For me, it's great to be able to enjoy the butter by itself without needing a carby thing to slather the butter on - bread, crackers, pasta. Now I can take a curl scraped onto a butter knife and all the enjoyment is mine with no guilt or carby cravings involved.
Just was reading KevinPA's recipe for biscuits and thinking of the WPI that has been too long taking up freezer space, as well as a box of CarbQuik, and I think I shall make up biscuits. Might even do as a friend used to do, melting butter in a pan that she used to cook up the biscuits, after first going flip-flop with the dough to make it buttery on all sides before slipping the pan into the oven to bake up a whole pan of biscuits. Yep, I've been mad for butter as long as I can remember. I still enjoy the memory of a fragrant butter I tasted in Europe, probably fresher than any butter I can buy in a store. It was cool and grassy, I think, and makes even my Irish Gold Butter seem gross by comparison.
But that is butter from memory. Perhaps it was not so amazing as I recall it being, as I added it to a fresh croissant in Paris. All of the food memories grow better with each year of remembering how the air smelled and how the sunlight played. I was younger then. All of that plays a part in tastes I dream about. Yum!
Quote:
Kevin's Biscuits
I made a small batch as a test but it could easily be doubled.
1 cup Carbquik
1/4 cup Resistant Wheat Starch
1/4 cup wheat protein isolate 5000
1/2 teaspoon baking powder
1-1/2 teaspoon DiabetiSweet (or granular erythritol/splenda mix)
2 tablespoons softened butter
3/4 cup heavy cream
In a mixing bowl, combine ingredients until the dough forms a ball. Turn onto a flour dusted surface.(I used WPI) Fold the dough in half and knead a half a dozen times adding enough flour to keep dough from sticking to your hands.
Carefully roll the dough out to 1/2 inch thick. Then with a 3 inch flour coated cutter, cut dough into bisquits.
Place on a cooking spray coated baking sheet leaving an inch in between each bisquit.
Bake in a 500 degree oven for 10 minutes or until golden brown.
Made 5 bisquits at 2.5 carbs each.
They were wonderful with butter and sf blackberry jam on them.
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Oh, I'm going to skip the sweetener for sure. Not making shortcake biscuits or scones, just buttery biscuits for savory savoring, possibly with herby seasonings baked into the biscuit dough. Or not. I plan to use up that WPI, so I can store more salmon in my freezer. Turns out I'm not so much a baker as a fish-eater. Who knew? Back when I got the WPI, I did not know that I'd ever be a ButterSnacker who did not need to have something to use as an excuse for eating butter.
LC life is so much simpler than anything I've done before!
Just tiny slivers on your tounge tastes sooooo good. It reminds me of eating saltine cracker with gobs of butter on top when I was a kid. Don't miss the crackers at all anymore! Especially when I used to eat a whole plastic bag of them with half a stick of butter. Now only one tablespoon of butter satisfies. Thank you for starting this thread. - I just hope I don't regret this discovery when I weigh in tomorrow morning.
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