Finally a chance to bake!

The only roommate that was still here with me moved out this week (the other three went home when the campuses closed and will be back for school in September.) I am currently all alone and very happy about it! I’ve been holed up in my room to avoid people and the virus, but now I have the run of the place and KNOW that once I’ve cleaned it will stay clean.  And… I can now hang out in the  living room and watch TV again! I haven’t done that in over two months.

After spending two hours cleaning and disinfecting the common area, the kitchen, sorting out the communal cupboards, clearing out the fridge of mouldy mystery things, slimy vegetables, solidified cream cheese (the tub actually rattled!) and a multitude of opened jars and bottles with BB dates a year or two ago, it is looking good out there.

I finally had a chance to use up the leftover almond flour I had from February. I used all of it which was maybe two cups worth, psyllium husk powder (didn’t use all of that), shredded coconut (possibly about two cups too, it thickly covered the bottom of a 10″ frying pan when I toasted it first,) baking powder, salt, about three tablespoons of melted butter (was three heaping soup spoons out of the butter dish,) three eggs and a glug of cream. I did not measure anything as the purpose was to use up the almond flour AND the coconut (which was left over from Christmas – I had it in the freezer.)

I almost added aged cheddar… I was going back and forth on that idea. Even got it and the grater out when getting set-up. But changed my mind. It would have been good with the coconut, but I thought this might be more cookie than biscuit when done, so decided to leave it out.

I combined the dry in a bowl, dumped in the melted butter and mixed well, then added the rest of the wet, and combined. I let it rest for a couple of minutes to allow the batter to thicken and absorb the moisture.

Then used a soup spoon to drop rough rounds onto a parchment covered baking sheet. I sprayed the parchment with a non-stick spray first as this was cheap parchment and I’ve had bad luck with it.

Baked at 425F for something like 20 minutes, then turned it down to 350F and watched them. I was puttering in the kitchen so just kept checking them until the bottoms were nicely browned. Then I tested one – sometimes these ingredients don’t dry out in the middle too well… but it was dryish. So pulled them out. And put on  a paper towel to cool.

They’re great! And really held their shape. Last time I made baking powder biscuits with almond flour, they spread out like pancakes, these ones stayed up and don’t crumble, and have a really nice crumb.

Very buttery as I put in so much butter, and the coconut is there but not overpowering. I am glad I decided to toast it before adding to the mix.

All in all really excellent! I’ve always made baking powder biscuits without recipes and never measured. Now that I only use low carb ingredients it gets more challenging, but I guess I’ve finally figured it out! Of course… the next time may not work out as well.

Low Carb Almond Flour Baking Powder Biscuits

I have mentioned, often, how disappointing low carb recipes for “bread” have been.  I gave up trying for the most part.  But I saw some recipes for baking powder biscuits that might be okay… and I still miss baked goods.

I had the ingredients so… what the heck.  Worse case I would have crumbs to use with other stuff to make a crust for a pizza (like I did with my crumbled waffles!)

I scoped out a bunch of different recipes… some had stuff in them I don’t use or want to use, others added sweeteners.  A lot used butter and seasonings to brush on top after they were baked which I didn’t think was needed.  Lots included cheese and garlic to replicate biscuits from a restaurant chain.

I just wanted plain old baking powder biscuits. I used to just whip them up in the old days – no recipe needed.  But for this first attempt I looked at several of the ones I found and took what I wanted out of them and left out the rest.  I adjusted the measurements a bit too (I see no point in leaving 1/4 tablespoon of left over something!)

As I had sour cream in the fridge I used that.  Some recipes I looked at used cream cheese instead.

Low Carb Almond Flour Baking Powder Biscuits

Preheat oven to 400F.

1 3/4 cups of almond flour (flour, not ground almonds)

1/4 teaspoon salt

2 tablespoons (heaping) of baking powder (I use Magic Brand)

4 tablespoons of melted butter

2 large eggs, beaten

1/3 cup (heaping, not level) of sour cream

1. Combine the dry ingredients in a bowl – mix them well, the almond flour can be clumpy.
2. In another dish beat the eggs and add the sour cream and melted butter.
3. Add the wet to the dry ingredients and stir until well blended.
4. Using two spoons, shape batter into loose “balls” and drop onto a parchment lined baking sheet. The batter is very light and once you drop onto the pan it is difficult to shape it. They will spread a bit so leave a fair amount of space.
5. Place baking sheet on the centre rack for 10-15 minutes.  Start checking at 10 minutes as ovens vary!  I like mine fairly browned so left them in for a longer time.

This recipe actually made ten decent sized biscuits. (I ate two before I took the photo – wasn’t sure if it was a photo worthy recipe!)

The came out pretty flat but OMG!!  They ARE baking powder biscuits!  Taste like them, act like them. I am so happy!  I didn’t bother slicing them open to eat, just slathered butter on top of the hot from the oven ones I ate.

They fit in the toaster perfectly and were great over the next four days!  Just put the toaster at the lowest setting – it is nut flour so it burns fast!

I ate them plain with butter; with an over-easy egg; with scrambled eggs and cheese; and with ham and mustard!  They held up great for a sandwich – didn’t crumble.

I am making a couple batches to freeze.  As they toast up so well that will be great to grab for a quick meal or snack!

I’m also going to try to make a larger “crust” out of this recipe to use for a pizza crust or maybe a pot pie topper?  Oh the possibilities!  I though about dumplings but don’t think it will stand up to the liquids.  I’ll post about what works out!