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Old 10-03-2007, 07:33 AM   #1
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Cheddar Cheese Biscuits

All this talk about biscuits prompted me to try these.
I'll stake my reputation on the taste of these

10 biscuits @ just under 3 carbs each.

2 cups cake and cookie flour mix
1/2 teaspoon baking powder
1/2 teaspoon DiabetiSweet
2 tablespoons softened butter
3/4 cup heavy cream
1/2 cup shredded cheddar cheese

In a mixing bowl, combine ingredients until the dough forms a ball.
Turn onto a flour dusted surface.
Fold the dough in half and knead a half a dozen times adding enough flour to keep dough from sticking to your hands.
Carefully roll the dough out to 1/2 inch thick.
Then with a 3 inch flour coated cutter, cut dough into biscuits.
Place on a cooking spray coated baking sheet leaving an inch in between each biscuit.
Bake in a 450 degree oven for 10 to 12 minutes or until golden brown.

You gonna like these!!
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Old 10-03-2007, 07:42 AM   #2
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They look wonderful. What kind of pan is that? A muffin pan?
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Old 10-03-2007, 07:48 AM   #3
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They look wonderful. What kind of pan is that? A muffin pan?
No it's a Mini Hamburger Bun Pan. I got them at King Arthur Flour. It's actually commercial bakeware. I love them.
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Old 10-03-2007, 08:06 AM   #4
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Will definitely try these! Maybe tonight-would go great w/meatloaf. Thanks Kevin!
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Old 10-03-2007, 03:54 PM   #5
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These are definitely on my list!
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Old 10-03-2007, 04:30 PM   #6
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Made these for dinner tonight-delicious! Will be making these again!
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Old 10-04-2007, 09:55 AM   #7
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Thanks Kevin!
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Old 10-16-2007, 05:20 PM   #8
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bumping these up to try with kevins beef veggie crock pot soup this week.
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Old 10-16-2007, 08:36 PM   #9
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Okay..Kevin..I'm making 1/2 batch soon..Wouldn't they be great with with an egg/bacon in between them?
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Old 10-16-2007, 08:48 PM   #10
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Okay..Kevin..I'm making 1/2 batch soon..Wouldn't they be great with with an egg/bacon in between them?
I would think so. I had 1 warmed with two sunnyside up eggs on top w/ a side of turkey bacon for breakfast last weekend. I'll pit that against a mickeyD's egg and bacon biscuit any day of the week.
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Old 10-26-2007, 12:21 PM   #11
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Ok, I am bumping the thread cuz I am gonna make them with some shrimp scampi tonight. I cannot wait!
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Old 10-26-2007, 01:03 PM   #12
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Kevin, they look amazing! You are the greatest!
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Old 10-29-2007, 02:49 PM   #13
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I made these the other night for dinner and really enjoyed them. I liked them even more the next morning when I put egg, cheese, and bacon on it. Thank you, Kevin!
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Old 11-16-2007, 12:36 PM   #14
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I just made these and they are AMAZING!

So easy and SO Delicious!!! Thanks SO much Kevin!!!!!
I am definitly going to be making these often throughout the holidays.

Ps. Do you have a calorie count for them?
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Old 11-16-2007, 12:50 PM   #15
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Ps. Do you have a calorie count for them?

Their not cheap Jolie. Approx. 150 cal. each.
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Old 11-17-2007, 11:03 AM   #16
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I love biscuits but does the diabetisweet make them sweet? Why put this in?
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Old 11-17-2007, 11:59 AM   #17
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i make Kevins LC bisquits and they we good but to sweet for me so Kevins said i could leave out the diabetisweet so probably can these one i will
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Old 11-17-2007, 12:16 PM   #18
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I love biscuits but does the diabetisweet make them sweet? Why put this in?

Anita, I do it for texture because I don't even taste the sweet. I have made them with and without and my preference, as was the preference of most of those that tried them, was the ones that included the diabetiSweet.

As with all my recipe, they are tweakable to your taste. You can omit it and although they will still work the texture may be slightly different.
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Old 11-17-2007, 01:31 PM   #19
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Yeah!!!!

This sounds like a FANTASTIC recipe!!!

and I think it would work good for biscuits and gravy..
yum...

Thank you so much for your work, it is fascinating to see the recipes you come up with!

Cary~
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Old 02-16-2008, 04:39 PM   #20
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Kevin, These are wonderful. My computer was down for over a week due to power supply problems so for Valentines I decided to make these to go with my grilled Ribeye Steaks, Callflower Casserole and Salad. They were great! I did mine on just a cookie sheet. They are very addictive!! I just might have to double them next time I make them.
Thanks again and HUGS
Christina
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Old 04-27-2008, 07:34 AM   #21
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Kevin I made my family Cream biscuits this morning following the Cooks Illustrated method and they came out so wonderful. I never tried cream biscuits before, I always make them with self rising flour(White Lily of course) lard, and buttermilk, handle lightly and cut out, or form by hand.

I thought I would try a couple for me. I used your cake and cookie flour mix, added a little baking powder and baking soda and heavy cream and kneaded a couple of minutes. They rose up really light and fluffy. Very yummy. I was going to start a new post but saw they were almost like your cheddar cheese biscuits. They tasted really good with some butter and some yacon syrup, really close to a good ole sorghum biscuit from my childhood. Very little twangy taste, I am very sensitive to that taste, maybe it's the heavy cream.
I just thought I would post here so people would know you can make these without the cheese if you want them for something sweet.
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Old 04-27-2008, 09:17 AM   #22
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Kevin~ could I sub Erythritol for the Diabetisweet? Or the ThickenThin not/Sugar?
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Old 04-27-2008, 10:55 AM   #23
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Kevin~ could I sub Erythritol for the Diabetisweet? Or the ThickenThin not/Sugar?
I have never tried it but my guess is erythritol would work in place of the diabetisweet. It's only 1/2 tsp.

