I find it funny that people insist that biscuits need to rise to increase the flavorless white content in the middle . Plenty of people like the crust and use techniques to achieve the exact opposite ....
IDK, Dave 🤷🏼♀️ what drives me to your channel & keeps me com'n back is the experimentation, mess-ups, & keeping it real quality... this is how most of us cook. We try something, we fail, laugh, have success, or a combo in between, but it's usually not perfection. I love that about your channel. I also like that you're doing different stuff than everyone else, especially the Keto stuff; although I've been watching your other vids too to support you as well. I also like that you read comments & take suggestions... LOL! I will say as far as expiry dates go, you're right you can ignore most, if not all, of them & be perfectly fine. Not true with baking powder though, as it loses it's levening quality over time, but there's ways to test it to see if it's good b4 tossing... just Google it if yours is/gets expired.
right? it’s like hanging out with a friend in their kitchen watching them cook while sharing stories. he has really great personality that keeps you drawn in! i love how he can jump between talking about what he’s doing to little life stories to some science to just a normal conversation and comments on the process of the recipe. we learn together
This is basically Cheddar Bay biscuits (cheddar and garlic). Love your channel! The real-life experiment, and you don't edit out the mess ups that we do at home also. Keep being you.
My mom grew up during the depression, and was very frugal We would occasionally have breakfast for supper, and one of the best was pancakes and gravy. Yum!
ignore the keyboard haters,,, if they have a better way of doing things so be it,, your learning and putting in the effort,,,i find so many people have gotten into the habit of telling other people how to do the videos,,,so glad to see your channel growing, you cook just like most of us do,,keep up the great videos,, being keto i look forward to the next videos coming out
I keep my extra almond flour in the fridge, I find it hasn’t gone rancid by doing that.try an ice cream scoop to make your biscuits and don’t flatten them. They will be like biscuits that you can split.
I literally crack up watching you. I find you quite charming and I enjoy the laughter. You are real, honest, and having lots of fun! Thank you for the chuckles and for the keto recipes!
I honestly think the pancake biscuit is a great idea. It's a new presentation. Can you imagine making those biscuits and filling them up with some crispy bacon and an egg Yum
I'll be trying this one! Regarding the biscuits, you only need to worry about overmixing if you are using wheat flour, because it forms gluten, making them tough. Still, mixing by hand is easy. For drop biscuits, which is what you made, if you have a spring loaded ice cream scoop, (I like a 1/2 cup disher for big biscuits) just drop them onto the parchment and let them be. Nice job, Dave!
Hi Dave. I just recently found your channel. I love your videos. My daughter is ADHD So I won't run away from you. Im 70 yrs young. Patience is a virtue😂❤❤❤God bless you!
Reynolds has pre-cut parchment paper. Maybe you need a bigger cookie sheet. Also, almond flour has no gluten, so you don’t need to worry about over working the dough. It isn’t possible.
Dave I have to say that I absolutely love watching you cook!! I also think you sre a very funny guy. My friends are now watching you too. Keep going Dave we love you!!!
They do make parchment paper that comes in sheets. They’re folded once in the box so they stay flat when you lay them out on your baking sheet. They fit your standard baking sheet. Another trick if you’re using the roll. Is to crumple up your piece, open it back up and then lay it out. Some people even put some drops of water on the tray and then lay the parchment down. Helps it to stick to the tray and stay down. Some even use cooking spray under the parchment but then you have another pan to clean.
There are negative people on all of people's videos, including mine, I love your videos!! You are great and entertaining as well. Especially like the keto/low carb recipes as I have been on the ketogenic way of eating for 4 years now.
To control parchment paper, drop a few drops of water on the cookie sheet to keep the paper in place. Also place curved side up. "Self-effacing" is the word you want to use. Simply means humble enough to admit inexperience or mistakes. Love the keto demos.
Ok I usually don't say anything, I just watch and click thumbs up. There was only 1 episode I couldn't finish watching and thats when you cut up the celery and didn't wash it first. Celery has sand through it. It kind of grossed me out. Now everything else I liked. I have made some of your recipes. I really like some of them. Today your making the Red Lobster cheddar cheese biscuits and those are delish. I am so glad you put the cheese in them. You are doing good. Keep up the good work. Don't quit. The more you do the more you learn. I love what you create.
Celery is also notorious for being one of the dirty dozen that has pesticides on it and you absolutely have to wash the crap out of it if it's not organic especially.
