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Old 10-03-2011, 07:41 AM   #151
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Since I don't have the ACV capsules, couldn't I sub some liquid apple cider vinegar...or would the flavor be different?
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Old 10-03-2011, 08:35 AM   #152
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I'd go the standard 350 and maybe 18 minutes for a double recipe, then go at 2-3 minute intervals checking it?
Sounds like a plan, thanks Dot!

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Originally Posted by Pam View Post
Since I don't have the ACV capsules, couldn't I sub some liquid apple cider vinegar...or would the flavor be different?
I used regular ACV with no problem!
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Old 10-03-2011, 12:17 PM   #153
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Sounds like a plan, thanks Dot!



I used regular ACV with no problem!
Thanks, beeb
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Old 02-10-2012, 04:07 PM   #154
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bumping because these are great and I totally forgot about them.
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Old 02-12-2012, 08:35 AM   #155
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bumping because these are great and I totally forgot about them.
Well I'm so glad you did because I didn't know about them!

I made Pooti's Final Tweaked Recipe and oh my goodness, they really are good!

I left out the garlic and onion powders because I really wanted to see what they tasted like as a straight biscuit. And I made a mistake on the wet ingredients - I didn't have any sour cream but did have Greek yogurt, so I meant to double up on that with maybe a touch extra water for the coconut flour, but I forgot to put the extra dollop of yogurt in. Otherwise the only thing I did differently was to add 1/8 tsp. food glycerine because I know it keeps things moist - that may have helped compensate for the yogurt I forgot - and one drop of ez-sweetz, because it seems to me that KFC biscuits have just a hint of sweetness.

I did it in the microwave in one Corel ramekin, so I got one biscuit instead of two, but I wanted to see if I could whip up something so fast that would be big enough for a hamburger, though this one I was only eating for breakfast. It was HUGE, and sturdy and really good, with no 'off' funny taste to it at all. What a keeper!

And I agree, with a tweak of enough sweetener added what a good biscuit for Strawberry Shortcake! Here in Upper Michigan we *always* use a biscuit for that, never sponge cake.

My next try, just out of curiosity, will be to use Kevin's flour mix instead of the coconut flour and oat fiber, since I have some of that made up.

What a keeper this is! KUDOS to everyone who worked on this, and the OP who had the original brainstorm!
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Old 02-12-2012, 10:23 AM   #156
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Awesome report Pendraggin! I will have to try that version, too! You should try Jennifer Eloff's bake mix, too, it is amazing!
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Old 02-12-2012, 03:04 PM   #157
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WOW thanks for this bump Speck! I had no idea about these! lol
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Old 02-12-2012, 05:28 PM   #158
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WOW thanks for this bump Speck! I had no idea about these! lol
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Old 02-13-2012, 09:04 AM   #159
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Microwave Biscuits

I finally made these. The OP version is good, but something was lacking for me. Added a few things some tweakers suggested here. Added some of my own, too. But it was the additional browning that made the difference for me. The added fiber really makes these filling, too! I'm very pleased and will definitely be making these again.


My thanks to you, Dottie, for my inspiration on this biscuit. Here's my final version that, other than trying with buttermilk/baking soda one day, I don't plan to change at all.

I’ve added and changed a number of ingredients to come up with what I find to be a very tasty, tall, light, fluffy quick morning biscuit. The texture of this biscuit is so smooth I see sweet application potential as well. I will definitely be trying a buttermilk/baking soda version soon, too! This recipe makes two biscuits that I find VERY filling, likely due to the oat fiber and RWS I added. I had trouble eating a second one, and that is unusual for me!! My husband commented that he was getting really full eating a second one. I tripled this recipe as seen in the second pic, to make a total of 6 servings/biscuits. The leftover biscuits will be good with some good sausage gravy on top or for sausage cheese biscuits. These are not suitable until the grains rung of the Atkins OWL ladder.

