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Old 08-13-2012, 01:49 PM   #181
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I finally pulled out my coconut flour and gave these a whirl.



I used the following recipe:

2T (heaping) coconut flour.
1 large egg
good pinch of salt
1/4tsp baking powder
2T sour cream

My notes:
Next time I will add 1T. of water because it was a little dry.
My coconut flour has too much coconut flavor. May use half almond flour next time.
It does taste better when pan fried in butter and I probably could have let it go a little longer.
DELISH with sf jam.

I think I will tinker with this a little more. They are so dang easy to make just needs a little tweaking to my tastes.
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Last edited by pocahontas; 08-13-2012 at 02:01 PM..
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Old 08-27-2012, 07:45 AM   #182
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Bumping this up to maybe use to make dumplings.
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Old 09-15-2012, 11:25 PM   #183
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bumping to make these tomorrow!
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Old 09-16-2012, 09:23 AM   #184
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I just made this, using the original recipe on page 1. It's cooling on the rack and looks great. Very dense, great texture. I tasted a little corner of it, and it's not overly coconutty to me. I think it will be great with my BBQ shredded chicken over it for dinner tonight.
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Old 09-24-2012, 09:25 PM   #185
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Old 10-03-2012, 08:13 PM   #186
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Marking my spot, and can't wait to make!
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Old 10-04-2012, 07:25 AM   #187
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Just popping back in to say that when I eventually did eat this, it was quite coconutty. I used Bob's Red Mill flour. I'm not a huge fan of coconut, so the taste kind of put me off, but I ate the biscuit with a little bit of PB, and that was quite yummy.

I don't know that I would use this as a side for savory dishes, but it's pretty good as a sweet.
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Old 10-06-2012, 01:18 PM   #188
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My coconut flour isn't very coconutty in flavor. I think different brands have different flavor profiles. Try a different brand next time, Vilya.
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Old 10-07-2012, 07:26 AM   #189
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Made these this morning, but with half coconut and half almond. Still a little too sweet for me to be a biscuit, so I melted butter and added truvia and cinnamon and poured over to make cinnamon rolls. Really yummy.
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Old 10-07-2012, 10:21 PM   #190
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subbing...I miss good biscuits sometimes
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Old 10-10-2012, 04:21 PM   #191
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Topped with peach preserves and drenched in HWC then reheated

Made the original - with 1 T water and 1 T HWC

Bob's Red Mill Organic - a bit too much of a coconut taste to serve as a biscuit and I also choked on the first bite because of the dryness, so I added butter, peach preserves and HWC to the other half and heated up again....now this was good. Will search for other coconut flour that is less coconutty.

Specifics:
  • Slice in half like a biscuit
  • Put 1 half-slice back in ramekin
  • scoop out tiny indent
  • add butter and peach preserves (maybe 1/2 teaspoon each)
  • Splash cream over the top - so there was about 1/4 - 1/2 inch pooled at the bottom (maybe a little over a tablespoon because the biscuit displaced most of the liquid)
  • Put back in microwave for 30-40 seconds until warm

I wish I had taken a picture - this was actually quite good. It reminds me of a dessert at a restaurant back in Austin, TX called Wom Kim's Peach Pudding - basically makes it like a drenched bread pudding/pound cake and the heavy weight cream reduced some dryness and the peach preserves hid the coconut - just a little went a long ways in flavor.

I'm going to experiment with the other tweaks because I'd like it a bit moister. Hopefully pictures when I do.
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Old 10-20-2012, 08:41 AM   #192
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Old 10-21-2012, 06:03 AM   #193
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Thanks for bumping this back up. I had this recipe (and variations) in my recipe binder, but had forgotten all about it.

dh wandered by as I was making them this morning and casually picked up the printed recipe sheet.

"Who's Dottie?" ... a few more seconds of reading ... "who's Larry, and what's with the tweaking?" ... a few more seconds of reading ... "what the heck is a Pooti?"



Thanks especially to everyone's contributions for variations. I tweak recipes all the time, but couldn't tell you how much of anything.

I found that I can mix and cook it in a one-cup glass measure cup. Works great.
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Old 10-30-2012, 09:47 AM   #194
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I just tried this and I wasn't really a fan. I am really picky though and have tried tons of low carb bread type recipes (pancakes, cakes, breads, wraps, etc) recipes and haven't liked any of them. The only recipe I actually like is The Chicken Lady's Almond Flour Fudge Cake. I think I will try her cornbread recipe next to see if I like that.
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Old 11-12-2012, 05:45 AM   #195
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I played around with this today and got another variation. It was not dry, at all, and had a nice flavor.

1 large egg, beaten with
1T heavy cream and 2tsp water
Add large pinch of salt (probably about 1/8tsp)
Then add:
small roma tomato, diced small
1 green onion, sliced thin
Finally stir in:
1T coconut flour
2T almond meal

It should be like a very thick batter, but not like a dough. Add a little more water if it's dough like.

