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Old 09-24-2008, 10:26 PM   #61
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still got to try this out. sue
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Old 11-10-2008, 08:37 AM   #62
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Old 11-10-2008, 11:27 AM   #63
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Just made strawberry shortcake using this recipe. I only have almond meal so I used that instead of almond flour. The biscuit is a little dry & nutty tasting but not bad.

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Old 11-16-2008, 10:37 AM   #64
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Just made my first batch, Not Bad At All!!! Had 2 with butter and sugar free Strawberry Jelly. Very good when fresh and hot right out of the oven.
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Old 11-19-2008, 08:59 AM   #65
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Lauren,

Thanks for the recipe, great biscuits. I used Bakers Joy to spray my muffin top pan and no sticking at all. I also added sesame seeds and these were delicious when toasted.

Learned a great trick from the Rachel Ray show. Used 2 deli plastic lids. Put a biscuit on a lid and placed the bottom of the other lid on top the biscuit. Press down lightly and slide a sharp knive between the two. She used it for cherry tomatoes and grapes but it made the easiest neatest split biscuit.
When cutting these the regular way, I'm always sawing away crookedly somehow and mess them up.
When I cut the grapes for my grandkids this way, it is a wonderful trick to shock and awe them.

Connie
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Old 11-24-2008, 06:16 AM   #66
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Old 02-15-2013, 01:33 PM   #67
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Here I go unearthing another old thread!

I made these this morning- nothing like a biscuit under your fried eggs (very usefully left me with extra yolks too!) The only change I made was to use 2T flax in place of 2 T of almond flour.

I made 3 huge biscuits in 3 *nonstick* foil wrapped & sprayed ramekins, baked them for 18 minutes, unwrapped them, turned them upside down and baked them for 3-4 extra minutes (the bottoms were a bit moist).

PERFECT! Does NOT taste like low carb!
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Old 02-16-2013, 07:23 PM   #68
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Thanks for resurrecting this old thread. I'm looking forward to making some tomorrow.
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Old 02-17-2013, 06:25 AM   #69
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I made these last night, used salted butter so didn't put in the salt, but I will next time, I thought they needed it. I did them in my muffin top pan, so they were a little thinner than a biscuit would be, but very good. I have stewed rhubarb in the freezer, taking some out to thaw and going to have rhubarb shortcake with supper tonight. Thanks for the recipe, I like things quick and simple......................... Ann
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Old 02-19-2013, 06:03 PM   #70
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These freeze and thaw wonderfully too!
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