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  • Primal Biscuits

    Does anyone have a recipe for primal biscuits using almond meal or coconut flour? I've tried one but it didn't work really work.

  • #2
    I sure don't, but I'm eagerly hoping for someone who does...biscuits are next to godliness.

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    • #3
      Grain-Free Biscuits Served With Bacon Egg and Cheese | Food Renegade

      Something along these lines? I haven't tried them myself but it's on my To-Do list.
      "You don't have forever to change yourself."
      Stefan Molyneux
      Freedomain Radio

      "Always do right. This will gratify some people and astonish the rest."
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      • #4
        Thanks, I'll try this tonight and let you know.

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        • #5
          I tried this one recently, it was quite good and not too eggy -- but do make sure to squish them down, otherwise they get big cracks on the surface!
          Coconut Flour Biscuits

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          • #6
            I made the coconut muffins from the free coconut cookbook on MDA, and you could hypothetically sub these in for biscuits.....But coming from someone who was a very good baker in my former to primal life, I'm talking flaky & buttery pie crusts, perfect homeade cakes, etc., these don't cut it for regular biscuits. I preferred cat-killer biscuits, as opposed to fluffy biscuits, and always homemade with buttermilk, and no sugar added. The sugar came into play later when topped with honey & jam......ahh.....memories......

            So if you are doing a truly primal biscuit....I don't think you can compare to our "preprimal" biscuits. Sorry, just being honest. You could try a gluten-free version for a better approximation, but I wouldn't make a habit of them (for primal reasons ).

            However, I have found that I like this variation of the muffins mentioned above, and they could sorta pass for a biscuit with some imagination:
            1/4 cup coconut flour
            1/4-ish cup (I like to add a little more) almond meal flour
            1/2 cup melted coconut oil OR butter (I would use butter here if trying to approximate a biscuit)
            1/2 cup fine dehydrated coconut (unsweetened)
            1 T or so of raw honey (or omit)
            1 t soda
            A splash of hot water (makes recipie go further, muffins are lighter), maybe omit for biscuit-like muffins (if also omitting honey I would add more than a splash of water).
            3 eggs

            Mix all together, bake in greased muffin tin for about 17 minutes (for my high altitude, maybe longer for you) @ 350'. There will be extra muffin cups not used, so remember to fill each empty cup with about 1 T of water when putting into oven to make sure all muffins bake evenly.
            Last edited by EvansMom; 09-20-2011, 02:45 PM.

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            • #7
              Making these tonight. they sound yummy.

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              • #8
                this is the recipe I use, it's easy and doesn't require separating eggs, wasting yolks or baking in muffin cups. I have since found that it's not necessary to freeze the flour or to mix the eggs in lightly since there's no gluten to toughen the biscuits.
                I also started making the almond flour myself since the price has gone up to $12/lb
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                Otter's (Defunct) Primal Log
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                • #9
                  I do!! they are so easy and so yummy!!... these literally taste like real biscuits with a hint of coconut and the coconut oil gives them a buttery taste to them.

                  I found this recipe off of some site:


                  Dry ingredients:

                  1 cup coconut flour

                  1 tsp baking soda


                  Liquid ingredients:

                  4 eggs

                  1 tbsp coconut oil

                  1 cup coconut milk

                  OPTIONAL: sweetener of choice (1 mashed overripe banana/stevia/honey/etc.)- I personally make them with no sweetener and they are DELICIOUS.

                  1 tsp vanilla extract

                  coconut oil to grease muffin pan

                  Directions – Preheat the oven to 350. Combine all of the dry ingredients in one bowl and mix. Combine all of the wet ingredients in another bowl and mix. If possible, use room temp milk so that the coconut oil doesn’t harden when you combine them.) Pour the wet over the dry and combine. . Bake at 350 for 30-35 minutes.

