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  #1   ^
Old Sun, Aug-03-08, 13:34
lcstudent's Avatar
lcstudent lcstudent is offline
LCing for health!
Posts: 423
 
Plan: GF whole foods
Stats: 160/140/140 Female 5'11"
BF:
Progress: 100%
Location: NC
Default Simple Baking Powder Biscuits

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 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!



Last edited by lcstudent : Sun, Aug-03-08 at 13:40.
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  #2   ^
Old Mon, Aug-04-08, 10:03
BetsyJ64's Avatar
BetsyJ64 BetsyJ64 is offline
Senior Member
Posts: 5,495
 
Plan: General LC
Stats: 00/000/000 Female 5'6"
BF:
Progress: 100%
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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
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  #3   ^
Old Wed, Aug-20-08, 17:16
zedgirl's Avatar
zedgirl zedgirl is offline
Say cheese!
Posts: 555
 
Plan: Carb'n negative + IF
Stats: 123/106/111 Female 163
BF:
Progress: 142%
Location: Western Australia
Default

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 didnít get a pic. DH couldnít 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

Fish Fingers.......
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  #4   ^
Old Thu, Aug-21-08, 22:34
lcstudent's Avatar
lcstudent lcstudent is offline
LCing for health!
Posts: 423
 
Plan: GF whole foods
Stats: 160/140/140 Female 5'11"
BF:
Progress: 100%
Location: NC
Default

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?
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  #5   ^
Old Fri, Aug-22-08, 00:11
zedgirl's Avatar
zedgirl zedgirl is offline
Say cheese!
Posts: 555
 
Plan: Carb'n negative + IF
Stats: 123/106/111 Female 163
BF:
Progress: 142%
Location: Western Australia
Default

Quote:
Originally Posted by lcstudent
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?


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):
Chicken Schnitzel


Chicken and Spinach Polpettine
(uses breadcrumbs in the mixture)
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  #6   ^
Old Fri, Aug-22-08, 09:00
Pink_Ice's Avatar
Pink_Ice Pink_Ice is offline
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Posts: 4
 
Plan: Moderate Carbs
Stats: 145/125/130 Female 5' 8
BF:
Progress: 133%
Location: Ohio
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Oh Zedgirl, PLEASE recipe for the Chicken & Spinach Polpettine. Those look so good.
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  #7   ^
Old Sat, Aug-23-08, 13:39
La flaca's Avatar
La flaca La flaca is offline
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Posts: 180
 
Plan: Atkins & SB Diet
Stats: 185/172/145 Female 5 4.5
BF:
Progress: 33%
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Quote:
Originally Posted by zedgirl
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):
Chicken Schnitzel


Chicken and Spinach Polpettine
(uses breadcrumbs in the mixture)


OH Wao!!!!!!! I'm getting hungry
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  #8   ^
Old Sun, Aug-24-08, 02:27
zedgirl's Avatar
zedgirl zedgirl is offline
Say cheese!
Posts: 555
 
Plan: Carb'n negative + IF
Stats: 123/106/111 Female 163
BF:
Progress: 142%
Location: Western Australia
Default

Quote:
Originally Posted by Pink_Ice
Oh Zedgirl, PLEASE recipe for the Chicken & Spinach Polpettine. Those look so good.


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.
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  #9   ^
Old Sun, Sep-21-08, 22:29
60sChild's Avatar
60sChild 60sChild is offline
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Posts: 505
 
Plan: Atkins
Stats: 285.4/278.2/170 Female 69
BF:
Progress: 6%
Location: Alabama
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Those look SO good...gonna try them tomorrow!
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  #10   ^
Old Sun, Sep-21-08, 23:09
feelskinny's Avatar
feelskinny feelskinny is offline
AntiSAD
Posts: 6,800
 
Plan: finding my happy place
Stats: 245/231.4/200 Female 67 inches.
BF:
Progress: 30%
Location: Saskatchewan.
Default

I'm just about slobbering.

Thanks for posting!
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  #11   ^
Old Mon, Sep-22-08, 20:08
lcstudent's Avatar
lcstudent lcstudent is offline
LCing for health!
Posts: 423
 
Plan: GF whole foods
Stats: 160/140/140 Female 5'11"
BF:
Progress: 100%
Location: NC
Default

Hope y'all enjoy! The breading looks great, Zedgirl. Your photos are drool-worthy.
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  #12   ^
Old Thu, Oct-02-08, 22:45
missymagoo missymagoo is offline
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Plan: atkins
Stats: 218/187/158 Female 5'5"
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those biscuits look good enough to eat. i have got to try your recipe. sue
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  #13   ^
Old Fri, Oct-24-08, 22:45
~centa*of*'s Avatar
~centa*of* ~centa*of* is offline
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Posts: 143
 
Plan: Seven Deadly Sins (Paleo)
Stats: 155/110/110 Female 166cm
BF:
Progress: 100%
Location: Australia
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I tried these today and they were yummy!! They tasted great with the sugar free Jam I use!
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  #14   ^
Old Sat, Oct-25-08, 10:32
lcstudent's Avatar
lcstudent lcstudent is offline
LCing for health!
Posts: 423
 
Plan: GF whole foods
Stats: 160/140/140 Female 5'11"
BF:
Progress: 100%
Location: NC
Default

Centa of, did you make your own jam? I know you do paleo. Thanks for the feedback!
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  #15   ^
Old Sat, Nov-08-08, 03:38
~centa*of*'s Avatar
~centa*of* ~centa*of* is offline
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Posts: 143
 
Plan: Seven Deadly Sins (Paleo)
Stats: 155/110/110 Female 166cm
BF:
Progress: 100%
Location: Australia
Default

Quote:
Originally Posted by lcstudent
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.
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