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In 1972 a little chicken and biscuit place opened in Louisiana. Unlike the Colonel (KFC) its focus was on Cajun flavors and spice. The owner, Al Copeland, tried to give the Colonel a run for his money but failed. After several years and several name-change incarnations, they finally settled on Popeyes Chicken and became a staple in the Southern states, handily competing with KFC. To be honest, I've never been a big fan of their chicken. But I had become a fan of their biscuits. A simple drop biscuit that's quite buttery, almost like the Red Lobster ones but without the cheddar.
The problem for my inner diabetic has been the carbs that go with those biscuits. But one day a very smart person invented a product called CARBQUICK. This product makes being low-carb much easier (see product reviews).
In this recipe you'll be adding to your Carbquick to make them more biscuit-like.
- 2 cups carbquick
- 1/2 cup sour cream (full fat or light, doesn't matter)
- 1/2 cup zero 7-up *yep! 7-up!*
- Cut the sour cream in with a fork like you would making regular biscuits with butter.
- Add in the 7-up and cut it in more
- Scoop out with a small cookie scoop to portion size
- Bake on lightly sprayed parchment paper at 400 degrees for 12-15 minutes
BUT WHERE'S THE BUTTER?
You can, if you like, brush the tops after baking with some butter but don't use margarine, it contains too much water.
Fun variation: After cooking spray some olive oil on top and sprinkle with garlic powder/parmesan cheese