Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 08-03-2008, 12:11 PM   #1
Very Gabby LCF Member!!!
 
jacksmixedtape's Avatar
 
Join Date: Nov 2007
Location: going to school in NC
Posts: 3,511
Gallery: jacksmixedtape
Stats: 160/140ish, 5'11"
WOE: gluten-free whole foods
Start Date: May 2007
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!


__________________
~Lauren

"I've got a perfect body, but sometimes I forget. I've got a perfect body 'cause my eyelashes catch my sweat."

Last edited by jacksmixedtape; 08-03-2008 at 12:39 PM..
jacksmixedtape is offline   Reply With Quote

Sponsored Links
Old 08-03-2008, 01:05 PM   #2
Senior LCF Member
 
jerikay's Avatar
 
Join Date: May 2007
Location: San Antonio
Posts: 211
Gallery: jerikay
WOE: Low GI
Start Date: Jan. 2007
As usual, your pictures are beautiful!!
Can't wait to make these.
jerikay is offline   Reply With Quote
Old 08-03-2008, 01:13 PM   #3
Way too much time on my hands!
 
CarolynF's Avatar
 
Join Date: Jun 2002
Location: Kansas
Posts: 38,531
Gallery: CarolynF
Stats: 195/141/139
WOE: Eat Fat, Get Thin
Start Date: January 2001
Lauren: Yummo..but I noticed on your cinnamon swirl recipe, there was no cinnamon in the filling? Did I miss that?
CarolynF is offline   Reply With Quote
Old 08-03-2008, 01:20 PM   #4
Senior LCF Member
 
jerikay's Avatar
 
Join Date: May 2007
Location: San Antonio
Posts: 211
Gallery: jerikay
WOE: Low GI
Start Date: Jan. 2007
That recipe is on her beautiful blog.
jerikay is offline   Reply With Quote
Old 08-03-2008, 01:30 PM   #5
Way too much time on my hands!
 
CarolynF's Avatar
 
Join Date: Jun 2002
Location: Kansas
Posts: 38,531
Gallery: CarolynF
Stats: 195/141/139
WOE: Eat Fat, Get Thin
Start Date: January 2001
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..
CarolynF is offline   Reply With Quote
Old 08-03-2008, 01:44 PM   #6
Very Gabby LCF Member!!!
 
jacksmixedtape's Avatar
 
Join Date: Nov 2007
Location: going to school in NC
Posts: 3,511
Gallery: jacksmixedtape
Stats: 160/140ish, 5'11"
WOE: gluten-free whole foods
Start Date: May 2007
Thanks, Jeri Kay! Hope you like 'em.

Quote:
Originally Posted by CarolynF View Post
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?
jacksmixedtape is offline   Reply With Quote
Old 08-03-2008, 03:06 PM   #7
Very Gabby LCF Member!!!
 
sungoddess's Avatar
 
Join Date: Oct 2005
Posts: 3,171
Gallery: sungoddess
WOE: Perfect Health Diet/JUDDD
Start Date: LC;HCG; 1/19/12/JUDDD; 1/13/13 PHD/JUDDD
Beautiful photos worthy of drool. Great recipes with regular ingredients. A wonderful blog I enjoy reading. You are the bomb!
sungoddess is offline   Reply With Quote
Old 08-03-2008, 04:01 PM   #8
Way too much time on my hands!
 
CarolynF's Avatar
 
Join Date: Jun 2002
Location: Kansas
Posts: 38,531
Gallery: CarolynF
Stats: 195/141/139
WOE: Eat Fat, Get Thin
Start Date: January 2001
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..
CarolynF is offline   Reply With Quote
Old 08-03-2008, 06:15 PM   #9
Very Gabby LCF Member!!!
 