@@HollyNashWoodVille celery is not only dirty, but it also happens to be one of the Dirty Dozen foods that are known to be covered in pesticides. People who are making money off of teaching other people how to cook should definitely also be teaching good hygiene habits.
I just found your channel and decided to sub BECAUSE you're real, easy to watch and listen to, and you make me grin. There's more of us than there are of them. 😂 "It's always something." Roseanne RosannaDanna
For the parchment paper, cut it to a little bit larger than your pan, and crumple it up into a ball a couple of times. Straighten it out and flatten it into your pan and it will fit better on the bottom and up the sides. Crumpling it helps to make it bend better where it needs to.
Yes, Amazon has precut parchment paper. I love it. If you want to keep it from sliding in the pan, put a few drops of water before you top with parchment. Works very well.
The flat parchment paper is worth WHATEVER you have to pay for it!! Even if it’s folded for packaging…I’ve even seen it at Dollar Tree, but usually get it from Amz.
I am pleased that you cracked your eggs in a separate bowl like I do. SO many people crack the eggs right into the main bowl, disregarding the possibility of shells.
If you store the almond flour in the freezer you can disregard the expiration date. But if on the shelf....not so much. Yes. There are precut parchment sheets for baking.
These days on TH-cam, it's cottage cheese, oatmeal, or zucchini. I try the recipes sometimes with mixed results, but your easy going attitude makes the videos fun to watch.
The only thing the haters do is hate, sit at the keyboard waiting on Door dash or something who knows. Keep doing your thing Dave. Let the haters bend the corner.
Lol I have a lot of almond flour leftover from my first keto attempt 5 or 6 years ago. Time to try again thanks to your channel. You are real and NOT hard to watch at all. Today I’m here for the biscuits and gravy, my husband’s favorite 😊
Spritz a small amount of oil under the paper, on the pan, and it'll stop the paper from moving. It doesn't take much at all. Gravy looks good. Im Canadian, so we are used to brown gravy. Personally, I'd add a dab of brown gravy ingredient to give it color. Just me that's all. I'd give that a try. Thx for the recipe.
Dave its hard to cook and talk at the same time on camera. I think you are too critical of yourself. Love your humor and your recipes, it's real life, mistakes included, love it!
Cottage cheese has different crud sizes. Varies from brand to brand. Also the moisture level. Also eggs size can cause the dough to be runnier if you use the wrong size eggs. Melted butter vs soften butter will cause the flat biscuit issue. The dough is very wet and I don't think the mixing had anything to do with it. If you try again, make sure you aren't using extra large eggs. Use the "Good" brand of cottage cheese since it is smaller curd and less "wet." Use soften butter instead. And finally if the dough is still too wet, add a teaspoon of coconut flour and wait 10 in the fridge.
I always add cheddar cheese to my biscuits. You can buy pre cut parchment paper for cookie sheets, if you spray the sheet with oil then the parchment paper sticks down better. Most of us are basic cooks so it is nice to see a real person cooking.
I love low carb cookikng; looks delish. Things I would change if I make it: we use heavy whipping cream and butter after browning the sausage, no flour or thickener needed. I would skip the salt because the sausage is already salted. But we have salt on the table if someone needs to add seasoning. You could crumble up your biscuits in a bowl then put on the gravy; then nobody notices their shape!
I'm so glad I waited to watch this! I have laughed several times and we are only at parchment paper 😂. Thank you for being authentic and for not cutting the best parts out. Looking forward to trying this recipe.
When I’ve made a different keto biscuit from black tie kitchen I’ve had learned to stack it taller because of the ingredients. So for me it was stacking it taller.
The expiration dates on almond flour are actually pretty important. Almond contains oils that go rancid. In fact you should keep it in the refrigerator if not the freezer if you want it to last longer.
I suggest using a muffin tin for your biscuits next time. You have to worry about over mixing regular biscuit batter because it creates gluten and makes them tough and dense. But with almond flour biscuits there is no gluten to worry about but it also makes it so that the biscuits don't have as much structure. Another thing you might try next time is to add a little bit of psyllium husk
I really do enjoy your keto adventures! I did Keto for quite some time, lost a lot of weight, but when my dad died I just kinda lost myself. Now here I am trying to catch back up with that wagon I fell off of 😅 Anyway, keep it up! I think you are honest, entertaining and just fun to watch!
