Soft, flaky, and fantastically flavorful, these homemade cottage cheese bamboo fiber biscuits practically fly off the table anytime they’re served. Good thing they’re so quick, easy to make and even Keto-friendly! This is a game changer if you are on a low carb or gluten free diet.
How to make bamboo baking flour:
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Full Recipe
50g bamboo baking flour (40g bamboo fiber and 10g powdered whole psyllium husk),
1 tbsp baking powder,
1/4 - 1/2 tsp salt.
45g COLD unsalted butter
1 large egg
100g cottage cheese
50g shredded cheddar cheese
Steps:
Measure dry ingredients in a food processor or in a chopper grinder:
50g of bamboo baking flour (40g of bamboo fiber and 10g of powdered whole psyllium husk),
1 tbsp of baking powder,
1/4 - 1/2 tsp of salt.
Pulse until combined.
Add 45g of COLD unsalted butter.
Cut/pulse until coarse crumbs form.
Crack 1 large egg into another bowl,
add 100g of cottage cheese and
50g of shredded cheddar cheese.
Mix them to combine.
Fold everything together with a large spoon or spatula until it begins to come together.
The dough will be shaggy and crumbly with some wet spots.
Pour the dough and any dough crumbles onto a silicone mat and gently bring together.
Flatten the dough into a 3/4-inch-thick (2cm) rectangle as best you can (on floured surface).
Cut into 2” circles with a biscuit cutter.
Re-roll scraps until all the dough is used. You should have about 8 biscuits.
Place the biscuits in the freezer for an hour.
Then place the biscuits close together on a baking pan or sheet.
Sprinkle some additional shredded cheddar cheese on top.
Bake them at 370F (190C) for 25-30 minutes.
Keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time.
Transfer them to a wire cooling rack and let them cool completely.
This is key with bamboo fiber dough because when hot, the inside of the dough is like slime ( as if it were still raw and wet).
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