Topic: Sugarless Dairyless/Soymilk High-Protein Biscuit Recipe?

[WoodlandGhillie]

Does anyone have a recipe for a Sugarless Dairyless High-Protein Biscuit? Am I asking too much? It can have dairy, but it must work  with soy milk. Yes, buttermilk is milk.

[Chris Salvato]

You want a biscuit without any bread or starch?

What you are describing is meat, sir....so no, I do not have a recipe aside from a recommendation that you seek out a butcher.

[Phil Howe]

To quote 4chan:

lrn2google

http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/

[Chris Salvato]

Hm...I am guessing that assumes processed starch is ok....which wouldn't make sense because its just as disagreeable as "sugar"

1 1/2 c. brown rice flour - processed starch
2 c. corn starch* - processed starch
1/2 c. soy flour or sorghum flour - processed starch
2 tsp. baking powder
2 tsp. salt
1 1/2 tsp. baking soda
2 tsp. xanthan gum

1 stick of butter* (chilled in the freezer)
1 1/4 c. soy milk*
1 1/4 c. water
1 Tbsp. cider vinegar*
1 egg, beaten (or the equivalent amount of your favorite egg replacement)

[WoodlandGhillie]

I found this, will it work?

250g (9oz) plain white flour
Three tbsps honey
150g (5oz) butter
One tbsp baking powder
One tsp ground allspice

[Chris Salvato]

I found this, will it work?

250g (9oz) plain white flour
Three tbsps honey
150g (5oz) butter
One tbsp baking powder
One tsp ground allspice

Processed flour.

Nutritionally, honey is just as bad as table sugar or HFCS....so what exactly is with the sugar restriction?

[edgey]

I found this, will it work?

250g (9oz) plain white flour
Three tbsps honey
150g (5oz) butter
One tbsp baking powder
One tsp ground allspice

Processed flour.

Nutritionally, honey is just as bad as table sugar or HFCS....so what exactly is with the sugar restriction?

I wouldn't say honey is as bad as table sugar and especially not as bad as HFCS?

[Phil Howe]

My real question is why are you using sugar or a sweetener at all with the biscuits.  All you need is some type of flour, a fat source either lard, shortening, or butter, salt, baking powder and milk.  The recipe I found was for people with celiac disease or gluten intolerances.

If you want sweet with biscuits eat them with berries.  (And whipped cream if that's your thing)

[Chris Salvato]

I found this, will it work?

250g (9oz) plain white flour
Three tbsps honey
150g (5oz) butter
One tbsp baking powder
One tsp ground allspice

Processed flour.

Nutritionally, honey is just as bad as table sugar or HFCS....so what exactly is with the sugar restriction?

I wouldn't say honey is as bad as table sugar and especially not as bad as HFCS?

If you have read my posts through my time here you would know I am a big proponent of honey when it stacks up against HFCS and table sugar.

However, at the same time, if you are avoiding sugar then you should be avoiding honey.  As far as we know, honey is just sugar and water (really water + fructose + glucose)

Point is if you are using that much honey in your recipe it amounts to about ~50g of sugar, anyway.

It's like avoiding painting your room "pink" by deciding to paint it "coral".

[edgey]

I found this, will it work?

250g (9oz) plain white flour
Three tbsps honey
150g (5oz) butter
One tbsp baking powder
One tsp ground allspice

Processed flour.

Nutritionally, honey is just as bad as table sugar or HFCS....so what exactly is with the sugar restriction?

I wouldn't say honey is as bad as table sugar and especially not as bad as HFCS?

If you have read my posts through my time here you would know I am a big proponent of honey when it stacks up against HFCS and table sugar.

However, at the same time, if you are avoiding sugar then you should be avoiding honey.  As far as we know, honey is just sugar and water (really water + fructose + glucose)

Point is if you are using that much honey in your recipe it amounts to about ~50g of sugar, anyway.

It's like avoiding painting your room "pink" by deciding to paint it "coral".

I just use it as a PWO thing or a before workout thing to get a quick boost of energy if I haven't eaten in awhile

[WoodlandGhillie]

My real question is why are you using sugar or a sweetener at all with the biscuits.  All you need is some type of flour, a fat source either lard, shortening, or butter, salt, baking powder and milk.  The recipe I found was for people with celiac disease or gluten intolerances.

If you want sweet with biscuits eat them with berries.  (And whipped cream if that's your thing)

No dairy, which I saw about three items of.

