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lcstudent
Sun, Aug-03-08, 13:34
These take minutes to whip up! You will not BELIEVE they are made with almond flour and egg whites! Lovely toasted with sugar-free jam. You can make your own almond flour with blanched sliced almonds and a coffee grinder or magic bullet, fyi. :)

Photos and variations here (http://healthyindulgences.blogspot.com/2008/08/low-carb-gluten-free-biscuits.html) at my blog.

Fluffy Biscuits
Adapted from a recipe by Laura Dolson

Makes four biscuits

Ingredients:
1 and 1/2 tablespoons of unsalted butter or shortening (transfat-free!)
1 cup plus two tablespoons of almond flour
1/4 teaspoon salt
3/4 teaspoon baking powder
4 egg whites

Preparation:
Preheat oven to 400 degrees Fahrenheit.

The technique for these biscuits is simple. All you need is a fork and couple of bowls. Follow these easy steps to biscuit perfection!

1. Cut cold fat (butter or shortening) into dry ingredients with the tines of your fork, rotating the bowl around with your other hand until the mixture has pea-sized chunks throughout.

2. Chill mixture in the fridge for 5-10 minutes or as long as you can stand it. The longer the better. The more the fat can get cold and hard, the puffier your biscuits will be.

3. Separate the egg yolks from the whites (using the shell halves to tip the yolk back and forth a few times). Reserve yolks (save all that creamy goodness for ice cream or homemade mayo!) and whisk egg whites with a fork in a bowl for 20 seconds, until no longer stringy and gloopy. You just want 'em a little foamy.

4. Remove mixture from fridge and whisk in the egg whites for a couple of seconds, breaking up any massive chunks in the dough with your whisk or fork. It'll be an extremely runny dough with chunks of the almond mixture. Pour it into greased foil-lined ramekins/nonstick muffin cups/a muffin top pan and get that sucker in the hot oven before the fat can even THINK about softening!

IF YOU ARE USING FOIL-LINED RAMEKINS, bake for 15 minutes. IF YOU ARE USING A MUFFIN TOP PAN, bake for 12 minutes. The edges of these biscuits stick really badly, so be sure to grease liberally whatever vessel you're using to bake these. Some sort of non-stick pan works best here! Silicone muffin cups are great, too. Foil-lined ramekins are alright, but you have to gently tease the muffins out of the foil.

~2.5 grams net carbs per biscuit!

http://i38.tinypic.com/34gkpzc.png
http://i36.tinypic.com/vctn2a.png

BetsyJ64
Mon, Aug-04-08, 10:03
Just wanted to tell you that I am SO impressed with the recipes you post here and in your blog!! As a cook and baker myself, I love to try new stuff!!Thanks for experimenting for us all! I can't wait to try these biscuits!

Betsy

zedgirl
Wed, Aug-20-08, 17:16
Hey Lauren, these make fantastic breadcrumbs!

This is my second crumbing experiment using them. The first time I made some tuna patties and crumbed them and they were perfect. We ate them straight out of the pan so I didn’t get a pic. DH couldn’t tell the difference between these and the real thing. Mine don't look the same texture as yours but who cares when breadcrumbs are the result :lol:

Fish Fingers.......
http://i167.photobucket.com/albums/u144/Zedgirl/breadcrumbs-make.jpg

lcstudent
Thu, Aug-21-08, 22:34
Thank you, Betsy!

Oh wow, Zedgirl! Your biscuits and bread crumbs look FABULOUS! Am going to update the blog with these, and give you credit of course. Do you have a blog to link to yet? :D

zedgirl
Fri, Aug-22-08, 00:11
Oh wow, Zedgirl! Your biscuits and bread crumbs look FABULOUS! Am going to update the blog with these, and give you credit of course. Do you have a blog to link to yet? :D

Nah, I like cooking, experimenting and taking photos but I'm not really into writing etc.

Here's last nights dinner (we had both with low carb coleslaw): :yum:
Chicken Schnitzel
http://i167.photobucket.com/albums/u144/Zedgirl/chicken-schnitzel.jpg

Chicken and Spinach Polpettine
(uses breadcrumbs in the mixture)
http://i167.photobucket.com/albums/u144/Zedgirl/polpettine.jpg

Pink_Ice
Fri, Aug-22-08, 09:00
Oh Zedgirl, PLEASE recipe for the Chicken & Spinach Polpettine. Those look so good. :wave:

La flaca
Sat, Aug-23-08, 13:39
Nah, I like cooking, experimenting and taking photos but I'm not really into writing etc.

