Sweet Biscuits - No sugar, no gluten
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 158.7
- Total Fat: 14.4 g
- Cholesterol: 77.5 mg
- Sodium: 46.6 mg
- Total Carbs: 3.5 g
- Dietary Fiber: 1.5 g
- Protein: 5.8 g
View full nutritional breakdown of Sweet Biscuits - No sugar, no gluten calories by ingredient
Introduction
Use these Biscuits as a base for other desserts, such as jams, fruits, puddings, custards, ice creams. They are similar to traditional strawberry shortcake biscuits. Use these Biscuits as a base for other desserts, such as jams, fruits, puddings, custards, ice creams. They are similar to traditional strawberry shortcake biscuits.Number of Servings: 12
Ingredients
-
1 Cup water
4 large Egg, fresh, whole, raw
0.75 stick Butter, unsalted
1 dash Salt
1 tsp Vanilla Extract
2 large Egg white, fresh
6 serving Bob's Red Mill Almond Flour - per 1/4 Cup
6 tsp Splenda
Tips
This dessert is like the traditional Bisquits used for strawberry shortcakes. Cut in half or cut centers out and top with fruit, jam, puddings, custards, ice cream. It’s a good base.
Directions
Preheat oven to 425 degrees
1. Cut butter into pats. Bring water, butter and salt to very high temperature rapid boil. Once boiling, slightly lower heat and immediately pull pan slightly off burner and add flour while constantly stirring. Return to heat and continue to stir until ball like formation. . Approximately 2 minutes.
2. Put dough in mixing bowl. Let rest 3-5 minutes.
3. Add whole eggs one at a time. Completely incorporated into batter between eggs. Then add both egg whites. Mix thiuriughly.
4. Add vanilla and Splenda, mix well.
5. Add remaining 1/2 cup flour, mix.
6. Spray baking tin with non stick butter spray.
7. Fill with batter 3/4 way full.
8. Bake at 425 for 15 minutes then reduce heat to 350 degrees and bake additional 7-10 minutes.
NOTE: This will feel firm on the outside but be spongy inside. Make sure bakes until sides and bottom golden brown. Watch the high temp, ovens vary and can burn easily on second part of baking.
Serving Size: 1 biscuit
1. Cut butter into pats. Bring water, butter and salt to very high temperature rapid boil. Once boiling, slightly lower heat and immediately pull pan slightly off burner and add flour while constantly stirring. Return to heat and continue to stir until ball like formation. . Approximately 2 minutes.
2. Put dough in mixing bowl. Let rest 3-5 minutes.
3. Add whole eggs one at a time. Completely incorporated into batter between eggs. Then add both egg whites. Mix thiuriughly.
4. Add vanilla and Splenda, mix well.
5. Add remaining 1/2 cup flour, mix.
6. Spray baking tin with non stick butter spray.
7. Fill with batter 3/4 way full.
8. Bake at 425 for 15 minutes then reduce heat to 350 degrees and bake additional 7-10 minutes.
NOTE: This will feel firm on the outside but be spongy inside. Make sure bakes until sides and bottom golden brown. Watch the high temp, ovens vary and can burn easily on second part of baking.
Serving Size: 1 biscuit