❤ I tried these biscuits and added a fourth a cup more of flour. They consistency was perfect and oh my goodness my husband took one to work and sent me a message I needed two! Put a little Water in the bottom of your pan and the parchment paper where lay down. I also cut slits in the corner and they will fold down in your pan to make your square
For "perfect" parchment paper, use a roller cutting wheel intended for thin fabrics to get it to shape. You can set your pan on top of it and trace around with the cutter if you want extra precision. For preventing the oarchment from curling away from the bottom of the pan, run the paper under a stream of water. It won't soak up very much water, but it will be enough to relax the fibers, allowing it to lay flat while you work with your ingredients. It's helpful in a cookie sheet, but almost essential for loaf pans.
Splash water on the baking sheet, and then lay the paper down, patting it flat. the water makes the paper stick to the sheet without sliding all over the place. Also, I have put my biscuits in muffin tins, and they tend to rise up more than spread out. FYI.
Your biscuits and gravy looks really yummy! You could bake the biscuits in a muffin tin to make them look a little taller (maybe even use the muffin paper liners sprayed with oil spray to keep the biscuits from sticking).
Hi Dave, you are one of very favorite people , you make me smile every time I visit your site 😂. I have been following you for a month or so and I have to say you are improving in your kitchen !!! Keep the keto recipes coming. Just a tip, when using almond flour, let the dough rest for about 10-15 minutes.
Don’t forget that you flattened your biscuits with your hand before baking them. They might not have flattened out so much if you’d left them in the taller mounds. Still looks good to me. One of my daughter's favorite meals. She’s not keto. Wonder if I could get these past her and we can both eat the same meal for once?
I think the thing to worry about with almond flour is the fat. As long as the fat in the almond flour hasn't become rancid, you can use it, regardless of the date. Store it in the fridge or freezer for a longer shelf life. I enjoy your channel and relaxed style! It is like cooking with a friend. 🙂
I love your channel and have already saved some of your recipes. This one will be one of them. I don’t really care if the biscuits were flat as long as they taste good. 😊 Keep being you! 💜🍽️💜
I Got You! Crumble the parchment paper like a of paper to that you’re going to throw away. Them open it up and place it how you want it. You’re welcome ❤
For parchment pull out about size of pan ,-, wad up paper into a ball. Then lay back on pan & with hands start in center of paper & spread hands to outside edges to flatten paper. It lays flat. Works for any size pan. Your biscuits look yummy. God bless you from grandma Katie in Oregon
You are the BEST to watch because you are a normal person in the kitchen like most people, and you make me smile a lot ❤ and there is pre-cut parchment paper of various sizes. I buy mine on Amazon, it costs less.
Crumple up the parchment paper first, then lay it down, it can hang over the edge of the pan. No need to cut, it won't burn. Thanks for helping me realize that I'm not the only one that can be so unprepared when I'm cooking! Somehow we get it done! You are doing just fine 🥰
Crumple your parchment paper and spray the pan with a little oil to help it stay where you want it. I've also been known to use binder clips (the all metal kind are safe to use in your oven) to keep the paper to the baking sheet to make the paper stays put. They also make pre cut parchment paper but you have to have the right sized baking sheets for them to fit properly.
I think you’re fabulous to watch. You are so genuine and your humor makes me laugh ! After a difficult day you always put a smile on my face. Your channel is so refreshing! So often keto recipes have issues . Your mistakes help the audience not make the same errors at home. Thanks!
I cooked my biscuits in a silicon bun pan. Spread the dough to the edge on the first batch. Come out like a burger bun. Cool. I can split them. Second batch used a heaping table spoon, come out much better! Taste is not bad!! Learning to like almond flour. But together pretty good. Very filing Thanks Dave!!
YES THANK YOU for doing biscuits and gravy!! I have cravings for b&g and this will be a must to make. FIRST TIME watching your videos and you are very nice to watch. Continue to use the mixer it just makes life easier and doesn't affect how those will turn out. What to change is the cookie sheet, replace that with a muffin pan. Actually a pan for cupcakes might be the right size for these biscuits. Spray with oil in each cup. This will help the dough turn out in a biscuit shape during baking. Also try making cheddar bay biscuits next. Add teaspoon on Bay seasoning to the dough. Make a melted garlic, oregano butter to coat on top fresh out of the oven! I also watched the pretzel video. Make two large pretzels instead of 5 and make a turkey O'Toole! yes yes
Yes! Didn’t Red Lobster have cheddar cheese biscuits? And we have a restaurant called Cheddars…not sure if it’s a chain…you get cheddar cheese biscuits! 😋
Scrunch up the parchment paper and then spread it out in the pan again and it will be easier to work with. Or you can put it under water while scrunching it up and it will be way more pliable. Also, I love your videos. At least your trying to do something. You are a positive guy. People who complain about your content probably complain on everything they watch. Stay positive and keep making your videos!!
