Let's Talk BBQ
Recipes => Recipes => Baker's Corner => Topic started by: TMB on December 14, 2018, 08:26:45 AM
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Last night when I got in from work I had a taste for a biscuit not sure why but I did. So, using CarbQuik and a little starter plus a few other things i made a biscuit like bread for dinner
Recipe as made last night but will tweek it for next try.
1 Cup CarbQuik http://www.tovaindustries.com
2 Tbs of poolish starter
1/2 Tbs of phylum fiber
1/3 cup of water
about 1/2 tps salt (to taste)
1/2 tps baking powder
1 Tbs butter (melted and mixed in)
Mix all ingredents together, and let sit for about ten mins to hydrate the CarbQuik then bake at 350 till golden brown ( I used and Air Fryer for speed and easier)
The crumb is very close to a reg biscuit but lighter :) but still makes a good side for any dinner
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looks good..how is it with sausage gravy? .☆´¯`•.¸¸. ི♥ྀ.
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looks good..how is it with sausage gravy? .☆´¯`•.¸¸. ི♥ྀ.
I'll let you know soon ;) I made chicken last night
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Good looking biscuit!!!!! I made scratch gravy using CarbQuik about a month ago as an experiment. I made my basic gravy base of equal parts real butter and CarbQuik for the flour and toasted the roue. It does not absorb the butter like the real flour does and the roue does not darken as easily. I was almost afraid I was going to burn it before it darkened. Once I started to add the drippings and stock to complete the gravy it acted like normal gravy. Taste was very good, but I could tell it was not my usual gravy as there was that slightly noticeable carbquik flavor faintly in the background (either that or it was just in my head since I knew how it was made and it did not respond exactly like flour in the cooking process). I was making a brown gravy and ended up mixing in a little Gravy Master to give it color.
Try it, but I would go a little lighter on the butter or fat used for the roue.