TC Drop Biscuit
1 C(110 gm) TC Multi baking mix
1 1/2 tsp baking powder
1 Tbs brown sugar (improves color better than regular sugar)
1 Tbs Vegetable Shortening (I use Smart Balance Trans Fatty Acid free shortening; you can use any vegetable shortening)
3 Tbs Non-dairy creamer (liquid such as Coffee Rich)
1/4 tsp vanilla essence (optional)
Water to mix
In a bowl, mix all the dry ingredients together until well combined. Add the vegetable shortening and mix it thoroughly into the dry mixture with the pastry blender or in a food processor until it resembles bread crumbs. (If using food processor transfer into a bowl). Add the essence, and non-dairy creamer while mixing very slightly. Add water 2 Tbs at a time to get a very stiff dough that can be dropped on to a frying pan. Do not overmix.
Heat a frying or an omelette pan and spray with non-stick spray such as PAM. Add 2 Tbs of the biscuit batter and make a small indentation in the center. Cook for a minute (until the bottom is slightly browned)Spray the top of the biscuit with non-stick spray and turn to the other side. Cook for a minute more. Turn it back again and add a tsp of any desired jam or preserve into the indentation and cook for half a minute more. Remove from heat and dust it with confectioner’s sugar while still warm or you can make an easy lemon icing by mixing lemon juice with confectioner’s sugar until it is easy to spoon on to the biscuits. If it is too tart add water to dilute the lemon juice to make the icing.
TOTAL PROTEIN – 0.3 G
PHE – 13 mg for the recipe
Divide these values by the number of biscuits you make to get individual biscuits nutrition information.
VARIATION
Crepes
Add more water to pancake batter and make it into a runny batter to pour thin crepe batter on the frying pan. Add 2 Tbs of the crepe batter on a sprayed (non-stick oil spray) frying pan. Using the back of a spoon spread the batter really thin. Cook for a minute or so until the bottom is brown. Spray the top and turn it to cook the other side until brown. You can fill it with fresh fruit of your choice with a non-dairy whipped topping such as Cool Whip. the phe value for the fruit and the topping as to be included depending on how much you use and how many crepes you make.
Blueberry pancakes:
Add more water to make a pancake batter. Add a Tbs of fresh or frozen blueberries.
Protein and Phe don’t change with the addition of 1 Tbs (14 gm) of blue berries.
Jalapeno and corn hot cakes
Reduce the brown sugar to 1/2 tsp and add 1/2 tsp chopped hot chili pepper such as jalapeno (optional if you like hot stuff), along with 1 Tbs frozen corn or cream style corn to the batter and mix the batter to make hot cakes(pancakes). You can even add chopped green or red sweet peppers instead of hot peppers, a pinch of paprika (to improve color and flavor), 1/4 tsp lemon or lime juice to give a truly amazing south-western flavor.
TOTAL PROTEIN (with corn added) – 1.3 g
Phe 28 mg (with corn added)
Divide the total value by the number of hotcakes made to get individual hotcakes nutrition information