[Chris Salvato]

I found this, will it work?

250g (9oz) plain white flour
Three tbsps honey
150g (5oz) butter
One tbsp baking powder
One tsp ground allspice

Processed flour.

Nutritionally, honey is just as bad as table sugar or HFCS....so what exactly is with the sugar restriction?

I wouldn't say honey is as bad as table sugar and especially not as bad as HFCS?

If you have read my posts through my time here you would know I am a big proponent of honey when it stacks up against HFCS and table sugar.

However, at the same time, if you are avoiding sugar then you should be avoiding honey.  As far as we know, honey is just sugar and water (really water + fructose + glucose)

Point is if you are using that much honey in your recipe it amounts to about ~50g of sugar, anyway.

It's like avoiding painting your room "pink" by deciding to paint it "coral".

I just use it as a PWO thing or a before workout thing to get a quick boost of energy if I haven't eaten in awhile

??

I thought we were talking about the OP, not you... ?

[Dan Elric]

So you want bread - without the grains?

We call that an oxymoron.

[WoodlandGhillie]

What do you mean bread withought the grains? Why do people keep referencing processed flour? What exactly does that even mean? What does OP mean?

[tombb]

What do you mean bread withought the grains? Why do people keep referencing processed flour? What exactly does that even mean? What does OP mean?

OP means Opening Post, that means the topic you started, your question.

You have not explained why you made such a weird request however, and that would have really helped.
Part of the reason why everybody is puzzled is that you are asking for a very unhealthy thing, with random substitutions that don't make it any healthier and don't make much sense.
Are you asking for a soymilk biscuit because you are lactose intolerant?  If not, milk would be healthier.
Normally people ask for it without regular grain flour because they are intolerant to gluten in grains. But that doesn't seem to be the reason either for you.

And why would you ask for it without sugar? You are aware that all starch is converted into sugar as you digest it, right? Normally people ask for ways to reduce calories, but you are asking for a biscuit which is already a very high calorie thing anyways...

So again, you should give more details about why you are asking your question and why you want it that particular way, because right now it makes no sense and it's difficult for people to give you advice even if they are all trying to be helpful to you.

If you don't like the milky/buttery/floury flavor of biscuits it seems easier to just eat something else than to try to make high-calorie but tasteless versions without milk, butter, flour etc.
My guess given your other post about removing all sugars is that your question might stem from an overly simplified concept of nutrition and diet and a desire to still eat your favorite biscuits with ingredients that you believe might be healthier but are not.  I may be wrong on this but again without an explanation and more details fromyou that's the best guess anybody would come up with.

[Muse_of_Fire]

Be aware that "biscuit" in varieties of English other than Standard American English, means "cookie." So perhaps that is the source of our misunderstanding?

[tombb]

Be aware that "biscuit" in varieties of English other than Standard American English, means "cookie." So perhaps that is the source of our misunderstanding?

I thought about that when I first saw the post, but that also doesn't seem to make sense (buttermilk for example seems like it would fit better with the american interpretation of biscuit as a very starchy, greased, bread-like baked roll).

Still if it really was about cookies, that's much easier.
That's been worked on a bit more probably for people that still really wanted an occasional cookie but had problems with diabetes, gluten intolerance, etc and needed high-protein and low-fat. low-carbs high fiber foods, so you can actually buy fully chemical cookies that actually taste awesome, for example this:
http://www.bodybuilding.com/store/fitfoods/theproteincookie.html
That's more of an example of a product rather than the recipe, ... but it could be used as a recipe if I wrote it as:
Recipe: Go to the store and buy it or something like that

I am a big fan of all chemical foods although I don't get to consume them too often (they are much more expensive than all the normal equivalents). I wouldn't normally replace them for foods that are already great as natural foods (e.g., watermelon, yogurt, veggies, egg whites, nuts, milk, etc) but they are handy if you don't eat meat and still feel like a chemical fat-free hotdog with mustard or if you are trying to limit refined flour/sugar/chocolate but still feel like an occasional cookie or something.

[WoodlandGhillie]

Well, Ive decided to scrap whatever misinformed choice I made, but that doesnt veer from the point.

I need a high protein biscuit recipe.

[Chris Salvato]

mix meat into your batter.

[Phil Howe]

Simple High Protein Biscuits:

Cook meat, bake biscuits.

When both components are cooked and ready to eat, open biscuit, insert meat, close biscuit.

You have added one(1) high protein biscuit to inventory.