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Old 05-05-2011, 11:53 AM   #31
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Quote:
Originally Posted by Tilly View Post
I don't use bacon (too salty for me) so don't have bacon fat. Do you think I could sub coconut oil?
Yes, I think it should work just fine. Or butter.
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Old 05-05-2011, 06:06 PM   #32
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I wonder if you could use this as a batter for dumplings =) I think there might be too much CF though. Maybe half of it.
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Old 05-05-2011, 06:17 PM   #33
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I'm going to have to try this in the morning. Thanks!
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Old 05-05-2011, 07:18 PM   #34
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Quote:
Originally Posted by Aediekins View Post
I wonder if you could use this as a batter for dumplings =) I think there might be too much CF though. Maybe half of it.
Oh..I think you could cook the biscuits, then put them on top of your bubbling
chicken stew for a little while.
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Old 05-06-2011, 03:22 AM   #35
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I tried this last nite but didnt have straight almond flour, just my breadmix of 1/2 almond flour & 1/2 oat fiber.

I used Larry's tweak of 1/2 coconut flour, 1/2 breadmix & baked in toaster oven. It came out very much like cornbread, very good except I put in too much salt. Hubby misses cornbread so this will be a great sub.
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Old 05-06-2011, 05:37 AM   #36
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I just made this. I also tried Larry's tweek but I found it to be like a batter (didn't add water) and since OP said it should be more dough like I added a little more of each, almond flour and coconut flour until it was more dough like. Then I added a little bacon grease. IDK, it was OK. It just tasted like it was missing something.

Maybe it was too dry. I only cooked it for 1 min 30 seconds. Maybe next time I will try it exactly like OP or maybe I will keep it batter like.

I fried up an egg and topped it with some cheese and made a breakfast sandwich.
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Old 05-06-2011, 06:11 AM   #37
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Quote:
Originally Posted by tcalhoun72 View Post
I just made this. I also tried Larry's tweek but I found it to be like a batter (didn't add water) and since OP said it should be more dough like I added a little more of each, almond flour and coconut flour until it was more dough like. Then I added a little bacon grease. IDK, it was OK. It just tasted like it was missing something.

Maybe it was too dry. I only cooked it for 1 min 30 seconds. Maybe next time I will try it exactly like OP or maybe I will keep it batter like.

I fried up an egg and topped it with some cheese and made a breakfast sandwich.
Hi tc…
Yes it is more moist than the original, but I left it more moist (though I was tempted to add more flours to it) and think it came out lighter and springier as a result.

The more it needed/got from us was butter and a dab of low carb strawberry jam.


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Old 05-06-2011, 09:02 AM   #38
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Made the second one of these today, adding in just a sprinkle of garlic powder and onion powder into the mix.

Sliced, spread on a little mayo, topped with 1/2" thick slice of cooked chicken breast that I had melted some cheese over. It made two open-faced sandwiches. "Chicken in a biscuit" was wonderful!
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Old 05-06-2011, 09:31 AM   #39
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Quote:
Originally Posted by ljguitar View Post
Hi tc…
Yes it is more moist than the original, but I left it more moist (though I was tempted to add more flours to it) and think it came out lighter and springier as a result.

The more it needed/got from us was butter and a dab of low carb strawberry jam.


Thanks Larry. Next time I will just let it ride as is and won't add more flour. I will need to teach this recipe to my kids. They want to make me breakfast for Mothers Day.
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Old 05-06-2011, 12:34 PM   #40
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yummy.
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Old 05-06-2011, 06:53 PM   #41
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bumping as I want to try this this weekend!
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Old 05-06-2011, 09:28 PM   #42
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yum!
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Old 05-06-2011, 09:53 PM   #43
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I made this using Dottie's recipe but subbed 2 tbl of hwc for the water. I have to say not too bad.
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Old 05-07-2011, 07:15 AM   #44
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I tried this using liquid egg whites and it did not work. It didn't hold together. There must be some synergy between the coconut flour and the whole egg that makes it work.
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Old 05-10-2011, 09:31 AM   #45
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I made this wonderful biscuit this morning, and cooked sausage, egg and cheese to go on it. It was excellent! This definitely replaces the "Red Lobster" - style biscuit made with cheese (which is perfect on its own, but is a bit more labor-intensive to make, for me anyway) in my repertoire of things to eat for breakfast.

The only tweak to this recipe I made was that I added some caraway seed because I am goofy about the rye flavor. I did use the original recipe with coconut flour only and water - no almond flour, cream or other oil.

It cooked up nice and thick - easy to slice, and overall excellent in flavor. It also was quite filling. I actually made two half-meals out of it, because eating it all at one time would have been too much. Very stable on the blood glucose, as well.

However, after reading about adding liquid egg white only, I believe there is possibly some other problem. I am going to try this and see if it works well for me (I believe it will, but I will post here when I find out).
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Old 05-10-2011, 09:55 AM   #46
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I made this with the original recipe and it never turned into a dough, it just stayed like a batter. I cooked it and it firmed up, but definitely not a biscuit. It also was lacking flavor and it had that coconut flour dryness too it. Going to have to try to tweak it to work. I love me some biscuits!!
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Old 05-10-2011, 10:03 AM   #47
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If it never became a dough, then you probably needed to add a bit (more) of coconut flour, maybe a teaspoon at a time, until it did become a dough.

