Savory HMR Diet Biscuits
Travel continues to guide my experimentation in the kitchen. I wanted a savory option that could be easily carried on planes, trains, and automobiles!
The 70 shakes have an egg protein in them that helps with the muffins but wouldn’t work well for a savory biscuit. I use the chicken soup but it took awhile to keep the end product from being very dense. The secret is stirring in the baking powder just enough so it’s mixed and activates but not to over stir and lose the bubbles that make it fluffy! I also use a 2-tbsp scoop to portion out the dough on the silpat which means less handling and fewer bubbles lost!
Savory Cheddar Muffins
- 2 HMR Oatmeal
- 2 HMR Chicken Soup
- 2 tbsp Molly Cheese
- 1 cup water
- 1/4 cup water
- 2 tsp baking powder
Preheat oven to 375 degrees.
Mix oatmeal and 1 cup of water. Microwave for two minutes. Stir and let stand for several minutes.
Add in soup, cheese powder and the remaining ¼ cup of water. Stir until combined.
Once dough is mixed, add baking soda. Carefully fold in without losing the air bubbles.
Gently scoop onto a baking pan covered with a silpat mat or parchment paper.
Bake for 15 to 25 minutes until the biscuit is cooked through. Cooking times will vary significantly based on how big you make each biscuit and your personal oven calibration.
This recipe makes six ½ shake servings of three baby biscuits for my prescription.
Don’t forget this is a low-density preparation of the soup and oatmeal. Make sure to drink lots of fluids while enjoying these!