First let me suggest that you simply use a wooden spoon and gently bring the ingredients together. Once the dough is just together, not sticky or wet, it actually will appear a little shaggy, with your hands bring the dough together and place this on a work surface. Now what I like to do now is simply pat and form the dough into a rectangle about 3/4 of an inch thick. Once you have this together use a biscuit cutter to cut out the biscuits. For that really brown top at this point you can brush the tops with melted butter. Now here is another fun little trick. once you have the dough together, divide it into 4 or 5 equal size pieces, now here it gets a touch tricky. Roll each piece out as thin as possible while still keeping the dough together. Once each piece is rolled out, stack each on top of the other, using just a sprinkle of water between each layer. Proceed to cut out the same size biscuits, what this does is create a biscuit similar to those Grands flaky l ayered biscuits from the pop open can. I wish you the best of luck. BTW, you said Bisquick I hope your using Carbquik... Carbquik Biscuits 2 cups Carbquik 2 ounces Butter, cold 1 tablespoon double acting baking powder 1 pinch salt ½ cup Buttermilk +/- as needed Preheat oven to 450° F. Cut the cold butter into the Carbquik with either a pasty cutter or two knives, till the mixture resembles course meal. Add baking powder a pinch of salt and blend well. Add the buttermilk to the dry mix. Mix till dough forms and comes together, but do not over work the dough. Work the dough either by hand or with a rolling pin to ¾ inch thickness. Cut 2” biscuits with either a round biscuit cutter or a drinking glass dipped in Carbquik Bake in hot oven 8-10 minutes till biscuits are golden brown.

LowCarbFriends Forums - NulloModo's Pizza Crust I made my first batch of CarbQuick based pizza dough, using the following recipe: 1 1/2 Cups C Q 4 T WPI 1 T Polydextrose 1 t yeast 1 packet of sugar (Yeast food) 3/4 Cups water 2 T oil I mixed it, kneaded it in the food processor on dough setting till it looked doughy, and then let it rise till doubled (about 45 minutes). I topped it with a little bit of tomato sauce, some pepperoni, and mozerella. Tossed it all into the oven at 500 degrees for a little under ten minutes. Results: The crust cooked very quickly in the untopped areas, and underneath. It was a little doughy still in the middle under the toppings. Flavor and texture: This was the best I have tried so far in coming close to a real pizza dough. Taste has a subtle WPI flavor, so I may use a little less next time. Ideally, I would like to avoid a crust that needs to be pre-baked, rather something that works like a real one: top it, and toss it into a blazing oven for a bit. However, I think with this particular crust perhaps pre-baking it might have solved my doughy in the middle problem. I am also thinking that perhaps a pizza stone would have helped, so I will swing by Home Depot later this week and pick something suitable up before trying again. This obviously needs some more experimentation, but this is the closest I have come so far, I'm starting to smell the Holy Grail.

Food Network: Chicken Marsala Home > Recipes Chicken Marsala Recipe courtesy Emeril Lagasse, 2003 Show: The Essence of Emeril Episode: Cooking with Wines Emeril Lagasse Check out these features: Travel tips Cooking videos Shop now Holiday ideas Exclusive cookie recipes Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 20 minutes Yield: 4 servings Add To Recipe Box Add to My Recipe Box Email Email to a Friend Print Print: Full Page 3X5 Card | 4X6 Card Ratings and Reviews User Rating: 5 Stars Rate Recipe Read Reviews Ratings & Reviews FAQ ADVERTISEMENT Adblock 1/2 cup all-purpose flour 1 tablespoon Essence, recipe follows 2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin 1 tablespoon olive oil 4 tablespoons butter 3 cups sliced mushrooms (cremini, oyster, shiitake) 3/4 cup Marsala 1 cup chicken stock Salt and freshly ground black pepper Chopped chives, for garnish In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour. Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately. Essence (Emeril's Creole Seasoning): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

(From CarolynF @ lowcarbfriends) Puffy Dumpling Noodles 3/4 cup sifted Carbquik 1 tsp. cornstarch 3 Tbs. vital wheat gluten 1 whole egg 1 egg yolk Extra Carbquik and vital wheat gluten for kneading purposes. In a small bowl, sift in Carbquik, cornstarch and the wheat gluten. Add egg and yolk and stir until a dough is formed..not gently.. Then on a countertop sprinkled with Carbquik and a little wheat gluten, start kneading your dough..folding it over..UNTIL it is dryish..(not wet)..Knead for about 5 minutes or so. You want your dough to be elastic..When you pull it apart..it comes together a little..When that happens, then you are ready to roll and cut. Using a rolling pin, roll out the dough until it is about the thickness of pie dough..Then cut in strips with a knife or pizza cutter. You will probably want to cut them in 3rds or at least half lengthwise. Drop into boiling broth...They cook up in about 2-3 minutes and STAY TOGETHER and are delicious...Don't let them cook too long as I can't guarantee what would happen... These would make great noodles for chicken and noodles..added at the very end... Good luck...Carolyn