|05-20-2004, 05:12 PM||#3|
MAJOR LCF POSTER!
Join Date: Aug 2002
Location: Up North
WOE: South Beach/Low fat/low carb
I've made the minicarb biscuit mix. Ithink it would be good with the sausage gravy. Usually I add cheese and garcli and try to imitate the Red Lobster biscuits!
|05-20-2004, 05:20 PM||#4|
Way too much time on my hands!
Join Date: Jul 2002
Location: Dayton, OH
I do THAT with the artisan bread too! I substitute sharp cheddar for
the Italian blend cheeses, and I cut WAY back on the herbs. I double the
garlic called for, and I use just a bit of garlic powder to sprinkle the
tops before baking. When they are still hot out of the oven, I brush
them with butter melted with just a little more garlic powder.
|05-21-2004, 11:05 AM||#6|
MAJOR LCF POSTER!
Join Date: Jun 2003
Location: Texas (but then you knew that)
Stats: 185/160 (now 172-oops)/150
WOE: All Natural - lower carb
Start Date: 6/01/03
There was a post on here awhile back with a good recipe for LC biscuits, but apparently it takes an ingredient that may be hard to get. Here's the thread if you want to take a look.
|05-22-2004, 02:40 PM||#7|
Very Gabby LCF Member!!!
Join Date: Jun 2002
Location: Austin Texas
Gallery: Tater Head
Stats: start weight 200/196.5 /goal 150
WOE: Protein Power
LC Baking Powder Biscuits
1 c almond flour
3/4 c oat flour
1/4 c vital wheat gluten
1/2 tsp salt
1 Tbs baking powder
1/3 cup plain whey protein powder
2 Tbsp splenda
Mix all dry ingredients together then add 4-6 Tbls chilled butter, use pastry blender or fork to mix.
Mix in the butter until it is blended into a mixture the size of little peas, make a well in the middle of the flour mixture.
Add this next part in that middle
1 Tbs H cream,
1 beaten egg
and ice water 1 Tbs at at a time as needed
Use your hands to mix the dough, don't mix this too much, otherwise you'll get tough biscuits
Put on an ungreased cookie sheet with a large spoon and bake at 425* for 10-12 minutes or until light brown.
For gravy just brown sausage, add carb count down milk (Whole) and then shake in a little at a time of xatham gum, salt and lots of black pepper. It gets really thick when you turn off the heat.
Last edited by Tater Head; 05-22-2004 at 02:43 PM..