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jacksmixedtape 08-03-2008 01:11 PM

Super Simple Biscuits
 
Stumbled upon a recipe by Laura Dolson (about.com) and tweaked it a bit. 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. :)


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

jerikay 08-03-2008 02:05 PM

As usual, your pictures are beautiful!!
Can't wait to make these.

CarolynF 08-03-2008 02:13 PM

Lauren: Yummo..but I noticed on your cinnamon swirl recipe, there was no cinnamon in the filling? Did I miss that?

jerikay 08-03-2008 02:20 PM

That recipe is on her beautiful blog.

CarolynF 08-03-2008 02:30 PM

Jeri: I saw that gorgeous recipe, but didn't see any cinnamon added to the "filling" part..Maybe it doesn't call for it..

I need to make those biscuits..I think I might make the cheesey ones for dinner tomorrow night as I just made an almond apple cake for breakfast..

jacksmixedtape 08-03-2008 02:44 PM

Thanks, Jeri Kay! Hope you like 'em. :)

Quote:

Originally Posted by CarolynF (Post 10670956)
Jeri: I saw that gorgeous recipe, but didn't see any cinnamon added to the "filling" part..Maybe it doesn't call for it..

I need to make those biscuits..I think I might make the cheesey ones for dinner tomorrow night as I just made an almond apple cake for breakfast..

Amended. I was playing around with the proportions and forgot to put the final amount of cinnamon! Thanks for catching that, Carolyn. :)

An apple cake sounds delish! Is that recipe posted here somewhere?

sungoddess 08-03-2008 04:06 PM

Beautiful photos worthy of drool. Great recipes with regular ingredients. A wonderful blog I enjoy reading. You are the bomb!

CarolynF 08-03-2008 05:01 PM

Lauren..I made the basic biscuits..However, I "thought" I had unsalted butter..and didn't so I had the "salt" and the salted butter, but they were very tasty and I liked the texture.

DH had one with SF raspberry jelly..said it was very good.

And the yolks can be saved for scrambled eggs:) Yumm.

I will post the apple cake recipe..:)

Tweaker Geek 08-03-2008 07:15 PM

Oh my, Lauren! Those cinnamon ones look absolutely sinful! I'll definitely be trying those.

woogers_1 08-03-2008 08:40 PM

Wow, those look great! I recently made strawberry/rhubarb jam, would probably be great with these. Thanks!

sheshy 08-03-2008 08:49 PM

I am definitely making those, they look awesome!

shykins 08-04-2008 03:03 AM

oh these look scrummy almost like little scones but i have a question (forgive the stupid englishgirl lol) but we never measure butter in tablespoons etc so is that like a tablespoon of melted butter or do u scoop out a flat tablespoon of soft butter?? or is there another way to measure it?? we always weigh butter in ounces etc

many thanks cos i would love to give these a go

x

Mommie22boys 08-04-2008 06:35 AM

1 tablespoon is 1.25 ounces. If you Google *conversions* you can find a website that will help you change measurements into whatever you need. :D

jacksmixedtape 08-04-2008 08:12 AM

Quote:

Originally Posted by shykins (Post 10672878)
oh these look scrummy almost like little scones but i have a question (forgive the stupid englishgirl lol) but we never measure butter in tablespoons etc so is that like a tablespoon of melted butter or do u scoop out a flat tablespoon of soft butter?? or is there another way to measure it?? we always weigh butter in ounces etc

many thanks cos i would love to give these a go

x

I don't know if this is the correct way to do it, but I use my tablespoon and teaspoon and half teaspoon (three teaspoons = one tablespoon) measures to just scoop out the shortening and level it out. Our sticks of butter are marked into 8 eight tablespoons, so I just cut off 1 and 1/2 cubes. How are your sticks divided up?

Carolyn, maybe they'd work with salted butter and without added salt? Glad your DH liked 'em. Scrambled eggs with just yolks... heavenly! I made some of the yolks in Alton Brown's Mint Chocolate Chip ice cream. It was a delicious way to use them up! :clap:

Guys, be sure to wrap your biscuits in paper towels and stick 'em in a ziplock bag to keep in the fridge. After a few days on the counter they will get moldy because of all the moisture! They toast up quite nicely if you store them this way. Just had one with strawberry jam and peanut butter. :)

LindaSue 08-04-2008 08:16 AM

shykins, 1 1/2 tablespoons would weigh 21.26 grams. One tablespoon weighs 1/2 an ounce so 1 1/2 tablespoons would weigh 3/4 of an ounce.

shykins 08-04-2008 08:34 AM

thanks gang think i have it now... is weird tho that one person makes it 3/4oz other one makes it 1.25 very confusing .. maybe i will literally use the tablespoon measure as jacks does especially as its her recipe

our butter comes in what used to be half pound (8oz) blocks presumably thats now whatever grams (lol does it show i still havent got the metric thing!!)

cups etc i can cope with cos i bought a set when i was over i america but i do get a bit lost when u guys start talkin butter lol

will try this at end of week as i am doing induction this week :)

x

pocahontas 08-04-2008 09:24 AM

Dang, girl! :eek: Another delish recipe! I finally made it to the store to get my almond four and now I have 2 of your reccipes to make tonight. :laugh: These biscuits and the blueberry cheesecake bars. Keep 'em coming! :clap:

CarolynF 08-04-2008 10:18 AM

Lauren: I'm sure just using the salted butter and just adding a pinch of salt would do the trick. I wrapped my in Stretch and Seal and refrigerated them. I think just microwave them for a few seconds would be fine..Can't wait to try the cinnamon ones..:) in my muffin top pans.