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                  • #10
                    Originally posted by EvansMom View Post
                    However, I have found that I like this variation of the muffins mentioned above, and they could sorta pass for a biscuit with some imagination:
                    1/4 cup coconut flour
                    1/4-ish cup (I like to add a little more) almond meal flour
                    1/2 cup melted coconut oil OR butter (I would use butter here if trying to approximate a biscuit)
                    1/2 cup fine dehydrated coconut (unsweetened)
                    1 T or so of raw honey (or omit)
                    1 t soda
                    A splash of hot water (makes recipie go further, muffins are lighter), maybe omit for biscuit-like muffins (if also omitting honey I would add more than a splash of water).
                    3 eggs

                    Mix all together, bake in greased muffin tin for about 17 minutes (for my high altitude, maybe longer for you) @ 350'. There will be extra muffin cups not used, so remember to fill each empty cup with about 1 T of water when putting into oven to make sure all muffins bake evenly.
                    Hm, must try. Biscuits and gravy and an Awful Awful replacement are on my "primal" list.
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                    • #11
                      Originally posted by davem View Post
                      Hm, must try. Biscuits and gravy and an Awful Awful replacement are on my "primal" list.
                      Like I said, these require imagination to be biscuits. BUT....they do taste good. I think I would make them all almond flour and maybe some tapioca/potato starch flours to approximate a biscuit more than this does. Just a suggestion

                      Another thing that I tried recently that turned out wierd was pie crust made with potato starch, tapioca flour, and almond flour, along with butter and a little soda to make it rise. It ended up tasting like cheese crackers and there was NO cheese in it to speak of. Since tapioca is a root akin to sweet potatoes, potatoes are technically allowed on primal, and almond flour is definately primal, I would try these!

                      Just mix cold chopped butter into a blend of these flours and about 1 tsp. soda and a little salt (if using unsalted butter), until it reaches a consistency you like, and bake in rounds at say about 350-400 degrees, for about maybe 15-45 minutes. I would check them often since I made them as a disasterous pie crust and you are making them in a round with greater height/width and so a longer cooking time perhaps.
                      Last edited by EvansMom; 10-05-2011, 12:17 PM.

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                      • #12
                        This isn't exactly primal because it uses garbanzo and I think rice flour, but I tried bobs gluten free biscuit mix. I still doesnt quite have that awesome biscuit texture as they are a little dense, but they are better than any coconut flour ones I've tried so far. I used buttermilk for the liquid and added a little tiny bit of stevia and vanilla to the mixture and I enjoyed them. They smell really weird before you bake them, but these would be particularly great if you're going to smother them with gravy or something anyway.

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                        • #13
                          I love these:

                          LOW CARB CHEESE BISCUITS
                          These are fabulous by themselves or for breakfast sandwiches. For sandwiches make them ahead of time or else they will be crumbly.

                          1/3 cup coconut flour, sifted, 1 1/4 ounces
                          1/2 teaspoon baking powder
                          1 cup monterrey jack cheese, shredded
                          4 eggs
                          1/3 cup bacon fat
                          ¼- teaspoon salt
                          1/2 teaspoon garlic powder or 1 clove garlic
                          ½ cup grated cauliflower or zucchini (optional but improves texture and yield from 5 to 6)
                          4-6 shots Louisiana Hot Sauce or ½ tsp Sriracha (Optional but good)

                          1. Preheat oven to 400 degrees Fahrenheit.
                          2. Put coconut flour, baking powder and ½ cup of the cheese in the food processor, pulse until smooth.
                          3. Beat together eggs, butter/oil/fat, salt, garlic and hot sauce.
                          4. Stir everything together with the remaining cheese just until there are no lumps.
                          5. Spoon batter into 6 jumbo muffin cups or 5 muffin top pans or individual soufflé cups.
                          Bake for 15 minutes or until firm. Let cool completely before cutting. If the bottoms are not brown you can brown them in a skillet.
                          Per Biscuit: 204 Calories; 18g Fat; 10g Protein; 5g Carbohydrate; 4g Dietary Fiber; 1g Net Carb
                          Per 2 Biscuits: 407 Calories; 36g Fat; 20g Protein; 10g Carbohydrate; 7.5g Dietary Fiber; 2.5g Net Carbs

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