Tweaker Geek's Avatar
 
Join Date: Jun 2002
Location: USA
Posts: 3,232
Gallery: Tweaker Geek
Oh my, Lauren! Those cinnamon ones look absolutely sinful! I'll definitely be trying those.
Tweaker Geek is offline   Reply With Quote
Old 08-03-2008, 07:40 PM   #10
Senior LCF Member
 
woogers_1's Avatar
 
Join Date: May 2004
Location: Minnesota
Posts: 389
Gallery: woogers_1
WOE: Atkins
Start Date: April 2003, April2008
Wow, those look great! I recently made strawberry/rhubarb jam, would probably be great with these. Thanks!
woogers_1 is offline   Reply With Quote
Old 08-03-2008, 07:49 PM   #11
Senior LCF Member
 
sheshy's Avatar
 
Join Date: Dec 2005
Location: Shadow of Mt Rainier
Posts: 974
Gallery: sheshy
Stats: 264+/225/165 5'8"
WOE: Atkins
Start Date: January 2003 Restart June 2008
I am definitely making those, they look awesome!
sheshy is offline   Reply With Quote
Old 08-04-2008, 02:03 AM   #12
Very Gabby LCF Member!!!
 
shykins's Avatar
 
Join Date: Apr 2004
Location: UK
Posts: 4,107
Gallery: shykins
Stats: 262/147 goal
WOE: atkins
Start Date: 19th April 2004
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
shykins is offline   Reply With Quote
Old 08-04-2008, 05:35 AM   #13
Major LCF Poster!
 
Mommie22boys's Avatar
 
Join Date: Nov 2007
Location: Western NY
Posts: 2,490
Gallery: Mommie22boys
Stats: 211/199/135 5'5.5"
WOE: Paleo/ JUDDD
Start Date: Originally 6/7/07, Now 4/1/13
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.

Last edited by Mommie22boys; 08-04-2008 at 05:36 AM..
Mommie22boys is offline   Reply With Quote
Old 08-04-2008, 07:12 AM   #14
Very Gabby LCF Member!!!
 
jacksmixedtape's Avatar
 
Join Date: Nov 2007
Location: going to school in NC
Posts: 3,511
Gallery: jacksmixedtape
Stats: 160/140ish, 5'11"
WOE: gluten-free whole foods
Start Date: May 2007
Quote:
Originally Posted by shykins View Post
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!

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.
jacksmixedtape is offline   Reply With Quote
Old 08-04-2008, 07:16 AM   #15
Way too much time on my hands!
 
LindaSue's Avatar
 
Join Date: Jun 2002
Location: Spring, TX
Posts: 10,612
Gallery: LindaSue
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002
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.
LindaSue is offline   Reply With Quote
Old 08-04-2008, 07:34 AM   #16
Very Gabby LCF Member!!!
 
shykins's Avatar
 
Join Date: Apr 2004
Location: UK
Posts: 4,107
Gallery: shykins
Stats: 262/147 goal
WOE: atkins
Start Date: 19th April 2004
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
__________________
When you know better you do better
shykins is offline   Reply With Quote
Old 08-04-2008, 08:24 AM   #17
Way too much time on my hands!
 
pocahontas's Avatar
 
Join Date: Jun 2002
Location: living the SLO life
Posts: 15,988
Gallery: pocahontas
Dang, girl! 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. These biscuits and the blueberry cheesecake bars. Keep 'em coming!
pocahontas is offline   Reply With Quote
Old 08-04-2008, 09:18 AM   #18
Way too much time on my hands!
 
CarolynF's Avatar
 
Join Date: Jun 2002
Location: Kansas
Posts: 38,531
Gallery: CarolynF
Stats: 195/141/139
WOE: Eat Fat, Get Thin
Start Date: January 2001
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.
CarolynF is offline   Reply With Quote
Old 08-04-2008, 10:01 AM   #19
Very Gabby LCF Member!!!
 
mac24312's Avatar
 
Join Date: Jun 2007
Location: Far SW Virginia
Posts: 3,563
Gallery: mac24312
Stats: 250/130/140
WOE: Stella Style/My OWN LC WOL ;]/Maintenance
Start Date: October 07 2006 Over 6 years on Atkins ;]
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!
mac24312 is offline   Reply With Quote
Old 08-04-2008, 11:05 AM   #20
Way too much time on my hands!
 
LindaSue's Avatar
 
Join Date: Jun 2002
Location: Spring, TX
Posts: 10,612
Gallery: LindaSue
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002
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 is offline   Reply With Quote
Old 08-04-2008, 11:10 AM   #21
Way too much time on my hands!
 
