July 20 , 2020

One of the things that I miss and crave mo among the foods that I am not allowed in the hypoglycemic + hypothyroid diet (I mean sugar-free, gluten-free, grain-free and very little glycemic impact) is bread.

And when I say Bread I mean all its versions and variations, from flat bread (mix in which I am working to share it with you) and the BISCUITS!

Biscuits are those buns that were traditionally prepared with butter or shortening and wheat flour, kneading them in many layers to give them that texture as in very soft flakes that when bitten almost melt in the mouth.

To prepare the Muffins that I bring you today, we will use Lili’s Gourmix pancake mix that is based on gluten-free oatmeal, prebiotic fiber and natural binding agents. When preparing the Biscuits we will add cold butter in flakes, buttermilk that we will also prepare in a homemade way -- you can use any milk but my suggestion is that you use cow or coconut milk which are the ones that give the best texture-- and a touch of salt.


These Biscuits are slightly sweet and with a touch of vanilla due to the nature of the pancake mix. But believe me, freshly baked and topped with butter or cream cheese, they are delicious as a side to any meal and especially at breakfast.

The most important thing when making this recipe is to achieve the classic soft and powdery texture, and that is why the butter must be cold and flaked or grated, for which I use a mandolin but you can also do it with a sharp knife. If you use coconut oil instead of butter, it must be almost frozen in order to grate it into flakes, and you can scoop them out by scratching the surface.

Do not substitute butter for liquid oils, this will completely change the result and you will have neither the texture nor the shape of Biscuits. and if you still want to do so, then let me know how it went!

In addition to the butter, the buttermilk must also be cold, this to prevent the butter from melting when preparing the dough. Remember that the dough must contain butter or fat in pieces, which will melt only when baked. This is the true secret of the texture of the biscuits.

The other secret that I want to share with you about the texture is, if you want your buns to have lumps and rustic texture, use the pancake mix as it comes and if you want a softer and more homogeneous texture, just mill the flour mixture in the blender before mixing, by doing this  you”ll get a powdered mix that you will use to make your dough.

Are you ready? well let's get down to business!

You’ll need

1 ½ cup Lili’s Gourmix pancake mix

¾ very cold butter stick sliced ​​into thin flakes (about 85 g)

1 tbsp brimming baking powder

½ cup milk

1 tbsp lemon juice or apple cider vinegar

Salt to taste.

How to prepare the buns:

Preheat oven to 400

In a mixing bowl or cup, place the cold milk and add the lemon or apple cider vinegar and set aside.

While preparing the baking sheet: Place a silicone mat or parchment paper on a baking sheet and spray with olive or coconut oil spray.

Apart in a bowl add the pancake mixture, a pinch of salt and baking powder, mix well and add the butter, "cut" the mixture until you have a loose lumpy mixture.

Add the cold buttermilk and fold in with a spatula about 12 to 15 times, without kneading too much.

If the dough is manageable you can make or shape each bun with your hands, if it is loose you can transfer the dough balls with a soup spoon to the baking tray.

Do not spread the biscuits too far so that they do not expand too much, in this case we want all the edges to stick together as they grow

As you can see, I keep my promise of making family traditions healthy to everyone’s diet!

if you like this recipe don’t forget to share it to that friend you know will love it!

thank you and see you soon