Biscuits and eggs… biscuits and gravy… biscuits with well… just about anything! Now you can enjoy biscuits (and scones) while being kind to your health and waistline at the same time. Trim Healthy Biscuit & Scone Mix makes biscuit eating easy and delicious.
Just like all of our Trim Healthy Mixes, we have you covered! As you have come to expect from us, this mix is sugar-free, gluten-free, preservative-free, chemical-free, and junk-free! Each serving contains less than 1 gram of carbs so you can ladle over that gravy, smear with that butter, or top with that whipped cream. It is rich in gut-friendly pre, and probiotic fibers yet results in flaky goodness you might only expect to find in unhealthy, refined, and over-processed biscuits. You can now have your biscuit (or scone) and eat it too!
Ingredients: Golden Flax meal, Oat Fiber, Whey Protein Isolate, Organic Coconut flour, Erythritol, Sesame Flour, Collagen, Almond flour, Aluminum-Free Baking Powder, Nutritional Yeast, Less Than 2% Of: Sunflower Lecithin, Chia Flour, Whole Husk Psyllium Seed, Himalayan Pink Salt, Xanthan Gum, Agar Powder
Contains: Tree Nuts, Coconut and Sesame
Allergen Information: Manufactured in a facility that also processes milk, eggs, almonds, cashews, walnuts, pecans, peanuts, coconut, wheat, soy, and sesame.
- 1 packet (2½ cups) THM Biscuit & Scone Mix
- 1/2 to 1 cup milk of choice (almond, cashew, oat milk, kefir, or buttermilk*) Start with 1/2 cup and add more as needed.
- 6 Tbs unsalted butter, diced and chilled/frozen for best results. For dairy-free use 6 Tbs coconut oil and a pinch of salt.**
- 2 eggs, whisked
*You can get the tangy taste of buttermilk or kefir by adding 1 tablespoon of white vinegar or lemon juice to one of the other milk options listed and let stand for 5-10 minutes in the fridge. Another option is to use a few tablespoons of unsweetened Greek yogurt and water.
**Please note that there is a tiny bit of whey protein in the mix. It does not contain lactose and many with dairy sensitivities can tolerate it fine. Please use your own best judgment.
- Preheat oven to 425°F – 450°F.
- Set aside a small amount (1/4 to 1/3 cup) of mix for rolling and dusting.
- In a medium bowl, cut the cold firm butter (or coconut oil and a pinch of salt if making DF) into the biscuit mix with a pastry cutter or fork until it looks the size of small peas. You can also use a food processor if you prefer as shown in the video below.
- Add in the milk of choice and the whisked egg (or egg replacer) and stir until a soft dough forms. Do not over mix.
- Roll and cut into 8-12 biscuits or drop by rounded 1/4 cup flattened dough balls onto baking sheet or stone. The dough can be sticky and if rolling out, using parchment paper may be necessary. Watch the video below for a trick to rolling that adds layers and ‘air’ to your biscuits.
- Bake at 425°F – 450°F for 14-18 minutes.