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Old 05-22-2011, 10:09 PM   #61
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I've made this several times since my original post. I stuck with Larry's tweek and I like the way they turned out. My 15 year old daughter likes them as well!

I've made them for her to take to school for a ham and cheese sandwich and I made some for breakfast this morning.

I've memorized this recipe so it is definately a keeper!

Thanks!

Tami
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Old 05-23-2011, 03:36 AM   #62
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Mine was plenty firm for a hamburger bun.
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Old 05-23-2011, 06:18 AM   #63
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I made this today using the Almond Flour/Coconut Flour trick. First one I did I microwaved too long 1 min 20 sec and it was dry but the 2nd one for about 1 min 10 sec and I did I add 1 TBS of water to it and it was just right!

Only thing..What are you all using for a bowl? First I used a 1 cup Pyrex cup and the 2nd time I used a little Tupperware bowl and I like that better!

Thanks everyone for the Tweaks!
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Old 05-24-2011, 12:00 PM   #64
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Quote:
Originally Posted by mac24312 View Post
I made this today using the Almond Flour/Coconut Flour trick. First one I did I microwaved too long 1 min 20 sec and it was dry but the 2nd one for about 1 min 10 sec and I did I add 1 TBS of water to it and it was just right!

Only thing..What are you all using for a bowl? First I used a 1 cup Pyrex cup and the 2nd time I used a little Tupperware bowl and I like that better!

Thanks everyone for the Tweaks!
I too have the recipe memorized. Thanks for the tip on microwaving it for a shorter period. Maybe I will try the coconut flour again. First time it was too dry, then started using flax.

Anyway, I have had some custard cups forever and found they are just perfect for this. I don't even grease them with anything and the muffins just pop right out. Then I fill them with water to soak and they are a breeze to clean.
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Old 05-30-2011, 01:12 PM   #65
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*bump* Need to try this!
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Old 05-31-2011, 12:32 PM   #66
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These toast up so nicely in my toaster oven. They get a little bit crispy on the outside....nom nom.
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Old 05-31-2011, 12:46 PM   #67
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I used the basic recipe to make stuffing, too:
http://www.lowcarbfriends.com/bbs/lo...-stuffing.html
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Old 05-31-2011, 12:56 PM   #68
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Interesting! Will have to try this.
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Old 06-02-2011, 08:27 AM   #69
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Larry (or others who used his twist) - Did you grind your own almond flour?
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Old 06-02-2011, 08:16 PM   #70
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These toast up so nicely in my toaster oven. They get a little bit crispy on the outside....nom nom.
I had not considered toasting them. By the time I want it, I WANT it NOW
I'll try it tomorrow if I can stand the wait
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Old 07-26-2011, 04:28 PM   #71
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subbing to this.they sound wonderful!
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Old 07-26-2011, 06:29 PM   #72
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I did and it came out really gross!

Quote:
Originally Posted by jacksmixedtape View Post
Larry (or others who used his twist) - Did you grind your own almond flour?
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Old 07-28-2011, 11:19 AM   #73
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Dottie,

Big thanks for this easy recipe. I made the first one as written and had a
rather dry biscuit. Second time, left out the water and used 2 tbs. sour cream
(would have done buttermilk if I had it.) Also melted butter in bottom of
little sandwich micro baker and put the dough in 1 min. 45 seconds. Let it
sit to cool on rack. Cut in half easily and then put it in the freezer for overnight.
This morning I defrosted and smeared each side with cream cheese, nuked for
seconds and dabbed some LC honey on top. Gosh both DH and I are so pleased
with it. Not dry at all. This is a really wonderful recipe that can be tweaked over
and over. I enjoy it much more than any OMM. I've got old fashioned sausage
gravy or egg gravy on my mind now. You have an inventive mind Dottie.
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Old 07-29-2011, 09:07 AM   #74
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Well, I finally got around to making these today. Me=Lazy!

Wow! Love the texture. I did tweak (of course):

I used Larry's 1:1 tweak but I'm allergic to almond flour. So I make up a mixture of 1:1:1/2 (pumpkin seed meal, sesame seed meal, chia seed meal) that I grind myself to use as an almond sub 1:1 in recipes. Sometimes it works and sometimes it doesn't lol. But it did here!

So Pooti's Tweeked Recipe:

1 Heaping Tbsp Coconut Flour (Bob's Redmill, unsifted = approx 1-1/2Tbsp level)
1 Heaping Almond Sub (unsifted = approx 1-1/2 Tbsp level)
1/4 tsp Baking Powder
2 Pinches Kosher Salt
Garlic Powder Sprinkle
Onion Powder Sprinkle
Parsley Flake Sprinkle
2 Tbsp (level) Yogurt
1/2 Tbsp Water
1 Large Egg
******
For microwave dishes:
1/2 tsp Olive Oil (divided between two, 3 oz ramekins)

Directions:
Mix all ingredients in a bowl. Pour 1/4 tsp olive oil into bottom of each ramekin and smear around with finger. Divide batter and place batter (cornbread consistency) into each ramekin. Microwave on high for 1min 45 seconds.

