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Old 11-09-2008, 11:54 AM   #1
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Fluffy Biscuits

My daughter sent me this recipe...I was skeptical but I tried it anyway and they are wonderful!!!

Fluffy Biscuits
Adapted from a recipe by Laura Dolson

Makes four biscuits

Ingredients:
1 and 1/2 tablespoons of unsalted butter
1 cup plus two tablespoons of almond flour
1/4 teaspoon salt
1/2 teaspoon baking soda
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!



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Old 11-09-2008, 11:56 AM   #2
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Hmm looks good, can you send some to me hahah!
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Old 11-09-2008, 12:52 PM   #3
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Those look great! I've been meaning to try the other biscuit recipes, but I think I will try these first!

Tell exactly what they taste like, please? Would you eat them with just butter and SF jam?

Would they go well with soup or stew? Oh please say yes!

Dianna
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Old 11-09-2008, 02:24 PM   #4
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That's Lauren's (Jacksmixedtape's) recipe, and it IS awesome!!
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Old 11-09-2008, 02:37 PM   #5
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Quote:
Originally Posted by didi View Post
Those look great! I've been meaning to try the other biscuit recipes, but I think I will try these first!

Tell exactly what they taste like, please? Would you eat them with just butter and SF jam?

Would they go well with soup or stew? Oh please say yes!

Dianna
They remind me of the biscuits that you get at McDonalds.

Quote:
Originally Posted by CopperAnnette View Post
That's Lauren's (Jacksmixedtape's) recipe, and it IS awesome!!
I thought the recipe was by someone named Laura Dolson...did I give credit to the wrong person?
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Old 11-09-2008, 02:50 PM   #6
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OMG! Thank you to the creator! (I know I haven't tried these yet, but I have visions of creamed chicken on top)!

I think I need to eat something now, I'm starting to hallucinate!

Dianna
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Old 11-09-2008, 03:43 PM   #7
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Actually, it's not exactly Lauren's recipe, which she adapted from one by Laura Dolson. Here's Lauren's:

Fluffy Biscuits
Adapted from this recipe by Laura Dolson

Makes four biscuits

Ingredients:
1 and 1/2 tablespoons of unsalted organic butter or shortening (transfat-free!)
1 cup plus two tablespoons of finely ground almond flour
1/4 teaspoon sea salt
3/4 teaspoon aluminum-free baking powder
4 egg whites

Preparation:
Preheat oven to 400 degrees Fahrenheit.

See numbered steps listed above! 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. Greased foil-lined ramekins are alright, but you have to gently tease the muffins out of the foil.

~2.5 grams net carbs per biscuit!

Try some of these variations just for fun. These little guys are versatile, so play around with them and share your flavor combos with me, please!

A plain biscuit with homemade sugar-free strawberry jam, a cheddar garlic biscuit, and a sweet cinnamon biscuit hangin' out.
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Old 11-10-2008, 07:17 AM   #8
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Chicken Lady, is the baking soda correct or should it be baking powder?
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Old 11-10-2008, 07:20 AM   #9
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I just checked on Laura Dolson's site and her recipe is very different and has a few more ingredients. Your version sounds much simpler to make.
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Old 11-10-2008, 08:10 AM   #10
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Chicken Lady, is the baking soda correct or should it be baking powder?
I don't know what was in the original recipe...my daughter sent me this recipe...her husband has Crohn’s Disease and he can't eat baking powder so she may have switched it to baking soda.

I used the baking soda and it worked very well.
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Old 11-10-2008, 08:33 AM   #11
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Here is a link to Laurens tweaked recipe and the thread it was in.
http://www.lowcarbfriends.com/bbs/lo...ht=biscuitsead
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Old 11-10-2008, 08:35 AM   #12
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Hi ChickenLady,

Good to know that these work with baking soda, too! For the recipe you posted, I just tweaked Laura Dolson's recipe by using fresh egg whites instead of powdered, and rewrote the instructions to make them easier. Glad you enjoyed 'em! Thanks for sharing your feedback and photos.
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Old 11-10-2008, 12:49 PM   #13
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Quote:
Originally Posted by jacksmixedtape View Post
Hi ChickenLady,

Good to know that these work with baking soda, too! For the recipe you posted, I just tweaked Laura Dolson's recipe by using fresh egg whites instead of powdered, and rewrote the instructions to make them easier. Glad you enjoyed 'em! Thanks for sharing your feedback and photos.
Glad you did!!!

