Biscuits

[Mitra]

Index of Biscuit Recipes:

Basic Sweet Biscuits -- 8g protein, 5g ECC
Chili-Cheese Biscuits -- 11g protein, 2g ECC
Garlic/Cheese Biscuits -- 7g protein, 1g ECC each
Janine's Baking Powder Biscuits -- 6g protein, 3g ECC
Kevin's Carbquik Biscuits

You may also want to check this thread for Bright's LC Cheesy Biscuit Cracker Thingies; click the link in the recipe for the biscuit version of the recipe. http://www.proteinpower.com/forum/showthread.php?p=2470&posted=1#post2470

[Mitra]

CHILI-CHEESE BISCUITS -- 11g protein, 2g ECC

Recipe By : Gaelen, inspired by Bright's LC Cheese Crackers
Serving Size : 2 biscuits Preparation Time : 20 min.
Categories : breads, vegetarian

Amount Ingredient -- Preparation Method
----------------------------------------
6 ounces cream cheese -- softened
1 3/4 cups cheddar cheese -- shredded
2 eggs -- slightly beaten
1 teaspoon salt
1/4 teaspoon chili powder
2 teaspoons garlic powder
1/2 cup almond meal

Mix everything together and drop by tablespoonful onto greased cookie sheet or a cookie sheet lined with parchment paper. Biscuits may spread; leave space between them.

Bake at 350 for 10-15 minutes, or until golden brown.

Yield: 16 biscuits, 8 servings
Per Serving : 236 Calories; 20g Fat (77.0% calories from fat); 11g Protein; 3g Carbohydrate; 1g Dietary Fiber; 96mg Cholesterol; 498mg Sodium.

[Mitra]

BASIC SWEET BISCUITS -- 8g protein, 5g ECC

Recipe By : Gaelen
(Adapted from Janine's LC Baking Powder Biscuits from the first PPbbs at eatprotein.com)
Serving Size : 1 biscuit Preparation Time : 20 min.
Categories : breads, vegetarian

Amount Ingredient -- Preparation Method
----------------------------------------------------
1 cup almond meal
3/4 cup oat flour
1/4 cup vital wheat gluten
1/2 tsp salt
1 tablespoon baking powder
1/3 cup whey protein powder (EAS)
1 tablespoon Splenda, or stevia powder to taste (much less than a tablespoon!)
6 tablespoons butter -- chilled
1 whole egg -- at room temp., beaten
1/3 cup kefir (Lifeway low fat) -- --can also use cream, sour cream, yogurt or soy milk
water -- as needed

Mix the dry ingredients all together.

Mix the beaten egg and kefir, and add more kefir or water if needed to
bring the volume up to 1/2 cup, total. If you can't get kefir, you could
also use half and half or vanilla unsweetened soymilk.

Into the dry ingredients, cut in 6 Tbls chilled butter until it is blended
into a mixture the size of little peas.

Fold in the egg/kefir mixture. Mix just enough to hold
together--overmixing will mean the biscuits won't be as light.

Drop into muffin tins or on a cookie sheet, by tablespoonsful, and bake at
425* for 10-12 minutes or until golden brown. In my oven, that's really
375 degrees for about 13 min..

Yield: "12 biscuits"

Per Serving : 159 Calories; 12g Fat (64.7% calories from fat); 8g Protein;
7g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 283mg Sodium.

[Gaelen]

JANINE'S BAKING POWDER BISCUITS -- 6g protein, 3g ECC

Recipe By : Janine (Moe from the PPBBS)
Serving Size : 1 Preparation Time : 20 min.
Categories : breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup almond meal
3/4 cup oat flour
1/4 cup vital wheat gluten
1/2 teaspoon salt
1 tablespoon baking powder
1/3 cup whey protein powder (EAS) -- (vanilla)
1 tablespoon Miracle Sweet -- (xylitol)*
6 tablespoons butter -- chilled
1 tablespoon half and half
1 egg -- beaten
1/4 cup water

Combine all of the dry ingredients. If you can't get xylitol, one packet
of Splenda (tm) will work here without altering the carb counts. The
xylitol adds slightly more than 1/8 tsp. of sugar alcohols to each biscuit
if making 15 (large) biscuits. The sweetener is used for leavening and to
balance the baking powder taste.

Use forks or a pastry cutter to cut slices of the chilled butter into the
dry ingredients, until the mixture is about the size of little peas.

Meanwhile, in a measuring cup, beat the egg, add in the tablespoon of
cream, and then add water to bring the mixture up to 1/2 cup liquid. Beat
the liquids together before adding to the dry ingredients.

Mix the liquid and the dry ingredients until just blended. To keep the
biscuits light and flaky, DON'T OVERMIX! Batter will be stiff and a little
sticky, like biscuits that you drop from a spoon.

Drop biscuits onto ungreased cookie sheet and bake at 425 degrees for
10-12 minutes, or until golden brown. One large (heaping) tablespoon of
batter per biscuit should equal about 15 biscuits.

Recipe (c) 2003 Janine Perkins

Yield: "15 biscuits "

Per Serving : 128 Calories; 9g Fat (65.7%
calories from fat); 6g Protein; 5g Carbohydrate; 2g Dietary Fiber; 28mg
Cholesterol; 224mg Sodium.