You seem to have found UR niche! I love it! The goal is to be innovative & to be URself. I will definitely try this recipe. Keep up the good work.......😊
I just happened across your video, and I’m an instant fan! Keep doing what you’re doing. As for the parchment paper, wad it up under cold running water. Squeeze out all the excess water and spread it on your pan. The water helps to keep it in place. And an ice cream scoop will help keep all the biscuits the same size. Once dropped on your pan, don’t mash them down. Never overmix your dough. 😊 I’m from Oklahoma, grew up on chocolate gravy and homemade drop biscuits!!
Hi Dave- My niece is gluten-I tolerant so I paas on your recipes to her...L❤️VE.. As far as parchment paper goes.. tear the parchment from it's box, crumple into ball, flatten onto desired surface. Works for me.. I've also seen parchment crumpled, then moisten LIGHTLY with water, then place on desired surface. Hope this helps. Hello to the Fam and Molly😊
Kudos for trying now recipes! Two things...first, it's okay if the parchment overhangs the cookie sheet. No biggie. If you need it to fit, crumple it up and then shape it to your pan. Second, and more importantly...almond flour biscuits don't rise! Don't flatten them down after scooping onto the pan. You don't have to worry too much about over mixing them. That applies to traditional biscuits because it develops the gluten. Great in yeast risen bread but not quick breads. Try the biscuits again and leave them in nice tall mounds. Thanks for sharing!!
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Cook your biscuits in a cast iron skillet. Make sure they touching each other. They should rise instead of spreading out flat. Love the keto recipes!
Absolutely the best way to cook biscuits. They should touch (they will "climb up" each other and rise higher) and of course, cast iron rules!
AI not that smart. AI didn't tell Dave to make sure biscuits touching so can rise.
I was going to suggest molds but this is the better choice.
A muffin tin would work well for a tall biscuit!
I find it funny that people insist that biscuits need to rise to increase the flavorless white content in the middle .
Plenty of people like the crust and use techniques to achieve the exact opposite ....
You’re not hard to watch, you’re lots of fun!
Don't worry about the haters, we love you Dave, because you're real, and your wife loves you ❤️ 😊
Absolutely 100% agree! This one of the most honest and true/real life, what happens in the kitchen cooking channels.
You are natural & real! I love that. Don’t change for these negative keyboard warriors.
The Haters are getting out of hand
Some UTubers have quit because of them
Keep doing what you’re doing
There is a war against the Low Carb world.. Not enough sick people for big pharma.. 🙊
The haters gonna hate-hate-hate, shake it off. 😊 La La la
Crumple up the parchment paper, then flatten it on your pan Dave. Life changing!
I've never crumpled but Mom taught me to fold the excess paper to fit the pan/tray/whatevere lol
Thanks for the tip!
Yes!!! It’s great!!🙌🏼
For loaf pans especially.. wet parchment paper first.
You can spray cooking spray on pan first then paper sticks better, and they have parchment paper pre cut,
I'm very gluten intolerant. I'm definitely not a hater. I appreciate all of the keto cooks. You make my life taste good again.
Being keto/low carb, I really miss my biscuits and gravy. I’ll have to try this recipe! Looks good.
IDK, Dave 🤷🏼♀️ what drives me to your channel & keeps me com'n back is the experimentation, mess-ups, & keeping it real quality... this is how most of us cook. We try something, we fail, laugh, have success, or a combo in between, but it's usually not perfection. I love that about your channel.
I also like that you're doing different stuff than everyone else, especially the Keto stuff; although I've been watching your other vids too to support you as well.
I also like that you read comments & take suggestions... LOL!
I will say as far as expiry dates go, you're right you can ignore most, if not all, of them & be perfectly fine. Not true with baking powder though, as it loses it's levening quality over time, but there's ways to test it to see if it's good b4 tossing... just Google it if yours is/gets expired.
right? it’s like hanging out with a friend in their kitchen watching them cook while sharing stories. he has really great personality that keeps you drawn in! i love how he can jump between talking about what he’s doing to little life stories to some science to just a normal conversation and comments on the process of the recipe. we learn together
This is basically Cheddar Bay biscuits (cheddar and garlic).
