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Classic Drop Biscuits?

(7 posts)
  • Started 12 months ago by veg_rn
  • Latest reply from Loubelle48
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  1. veg_rn
    Member

    I just tried the classic drop biscuits from Elana's book and was curious to know how they turned out for others.

    While they had a familiar "biscuit" aroma, the actual texture and taste was much closer to a cookie. I try to eat vegan most of the time so I did not use eggs but used the typical natural egg replacer (1 TB flax meal mixed with 3 TB water). I have used this replacement in many recipes with great results so I don't know if it was successful here.

    Anyone else make this recipe using real eggs? If so, what were your results?

    Posted 12 months ago #

  2. Sugarfreedom
    Member

    Hi there,

    I am still waiting for to book to arrive...so cant be of any help about the biscuits, but would like to ask you if you have tryed the flax+water egg replacement with the Gluten Free Dark "Rye" Bread or any other of Elanas breads, and if so how did it come up?
    Thanks

    Posted 12 months ago #

  3. veg_rn
    Member

    I have not made any of Elana's breads but I have been baking cookies all weekend (double chocolate mocha from the website) and the flax replacer made a huge difference. The recipe didn't even call for egg or replacer but the consistency was just wet, flat and runny. I modified the wet ingredients and the dry to no avail. The flax addition made them great.

    After you get the book, let me know about your experiences.

    Posted 12 months ago #

  4. earthmotherpurplesky
    Member

    I made the drop biscuits last night using eggs. The only changes I made were that I reduced the agave to 1/8 cup and added a little cheddar cheese. The biscuits were good. I don't think they needed the extra sweetener. I had them with sugar free Polaner blackberry jam and butter. I think with the extra sweetness, they would have had more of a cookie flavor. The texture was okay to me, but my husband describes the texture as "muffiny." I haven't had any bread in two months, so it was a welcomed treat for me, but next time, I think I will try omitting the agave completely. I hope this helps.

    I should mention that the only problem I had was that the bottoms were too brown even though I only baked them for 12 minutes.

    Posted 11 months ago #

  5. jessica
    Member

    These biscuits came out perfectly! I followed the recipe and did not make substitutions, using the recommended type of almond flour.

    Posted 11 months ago #

  6. veg_rn
    Member

    earthmotherpurplesky ~ Thanks for your reply. It's ironic because my husband said basically the same thing. He called them a muffin cookie :-)

    jessica ~ I have ordered flour from honeyville and am eager to see if it changes anything. Thanks for your reply.

    Posted 11 months ago #

  7. Loubelle48
    Member

    We tried them and added 1 tsp. of garlic powder and 1/2 cup of shredded sharp cheddar, and we LOVED them! They tasted very similar to Red Lobster's biscuits, but I agree with previous posts, the agave nectar is not needed, or not as much, anyway.

    Posted 7 months ago #

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