My daughter and her husband have to be very careful about what they eat. She has to make just about everything they eat because of the garbage that is put into prepared foods and she has really enjoyed this recipe. I just want to say thank you for her. She swears it's like getting to eat a sausage biscuit from McDonalds. I was pretty skeptical but I tried them anyway and I was surprised at how similar they are in taste to the McDonalds biscuits. Good job!!!
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Old 11-10-2008, 01:01 PM   #14
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Quote:
Originally Posted by jacksmixedtape View Post
For the recipe you posted, I just tweaked Laura Dolson's recipe by using fresh egg whites instead of powdered, and rewrote the instructions to make them easier
Laura's recipe also calls for sweetener, cream and some sort of milk or other liquid. Your recipe doesn't call for any sweetener or liquid. I guess that the liquid is to reconstitute the powdered egg whites.

Quote:
Originally Posted by Laura Dolson
2 1/4 C almond meal/flour
3 T coconut oil or palm oil
1 1/2 t baking powder
1/2 C powdered egg whites
1/4 t salt
1 T "sweetening power" from artificial sweetener
1/2 C heavy cream
1/2 C other milky liquid - can be unsweetened soy milk, milk, cream, or half and half
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Old 11-10-2008, 04:39 PM   #15
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Glad your daughter is happy, Chicken Lady! Good food can really lift your spirits. A sausage biscuit sounds gooood! Will have to give that a shot.

Quote:
Originally Posted by LindaSue View Post
Laura's recipe also calls for sweetener, cream and some sort of milk or other liquid. Your recipe doesn't call for any sweetener or liquid. I guess that the liquid is to reconstitute the powdered egg whites.
Yeah, LindaSue! You are such a smart cook. The batter would be far too runny adding the cream to normal egg whites. Saves calories, too! The original recipe with the powdered egg whites didn't taste that much different IMO.
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Old 11-10-2008, 06:10 PM   #16
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I was thinking when I was eating these that you could add a little sweetener and have a nice scone but I wouldn't want sweetener in my biscuits.
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Old 11-11-2008, 05:55 AM   #17
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And, how many people have powdered egg whites in their pantry? Your version doesn't call for anything unusual, which is nice. I really want to give these a try but I don't eat much low carb bread and I fear the rest would go to waste after I tasted one. My husband doesn't always go for low carb breads so I don't know if he'd help me out. I usually end up putting the rest of things like this in the freezer and then never get around to eating them. Maybe I'll make a half recipe.
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Old 11-11-2008, 10:19 AM   #18
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And, how many people have powdered egg whites in their pantry? Your version doesn't call for anything unusual, which is nice. I really want to give these a try but I don't eat much low carb bread and I fear the rest would go to waste after I tasted one. My husband doesn't always go for low carb breads so I don't know if he'd help me out. I usually end up putting the rest of things like this in the freezer and then never get around to eating them. Maybe I'll make a half recipe.
Half a recipe should be easy to do...you should give them a try if for no other reason than to add them to you recipe site; I think you will be pleasantly surprised.

Wonderful site by the way...you do a great service for low carbers and the Crohn’s people. My daughter uses your site...most of your recipes are already "legal" or take only a slight adjustment for people who suffer from Crohn's and other digestive Diseases.
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Old 11-11-2008, 11:29 AM   #19
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There was another recipe like this but it called for coconut flour. Those I did not like at all but these are...AWESOME!!!
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Old 11-11-2008, 01:29 PM   #20
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I think you've talked me into it, Chicken Lady. I will take my almond flour out of the freezer right now to soften and make two biscuits to go with our steaks tonight.
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Old 11-11-2008, 03:36 PM   #21
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Well, I made them and they came out very nice except for one thing, which you can read about in my comments.