- - - - - - - - - - - - - - - - - - -

[Gaelen]

These biscuits were moved here from the Crackers, Crusts and Tortillas (http://www.proteinpower.com/forum/showthread.php?t=54) thread. They were originally posted by C.M.Cole.

Garlic/Cheese Biscuits -- 7g protein, 1g ECC each

3 eggs, beaten
1 ½ cup whey protein powder
⅛ cup oil
½ cup cream
¼ cup water (add slowly, don't make too thin)
1 ½ t butter extract
3 oz grated cheddar cheese
2 Tbsp baking powder
garlic powder (5 healthy shakes)

Preheat oven to 350. Mix all ingredients together. Dough will be almost like cookie dough. Drop by Tbsp onto greased cookie sheet. Bake 10-15 min, until slightly golden. Makes 18 @ 1.2 carbs, 90 Calories, 10 fat, 7 protein

[kevinpa]

Kevin's Carbquik Biscuits
I make these in a small batch but it could easily be doubled.


1 cup carbquik
1/4 cup resistant wheat starch
1/4 cup wheat protein isolate 5000
1/2 teaspoon baking powder
1 1/2 teaspoon Diabeti Sweet (or granular erythritol/splenda mix)
2 tablespoons softened butter
3/4 cup heavy cream

In a mixing bowl, combine ingredients until the dough forms a ball. Turn onto a flour dusted surface.(I used WPI) 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 bisquits.
Place on a cooking spray coated baking sheet leaving an inch in between each bisquit.
Bake in a 500 degree oven for 10 minutes or until golden brown.

Made 5 bisquits at 2.5 ecc 8 protein each.

They were wonderful with butter and sf blackberry jam on them.
http://i43.photobucket.com/albums/e352/kevinpa/PP%20recipes/DSC00009.jpg

http://i43.photobucket.com/albums/e352/kevinpa/PP%20recipes/DSC00010.jpg

Presenting the Bacon Egg and Cheese Kevin McCarbquik!
(3.5 carbs)

http://i43.photobucket.com/albums/e352/kevinpa/PP%20recipes/DSC00014.jpg

[cmcole]

Kevin, you have all the "cool" ingredients.
I'm quite limited in what I can use for experimental purposes, as shipping across the border can be cost-prohibitive.

[Missy]

KEVIN!!!! I could KISS YOU!!!!!!!:nod: lol ~ don't take that the wrong way!!!

I can't WAIT till I get all of these ingredients!!!! :D

Your pictures are making me DROOL!!!!!!

[kevinpa]

Kevin, you have all the "cool" ingredients.
I'm quite limited in what I can use for experimental purposes, as shipping across the border can be cost-prohibitive.

have you ever looked here?

http://members.shaw.ca/jjm_vandenbroek/LCFEL.htm

[Missy]

Kevin!!!!!!!!

I tried your BISCUITS!!!!!!! YUUMMY!!! Mine turned out delicious!!! :D I got all of my "new" ingredients yesterday, and I couldn't WAIT to try your recipe!!!

Who needs the regular "stuff"!!!! :D

[Grandma Moe]

I can't wait to try these. They look so good. take care, Moe

[Missy]

Moe...these are REAAAAAAALLY GOOD! and it's just fun to BAKE like the "old" days too! :D

[Grandma Moe]

Missy, I can tell just by reading his recipes that these are good. I am really excited to get the ingredients too. I already have wheat protein isolate but I'm waiting on the Carbquick, Carbolose flour and polyD+. ---Any day now. and then I will try the chewy brownies. My daughter wants my recipe but these look like they will even be better tasting than mine are. take care, moe

[cmcole]

As much as I appreciate Kevin's recipes, I find that getting things across the border is rather out of my league, price-wise.

On the other hand, usually Gabriel's recipes have easier to find ingredients, which I can use/adapt to what I can get in my pantry.

For those who have access to the more "exotic" ingredients - enjoy all the benefits. Perhaps some day I'll get to the US and stock up; but until then, I'm mainly satisfied with the ingredients I can find here.

[Missy]

Moe....lol his recipes are REALLY GOOD...I haven't made many, but the ones I have have been really good substitutes! :nod: I look forward to you sharing yours and experimenting with them too! :D January just seems like the fun time for me to get reaquainted with the kitchen in NEW things! :D

Chewy brownies...I'm INTERESTED! :D Need I say so? no. lol :rolleyes:

CM, I really wish you could get some of this stuff! I'm so sorry that it's frustrating for you. These speciality ingredients are pretty hard to come by locally here for us as well....but we can at the very least get them shipped to us. Nutrician site doesn't ship to you?

[cmcole]

Customs and Duties make the price go way up, or they could decide that it is a "banned" import item - I haven't checked on the list of things in that category. I just do without.

Plus, the exchange rate on the dollar makes the price go up, as well.

[Karole]

:) Dang these look GOOD :) I have my carb quik ordered but it hasn't arrived yet so will have to wait another day or two to try these . :( UMMMM , can't wait. Thanks for telling me about them Missy.