When I made these, I pammed my paper muffin cups really well and I had no problem getting them out of the papers.

mac24312 08-04-2008 11:01 AM

Lauren....I added these up in Mastercook and here is what I got for 1 serving
Calories 59
Fat 1 Gram
Protein 4 Grams
Carbs 1

I seen your carbs..wonder what I am doing wrong in Mastercook so I can make it come out as many carbs as yours..

Wonderful recipe g/f...I am going to try these this week...
HUGS!

LindaSue 08-04-2008 12:05 PM

I came up with 3 net carbs per biscuit when I ran it through MasterCook yesterday.

1 1/2 tablespoons butter (trace carbs)
1 cup almond flour (23 carbs/13g fiber)
2 tablespoons of almond flour (3 carb/2g fiber)
1/4 teaspoon salt
3/4 teaspoon baking powder(1 carb)
4 egg whites (trace carbs)

Per Biscuit: 240 Calories; 21g Fat; 11g Protein; 7g Carbohydrate; 4g Dietary Fiber; 3g Net Carbs

LindaSue 08-04-2008 12:10 PM

Just a guess, mac24312, but maybe one of the ingredients isn't showing up in the nutritional info. Do you know how to double check it? Highlight one of the ingredients, then go to the Ingredient menu then select Ingredient Analysis. If you see all zeros then you'll need to change the wording of your ingredient to something that MasterCook recognizes or add that ingredient to the database if it's missing.

Mommie22boys 08-04-2008 01:39 PM

I found "Jungle Shortening" in the HF section of my grocery store today. It's organic, made from palm oil, but not what Lauren had listed on her blog.

Anyone ever use it?

LindaSue 08-04-2008 03:03 PM

Quote:

Originally Posted by Mommie22boys (Post 10675452)
I found "Jungle Shortening" in the HF section of my grocery store today. It's organic, made from palm oil, but not what Lauren had listed on her blog.

Anyone ever use it?

Is it hydrogenated? If it's like coconut oil it would only be solid below a certain temperature unless they do something to it to keep it solid.

Well, I looked it up online and it says it's not hydrogenated. I found someone's review of it but the Jungle Products company doesn't mention it on their site.

http://www.bakingdelights.com/wp-con...shortening.jpg

theislandgirl 08-05-2008 12:18 PM

Sorry to add to the mishmish, but there's a lot of confusing information going on about the volume and weight equivalents for butter (and the usual mix-up with volume Fluid Ounces vs. weight Ounces).

So here's the deal from the USDA database, bottom line:
Quote:

Butter, salted
Refuse: 0%
NDB No: 01001 (Nutrient values and weights are for edible portion)

1 tbsp butter = 14.2g by weight (note: 1 Ounce by weight = 28.34g)
1 cup butter = 227g by weight (note: 227g = 8 Ounces by weight = 1/2 pound)
It doesn't much matter if you're talking 1 Tbsp to round it to a half ounce, it's all very close, but when the recipe gets scaled up larger, especially in baking, the numbers need to be closer to accurate and it does matter.

And by the way, Laura Dolson, the about dot com LC Guide, is an old bud, we've been doing this stuff for many a year and she got the dream job! 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? A great and simple recipe...

"Haley's Nana's Biscuits" are out there somewhere, too, and very good.

:hiya:

mac24312 08-05-2008 12:26 PM

Yes..they are on Linda's site..here:Linda's Low Carb Menus & Recipes for anyone wanting them..

HUGS!

jerikay 08-05-2008 02:56 PM

2 Attachment(s)
I made these biscuits today and I'm very pleased. They came out looking more like a muffin or whole wheat roll because I made them in a VERY Well greased muffin pan.

Lauren-Thanks for the great recipe and directions!

BarbDe 08-05-2008 03:37 PM

Oh man I need to make these!

CarolynF 08-05-2008 05:25 PM

Jeri: Did you use raw almonds for your flour..thus having the flour looking more brown?
They look nommie..

jerikay 08-05-2008 06:54 PM

Yes, I ground up some unblanched almonds. Next time, I plan to use blanched. I'm thinking of just buying some almond meal--I've been using alot lately!

anniemo 08-09-2008 04:58 PM

hey lauren -

all of your new recipes look amazing! i went awol from the site for a while, but i've been checking your blog all along. it looks fantastic and i can't wait to make your biscuits!


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