Here's last nights dinner (we had both with low carb coleslaw): :yum:
Chicken Schnitzel
http://i167.photobucket.com/albums/u144/Zedgirl/chicken-schnitzel.jpg

Chicken and Spinach Polpettine
(uses breadcrumbs in the mixture)
http://i167.photobucket.com/albums/u144/Zedgirl/polpettine.jpg

OH Wao!!!!!!! I'm getting hungry :lol: :lol:

zedgirl
Sun, Aug-24-08, 02:27
Oh Zedgirl, PLEASE recipe for the Chicken & Spinach Polpettine. Those look so good. :wave:

I did post the recipe but it disappeared. I'm assuming it was a copyright issue. Polpettine is Italian for patty or meatball I think. If you google it you might come up with something similar. It's quite a basic recipe using chicken mince, ricotta and spinach along with some other ingredients.

60sChild
Sun, Sep-21-08, 22:29
Those look SO good...gonna try them tomorrow!

feelskinny
Sun, Sep-21-08, 23:09
I'm just about slobbering.

Thanks for posting!

lcstudent
Mon, Sep-22-08, 20:08
Hope y'all enjoy! The breading looks great, Zedgirl. Your photos are drool-worthy. :)

missymagoo
Thu, Oct-02-08, 22:45
those biscuits look good enough to eat. i have got to try your recipe. sue

~centa*of*
Fri, Oct-24-08, 22:45
I tried these today and they were yummy!! They tasted great with the sugar free Jam I use!

lcstudent
Sat, Oct-25-08, 10:32
Centa of, did you make your own jam? I know you do paleo. Thanks for the feedback! :)

~centa*of*
Sat, Nov-08-08, 03:38
Centa of, did you make your own jam? I know you do paleo. Thanks for the feedback! :)

Nah - our local shop makes a sugar free jam that's pretty darn close to paleolithic ingredients that I don't have the motivation to make my own just for the little bit more purity.

Annie1gi
Sat, Nov-08-08, 04:41
Everything here is drool worthy, I have to give this a whirl....I bet I could use the breadcrumbs to make a faux stuffing...hum. Thank you all for some great ideas!

BUMP!

lcstudent
Sat, Nov-08-08, 15:43
Hope you like 'em, Annie! :)

zedgirl
Sat, Nov-08-08, 16:13
...I bet I could use the breadcrumbs to make a faux stuffing...hum.

I can vouch for the crumbs as a successful stuffing ingredient. This was a veal, sundried tomato and pinenut stuffing I made with them to go with roast beef. I didn’t actually stuff the beef though, I cooked it as a side dish. It was outstanding and as good as any I’ve ever eaten (better actually).

http://i167.photobucket.com/albums/u144/Zedgirl/veal-pinenut-stuffing.jpg

~centa*of*
Sat, Nov-08-08, 18:53
I tried the bread crumbs last night (I did mashed cauliflower with a bit of almond meal to make a bit easier to handle and then rolled into an egg batter and then the bread crumbs and fried to simulate something like hot chips - to eat with my fried fish.... it ended up more like a potato patty but still tasted great)

2007
Sun, Nov-30-08, 21:55
Oh man! How come I didn't find this recipe before Thanksgiving. These look awesome. I've got all the ingredients so I'll be making a batch soon.

After seeing this recipe and knowing I can have biscuits again - I am so totally LC for life.

Thanks much lcstudent. :thup:

http://i145.photobucket.com/albums/r238/AussieTPP/Animated%20Stuff/3cf61eba-1.gif

Dive deeply into who you really are, and have the courage to explore your most treasured dreams. Keep yourself connected to those dreams, and they will play out upon the stage of your life. ~Ralph Marston

Live life abundantly and enjoy yourself in your “Journey To Wellness” because it is by the grace of God that we are able to do so. ~Gail~

Delight yourself in the Lord and He will grant you the desires of you heart ~Psalms 37:4

2007
Tue, Dec-09-08, 21:40
Finally made these yesterday and they are very yummy.

Yummy for my tummy. :yum:

I put some strawberry jam on one and some cream cheese on the other...both very good. :thup:

http://i145.photobucket.com/albums/r238/AussieTPP/Animated%20Stuff/3cf61eba-1.gif

Dive deeply into who you really are, and have the courage to explore your most treasured dreams. Keep yourself connected to those dreams, and they will play out upon the stage of your life. ~Ralph Marston

Live life abundantly and enjoy yourself in your “Journey To Wellness” because it is by the grace of God that we are able to do so. ~Gail~

Delight yourself in the Lord and He will grant you the desires of you heart ~Psalms 37:4

CValentine
Wed, Dec-10-08, 02:08
Woot!!
Awesome recipe(s)!!!
:) ~Cheryl

lcstudent
Wed, Dec-10-08, 08:36
Finally made these yesterday and they are very yummy.

Yummy for my tummy. :yum:

I put some strawberry jam on one and some cream cheese on the other...both very good. :thup:


So glad you enjoyed them! I'ma sneak some of 'em in the regular bread basket for the Christmas table, heh. :)

2007
Wed, Dec-10-08, 11:42
I still can't believe I'm having biscuits for breakfast.

All I need is one topped w/ cream cheese and a cup of my Gevalia pumpkin spice coffee w/ a bit of heavy cream and I'm all set.

It makes my mornings so much easier by being an "on the go" meal.

This actually holds me until lunch. That is just way to cool. :thup:

I've only got one left for tomorrow so time to whip up another batch. I'm going to try to get a bit creative with this batch and add a little something extra to it...not sure what...maybe some blueberries or something.

Hmmm...I do have a lot of SF Davinici syrups maybe I'll add that to the mix. :yum:

http://i145.photobucket.com/albums/r238/AussieTPP/Animated%20Stuff/3cf61eba-1.gif

Dive deeply into who you really are, and have the courage to explore your most treasured dreams. Keep yourself connected to those dreams, and they will play out upon the stage of your life. ~Ralph Marston

Live life abundantly and enjoy yourself in your “Journey To Wellness” because it is by the grace of God that we are able to do so. ~Gail~

Delight yourself in the Lord and He will grant you the desires of you heart ~Psalms 37:4

crease
Tue, Dec-30-08, 21:28
well add me to the "thankful for biscuits" recipe! i made some last night with a batch of sausage gravy and OMG my eyes rolled to the back of my head. i need to make some more actually. mine looked more like mini muffins than biscuits, but i'll remedy that when i get a new pan.

thanks for the recipe!!

Thump
Wed, Dec-31-08, 13:55
Made some this pm to have with my New Year's Eve dinner. They came out really well (I have a tendency to screw up even the simplest recipes). The texture is almost perfect but I was wondering if it was normal for them to be quite so moist. They don't seem strong enough to spread anything on them and they tasted a bit oily. Tasty oily (almond, yum!) but still.
Is it possible to make these with something else than almond flour? It's pretty expensive and I'm a poor grad student. What about dessicated coconut?

SherBel
Thu, Jan-15-09, 15:29
I'm going to give these a try either later today, or tomorrow. I'll report back!

lcstudent
Fri, Jan-16-09, 16:42
Made some this pm to have with my New Year's Eve dinner. They came out really well (I have a tendency to screw up even the simplest recipes). The texture is almost perfect but I was wondering if it was normal for them to be quite so moist. They don't seem strong enough to spread anything on them and they tasted a bit oily. Tasty oily (almond, yum!) but still.
Is it possible to make these with something else than almond flour? It's pretty expensive and I'm a poor grad student. What about dessicated coconut?

Hmm, perhaps you need to bake them a bit longer. The tops should be nicely browned when you use butter (my photo for them is not that good, actually!). I heard from one person that they are actually a bit dry tasting, so they should not taste oily. :)

You might be able to cut the coconut flour with 1/3 dessicated coconut, but it's essential for the texture here. It IS expensive! I try to find sliced almonds on sale.

SherBel
Fri, Jan-16-09, 17:57
Four of these just came out of the oven, two plain, and two into which I added some cheddar and garlic. I haven't tasted them yet...I'm gonna let them cool down a bit! Here they are:

http://glsgirl.eaph.com/share/Food/teabiscuitrsz.jpg

Just tasted these, both types. They are very, very good indeed. These are the first baked Atkins-friendly product that I've tasted that aren't a bit "weird" in some way...too eggy..too flaxy, etc.

