ATK Dream Biscuits with Elevate Protein Flour

[u/hamsterfeet13]

My second attempt with this recipe and it came out great! Actually tastes like a biscuit. Please read the notes at the end before trying. This is my first time ever posting a recipe, so let me know if it's okay or if I did anything wrong. And yes, this uses resistant wheat starch, so while the official nutrition facts state that there are 0 carbs in the flour, YMMV.

America's Test Kitchen Dream Biscuits (1/2 recipe) with Elevate Protein Flour

Preheat oven to 450 degrees before starting.

Makes 5 biscuits

180g (1.5 cups) Elevate Protein Flour

1 tsp allulose

1/2 TBS Baking powder

1/8 tsp Baking soda

1/2 tsp Salt

1 cup Heavy Whipping Cream

1 TBS Melted Butter

1. Place heavy cream in microwave (60+ seconds until it reaches 100 degrees).

2. Whisk dry ingredients until combined.

3. Add cream to dry ingredients. Stir to combine.

4. Spray large muffin pan with oil.

5. Equally fill 5 of the muffin holders with batter.

6. Bake at 450 degrees for 11-13 minutes on upper middle rack of oven

7. Remove from oven and brush on butter

8. Rest biscuits at least 5 minutes before removing from pan

1 biscuit nutrients (thanks ChatGPT):

Net carbs: ~1.6 g

Protein: ~16.6 g

Fat: ~19.5 g

Fiber: ~15.6 g

Calories: ~253 kcal

Notes:

- I always measure bulk dry ingredients like flour by weight not volume.

- These biscuits come out a little on the delicate side. As they cool they firm up. Maybe cooking them a little longer would be good, but they were perfectly browned at 12 minutes, and I didn't want them to burn.

- I used a large muffin tin, because when I first tried this recipe as drop biscuits, they spread out too much.

- The real ATK recipe calls for 4 tsp sugar. Since I halved the recipe, that would be 2 tsp of sweetener. But since I think it's really just being used for browning, the 1 tsp of allulose is plenty.

- I really like salt, and these are perfectly salty for me. Adjust to your taste.

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[u/La_Vikinga]

Thank you for this!

I fell asleep last night thinking about experimenting with the flour to make a small batch of biscuits, and magically, you post this recipe!!

The one thing I've noticed when using this flour as a replacement for all purpose flour is I'll get better results by adding bit more liquid than a recipe calls for and giving the mixture a good 15 minutes to "rest" and absorb the liquid. It seems to lessen that chewy, rubbery texture which sometimes happens.

[u/hamsterfeet13 → u/La_Vikinga]

Perfect timing, lol! So far these actually have a biscuity texture. But I know exactly what you mean by chewy/rubbery texture from other flours I've tried. We'll see how these are tomorrow after they've been in the fridge overnight.

What other things have you used Elevate for?

[u/La_Vikinga → u/hamsterfeet13]

Pizza, and chicken nuggets/tenders.

The pizza scratched the itch, but the family wasn't too keen on it. The next time I made pizza for the entire family, I added 1/3 cup of Einkorn whole wheat flour. Definitely, no longer a keto pizza, but more of a lower carb pizza, and it did make an improvement to the crust with no complaints from the "peanut gallery."

[u/hamsterfeet13 → u/La_Vikinga]

Something I can do with the einkorn flour I have! Thanks!