INGREDIENTS:

1 T. almond flour
1 T. Carbquick bake mix
1 T. coconut flour (I use Let’s Do Organic)
1 T. vital wheat gluten
1 tsp. resistant wheat starch 75
˝ tsp. baking powder
Dash salt
1 tsp. oat fiber
1 beaten large egg
2 T. Greek or well-drained drained plain yogurt
1 tsp. olive oil (plus 1/4 tsp. to lightly oil baking ramekins)

DIRECTIONS: Lightly oil two 3″ or 4″ ramekins (or one larger 6″ x 4″ x 3/4″deep baking dish like I used) that are microwaveable. Preheat broiler for final browning (toaster oven or regular toaster will work as well). Measure all dry ingredients into a bowl. Stir in the yogurt and olive oil. Beat and add in the egg last. Stir well to blend ingredients uniformly throughout batter. Dip evenly into ramekins/baking dish, spreading batter with rubber spatula evenly to edges. Microwave on HI for 1 minute 30 seconds (or check sooner, as you MW may cook hotter than mine). Pop dish into broiler a few minutes to lightly brown the tops. Next time I plan to tip the biscuits out of the baking dish before browning, slice them laterally and brown both the tops and bottoms on one side in the broiler. I’m fond of the crusty surfaces. Cut the larger biscuit in half as it will serve two people. Serve with butter and/or your favorite jam.

NUTRITIONAL INFO: Makes two large portions, each contains.

119.5 calories
7.85 g fat
10.25 g carbs, 5.32 g fiber, 4.93 NET CARBS
5.9 g protein
243 mg sodium
62 mg potassium
16% RDA Vitamin B12, 11% calcium, 16% iron, 13% riboflavin, 15% selenium
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Old 02-14-2012, 07:07 AM   #160
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Your biscuits look awesome Peggy! I tried making them with 1tbsp each of oat fiber, coconut flour and carbquick, then read my box of ingredients for carbquick. I thought they had said at one point that there was no soy in their product and was shocked to see soy in the ingredients! Booooo sisssssssss!!!!

So I threw it away!

I liked the texture of that combination but it was definitely cake like - not biscuitlike. It was very light and airy - like fragile bread. I soooo hate that I'm allergic to almond because almond meal/flour solves so many problems and makes LC baking SOOOOO much simpler! Life gets complicated when you can't have things like almond flour, wheat gluten, flax seed, garbanzo bean flour, soy...etc. Sheesh! And I'm finding out that because of my breast cancer, I should also watch the amount of pumpkin seed flour and sesame seed flour!
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Old 02-14-2012, 07:13 AM   #161
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I'm so sorry baking for your allergies is so problematic, Pooticus. I've been so fortunate to not really have any food sensitivies/allergies (to my knowledge) that baking impacts. I'm allergic to molds/mildew, so the mold they put in Blue/Stilton-like cheeses or very much beer would stop me up pretty quick.
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Old 02-15-2012, 07:03 AM   #162
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Just wanted to mention that I took one of these leftover out this morning. Texture is still good, but I think they feel a little dryer than the day I made them. So instead of just warming it up and slathering with butter, I toasted and had it with Barbo's homemade strawberry jam. Taste and texture were still good. So to have them their moistest and fluffiest, I don't think I'll triple the recipe (to have leftovers) in future and just cook the number I want to eat THAT day.
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Old 02-19-2012, 02:50 AM   #163
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I finally had a chance to upload photos of these yummy biscuits. I use Pooti's tweaks cuz I'm allergic to almonds. I split the biscuit with a fork to make it more "craggy". It feels more English Muffin-like when you use a fork to split it because once toasted, the butter holds on to all those little crags!



And here's what I love to do with them best!!! A low carb sausage, egg, and cheese breakfast biscuit sandwich! Yummy!!!


