Monday already? The weekends just aren’t long enough. I would totally work 10 hour work days 4 days a week to have a 3 day weekend. Who’s with me?
I’ve been doing a little experimenting in the kitchen lately, and I think I’ve created an entirely new food. I went it with the plan of making high protein biscuits, but they kinda came up like a cross between biscuits and cookies. Not quite as fluffy as a biscuit, but not quiet the consistency of a cookie. Will says I should call them cookluits, but I’m sticking with Sweet Protein Biscuits.
These came out of the oven all fluffy, looking like biscuit perfection – but as they cooled, they flattened out a bit. I was all ready to scrap these as a recipe fail, but they actually taste pretty good sooo instead of busting my butt trying to figure out why they’re not fluffy, I’m sharing them with you anyway – hope you don’t mind flat biscuits – they still taste yummy!
They’re nice and moist and slightly sweet – hence the reminder of cookies. But they’re bready enough to be biscuits. Bonuses? They’re gluten free, high in protein and pretty low in fat and carbs – a great side dish to any summer meal.
I used Quest Protein powders. I’m sure you can use any kind as long as the flavors are correct, but I can’t speak to how other powders will cook.
Oh, and of course – they’re easy to make. My only warning is the dough is VERY sticky, so definitely coat those hands with extra gluten free flour or protein powder before rolling into the biscuits/cookliuts. Alright, let’s get to it!
Healthy, high protein, low carb #glutenfree sweet biscuits? I’ll take the whole bread basket!
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- 1/4 c warm water
- 1 packet active yeast
- 1/2 cup gluten free flour (I used Bob Redmill's GF All Purpose)
- 1 1/2 scoops unflavored protein powder (I used Quest All Purpose)
- 1 scoop vanilla protein powder (I used Quest Vanilla Milkshake)
- 1.5 Tbsp coconut flour
- few dashes salt
- 3 Tbsp dairy-free margarine, separated
- 1 egg
- 1/4 cup butternut squash puree
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Sprinkle yeast into water and let sit for 10 minutes.
- In bowl of a stand mixer, mix together flours, protein powders and salt.
- Pour in yeast, 2 Tbsp margarine, egg, and butternut squash and mix together with hook attachment until well combined.
- Coat hands very well with flour and split dough into 8 balls. Space out on parchment paper and bake for 8 minutes.
- Remove from oven and brush tops of biscuits with remaining margarine. Return to oven for 4 minutes.
- Let cool and enjoy with more margarine if desired.
- 97 Calories, 2.4g Fat, 9.7g Carbs, 2.2g Fiber, 9.5g Protein
Let’s Chat:
What’s your favorite type of biscuit?
Have you ever had a recipe fail that still tasted good?
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