Biscuits, Rani's Lc-0.5/sbread- biscuit 1 cup soy protein isolate; /protein powder 1/2 teaspoon baking powder 1/4 teaspoon salt 3 tablespoons butter 1/4 cup sour cream 2 tablespoons cream, heavy 2 tablespoons water; (2 to 4) Preheat oven to 425*. Whisk together to aerate: protein powder, baking powder, and salt. Cut in butter until it's dispersed, and about the texture of corn meal. Add in: sour cream, cream, water (will vary according to your protein powder and the humidity). Stir with a light touch until it forms a dough, about half a minute should do it. Lightly "flour" your counter or pastry board with protein powder. Pat the dough out to about 1/2" thickness (for shortcake) or 1/4-1/3" thickness for biscuits. Cut out with a glass or biscuit-cutter. This made 15 biscuits, approx 2-1/2" in diameter. Bake on a greased cookie sheet for 10-12 minutes, or deep fat fry and sprinkle with Splenda or Brown Sugar Twin. NYC Nutrition Analysis (per serving or yield unit): water=7.17 g; calories=88.85; protein=12.91 g; total fat=4.38 g; carbohydrate=1.42 g; dietary fiber=0.88 g; ash=0.86 g; calcium=43.59 mg; phosphorus=130.9 mg; iron=2.31 mg; sodium=239.8 mg; potassium=20.58 mg; magnesium=6.84 mg; zinc=0.65 mg; copper=0.25 mg; manganese=0.24 mg; vitamin A=146.5 IU; vitamin E=0.08 mg ATE; thiamin=0.03 mg; riboflavin=0.02 mg; niacin=0.23 mg; pantothenic acid=0.03 mg; vitamin B6=0.02 mg; folate=28.35 ug; vitamin B12=0.02 ug; vitamin C=0.04 mg; saturated fat=2.46 g; monounsaturated fat=1.21 g; polyunsaturated fat=0.4 g; cholesterol=10.66 mg; selenium=0.25 ug; refuse=0.%; %cal as carb:prot:fat=6:53:41; WW Pts=1.97; (complete analysis) |
