tag:blogger.com,1999:blog-2285523888432056855.post3476918915685939550..comments2024-01-03T08:21:41.587-05:00Comments on Gourmet Girl Cooks: Saturday Brunch -- Farm Fresh Eggs, Sausage and Cheddar Black Pepper BiscuitsGourmet Girl Cookshttp://www.blogger.com/profile/10741830600608488811noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-2285523888432056855.post-36912632419071448792014-06-02T22:47:23.348-04:002014-06-02T22:47:23.348-04:00Hi Anonymous!
I've been told that a few times...Hi Anonymous!<br /><br />I've been told that a few times (about subbing sour cream) and that it works great -- so glad you are enjoying the biscuits -- they are as good as the "regular kind" to me. They reheat nicely and get toasty when reheated in the oven. We had them with dinner last night and they are good. :-)Gourmet Girl Cookshttps://www.blogger.com/profile/01316245779890747698noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-79144887305980655362014-06-02T20:53:21.240-04:002014-06-02T20:53:21.240-04:00I cook them often and they are soooo goood!! I sub...I cook them often and they are soooo goood!! I substituted this time 14% fat sour cream for the heavy cream and they are perfect and delicious.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-74202176090357170562014-03-07T19:10:00.989-05:002014-03-07T19:10:00.989-05:00Thanks, Leslie -- so glad you love the biscuits to...Thanks, Leslie -- so glad you love the biscuits too -- they are one of my favorites as well. :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-28124159121983803282014-03-07T17:58:01.400-05:002014-03-07T17:58:01.400-05:00Hi GGC, You have done it again!! This recipe is so...Hi GGC, You have done it again!! This recipe is sooo good. I was trying to get a head start on some baking for the week and made these. Of course I had to taste one with a smidge of butter. Delish! Thanks so much for posting and photographing all your great food adventures. <br />Leslie P<br />Leslie Pnoreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-6850918502807846252014-03-04T23:49:43.320-05:002014-03-04T23:49:43.320-05:00Hi Kathy,
You are welcome. It doesn't appear ...Hi Kathy,<br /><br />You are welcome. It doesn't appear to be in them any more (but I only have the plain variety). You know they also make "flavored varieties"...and I don't know about those. I prefer using real eggs, but others have asked if they work and I've tried them and they do work fine. :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-20949639196779366062014-03-04T23:48:02.768-05:002014-03-04T23:48:02.768-05:00Hi Louis! I store them up to 1 week covered on a p...Hi Louis! I store them up to 1 week covered on a plate on my counter. If I'm not going to use them within a week, I freeze them. Just make sure you cool them completely before covering and storing so they don't get humidity and moisture built up to encourage any mold growth. :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-41595611963152104002014-03-04T21:58:55.982-05:002014-03-04T21:58:55.982-05:00GCC - Thanks for your response to my post re: egg ...GCC - Thanks for your response to my post re: egg beaters ingredients. That's very encouraging that maltodextrin no longer appears to be in this product :)Kathyhttps://www.blogger.com/profile/08611367661886531877noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-58622067476709301932014-03-04T20:47:32.951-05:002014-03-04T20:47:32.951-05:00How do you store the leftovers (short term)?How do you store the leftovers (short term)?Anonymoushttps://www.blogger.com/profile/11919451368877519035noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-51882123357058704222014-03-02T20:49:07.289-05:002014-03-02T20:49:07.289-05:00Hi Barbara! So glad you like the biscuits so much....Hi Barbara! So glad you like the biscuits so much. I didn't know that pepper was a no-no for RA. It really does help to set aside things like that in the freezer to use later much like a convenience food, doesn't it. I am going to try to make a point of doing that more frequently. Hope you are having a good weekend! :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-20957419078856794182014-03-02T14:35:19.830-05:002014-03-02T14:35:19.830-05:00i GG, I Just had the Cheddar Biscuits(sans pepper ...i GG, I Just had the Cheddar Biscuits(sans pepper now, it is a forbidden ingr., for people with RA).<br />I had baked a whole bunch of these *heavenly little heaps* and froze them.<br />We just came back from a little trip. It was breakfast time, husband had his authentic *Swiss Muesli* and I grabbed a frozen <br /> biscuit and cooked it on high setting for 12 seconds-Perfection!<br /><br />It is such a perfect recipe that I think<br /> it should just be followed as is . Why mess with it?<br />This is my little rant of the day !