LindaSue's Avatar
 
Join Date: Jun 2002
Location: Spring, TX
Posts: 10,612
Gallery: LindaSue
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002
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.
LindaSue is offline   Reply With Quote
Old 08-04-2008, 12:39 PM   #22
Major LCF Poster!
 
Mommie22boys's Avatar
 
Join Date: Nov 2007
Location: Western NY
Posts: 2,490
Gallery: Mommie22boys
Stats: 211/199/135 5'5.5"
WOE: Paleo/ JUDDD
Start Date: Originally 6/7/07, Now 4/1/13
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?
Mommie22boys is offline   Reply With Quote
Old 08-04-2008, 02:03 PM   #23
Way too much time on my hands!
 
LindaSue's Avatar
 
Join Date: Jun 2002
Location: Spring, TX
Posts: 10,612
Gallery: LindaSue
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002
Quote:
Originally Posted by Mommie22boys View Post
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.

LindaSue is offline   Reply With Quote
Old 08-05-2008, 11:18 AM   #24
Major LCF Poster!
 
theislandgirl's Avatar
 
Join Date: Dec 2004
Location: Vancouver Island, BC, Canada
Posts: 1,471
Gallery: theislandgirl
Stats: forever and ever
WOE: Atkins/PP/semi-paleo
Start Date: July 1998
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.

__________________
Jude
Cooking, Food & Nutrition Geek
theislandgirl is offline   Reply With Quote
Old 08-05-2008, 11:26 AM   #25
Very Gabby LCF Member!!!
 
mac24312's Avatar
 
Join Date: Jun 2007
Location: Far SW Virginia
Posts: 3,563
Gallery: mac24312
Stats: 250/130/140
WOE: Stella Style/My OWN LC WOL ;]/Maintenance
Start Date: October 07 2006 Over 6 years on Atkins ;]
Yes..they are on Linda's site..here:Linda's Low Carb Menus & Recipes for anyone wanting them..

HUGS!
mac24312 is offline   Reply With Quote
Old 08-05-2008, 01:56 PM   #26
Senior LCF Member
 
jerikay's Avatar
 
Join Date: May 2007
Location: San Antonio
Posts: 211
Gallery: jerikay
WOE: Low GI
Start Date: Jan. 2007
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!
Attached Images
File Type: jpg bisc1.jpg (22.3 KB, 86 views)
File Type: jpg bisc2.jpg (32.2 KB, 75 views)

Last edited by jerikay; 08-05-2008 at 01:58 PM.. Reason: add pix
jerikay is offline   Reply With Quote
Old 08-05-2008, 02:37 PM   #27
Blabbermouth!!!
 
BarbDe's Avatar
 
Join Date: Nov 2006
Location: SE Florida
Posts: 6,834
Gallery: BarbDe
Stats: Quit smoking 11/4/07; 16/10/10 on 11/30/12
WOE: Low carb/Paleo/& Crossfit!
Start Date: August 2004
Oh man I need to make these!
BarbDe is offline   Reply With Quote
Old 08-05-2008, 04:25 PM   #28
Way too much time on my hands!
 
CarolynF's Avatar
 
Join Date: Jun 2002
Location: Kansas
Posts: 38,531
Gallery: CarolynF
Stats: 195/141/139
WOE: Eat Fat, Get Thin
Start Date: January 2001
Jeri: Did you use raw almonds for your flour..thus having the flour looking more brown?
They look nommie..
CarolynF is offline   Reply With Quote
Old 08-05-2008, 05:54 PM   #29
Senior LCF Member
 
jerikay's Avatar
 
Join Date: May 2007
Location: San Antonio
Posts: 211
Gallery: jerikay
WOE: Low GI
Start Date: Jan. 2007
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!
jerikay is offline   Reply With Quote
Old 08-09-2008, 03:58 PM   #30
MAJOR LCF POSTER!
 
anniemo's Avatar
 
Join Date: Nov 2007
Location: brooklyn, ny
Posts: 1,362
Gallery: anniemo
WOE: whole organic lc
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!
anniemo is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 01:14 AM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.