Re: Biscuit recipe

[Guest guest]

Kim,

hi, thank you for the stupendous biscuit recipe.

Thank youfor warnings re: dough sticking. That made an impression. So I

decided to try to pre-heating my muffin pan. I buttered the non-stick muffin

pan as well as 2 paper liners, put the buttered muffin tin [but not the paper

liners] in the pre-heated oven. It really helped. They can out of the muffin

tin easily, unstuck with knife as needed, but essentially, was easy. And

delicious. I wanted something baked that was savoury. Added 4 or 5 T parm

cheese. yum. truly yum. Very nice texture.

Thaks again,

Ruth

>

> My mom has been doing some version of a low carb diet for years. She found

this recipe on one of her message boards. It was almost SCD legal as written.

All I had to sub was baking soda for baking powder. They came out perfectly.

They taste just like a biscuit. I haven't actually had a biscuit in a very long

time but they taste just like what I remember biscuits tasting like ;-)

> I made some of Marilyn's Breakfast Sausage (fried in patties) and had a

'sandwich'. It reminded me of the sausage biscuits I used to get from Mc's

except better, of course :-)

> And when she says they stick, she's not kidding. I have a silicone muffin pan

and they stuck to that. I buttered it, and they came out just fine.

> I haven't tried the Garlic Cheddar ones yet but I bet they're similar to the

cheddar biscuits at Red Lobster. That's next on my to-do list.

> Kim H.

>  

> Fluffy Biscuits

> Adapted from a recipe by Dolson

>

> Makes four biscuits

>

> Ingredients:

> 1 and 1/2 tablespoons of unsalted butter

> 1 cup plus two tablespoons of almond flour

> 1/4 teaspoon salt

> 1/2 teaspoon baking soda

> 4 egg whites

>

> Preparation:

> Preheat oven to 400 degrees Fahrenheit.

>

> The technique for these biscuits is simple. All you need is a fork and couple

of bowls. Follow these easy steps to biscuit perfection!

>

> 1. Cut cold fat (butter or shortening) into dry ingredients with the tines of

your fork, rotating the bowl around with your other hand until the mixture has

pea-sized chunks throughout.

>

> 2. Chill mixture in the fridge for 5-10 minutes or as long as you can stand

it. The longer the better. The more the fat can get cold and hard, the puffier

your biscuits will be.

>

> 3. Separate the egg yolks from the whites (using the shell halves to tip the

yolk back and forth a few times). Reserve yolks (save all that creamy goodness

for ice cream or homemade mayo!) and whisk egg whites with a fork in a bowl for

20 seconds, until no longer stringy and gloopy. You just want 'em a little

foamy.

>

> 4. Remove mixture from fridge and whisk in the egg whites for a couple of

seconds, breaking up any massive chunks in the dough with your whisk or fork.

It'll be an extremely runny dough with chunks of the almond mixture. Pour it

into greased foil-lined ramekins/nonstick muffin cups/a muffin top pan and get

that sucker in the hot oven before the fat can even THINK about softening!

>

> IF YOU ARE USING FOIL-LINED RAMEKINS, bake for 15 minutes. IF YOU ARE USING A

MUFFIN TOP PAN, bake for 12 minutes. The edges of these biscuits stick really

badly, so be sure to grease liberally whatever vessel you're using to bake

these. Some sort of non-stick pan works best here! Silicone muffin cups are

great, too. Foil-lined ramekins are alright, but you have to gently tease the

muffins out of the foil.

>

> ~2.5 grams net carbs per biscuit!

>

>

>

> VARIATION:

> Garlic Cheddar Biscuits

>

> One basic biscuit recipe

> 4-8 tablespoons of shredded cheddar cheese

> 1/8 teaspoon garlic powder (homemade)

> 1/4 teaspoon white pepper

>

> Add most of the cheese and all of the garlic powder to dry ingredients. Cut in

shortening and chill dough. Whisk in egg whites and fill ramekins. Top with a

bit of the reserved cheese. Bake as directed.

>