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Old 08-09-2008, 08:32 PM   #31
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Beautiful biscuits, Jeri Kay! They do look more "whole grainy" with unblanched almonds.

You're baaaack, Annie! Yay.
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Old 08-10-2008, 08:09 AM   #32
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Quote:
Originally Posted by theislandgirl View Post
She originally posted this biscuit recipe on one of the old email lists we used to be on, pre-forum days...IIRC, it used dried powdered egg whites?
Hiya Jude:

Do you happen to have the original recipe floating around? I have some egg white powder I'd like to make use of.

Thanks!
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Old 08-10-2008, 11:45 AM   #33
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It did not come out any differently with the powdered egg whites. There were more calories from the added cream, but the taste was the same.
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Old 08-10-2008, 12:38 PM   #34
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I have made this 2 times now Lauren..they are great!! I do use the whole almond meal so its more of a grainy look and I used straight liquid egg whites out of the carton and put them in my 4 inch round mini pans I got for Cleo rolls..they are great!!

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Old 08-10-2008, 03:15 PM   #35
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yes, i'm back! i'm about to make the biscuits.
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Old 08-10-2008, 06:31 PM   #36
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That looks wonderful. I'm going to make those just as soon as I buy a muffin top pan.
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Old 08-10-2008, 07:21 PM   #37
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Cool! Thanks Lauren!
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Old 08-23-2008, 12:31 PM   #38
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Hi Lauren,
I wanted to say that I made the english muffins, just now and they are wonderful!!! I cannot believe the texture is so muffin like! I didn't do them in the ramekins, but in a cup cake pan. I think these are so perfect, I love them!!
I'm going to try them sweet nex time, with some blueberries!!

Thank you!!
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Old 08-24-2008, 04:30 PM   #39
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Glad you enjoyed the biscuits, Christina!

Diana, blueberry biscuits sound fabulous! Please share your results with those.
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Old 08-24-2008, 05:36 PM   #40
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I will!
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Old 08-24-2008, 05:37 PM   #41
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These turned out fabulous! Even with the golden flax added-great smell and texture-much better than any biscuit made with Carbquck.
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Old 08-24-2008, 05:44 PM   #42
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That's awesome lisabinil!
I took some to my parents after they cooled off. They really loved them too. I'm going add chopped green chiles, green onions and a little more cheese, the next time I make these.

I was thinking how good these could be if made as mini tart shells and put a filling in them. I'm going to try something like that, for next Saturday.
Or if they rise a little, just put some kind of topping on top, like a spread, or whatever!

Last edited by Determinedtolose; 08-24-2008 at 05:45 PM..
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Old 08-24-2008, 05:46 PM   #43
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Breakfast biscuit sammich for me tomorrow! Oh my how about stawberry shortcakes with these?
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Old 08-24-2008, 06:13 PM   #44
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Yeah, strawberry shortcakes sound wonderful!
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Old 09-01-2008, 08:20 AM   #45
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Lauren, I you for posting this recipe. I am so thrilled with it. I used to love having an English muffin with lemon curd for breakfast in the old HC days. I have made something that replicates it using the one minute flax muffin recipe, but now I have found another alternative.

I made the recipe exactly as you stated the ingredients and used the shortening. I doubled the recipe and put the batter into 6 of the little Wilton cake pans. ( I find them to be really great non-stick pans). I baked them, cooled them down, and then split it in half horizontally and toasted each half. Slathered with a bit of butter and LC lemon curd and oh, I was in heaven!

The nutty toasted flavor was wonderful and it made a great English muffin. I can't wait to try tweaking flavors etc. I can't eat that much almond flour on a daily basis, but I will certainly be fitting these into my plan along with some oopsies and flax muffins.

I have to eat gluten-free, so your recipes are very helpful to me.

Here are a few pictures to share.