On the other hand not/Sugar is gum and not a sweetener.
Not/Sugar is never used as a sub for sweeteners unless it is in combination with some other sweetener that does not have the properties of sugar(like splenda).
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Old 03-24-2009, 01:08 PM   #24
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Sounds YUMMY!!!!!!!!!!!!!!!!!!
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Old 03-24-2009, 02:31 PM   #25
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A question

Kevin, these biscuits do look delish; I agree with Zizi. I have one problem though (or two). To make your bake mix, I'm missing a couple of ingredients and was thinking of subbing what I do have on hand. I have carbalose flour, and wheat protein isolate 5000, resistant wheat starch and the rest of the ingredients for your cake and cookie bake mix. I could probably sub the 5000 for the 8000 and maybe add another tbsp vital wheat gluten, just for fun, and with the carbalose flour how much baking powder and butter do you think might work? A guess is fine. I'm really wanting to try some of your recipes as I'm being sorely tempted with all the nice photos. I love making new things and learning as I go along. One is never too old to learn something new as my dear mother-in-law, Kay Eloff, always says.
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Old 03-24-2009, 03:14 PM   #26
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Kevin, these biscuits do look delish; I agree with Zizi. I have one problem though (or two). To make your bake mix, I'm missing a couple of ingredients and was thinking of subbing what I do have on hand. I have carbalose flour, and wheat protein isolate 5000, resistant wheat starch and the rest of the ingredients for your cake and cookie bake mix. I could probably sub the 5000 for the 8000 and maybe add another tbsp vital wheat gluten, just for fun, and with the carbalose flour how much baking powder and butter do you think might work? A guess is fine. I'm really wanting to try some of your recipes as I'm being sorely tempted with all the nice photos. I love making new things and learning as I go along. One is never too old to learn something new as my dear mother-in-law, Kay Eloff, always says.
Well this is a rule of mine from experience. Never ever sub wpi 5000 for wpi 8000 or visa versa. The outcome will be disappointing everytime. If you don't want to buy the wpi 8000 you can use VWG measure for measure. The protein count will be less and the carb slightly higher but its almost not worth counting the difference on a serving basis. To my knowledge I have never found a sub for wpi 5000 that yeilds the same or close to the same results.

Also in a very short while (within a week or so) I will be posting a 3rd mix that is a slight tweak of the other two and includes Hi-maze(resistant corn starch) that I believe improves the taste even more in a bread application.

I'm not sure if you are suggesting putting baking powder in the mix but when using my mixes I use baking powder as if I were using all-purpose flour on a per recipe basis. I would not suggest making it a part of the mix. (jmho)
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Old 03-24-2009, 03:21 PM   #27
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Thank you, Kevin. That was very helpful info. I thought Carbquik has baking powder and shortening in it? That was the only reason I mentioned it, because I only have Carbalose flour, which is apparently Carbquik without those ingredients, or am I wrong? I think I saw the product you mention at Netrition.com when I was ordering this last time. I'm going to have to order that product next time. I'm already running out of almond flour I ordered (4 pkts left), thanks to the cracker recipe I made over and over until I was happy with it.
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Old 03-24-2009, 04:08 PM   #28
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I don't try to compensate for what is already in carbquik. I only notice a big difference in the 2 mixes when it comes to bread applications. For the most part since I am on maintenence and can afford the few extra carbs I use the carbalose mix although I do keep them both on hand since there are a few recipe where everyone seems to like it made with carbquik best.
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Old 03-26-2009, 10:44 AM   #29
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A thumbs up for your Biscuit Recipe!

Kevin, I made your biscuits today and are they ever scrumptilicious (that's a word? lol) good! Oh my, I felt like I was eating something much too carby (I'm strictly low-carbing at the moment). I had two of them with my healthy butter (recipe on good bread thread) and shredded Monterey cheese (which, incidentally, I also used in the biscuits, as I did not have Cheddar on hand). I made 7 biscuits (mainly because I forgot how many you said to make) and they were absolutely yummy! Thank you, Kevin!

I think these biscuits deserve some more exposure. Problem is I think not enough people are buying the special ingredients to make your Cake and Cookie Flour Mix (which is excellent, by the way). Anyone reading this, if you really want to enjoy your LC lifestyle even more, run to your computer and order the ingredients from Netrition.com - The Internet's Premier Nutrition Superstore! for Kevin's Cake and Cookie Flour mix (I like the Carbalose version and don't taste anything strange - other than a slight twang, which reminded me of sourdough (but that could be the Monterey cheese I used) and the flavor of which I actually liked!). I wonder if I could use some of these ingredients in my bread and come up with something more akin to sourdough - aah - another day.

I'll be making more of your recipes in the future and this biscuit recipe is a definite keeper!! Thanks again! I these biscuits.

Last edited by Jennifer Eloff; 03-26-2009 at 10:48 AM..
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Old 03-26-2009, 10:47 AM   #30
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I use the Carblose version all the time Jennifer..It's Great!!

Kevin, she just showcased me and it was GREAT!! Let her do it!!

HUGS!
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