So close to being a big old southern style biscuit!

[pocahontas]

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.

[PaminKY]

Bumping this up to maybe use to make dumplings.

[zagnut]

bumping to make these tomorrow!

[Vilya]

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.

[shopgirl]

Subbing.

[Jacksie]

Marking my spot, and can't wait to make!

[Vilya]

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.

[Speck333]

My coconut flour isn't very coconutty in flavor. I think different brands have different flavor profiles. Try a different brand next time, Vilya.

[JMacB]

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.

[lonestarstamper]

subbing...I miss good biscuits sometimes

[sbarr]

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.

[Sweeteater]

bump

[phurst_gal]

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.

[FitnessJunkie1026]

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.

[Dottie]

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.

[froggyx6]

[sbarr]

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 ½ T. coconut flour
1 T. vital wheat gluten
½ 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.

[JMCM1]

Subbing.

[bigmomma]

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!

[DixieMoon]

Originally Posted by Dottie

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 ????

[Dottie]

Bob's Red Mill coconut flour

[DixieMoon]

Originally Posted by Dottie

Bob's Red Mill coconut flour

Duh - did not pay enough attention to recipe!!!

Thanks Dottie - placing big ole Netrition order today!

[Dottie]

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

[dee]

Subbing!

[sloppail]

subbing also

[Its me - WENDALINA]

subbing

[pocahontas]

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.

[StyngerIsAScorpio]

Subbing