Spray a microwave safe bowl with cooking spray to avoid sticking, then spoon this in and microwave at full power for 2 minutes.

I topped it with some butter.

240cals; 15g fat; 14g carbs; 5g fiber; 11g protein (not counting the butter)

The texture was very much like the bisquick "omelets" from the old recipes.
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Old 11-12-2012, 07:21 AM   #196
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Old 11-12-2012, 12:13 PM   #197
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Not sure if I posted it earlier, but I came up with a final tweak that keeps the biscuits moist - also adding buttermilk for a bit of flavor:

1 1/2 T. almond flour
1 ˝ T. coconut flour
1 T. vital wheat gluten
˝ tsp. baking powder
Dash salt
1 T oat fiber
1 beaten large egg
2 T. buttermilk
1 tsp. melted butter

If you plop it in two ramekins, makes 2 nice biscuits....I love to slice them while hot, put in a pat of butter and a little bit of jam. Very filling and just plain enjoyable.


Last edited by sbarr; 11-12-2012 at 12:22 PM..
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Old 11-14-2012, 01:47 PM   #198
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Old 11-22-2012, 09:15 AM   #199
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I used Buttoni's recipe (post #159) but thought it tasted much closer to corn bread than biscuits. I tripled her recipe (had to sub bacon grease for the olive oil, Kevin's flour for the CQ, sour cream for the yogurt & res. corn starch for the wheat starch) My oh my, it turned out great! I baked 6 muffins (in the oven, not mw) that were super tasty eaten with my collards....mmmmm good!
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Old 01-20-2013, 08:22 AM   #200
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Quote:
Originally Posted by Dottie View Post
I used it to make a BLT but the taste and texture was so much like a southern style biscuit that I'm going to make a breakfast sandwich with them tomorrow!

Very simple:

2T (heaping) coconut flour. I do not know if it makes a difference, I used Bob's Red Mill High fiber from Netrition.
1 large egg (I used egglands best)
good pinch of salt
1/4tsp baking powder
2T water + I think I added about 1T more because the flour sucked it up.

In a microwave safe bowl about 3" diameter (pretty big!) :
Beat the egg and salt then add the water, mix and add the flour and baking powder until well blended and most of the lumps are gone. Let sit a few seconds and add more water if needed. You want it to look like a dough, not a batter.
Microwave for 1 minute 45 seconds until it looks dry and it's pulled away from the sides of the bowl.
Turn it out of the bowl and slice in half to make 2 equal thickness pieces and place on a rack to cool. You need air to circulate around them so they don't get soggy.
Use as you would a biscuit!

I was out of buttermilk but I would add 1T buttermilk and a pinch of baking soda to see how that turns out too

For the recipe it's approx: 130cals; 10g carbs; 6g fiber
Bob's Red Mill high fiber what???? Dont see it on Netrition. Is it flour, low carb baking mix, or ????
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Old 01-20-2013, 08:30 AM   #201
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Bob's Red Mill coconut flour
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Old 01-20-2013, 08:58 AM   #202
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Quote:
Originally Posted by Dottie View Post
Bob's Red Mill coconut flour
Duh - did not pay enough attention to recipe!!!

Thanks Dottie - placing big ole Netrition order today!

Last edited by DixieMoon; 01-20-2013 at 08:59 AM..
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Old 01-20-2013, 09:25 AM   #203
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I think some of the labels say "high fiber" and some don't but it's the same product. Guessing it was a labeling change and some of the older stock doesn't have it yet
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Old 02-04-2013, 03:34 PM   #204
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Old 02-16-2013, 03:08 PM   #205
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Old 05-08-2013, 08:14 AM   #206
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Old 05-09-2013, 11:42 AM   #207
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I still make these most weekends. I use half coconut flour and half almond, then pan fry in butter until browned. They are just too easy to make! I love it split and topped with fried eggs or just smeared with cream cheese and sf jam.
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Old 05-17-2013, 05:14 AM   #208
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Old 11-10-2013, 07:24 AM   #209
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Can't wait to try these.
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Old 01-13-2014, 10:40 AM   #210
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Egg and Sausage Biscuit

photo.jpg

Bumping and bragging - does this look like or better than a McDonald Egg/Sausage Biscuit? I only ate 1 - very filling.

Recipe:

1 1/2 T almond flour
1 1/2 T coconut flour
1 T Vital Wheat Gluten
1 T. Oat flour
1 egg
1 T. buttermilk
1 tsp. melted butter
1/2 tsp. baking soda
dash salt

Divide in half, put in 2 flat bottom ramekins and microwave for 1:45

Who else is cooking these biscuits these days?
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