bisquik Gluten Free and did not like it at all. I gave up at that point thinking that was my only option. It wasn’t until I discovered coconut flour that I found one that works. This is a much lower calorie biscuit than a traditional southern buttermilk, but it packs a ton of flavor. I have a hard time eating just one of anything especially when it comes to baked goods. That is why I came up with this wonderful single serving version. I use it for sandwiches, biscuits and gravy, and buttered with soups. It as versatile as it is delicious. I made this one savory by adding onion powder. If you would like it to work for PBJ or strawberry shortcake leave out the onion powder for the same results.
- mix all ingredients together in a small bowl.
- Spray a 3 inch round microwaveable container with non stick spray (I use a small pyrex)
- Pour mix into 3 inch container.
- Microwave for 2 minutes 30 seconds or until biscuit has pulled away from the sides of the dish.
- let cool on a plate. If the biscuit is still too wet for your liking microwave longer in 15 second increments.
- Slice in half and use for a breakfast sandwich or eat whole.