Pooti's Comments:
I started at 1 minute and added 15 seconds to each cook time until they were moist and set but still a little glistening. Then I removed them from the micro and split them. I toasted the outsides then topped with my cheese and sliced pork loin. I put them back in the toaster oven and toasted that while I made my hard fried egg.

I topped the halves with an egg and made an incredible breakfast sandwich of pork loin, cheese, egg and these great textured biscuits!!! The recipe made two biscuits. By toasting the outsides of the biscuits, it made them have a more biscuity texture without drying out the center too much.

I love the fact that these don't rely on a bunch of cheese to hold them together, nor do they have the oily feeling that the cheddar bay biscuit sub can sometimes have. Haven't done the calorie/carb count on this version yet. Will try to be back later with the numbers and the photos from this morning.

My only comment is that the biscuit does have a "flat" taste to it. I don't think the answer is to add more salt. I do like the idea of the buttermilk which would add a better tang, or sour cream, or maybe even a splash of vinegar would do the trick to brighten it too!

But Dottie and all the tweakers, this is a WINNER recipe and so easy! Definitely will replace the Rev Roll as a breakfast biscuit for me! Thanks so much!!!

Nutrition per Biscuit: (Recipe makes 2 biscuits)
Calories 97.5
Fat 5.9g
Carbs 6.2g
Fiber 2.7g
Net Carbs 3.5g
Prot 5.4g

Vit A 6%
Vit C 1%
Ca 8%
Iron 6%
Magnesium 11%

Woohooo nice looking numbers!!! Thanks again Dottie!
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Last edited by pooticus; 07-29-2011 at 09:43 AM..
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Old 07-29-2011, 09:20 AM   #75
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Pooticus, I think you're far from lazy, young lady!! Thanks for the great review! And I LOVE your blog!
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Old 07-29-2011, 11:29 AM   #76
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Thanks Lisa!
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Old 08-05-2011, 08:44 AM   #77
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bumping
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Old 08-05-2011, 10:52 AM   #78
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Ok, so I finally got around to uploading my pictures of my breakfast biscuits!

Here you go!

The Turkey Sausage, Egg, Cheese Biscuit


08-05-11_1014TSausEggCheeseBiscuit by pootimcpootster


08-05-11_1013TSausEggChBiscuit by pootimcpootster

And the Pork Tender, Egg, Cheese Biscuit


07-29-11_0942porktendereggcheesebiscuit by pootimcpootster


07-29-11_0941ptendEggChBiscuit by pootimcpootster

So Pooti's Final Tweaked Recipe:

1 Heaping Tbsp Coconut Flour (Bob's Redmill, unsifted = approx 1-1/2Tbsp level)
1 Heaping Oat Fiber (unsifted = approx 1-1/2 Tbsp level)
1/4 tsp Baking Powder
2 Pinches Kosher Salt
Garlic Powder Sprinkle
Onion Powder Sprinkle
Parsley Flake Sprinkle
1 Tbsp (level) Yogurt
1 Tbsp Sour Cream
1-1/2 Tbsp Water
1 Large Egg
1/4 tsp ACV
******
For microwave dishes:
Spray Olive Oil (1 spray per ramekin)

Directions:
Mix all ingredients in a bowl. Spray each ramekin with olive oil spray into bottom of each ramekin and smear around with finger. Divide batter and place batter (cornbread consistency) into each ramekin. Microwave on high for 1min 10 seconds.

Toast in oven after microwaving in order to have a toasted flavor. Optional.

Pooti's Comments:
I started at 1 minute and added 10 seconds to the cook time until they were moist and set but still a little glistening. Then I removed them from the micro and split them. I toasted the outsides then topped with my cheese and sliced pork loin and turkey sausage. I put them back in the toaster oven and toasted that while I made my hard fried eggs.

I topped the halves with an egg and made an incredible breakfast sandwich of pork loin, cheese, egg and also a turkey sausage version. These are great textured biscuits!!! The recipe made two biscuits. By toasting the outsides of the biscuits, it made them have a more biscuity texture without drying out the center too much.

I love the fact that these don't rely on a bunch of cheese to hold them together, nor do they have the oily feeling that the cheddar bay biscuit sub can sometimes have.

Adding the vinegar and sour cream took care of the flat taste. I do like the idea of the buttermilk but I didn't have any!

