Six Ways to Make Biscuits
Poetry is the synthesis of hyacinths and biscuits. - Carl Sandburg
Did you give up shortening as part of your new calorie counting way of eating and think that means you will never be able to eat a biscuit again? Well, think again! All you have to do is get a little creative with the ingredients. Choose to bake delicious biscuits with shortening and butter - or select from Vegan margarine, stick margarine, vegetable oil, sour cream, or yogurt!
Enjoy a gluten-free biscuits or a Vegan biscuits. There are recipes to suit just about everyone. The key to experimentation is keeping to the the correct ratio of the ingredients. The lovely biscuit's main ingredients are based on thirds - 3/3 flour, 1/3 fat, and 2/3 liquid.
Choose the milk that suits the way you eat: soy, almond, full fat, low fat, no-fat, or buttermilk all work well in biscuits. Do not use bread flour, but do use rice flour and cornstarch. Measure lightly, work quickly, don't bother to over-stir or over-knead, and you will get lighter than air lard-free biscuits that even Grandma would love. Experiment with one of these great recipes, or use the proportions and create your very own special biscuit.
Six Ways with Biscuits:
Vegetable Oil Biscuits are delicious and as easy to make as a drop cookie.
There are a lot of variations of Gluten-Free Biscuits to be tasted! This Light and Fluffy Gluten-Free Biscuit was the result of a happy accident and a great example of the benefits of just experimenting with your biscuits.
Sour cream adds a special moistness without resorting to butter in this recipe for Sour Cream Biscuits.
Vegan Biscuits? You bet! Made quick and easy with soy milk and balance spread; they add a bit of southern style goodness to your meal.
Yogurt provides both the fat and the liquid in these easy peasy two ingredient Yogurt Biscuits.
Variations on a Biscuit Theme:
Love buttermilk biscuits? Reduce the baking powder by 1/3, and add about ¼ t of baking soda to the dry mixture. Then sub in buttermilk for the milk for incredibly moist biscuits.
Add 1/2 cup of your favorite grated cheese, chopped Hatch chilis (hot or mild), or jalapenos. Cheese adds a bit more fat and the chilis a bit of water, so plan on a little longer cookery time to allow the centers to set.
Adding a seasoning adds virtually no calories at all! Use rosemary, sesame seeds, cinnamon, black pepper, or anything else that strikes your fancy and coordinates with the meal.
Like a softer biscuit? Bake them sitting nestled right next to each other. When making a soft biscuit choose margarine.
Recipe by Request:
Nebichan asked me to find a good healthy dessert that was not filled with fake sugar and fat free products. I very much like a recipe I found for Blueberry Pudding Cake. No fake sugar, just enough real sugar to make it “feel” like a dessert to your taste buds, and loaded with healthy fruit.
The original recipe called for fat free milk - one of Nebichan's no-no's. As we learned with biscuits, the only reason to choose fat free, 2%, or whole is personal preference. So, I rewrote the recipe using 2% - although you could easily use whole milk for an even richer taste.
Give Nebichan's Blueberry Pudding Cake a try. No fake sugars and a just right satisfying sweetness. Plus, the nutrition facts are all set for you to log!
Did you give up biscuits or do you just make them differently? Have you tried making your biscuits using non-traditional ingredients? What were your favorites? What did and did not work for you? If you would like to get your own Recipe by Request click here. To have your recipe considered for CC Palate, please send it to me via pm. This article may be reprinted (including bio) with prior permission from the author.
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