Love your channel! The real-life experiment, and you don't edit out the mess ups that we do at home also. Keep being you.
Everything taste better with garlic and onions. Well, most Everything. I don't know about ice cream but maybe Dave can try it and let us know. LOL
Pancakes and Gravy is the new thing. ❤
My mom grew up during the depression, and was very frugal We would occasionally have breakfast for supper, and one of the best was pancakes and gravy. Yum!
Chicken chaffles with gravy sounds yummy too 😋
ignore the keyboard haters,,, if they have a better way of doing things so be it,, your learning and putting in the effort,,,i find so many people have gotten into the habit of telling other people how to do the videos,,,so glad to see your channel growing, you cook just like most of us do,,keep up the great videos,, being keto i look forward to the next videos coming out
I keep my extra almond flour in the fridge, I find it hasn’t gone rancid by doing that.try an ice cream scoop to make your biscuits and don’t flatten them. They will be like biscuits that you can split.
Your instructions better than AI instructions!
You are such a sunbeam on a cloudy day. Keep up the good work. We need your humor in this crazy world. 😊😊
I literally crack up watching you. I find you quite charming and I enjoy the laughter. You are real, honest, and having lots of fun! Thank you for the chuckles and for the keto recipes!
I honestly think the pancake biscuit is a great idea. It's a new presentation. Can you imagine making those biscuits and filling them up with some crispy bacon and an egg Yum
Thank you for having some keto/low carb recipes.
I'll be trying this one!
Regarding the biscuits, you only need to worry about overmixing if you are using wheat flour, because it forms gluten, making them tough. Still, mixing by hand is easy. For drop biscuits, which is what you made, if you have a spring loaded ice cream scoop, (I like a 1/2 cup disher for big biscuits) just drop them onto the parchment and let them be. Nice job, Dave!
crinkle parchment paper together and it will be easier to use. Use an ice-cream scoop to place dough.
I make my keto gravy the same way, but instead of almond milk and xanthum gum, I use a block of cream cheese. Delicious!
Yep, this is my favorite way of making gravy as well.
And you can turn butter, Parm, cream and cream cheese into Alfredo sauce.
Same
Brilliant! I hate the texture of xanthan gum.
I love your channel because most of us cook like you. Please do not change❤😊❤
Hi Dave. I just recently found your channel. I love your videos. My daughter is ADHD So I won't run away from you. Im 70 yrs young. Patience is a virtue😂❤❤❤God bless you!
Reynolds has pre-cut parchment paper. Maybe you need a bigger cookie sheet. Also, almond flour has no gluten, so you don’t need to worry about over working the dough. It isn’t possible.
Dave I have to say that I absolutely love watching you cook!! I also think you sre a very funny guy. My friends are now watching you too. Keep going Dave we love you!!!
Awesome! Thank you!
They do make parchment paper that comes in sheets. They’re folded once in the box so they stay flat when you lay them out on your baking sheet. They fit your standard baking sheet. Another trick if you’re using the roll. Is to crumple up your piece, open it back up and then lay it out. Some people even put some drops of water on the tray and then lay the parchment down. Helps it to stick to the tray and stay down. Some even use cooking spray under the parchment but then you have another pan to clean.
Yes!!
I buy the parchment bulk sheets. They are loosely rolled all together and in a box. Very cost-effective .
There are negative people on all of people's videos, including mine, I love your videos!! You are great and entertaining as well.
Especially like the keto/low carb recipes as I have been on the ketogenic way of eating for 4 years now.
To control parchment paper, drop a few drops of water on the cookie sheet to keep the paper in place. Also place curved side up. "Self-effacing" is the word you want to use. Simply means humble enough to admit inexperience or mistakes. Love the keto demos.
I think I would like it pancaked rather than thicker. Better ratio of gravy to bread per bite.
Looks so delicious pancake biscuits = a biscuit sandwich. Taste is what counts. Great cooking, Dave. Always a fun video.
Ok I usually don't say anything, I just watch and click thumbs up. There was only 1 episode I couldn't finish watching and thats when you cut up the celery and didn't wash it first. Celery has sand through it. It kind of grossed me out. Now everything else I liked. I have made some of your recipes. I really like some of them. Today your making the Red Lobster cheddar cheese biscuits and those are delish. I am so glad you put the cheese in them. You are doing good. Keep up the good work. Don't quit. The more you do the more you learn. I love what you create.
