Recipe: Low Protein Drop Biscuits

     The other night, Lily and I made biscuits...regular and PKU friendly ones.  For our biscuits, we just followed the recipe on the back of the Bisquick box.  For Lily's, we used the Jiffy Drop recipe from theLow Protein Cookery for PKU cookbook by Virginia Schuett.  It was super easy to follow and Lily loved the mix before it was even baked!

     Lily helped to measure each of the ingredients and loved mixing them together.  When it came time to mix in the shortening, Ryan helped to do that part.  You really need to break up the shortening and get the mix all evened out.  This took a little time but it was pretty easy.  Lily's favorite part was dropping the mix onto the pan.  She kept getting it on her fingers and just loved licking it off.  And since she's the only one eating them, I didn't need to worry about double dipping!

She got caught licking the bowl.  Notice all the finger marks?

     The recipe yields 6 biscuits and each biscuit is 2 phe.  We ended up putting "butter" on the biscuit for Lily.  We use the Parkay margarine that is 0 phe.  So we don't need to weigh it out, plus Lily loves her "butter!"

     We cooked ours for about 12 minutes and they were completely done.  We didn't use yellow shortening or add food coloring.  Lily's biscuits were a white color instead of a regular biscuit color, but she devoured them!

These aren't my Grandma's biscuits!  No need
to roll and punch out.  Just drop them onto the tray.

     Here's the recipe:

2/3 cup Wel-Plan Baking Mix  (we used Cambrook's Baking Mix)
1 1/2 teaspoons baking powder
1/4 teaspoon cream of tartar
1/4 teaspoon salt
3 tablespoons vegetable shortening
3 1/2 tablespoons Rich's Coffee Rich (we used a generic non-dairy creamer- doesn't need to
          be kept frozen and then defrosted)

   
Preheat oven to 400.  In a medium bowl, mix together baking mix, baking powder, cream of tartar, and salt.  Cut in shortening with a fork, two knives or a pastry blender until like coarse meal.  Add Coffee Rick all at once and stir until smooth.  Drop batter by tablespoons onto a lightly gresed cookie sheet or other baking pan.  Bake for 15 minutes.  Let cool for 5-10 minutes before removing from pan.  These are best served at room temperature or just slightly warm and they are fragile when very hot.

Note: Use a yellow shortening such as Fluffo or Butter-flavored Crisco for a nice color, or add a drop of yellow food coloring to coffee rich.

                                       Phenylalanine(mg)          Protein (gm)          Calories
Per Recipe                                19                                0.4                       689
Per Biscuit                                  2                                0.1                       115