The texture takes a bit of getting used to, simply because one doesn't expect such a mealy texture in a biscuit. It's not bad, though, just different. I think that when I get back from my upcoming trip I'm going to have a lot of fun with these. For one thing, I'll make up a few batches of the dry mix, bag them, and toss them in the freezer. Then I can just grab a bag, add the eggs and whatever else, and be good to go.

I baked these in the large size of the silicone muffin pan. I used Pam, they came out perfectly. They took 15 minutes at 400.

Thanks so much for this recipe, it's a keeper for sure!

Gilly07
Fri, Jan-16-09, 23:05
OMG! they look so good, I am going to have to ge some ingredients and make these, I am not missing bread, pasta or potatoes really but it would be nice to have something that I could have with my weekend brekkie of bacon and eggs! :yum:

Like the idea of the cheese and garlic versions too!

gadge
Sat, Jan-31-09, 02:20
Dear LCStudent;

I am madly in love with you.

You, dear LCS, have made my life complete. We have just had late night tea and muffins. Not only was it low carb, not only did we not really notice it was low carb, but it was also a mufa, if I am not mistaken, so it is a perfect crossover diet food in my household. What an achievement!

God bless you--there can be fresh muffins on my sideboard every weekend, evermore.

Now, if I can somehow mod this recipe into my waffle iron, I shall be carried through the streets and showered with rose petals! I will start with my bad waffle iron in case I destroy it in process. Yay!

Sincerely,

G-

SherBel
Wed, Feb-04-09, 19:41
I tweaked this recipe slightly.

To the dry mix, I added 2 (level) tablespoons of vital wheat gluten. My goal was to improve the texture, and add a wheat element.

I also added one of the egg yolks, and two tablespoons of whipping cream. Why? Well, I knew that this recipe didn't depend on stiffly beaten egg whites, and I thought that the yolk would improve the taste. The cream was added because I remembered an old recipe for cream bisquits, and just thought "what the hell". So in it went. I beat the batter fairly vigorously for about 30 seconds in an attempt to develop the gluten a bit, and provide some internal structure.

The texture of this version was quite dramatically improved, in my opinion. Lighter and fluffier....less mealy. The carb count would change slightly as well, but to me it's well worth it.

ETA: Both times that I've made these I used salted butter with no problems.

SherBel
Mon, Feb-09-09, 17:35
Latest tweak = a heaping tablespoon of golden flax meal added to the dry ingredients for a "whole wheat-ish" texture and taste, and a mixture of old cheddar and finely chopped scallions and fresh garlic in the savory version.

shopjunkie
Fri, Apr-02-10, 17:10
Ooooh, I'm so glad I found this recipe!

cdj1966
Thu, May-13-10, 20:57
I made these tonight because I wanted breakfast for supper. I had 2 sausage patties and 2 of the biscuits. I put 1 pattie on 1 biscuit. They were amazing!! I think I will get some sugarfree jam to put on the other two in the morning.

I think I will also try the garlic and cheese one evening when I am going to have chicken alfredo.

lcbkk
Tue, Jun-22-10, 21:30
What's the carb cound on one of those little puppies?

lindystar
Mon, Jun-28-10, 01:04
What's the carb cound on one of those little puppies?

2.5 per biscuit :)

Nancy LC
Mon, Jun-28-10, 11:53
Wow! So good! I slathered my biscuit with butter and peanut butter (sugar free, of course). I also sifted my almond flour so the texture is pretty nice too.

Nancy LC
Sun, Jul-18-10, 17:06
Ok, I did a variation on these... sort of accidental. I was using my stand mixer to cut the butter in and I let it go too long and it was pretty much paste when I got back. So I figured, well, I've screwed it up, I might as well really experiment.

So, I was had increased the recipe by 50% so instead of using egg whites, I used 3 whole jumbo eggs. The batter was much softer. It came out more like bread, but with the biscuit taste. Since the batter had more flow it filled my muffin-top tin and rose really nicely. They came out looking like perfectly round, puffy breads. Very nice!

Nancy LC
Wed, Jul-21-10, 11:38
I added 1/4 tsp of baking soda today and they rose really really high!

kaarren
Sun, Oct-17-10, 09:05
I like the idea of mixing dry ingredients & putting in the freezer, too.