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Old 09-01-2008, 09:24 AM   #46
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Old 09-01-2008, 03:45 PM   #47
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Beautiful, sungoddess! They do taste pretty radically different making them with blanched almond flour. Quite a bit nuttier in flavor with whole ground almonds. So glad you enjoyed 'em the biscuits.
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Old 09-05-2008, 11:20 PM   #48
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I made these biscuits and enjoyed them. They reminded me a little of corn muffins. I had some egg whites left over tonite and decided to try an idea I had with this recipe. I really miss corn tortillas, so I made the recipe exactly as posted, but fried it in a pan. It was really good. I have to admit it wasn't really "tortilla-y" but tasted sorta like a flat corn fritter. It was good!
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Old 09-06-2008, 02:05 PM   #49
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I made some cheddar/garlic ones the other night. They were the best ones I have made.
After I mixed in the whites, I really beat the mixture up with a fork. It seemed to lighten up the "dough"..
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Old 09-07-2008, 06:15 AM   #50
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Lauren, these look awesome - and I have all the ingredients- WooHoo!!!

CarolynF.........where are you posting your apple cake recipe?

B
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Old 09-07-2008, 01:35 PM   #51
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I just made these and I think I did something wrong because they have an eggy taste.

Question. . .why does this recipe take 4 egg whites? Can it be cut down to 2?
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Old 09-07-2008, 01:44 PM   #52
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Quote:
Originally Posted by Determinedtolose View Post
I just made these and I think I did something wrong because they have an eggy taste.

Question. . .why does this recipe take 4 egg whites? Can it be cut down to 2?

I wonder what happened? Mine did not have ANY eggy taste at all. I am making another batch right now.
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Old 09-07-2008, 02:17 PM   #53
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Ohhh my! I think I love you!

Wow! I will make these this week. NO DOUBT!

God Bless you!

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Old 09-07-2008, 02:18 PM   #54
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LOL, thanks SnowWhite!

Kattbelly, glad you enjoyed! I might try adding some whole sweet corn to the batter after you mentioned corn fritters. Might make for some tasty corn cakes!

Quote:
Originally Posted by Determinedtolose View Post
I just made these and I think I did something wrong because they have an eggy taste.

Question. . .why does this recipe take 4 egg whites? Can it be cut down to 2?
The recipe takes 4 egg whites so the biscuits get nice n' fluffy, I 'spose. It was originally Laura Dolson's recipe that I adapted (came out the same without the powdered egg whites-- I don't like complicated ingredients!).

Shouldn't taste eggy AT ALL. You're not using the yolks, right? And you're beating the whites up well with a fork to get them a bit frothy, right?
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Old 09-07-2008, 03:58 PM   #55
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Hi Lauren,
yes, just the whites. But maybe I didn't beat the them enough. They did look frothy to me, but maybe they needed a bit longer. I know it's me, not the recipe.

I'll try them again.
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Old 09-07-2008, 04:20 PM   #56
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I just made them doubling the recipe and using half flax and half almond flour. These were harder to get out of the pan than the others even though I used non-stick pans and sprayed and sprayed with non-stick. They look good, but I will taste and report back after they cool down a bit.
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Old 09-07-2008, 06:19 PM   #57
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Good luck with giving 'em another shot, Diana! Sometimes letting them cool off a bit takes away the fresh eggy smell, LOL.

Please share how your flax experiment worked, sungoddess!
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Old 09-08-2008, 03:01 AM   #58
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Originally Posted by jacksmixedtape View Post
Good luck with giving 'em another shot, Diana! Sometimes letting them cool off a bit takes away the fresh eggy smell, LOL.

Please share how your flax experiment worked, sungoddess!
As a matter of fact that's what happened Lauren. I tried another one after it cooled completely, and it didn't have that taste. It was very good!!!
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Old 09-08-2008, 05:11 PM   #59
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Quote:
Originally Posted by jacksmixedtape View Post

Please share how your flax experiment worked, sungoddess!
It worked great. As I mentioned before, I like to split them in half and toast them like and English muffin. The addition of the flax actually made them crisp up a bit more in the toaster which I really liked. I like them both ways! I love this recipe. I make a batch on Sunday and have enough to get through the week for a quick breakfast. YUM!
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Old 09-09-2008, 11:20 AM   #60
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Made these, Lauren and very nice biscuit. I did grease the muffin cups a lot so than you for that hint, mine came right out no silicone pans here. Nice little treat for some butter or sf jam.
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