One thing I have observed about coconut flour is that the different brands have differing characteristics. The biggest two differences are:

--Some of them taste like coconut, some don't
--Some are dryer than others

Additionally, some people notice various tastes more than others do, especially if it's a flavor one doesn't like.

One good thing about a recipe like this is that it takes so little product, you aren't taking a big chance on throwing out a lot of money in ingredients if you don't like it.

Last edited by gharkness; 05-10-2011 at 10:20 AM..
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Old 05-10-2011, 10:23 AM   #48
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Chelsie you were asking about dumplings, yes it works
I made double the base recipe and added 1/4c more water along with more salt, pepper and some dried parsley and let it sit for around 10 minutes until it really firmed up and soaked up the water. The texture was like the raw canned biscuits.
I just spooned off chunks of it and dropped them into simmering broth and let them cook for about 5 minutes, until they puffed up and looked cooked.
They're not typical dumplings, but they weren't bad and DH said he would eat them again, which is a thumbs up since he hates most low-carb bready things lol.
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Old 05-10-2011, 10:32 AM   #49
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I just spooned off chunks of it and dropped them into simmering broth and let them cook for about 5 minutes, until they puffed up and looked cooked.
They're not typical dumplings, but they weren't bad and DH said he would eat them again, which is a thumbs up since he hates most low-carb bready things lol.
OOH! Can't wait to try this! This is fantastic!
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Old 05-10-2011, 05:32 PM   #50
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Looks wonderful, thanks Dottie!
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Old 05-10-2011, 05:39 PM   #51
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Chelsie you were asking about dumplings, yes it works
I made double the base recipe and added 1/4c more water along with more salt, pepper and some dried parsley and let it sit for around 10 minutes until it really firmed up and soaked up the water. The texture was like the raw canned biscuits.
I just spooned off chunks of it and dropped them into simmering broth and let them cook for about 5 minutes, until they puffed up and looked cooked.
You know what: I bet this would be wonderful on a pot pie!

In my latest experiment, for some reason I had more a batter than a dough, but I cooked it up anyway, 1minute, 45 seconds. It actually was a little softer and a little less dry, though I actually like my biscuits to be pretty dry - that keeps me from eating them too quickly!
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Old 05-17-2011, 06:41 AM   #52
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Ok my experiments so far:
Original recipe and I think I used too much baking powder, when I turned it out there was a big "bowl" in the bottom. I sliced a little off the top to make it stable and put a poached egg in the bowl part.

I sliced one in half and toasted it in a buttered skillet then topped with smoked salmon and cream cheese (not a bagel, but really was a nice way to have it).

I took a bowl of chili, made the basic batter but added 3T shredded sharp cheddar and a touch more water (maybe 2tsp) and spooned the batter over the chili and microwaved it until the biscuit part was set -it took almost 3 minutes in my 1400 watt microwave. Was nice to spoon down through the biscuit and get the chili with it. *I think I'll bake it in the toaster oven next time and see if it will brown.
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Old 05-17-2011, 06:43 AM   #53
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I sliced a little off the top to make it stable and put a poached egg in the bowl part.
Hahah! Nothing like a little creativity there! Great idea!
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Old 05-21-2011, 08:01 AM   #54
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This was delicious! I used the suggestion about making with half almond flour and half coconut flour, otherwise stuck to the recipe exactly. Not really a biscuit, but it's the first thing I've made that might substitute for a biscuit, and I've tried them all! Thanks for the recipe! Diana
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Old 05-21-2011, 08:14 AM   #55
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Glad you liked it
I also took the original recipe and added 2T more water and let it stand a few minutes, ended up with a thick batter. Spread it on parchment paper and it made a really nice flat bread/wrap type base!
So taking that basic experiment, I added a little garlic powder and 1tsp olive oil to it then sprinkled the top with a little sea salt and it was like a foccocia
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Old 05-21-2011, 08:46 AM   #56
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I made this a couple days ago (original recipe), added another tablespoon of water, and cooked it into two servings (like pancakes). Not only tasty, but held its shape. I could have made a pancake/egg sandwich but I was happy with just the pancakes (I like savory pancakes with nothing on them....just a quirk of mine).
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Old 05-21-2011, 02:43 PM   #57
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original recipe, replaced the water with 2T torani strawberry syrup. Made a really nice dessert! I sprinkled a packet of truvia over it (just trying to use up the truvia) and about 2T half and half (it soaked right in but I had no whipped cream).
It was a lot like a strawberry cake (or strawberry shortcake I'd imagine if you slice it in half and put some sliced strawberries and whipped cream on it).
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Old 05-21-2011, 03:44 PM   #58
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I am wondering if this would hold up for a hamburger bun!
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Old 05-21-2011, 03:55 PM   #59
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I used a plain one for a breakfast sandwich and it held up but I made it the night before and refrigerated it. I'm not sure if that made it more firm or not.
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Old 05-21-2011, 09:15 PM   #60
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Marking my spot. Can't wait to tinker with it next week. Thank you, Dottie (and everyone who's posted tweaks).
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