Line a rimmed baking sheet with parchment paper and spray with nonstick cooking spray. Preheat the oven to 375°F.
In a small saucepan (1.5 quart), heat the almond milk and butter to boiling. Stir in the Baking Mix and reduce the heat to low. Stir vigorously for about 1 minute or until the mixture forms a ball. Then remove it from the heat.
Beat in the eggs, one at a time. After each addition, beat until smooth. Then stir in the Parmesan Cheese.
Spoon the dough by rounded teaspoons onto the prepared baking sheet. Place them approximately 2 inches apart.
Bake at 375°F for 15 minutes or until puffed and golden brown. Serve warm.
The easy one: Warm up a bowl of marinara to dip them in and enjoy!
Lightly brush them with garlic butter and treat them like low-carb, gluten-free garlic knots or breadsticks.
Cut them in half and turn them into little finger sandwiches. Fill them with chicken salad, tuna salad, a tomato slice with furikake and mayo, a cucumber slice with herbed cream cheese (like Boursin or make your own), paté, olive tapenade, etc.