Last edited by pooticus; 02-19-2012 at 02:51 AM..
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Old 03-10-2012, 08:42 PM   #164
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These look great! However.....I don't own Carbquick. What could I use instead? Would Jenn's GF Bake Mix work? I also do have soy flour.
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Old 03-10-2012, 09:29 PM   #165
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Neither is required for the original recipe. Just go to the first page of the thread to find it.
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Old 03-12-2012, 08:35 PM   #166
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Does anyone bake these in the oven?
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Old 03-13-2012, 02:36 AM   #167
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Sometimes I cook them in my belgian waffle baker, to get a bit of a crust (works great!), but I haven't used the oven because it takes too long and heats up the kitchen.
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Old 03-13-2012, 12:00 PM   #168
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Originally Posted by buttoni View Post
Just wanted to mention that I took one of these leftover out this morning. Texture is still good, but I think they feel a little dryer than the day I made them. So instead of just warming it up and slathering with butter, I toasted and had it with Barbo's homemade strawberry jam. Taste and texture were still good. So to have them their moistest and fluffiest, I don't think I'll triple the recipe (to have leftovers) in future and just cook the number I want to eat THAT day.
What is the texture of these? Are they somewhat cakelike or short like a biscuit? I grew up on my grandma's incredible buttermilk biscuits and would love to find a recipe that could come close to that texture! BTW, Peggy, those look wonderful!
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Old 03-13-2012, 12:13 PM   #169
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Diana, I'd say mine came out somewhere between a cake and a classic buttermilk biscuit inside, texture wise. I'd love to incorporate some buttermilk in these for that flavor, if they will just cook up right with the extra liquid. Might have to increase the CQ or CF a tad to be able to add some buttermilk, I suspect. But I'm sure I'll venture forth there one of these days.
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Old 03-13-2012, 01:09 PM   #170
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I just made this using half coconut flour and half almond and I used just whites for the egg. I loved it. I buttered it and topped it with sf blueberry jam. Very tasty. I can see using this recipe for strawberry shortcakes.
Thanks OP and Larry!!
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Old 03-13-2012, 06:40 PM   #171
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Diana, I'd say mine came out somewhere between a cake and a classic buttermilk biscuit inside, texture wise. I'd love to incorporate some buttermilk in these for that flavor, if they will just cook up right with the extra liquid. Might have to increase the CQ or CF a tad to be able to add some buttermilk, I suspect. But I'm sure I'll venture forth there one of these days.
I use dried buttermilk for recipes where I don't want to add extra liquid. It works very well. I think I'll give your biscuits a try and see where to go from there. They look wonderful!
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Old 03-16-2012, 06:27 PM   #172
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I've used the dried a few times, too, and have it in my pantry right now. But I really prefer the flavor real buttermilk adds to breads. I don't think the flavor is as good in the powdered.

Hope you like these, Dianna. I sure did.
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Old 05-02-2012, 04:22 PM   #173
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Old 05-03-2012, 12:36 PM   #174
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Marking my place. Sounds Yummy, thanks
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Old 06-05-2012, 01:23 PM   #175
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has anyone tried some glucomannan gel in these to take out the dryness and hopefully help them hold together better?

I'll try it soon and update with my results...
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Old 06-05-2012, 03:23 PM   #176
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Is the vital wheat gluten necessary? I don't seem to like anything with that in it.
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Old 06-05-2012, 09:25 PM   #177
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Is the vital wheat gluten necessary? I don't seem to like anything with that in it.
Hi Tilly, no, it's not. If you go to the first page you will see the original recipe and it is very simple. I used half coconut flour and half almond flour and really liked the results.
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Old 06-06-2012, 02:41 AM   #178
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Hi Tilly, no, it's not. If you go to the first page you will see the original recipe and it is very simple. I used half coconut flour and half almond flour and really liked the results.
Thanks, I will go back to the basic.
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Old 06-08-2012, 08:53 AM   #179
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Can these be frozen and then thawed? do you store then in the fridge or at room temperature?

Sorry for all the questions
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Old 06-08-2012, 06:03 PM   #180
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