Celery is also notorious for being one of the dirty dozen that has pesticides on it and you absolutely have to wash the crap out of it if it's not organic especially.
Sheesh 😣 he’s performing 🤯 if you want to wash your celery-do So! Dang that’s pretty critical 🙄
@@HollyNashWoodVille celery is not only dirty, but it also happens to be one of the Dirty Dozen foods that are known to be covered in pesticides. People who are making money off of teaching other people how to cook should definitely also be teaching good hygiene habits.
I just found your channel and decided to sub BECAUSE you're real, easy to watch and listen to, and you make me grin. There's more of us than there are of them.
😂
"It's always something." Roseanne RosannaDanna
Thank you! 40 lbs need to melt, but I (obviously) love good tasting food! This will help greatly- Thank you again 😀
I love the keto recipes because you can never have too many options!!
For the parchment paper, cut it to a little bit larger than your pan, and crumple it up into a ball a couple of times. Straighten it out and flatten it into your pan and it will fit better on the bottom and up the sides. Crumpling it helps to make it bend better where it needs to.
Yes, Amazon has precut parchment paper. I love it.
If you want to keep it from sliding in the pan, put a few drops of water before you top with parchment. Works very well.
The flat parchment paper is worth WHATEVER you have to pay for it!! Even if it’s folded for packaging…I’ve even seen it at Dollar Tree, but usually get it from Amz.
I love these cooking videos! And I totally would buy that merch.
I’m loving all these keto recipes! Thank you!
I am pleased that you cracked your eggs in a separate bowl like I do. SO many people crack the eggs right into the main bowl, disregarding the possibility of shells.
Most of us aren’t very good at cooking, let alone videoing doing it, so I love your style. If others don’t like it, they can stop watching!
Bingo!!👍🏻
As always Dave your keeping it real 💕
i think you're great! Love watching your videos!
If you store the almond flour in the freezer you can disregard the expiration date. But if on the shelf....not so much. Yes. There are precut parchment sheets for baking.
I dont think you're hard to watch, you're really fun to watch and the recipes are great.
I appreciate that!
New sub. I think you're awesome. You being you is what I prefer. Plus, the comedy is an added bonus!😂😂
The flatter biscuits save you the effort of splitting them before you put the gravy on. The gravy looks great.
These days on TH-cam, it's cottage cheese, oatmeal, or zucchini. I try the recipes sometimes with mixed results, but your easy going attitude makes the videos fun to watch.
What you are to watch: fun. Interesting. Learning.
The only thing the haters do is hate, sit at the keyboard waiting on Door dash or something who knows. Keep doing your thing Dave. Let the haters bend the corner.
Lol I have a lot of almond flour leftover from my first keto attempt 5 or 6 years ago. Time to try again thanks to your channel. You are real and NOT hard to watch at all. Today I’m here for the biscuits and gravy, my husband’s favorite 😊
It looks delish to me. You could put the biscuit mixture in a cupcake liner & pan.
Spritz a small amount of oil under the paper, on the pan, and it'll stop the paper from moving. It doesn't take much at all. Gravy looks good. Im Canadian, so we are used to brown gravy. Personally, I'd add a dab of brown gravy ingredient to give it color. Just me that's all. I'd give that a try. Thx for the recipe.
Dave its hard to cook and talk at the same time on camera. I think you are too critical of yourself. Love your humor and your recipes, it's real life, mistakes included, love it!
Cottage cheese has different crud sizes. Varies from brand to brand. Also the moisture level.
Also eggs size can cause the dough to be runnier if you use the wrong size eggs.
Melted butter vs soften butter will cause the flat biscuit issue.
The dough is very wet and I don't think the mixing had anything to do with it.
If you try again, make sure you aren't using extra large eggs. Use the "Good" brand of cottage cheese since it is smaller curd and less "wet." Use soften butter instead. And finally if the dough is still too wet, add a teaspoon of coconut flour and wait 10 in the fridge.
Those flat biscuits sure hold all the yummy gravy so well 😋
I always add cheddar cheese to my biscuits. You can buy pre cut parchment paper for cookie sheets, if you spray the sheet with oil then the parchment paper sticks down better. Most of us are basic cooks so it is nice to see a real person cooking.
I love low carb cookikng; looks delish. Things I would change if I make it: we use heavy whipping cream and butter after browning the sausage, no flour or thickener needed. I would skip the salt because the sausage is already salted. But we have salt on the table if someone needs to add seasoning. You could crumble up your biscuits in a bowl then put on the gravy; then nobody notices their shape!