Nutrition Per Biscuit (Recipe makes 2 biscuits)

Cals 80
Fat 4.7g
Carbs 8.3g
Fiber 5.5g
Net Carbs 2.8g
Protein 4.7g
Vit A 7%
Ca 8%
Vit C 1%
Iron 4%

I give these a resounding 2 thumbs up!!! They are my new go-to breakfast bread! So easy to make too!

Nutritional Information for Pork Tender, Egg, Cheese Biscuit

Cals 240
Fat 15.7g
Carbs 8.7g
Fiber 5.5g
Protein 19.8g
Alco 0g
VitA 16%
Ca 23%
Vit C 1%
Iron 11%

Nutritional Information for Turkey Sausage, Egg, Cheese Biscuit

Cals 271
Fat 18.9g
Carbs 9.2g
Fiber 5.5g
Net Carbs 4g
Protein 19.5g
Alc 0g
Vit A 16%
Ca 25%
Vit C 2%
Iron 11%

Oh and btw, you may think from the heighth of the biscuit that I'm using 2 biscuits to make this sandwich, but I only used one biscuit and split it in the middle. Yay!

Here are pictures of the biscuits themselves!


07-29-11_0927Biscuits by pootimcpootster

Biscuits


07-29-11_0928BiscuitProfile by pootimcpootster

Profile of Biscuit Heighth


07-29-11_0931SplitBiscuit by pootimcpootster

Split Biscuits

Last edited by pooticus; 08-05-2011 at 11:04 AM..
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Old 08-05-2011, 11:27 AM   #79
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Oh My I am trying these this weekend.....
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Old 08-05-2011, 12:25 PM   #80
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I forgot to write in there that the heaping measure is a tablespoon in the oat flour ingredient or roughly 1.5 level Tbsps.
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Old 08-05-2011, 04:33 PM   #81
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I forgot to write in there that the heaping measure is a tablespoon in the oat flour ingredient or roughly 1.5 level Tbsps.
I call breakfast at your house!!!!!! Thanks for posting all those pictures. They look wonderful!
Quick question, are they spongie? (is that even a word?)

And one more question, what is ACV? Just got it, apple cider vinegar. Yum, I LOVE that stuff.

Last edited by Tilly; 08-05-2011 at 04:42 PM..
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Old 08-05-2011, 05:18 PM   #82
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Not really. Especially once you toast them, they are definitely not spongey. They could be considered "slightly" spongy when you take them from the micro. But nowhere anywhere like the texture of Revolution Rolls!

ACV=Apple Cider Vinegar (I use Braggs Unfiltered ACV)
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Old 08-05-2011, 05:28 PM   #83
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Not really. Especially once you toast them, they are definitely not spongey. They could be considered "slightly" spongy when you take them from the micro. But nowhere anywhere like the texture of Revolution Rolls!

ACV=Apple Cider Vinegar (I use Braggs Unfiltered ACV)
Okay,got to try these. I gave up on OMM's. Too spongy for me. Like the 25 minute muffins, but got to try these. Thanks!
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Old 08-05-2011, 05:36 PM   #84
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Hope you like them! Dottie's recipe is amazing!
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Old 08-05-2011, 05:41 PM   #85
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Love these biscuits

I buttered them well and then put them into a hot
non-stick skillet and they got all brown and crispy and buttery. YUM>
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Old 08-05-2011, 05:58 PM   #86
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I buttered them well and then put them into a hot
non-stick skillet and they got all brown and crispy and buttery. YUM>
Oh my I will be in butter heaven!!!!!!
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Old 08-05-2011, 06:47 PM   #87
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Barbo...WOW!!! This is what I want...yummy!!!
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Old 08-06-2011, 06:40 AM   #88
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This southern girl has got to try these!!!

Need to get coconut flour today! Thanks for the recipe.


Will also try this for some of my very favorite rolls I make.
Non LC recipe is 2 cups bisquick, 1 cup sour cream and 1 stick melted butter. Bake in mini-muffin pan. We LOVE these! Hope it works with combo of flours!
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Old 08-06-2011, 06:58 AM   #89
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Barbo, that sounds incredible! I'm making your version for Sunday morning with "saursage" gravy and eggs! Haven't had that in SO long!
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Old 08-06-2011, 08:40 AM   #90
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Oh man, made another breakfast biscuit sandwich this morning. Used Barbo's idea of toasting both sides with a shmear of butter. OMG. Zomphgh!!! It was delicious. I'm on a breakfast sandwich kick it seems!

This time I made them in my big soup mug (20oz) and they popped right out! Perfect English Muffin size for the same amount of ingredients. I split them with a fork and the middles were craggy just like an EM!

Dottie just keep having to rave on this! So easy. So good!
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