I kid you not, these are one of the lightest, fluffiest biscuits I've ever made! My husband will tell ya, I've been trying to find a good biscuit recipe for the entire time I've been married!!! Who would have thought the best would end up being a low-carb recipe?! 
They can't shine a light to Frank Williamson's at Professional Bldg. Pharmacy snack counter in Galveston, TX (my benchmark of melt-in-your-mouth buttermilk biscuits), but they're pretty darn good considering they are not made with much real flour.
My inspiration was Jennifer Eloff's focaccia bread recipe, which I tweaked a bit. I just made the resulting batter into drop biscuits and man were they good! These are not suitable until the grains rung of OWL because of my CarbQuik addition. If you use all Jennifer's Gluten-Free bake bix and no CarbQuik, they would be suitable once you get to Atkins Phase 2 OWL nuts & seeds rung of the carb re-introduction ladder. This change would also make them gluten-free.
VARIATION: Substitute cheddar cheese for the Parmesan & Monterey Jack cheeses, brush tops with butter. Sprinkle a pinch of garlic powder and herbs on top, and these are transformed into Red Lobster style Cheddar Bay Biscuits!
INGREDIENTS:
4 oz. cream cheese, softened
2 eggs
½ c. Jennifer Eloff Gluten-Free bake mix
¼ c. CarbQuik or one of my own low-carb bake mixes (use ¼ c. more Jennifer's mix for gluten-free)
1 T. Parmesan Cheese, grated
½ c. Monterrey Jack Cheese, grated
½ tsp. each baking powder and baking soda
dash salt
1 T. olive oil
DIRECTIONS: Preheat oven to 350º. Soften cream cheese and beat in the eggs. Add all remaining ingredients and beat well. Dip onto parchment lined baking sheet, forming 9 large drop biscuits. Pop into preheated oven for about 10-15 minutes or until nicely browned.
NUTRITIONAL INFO: Makes 9 large biscuits, each containing:
134.5 cals, 11.9 g fat, 4.04 g carbs, 2.04 g fiber, 2g NET CARBS, 7.56 g protein, 199 mg sodium
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