Almost Guilt Free Biscuits (REALLY!)
Dx, the mad scientist of the kitchen, has duplicated Grandma’s biscuits with all of the love but a fraction of the evil.
Being a Southerner, the ability to make biscuits is genetic. But, the problem with biscuits is that ole Devil, White Flour. Well, I’ve made a pretty good deal with that Devil. My “old style” of biscuits was to start with a good deal of Martha White Self Rising Flour, cut in shortening until it was grainy like cornmeal, mix in some buttermilk until medium dough consistency, softly roll out on a floured board to 1″ thick, and cut with a biscuit cutter. Finally, bake at 400 until golden brown.
The recipe never failed and required no measuring. (Genetics allow for the eye to make the needed measurements for Great Southern Cooking.) Well, the family still loves my biscuits, but I’m aiming to cut carbohydrates post-WLS. So, I did a little experimenting and came up with a compromise that serves those wanting a light fluffy biscuit, as well as someone (somewhat) avoiding “Evil White Carbs.” (I preface this with the fact that I’ve tried the “Low Carb” baking products and they taste like cardboard at their best. I’ve also tried Whole Wheat Flour Biscuits and they are just a “different” flavor and are not the greatest either. So here’s my compromise.)
While oven is Pre-Heating to 450 start in a mixing bowl:
3/4 Cup of Self-Rising Flour (I know! Stay with me…)
1/2 Cup of Whole Wheat Flour
1/2 Cup of Soy Flour (adds some protein)
1 tablespoon of Flaxseed meal
Cut in enough Smucker’s Pectin No-Fat Baking Substitute (it’s basically Apple Pectin and you can substitute No Sugar-added Apple Sauce) until the flour mixture is grainy, somewhere between cornmeal and little peas.
Cut in 1 and 1/2 Tablespoons of Canola Oil (helps the Pectin mock flaky-ness)
Mix in 1&1/2 teaspoon of Baking Powder, a dash of butter-flavored salt, and 1/2 packet of Splenda.
Mix in Low-Fat Buttermilk until you have a medium dough. Do not overwork the dough or you’ll get tough biscuits!
Dust white flour onto a dough board to prevent sticking, and turn out dough onto board.
Dust the top of dough with just enough white flour to keep from sticking to hands.
Do not roll out dough! Just pat it out into a round 1″ thick, uniform piece.
Instead of a 3″ or normal biscuit cutter, use a Champagne flute. Dip the edge into flour and cut out your little biscuits.
Place biscuits on a No-Stick cookie sheet that has been lightly sprayed with Pam or Canola Spray. Keep at least 1/2″ between biscuits.
Give the finished sheet of biscuits a quick, light spray of butter baking spray or Canola spray.
If your oven has “Convection Setting” go for it. Otherwise, if only bake, that will be fine.
Make sure rack is in the top 3/4 position of oven so as not to over-brown bottoms. Cook until golden brown. (They cook much faster due to their size.)
Now, how would these be so much better? The size is about 1/3 of the normal biscuit. You won’t feel compelled to finish a full-sized one, and they are very cute, so the rest of the family will pop down a couple for every one they used to eat. This still cuts their carb intake without them feeling deprived. The Whole Wheat Flour is enough to lower the Glycemic Index without giving up the over all taste of a real biscuit. In addition, the Splenda/salt addition mellows the “bitterness” of the whole wheat. The Soy flour is not noticeable, but adds protein in place of carbs, as does the Flaxmeal. The Pectin makes them very low fat without making them dry or tough. And, the touch of Canola gives them that “fats-flavor carrier” so that they have full flavor.
Overall? About one-fifth the calories of a normal biscuit, and one-tenth the fat of a normal biscuit (and 100% less Trans Fat). Also, 1/4th the carbs of a normal biscuit, higher Glycemic Index, 1/2 gram of Protein in each (as opposed to 0), fiber and amino acids from the Flaxseed (as opposed to 0)…and they taste great! (Okay, there’s some white, bleached flour. But for a biscuit, it’s a great compromise.)
Best Wishes,
Dx