Lauren's Fluffy Biscuits

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Old 11-11-2008, 04:19 PM   #22
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Quote:
Originally Posted by LindaSue View Post
Well, I made them and they came out very nice except for one thing, which you can read about in my comments.

Lauren's Fluffy Biscuits

The pork fat must make a big difference because mine were way bigger than that.

I used butter that I "cut" in with a fork...the directions say to stick them in the frig to let them chill. I made mine for breakfast and put them together and stuck them in the frig while I went out to feed the chickens and gather the morning eggs, so the mixture probably sat in the frig for around 15 to 20 minutes.

I also used room temperature egg whites...which I'm sure you know whip up better than cold ones...and I whipped the egg whites until they were fairly frothy with a fork then mixed it all together.

Give it another try with butter...I think you will like it a whole lot better. You can take eggs out of the frig and leave them on the counter overnight and use them in the morning. I always have a bowl of eggs sitting out on my counter that I "age" so they will be easier to peel when they are boiled. It is impossible to peel a fresh egg that has been hard boiled.
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Old 11-11-2008, 04:29 PM   #23
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Quote:
Originally Posted by The Chicken Lady View Post
The pork fat must make a big difference because mine were way bigger than that.

.
She said she made them in a muffin top pan. That would be why they are so flat.
I made them in silicone cupcake tins, sprayed with Pam. They came out perfect! Thanks for this recipe!
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Old 11-11-2008, 04:33 PM   #24
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She said she made them in a muffin top pan. That would be why they are so flat.
I made them in silicone cupcake tins, sprayed with Pam. They came out perfect! Thanks for this recipe!
I've never seen a muffin top pan...why would they make the biscuits flat?
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Old 11-11-2008, 04:35 PM   #25
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I was just thinking they would be wider, and not so high? Muffin Top Baking Pan, Set of 2 - Cupcakes & Muffin Pans - Bakeware
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Old 11-11-2008, 08:20 PM   #26
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I was just thinking they would be wider, and not so high? Muffin Top Baking Pan, Set of 2 - Cupcakes & Muffin Pans - Bakeware
That's different! So I'm guessing by the name that these pans are intended to bake muffin tops with no bottoms. They do look wide and shallow, I guess if the biscuit spread out too much it would much thinner.

Thanks BarbDe for the pic...you learn something new every day.
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Old 11-12-2008, 03:24 AM   #27
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Quote:
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Well, I made them and they came out very nice except for one thing, which you can read about in my comments.
Linda Sue I made them too, I used Laurens recipe and used butter. They are really good as a dinner muffin but texture wise, really nothing like a biscuit. I will make them again for muffins though. They were quick and easy and good.
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Old 11-12-2008, 08:43 AM   #28
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Even though they weren't really like biscuits, I liked the texture a lot. They are one of the more bread-like low carb breads that I've made so far. Frankly, I'm not that keen on real biscuits. They're usually pretty dry and I can hardly choke them down. The exception are those evil biscuits they sell at Popeye's chicken places. Those seem to be deep-fried and all that fat makes them really yummy. These biscuits actually remind me a little of the ones at Popeye's because they're so greasy from the almond flour and butter.

I'm sure that mine came out so thin because of the muffin top pan I used. I don't see any reason that they'd need to be thicker though unless you want to split them for sandwiches. However, I always split my Flax Sandwich Buns and they're even thinner than these. I thought about making another batch with butter today but I've got other things that I need to do such as try a new recipe I came up with a while back. I'll be posting the new recipe on my site later today.
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Old 11-12-2008, 08:45 AM   #29
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By the way, Chicken Lady, I did chill my dough for at least 20 minutes yesterday. However, butter gets a bit firmer when cold than pork fat does. Pork fat has a consistency more like Crisco shortening even when it's cold.
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Old 11-12-2008, 08:51 AM   #30
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I just remembered an idea that popped into my head last night after I went to bed. I bet this batter would make great little pizza crusts if you make them thinner. I'm thinking that one batch of batter might fit about right in an 8 or 9 inch round cake or pie pan and make 4-6 nice slices of pizza. You'd have to pre-bake the crust and then add the toppings and bake long enough to melt the cheese.
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