Crunch up the parchment paper then lay out. Works great
Try taking off the extra moisture of the cottage cheese where it isn't too dry. It may be too runny due to the extra moisture. Keep up the great work.
I'm so glad I waited to watch this! I have laughed several times and we are only at parchment paper 😂. Thank you for being authentic and for not cutting the best parts out. Looking forward to trying this recipe.
A pancake biscuit! I've been there too😂!
When I’ve made a different keto biscuit from black tie kitchen I’ve had learned to stack it taller because of the ingredients. So for me it was stacking it taller.
The expiration dates on almond flour are actually pretty important. Almond contains oils that go rancid. In fact you should keep it in the refrigerator if not the freezer if you want it to last longer.
For the parchment paper.. wrinkle it up then flatten it back out and it will form to your pan
Also put a dab of water or something on the pan itself to hold the paper in place
I suggest using a muffin tin for your biscuits next time. You have to worry about over mixing regular biscuit batter because it creates gluten and makes them tough and dense. But with almond flour biscuits there is no gluten to worry about but it also makes it so that the biscuits don't have as much structure. Another thing you might try next time is to add a little bit of psyllium husk
I really do enjoy your keto adventures! I did Keto for quite some time, lost a lot of weight, but when my dad died I just kinda lost myself. Now here I am trying to catch back up with that wagon I fell off of 😅 Anyway, keep it up! I think you are honest, entertaining and just fun to watch!
❤ I tried these biscuits and added a fourth a cup more of flour. They consistency was perfect and oh my goodness my husband took one to work and sent me a message I needed two!
Put a little Water in the bottom of your pan and the parchment paper where lay down. I also cut slits in the corner and they will fold down in your pan to make your square
For "perfect" parchment paper, use a roller cutting wheel intended for thin fabrics to get it to shape. You can set your pan on top of it and trace around with the cutter if you want extra precision. For preventing the oarchment from curling away from the bottom of the pan, run the paper under a stream of water. It won't soak up very much water, but it will be enough to relax the fibers, allowing it to lay flat while you work with your ingredients. It's helpful in a cookie sheet, but almost essential for loaf pans.
Splash water on the baking sheet, and then lay the paper down, patting it flat. the water makes the paper stick to the sheet without sliding all over the place. Also, I have put my biscuits in muffin tins, and they tend to rise up more than spread out. FYI.
Your biscuits and gravy looks really yummy! You could bake the biscuits in a muffin tin to make them look a little taller (maybe even use the muffin paper liners sprayed with oil spray to keep the biscuits from sticking).
Hi Dave, you are one of very favorite people , you make me smile every time I visit your site 😂. I have been following you for a month or so and I have to say you are improving in your kitchen !!! Keep the keto recipes coming. Just a tip, when using almond flour, let the dough rest for about 10-15 minutes.
You make Keto fun Dave!
Not hard for me to watch!!! I love your videos.
Salt is for flavor almost always the exception would be when you’re making sauerkraut and actually fermenting a vegetable
Don’t forget that you flattened your biscuits with your hand before baking them. They might not have flattened out so much if you’d left them in the taller mounds. Still looks good to me. One of my daughter's favorite meals. She’s not keto. Wonder if I could get these past her and we can both eat the same meal for once?
I think the thing to worry about with almond flour is the fat. As long as the fat in the almond flour hasn't become rancid, you can use it, regardless of the date. Store it in the fridge or freezer for a longer shelf life. I enjoy your channel and relaxed style! It is like cooking with a friend. 🙂
I love your channel and have already saved some of your recipes. This one will be one of them. I don’t really care if the biscuits were flat as long as they taste good. 😊 Keep being you! 💜🍽️💜
I put the biscuits in a 9x9 glass pan and they came out just perfect. Wow, this is a really good recipe, thank you!
I Got You!
Crumble the parchment paper like a of paper to that you’re going to throw away. Them open it up and place it how you want it.
You’re welcome ❤
This sounds good❤
Will give it a try tonight.
For parchment pull out about size of pan ,-, wad up paper into a ball. Then lay back on pan & with hands start in center of paper & spread hands to outside edges to flatten paper. It lays flat. Works for any size pan. Your biscuits look yummy. God bless you from grandma Katie in Oregon
You are the BEST to watch because you are a normal person in the kitchen like most people, and you make me smile a lot ❤ and there is pre-cut parchment paper of various sizes. I buy mine on Amazon, it costs less.