<br />More later-Barbara.unter der laternehttps://www.blogger.com/profile/07128693611242988987noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-16970559030144147782014-03-02T11:28:52.851-05:002014-03-02T11:28:52.851-05:00Hi Sunshine2 -- I haven't tried it, but it sho...Hi Sunshine2 -- I haven't tried it, but it should be okay (might slightly change the flavor). I believe someone told me they substituted sour cream for the heavy cream once when they didn't have it and they said it turned out fine. If you try it, let me know how it turns out. :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-57326390644273792652014-03-02T11:25:39.479-05:002014-03-02T11:25:39.479-05:00Do you think plain yogurt would work instead of th...Do you think plain yogurt would work instead of the heavy cream? sunshine2https://www.blogger.com/profile/03890484911921999574noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-3652472633676414132014-03-01T23:46:55.917-05:002014-03-01T23:46:55.917-05:00Hi Kathy -- I actually have a carton of egg beater...Hi Kathy -- I actually have a carton of egg beaters in my refrigerator (my grown son only will eat those)...and there is no maltodextrin in the ingredients. I noticed the food babe post is from 2011 so maybe they had maltodextrin back then? It does have xanthum and guar gum...but no maltodextrin listed. I do avoid maltodextrin. :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-65564732424913742062014-03-01T23:43:54.101-05:002014-03-01T23:43:54.101-05:00Hi Samudra -- Not sure what happened with your bis...Hi Samudra -- Not sure what happened with your biscuits. What kind of almond flour did you use? I'm asking because some almond flour is "heavier" than others. I used blanched almond flour by Honeyville (very fine grind). I know others that used a different almond flour had said the texture was different and when they tried they Honeville, it made a big difference in baked goods (not breading or pie crusts, etc.)...more so in biscuits, muffins, cakes, etc. Also, if you did use blanched almond flour (fine ground)...did you keep the dough in balls when you baked them? The first few times I made them, I tried flattening them a bit and it made thinner biscuits. Let me know what you used so we can try and figure it out. I have made them so many times and have not had the dough be "squishy" -- maybe a bit sticky...but not squishy. Whipping cream should have been fine. They are more fragile when they are hot and get better after cooling a bit and they slice more nicely the next day...but I put eggs, little burgers, etc. in them and they don't fall apart. I am puzzled but would like to figure out what happened. Let me know about the kind of almond flour you used. Thanks! :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-13802552528029046852014-03-01T23:12:48.555-05:002014-03-01T23:12:48.555-05:00Thanks for the recipe GCC! These biscuits look gre...Thanks for the recipe GCC! These biscuits look great and I look forward to trying it. RE: Egg Beaters as a sub for the egg, I just read an article that might make you want to edit your recipe. For those who observe a Wheat-Free lifestyle they should avoid Egg Beaters b/c they contain maltodextrin (which is often code for gluten - per David Perlmutter, MD author of Grain Brain). Here's a link to the article where I learned of the ingredients in Egg Beaters.<br />http://foodbabe.com/2011/10/11/fast-frittata/Kathyhttps://www.blogger.com/profile/08611367661886531877noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-9828380118676452342014-03-01T21:36:04.248-05:002014-03-01T21:36:04.248-05:00hey GG
i made biscuits for first time last pm, and...hey GG<br />i made biscuits for first time last pm, and i'm thinking the batter was too squishy…not really runny but close. you say cut in butter until CRUMBLY…mine was not crumbly at all, but very mushy. when i added cream it just became more so. when they cooked, they flattened out quite a bit vs puffed up like your pic. i used whipping cream, which i understand is same thing as heavy cream. they tasted fine but fell apart and, as i said, were more mushy than typical biscuit texture. they are more firm today but i haven't tasted them. i followed recipe exactly and used oven thermometer. any suggestions? thanks.samudranoreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-85599729085889232842014-02-28T18:26:24.186-05:002014-02-28T18:26:24.186-05:00Hi E! I'm glad the biscuits turned out good fo...Hi E! I'm glad the biscuits turned out good for you. I have not cooked them in a muffin tin, but assume that would probably help make them more uniformly shaped. So far I haven't had my batter turn out runny...except for when I once subbed buttermilk -- and even then, they tasted great. So glad you enjoyed them! :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-17865156120191257592014-02-28T18:11:25.609-05:002014-02-28T18:11:25.609-05:00I made these yesterday and they were awesome!! I o...I made these yesterday and they were awesome!! I only had 18% cream onhand, and maybe because of that, the batter was a little runny -- but I managed to get it into 12 balls and they turned out perfectly! Just wondering, have you ever tried making them in muffin tins? E.https://primalinthepeg.wordpress.com/noreply@blogger.com