Crumple up the parchment paper first, then lay it down, it can hang over the edge of the pan. No need to cut, it won't burn. Thanks for helping me realize that I'm not the only one that can be so unprepared when I'm cooking! Somehow we get it done! You are doing just fine 🥰
yes you can buy pre-cut parchment paper. You can also crunch it up so it lays flat if needed.
Crumple your parchment paper and spray the pan with a little oil to help it stay where you want it. I've also been known to use binder clips (the all metal kind are safe to use in your oven) to keep the paper to the baking sheet to make the paper stays put.
They also make pre cut parchment paper but you have to have the right sized baking sheets for them to fit properly.
I think you’re fabulous to watch. You are so genuine and your humor makes me laugh ! After a difficult day you always put a smile on my face. Your channel is so refreshing!
So often keto recipes have issues . Your mistakes help the audience not make the same errors at home. Thanks!
I just love your energy, you’re not hard to watch at all! 😊
I cooked my biscuits in a silicon bun pan. Spread the dough to the edge on the first batch. Come out like a burger bun. Cool. I can split them. Second batch used a heaping table spoon, come out much better!
Taste is not bad!! Learning to like almond flour.
But together pretty good.
Very filing
Thanks Dave!!
I love watching your channel. I have learned plenty. Keep it up!!
YES THANK YOU for doing biscuits and gravy!! I have cravings for b&g and this will be a must to make. FIRST TIME watching your videos and you are very nice to watch. Continue to use the mixer it just makes life easier and doesn't affect how those will turn out. What to change is the cookie sheet, replace that with a muffin pan. Actually a pan for cupcakes might be the right size for these biscuits. Spray with oil in each cup. This will help the dough turn out in a biscuit shape during baking. Also try making cheddar bay biscuits next. Add teaspoon on Bay seasoning to the dough. Make a melted garlic, oregano butter to coat on top fresh out of the oven! I also watched the pretzel video. Make two large pretzels instead of 5 and make a turkey O'Toole! yes yes
Yes! Didn’t Red Lobster have cheddar cheese biscuits? And we have a restaurant called Cheddars…not sure if it’s a chain…you get cheddar cheese biscuits! 😋
Scrunch up the parchment paper and then spread it out in the pan again and it will be easier to work with. Or you can put it under water while scrunching it up and it will be way more pliable. Also, I love your videos. At least your trying to do something. You are a positive guy. People who complain about your content probably complain on everything they watch. Stay positive and keep making your videos!!
You seem to have found UR niche! I love it! The goal is to be innovative & to be URself. I will definitely try this recipe. Keep up the good work.......😊
I just happened across your video, and I’m an instant fan! Keep doing what you’re doing. As for the parchment paper, wad it up under cold running water. Squeeze out all the excess water and spread it on your pan. The water helps to keep it in place. And an ice cream scoop will help keep all the biscuits the same size. Once dropped on your pan, don’t mash them down. Never overmix your dough. 😊
I’m from Oklahoma, grew up on chocolate gravy and homemade drop biscuits!!
You can get a reusable silicone mat for your baking sheet to replace parchment paper
I've used that same biscuit recipe and I drop them with an ice cream scoop and cook them with the domes, they come out nicely rounded.
Thank you for working out the recipes for us . Because ingredients are expensive. And it is wonderful to have more options
Hi Dave-
My niece is gluten-I tolerant so I paas on your recipes to her...L❤️VE..
As far as parchment paper goes.. tear the parchment from it's box, crumple into ball, flatten onto desired surface. Works for me.. I've also seen parchment crumpled, then moisten LIGHTLY with water, then place on desired surface. Hope this helps.
Hello to the Fam and Molly😊
I think you’re great in the kitchen! I’ve made a lot of your recipes and my family loves them! I appreciate your efforts! Thanks!
If they taste good, that's all I care about! They looked fine to me.
Kudos for trying now recipes! Two things...first, it's okay if the parchment overhangs the cookie sheet. No biggie. If you need it to fit, crumple it up and then shape it to your pan. Second, and more importantly...almond flour biscuits don't rise! Don't flatten them down after scooping onto the pan. You don't have to worry too much about over mixing them. That applies to traditional biscuits because it develops the gluten. Great in yeast risen bread but not quick breads. Try the biscuits again and leave them in nice tall mounds. Thanks for sharing!!
This is a keto recipe, hence all the cheese added to the biscuits
Ignore the haters…you’re real and I like watching your videos