I’ve been searching for the best and simplest biscuit recipe, one that wasn’t overly fattening. The problem was every recipe I found required a stick or 2 of butter. Which was just way too much for my liking.
So I decided to take a few ideas from some of the recipes I like and make it my own. I’ve tried countless different recipes. Kneading and without kneading. The recipes were pretty good but just not everything I needed them to be. Until “finally” I got it just right.
I let my little biscuit lover sample one. Then I hear the words that every mother longs to hear, especially when you have been working away in the kitchen for who knows how long…..Mom these are the best biscuits I’ve “EVER” eaten. The shock of those words nearly caused me to faint….lol. I quickly pull myself together because she wanted another. Next, she says you should definitely put this recipe on your blog.
So here it is………
2 C Organic Spelt or AP Flour
4 tsp baking powder
1/2 tsp baking soda
1/4 tsp Pink Himalayan salt
1 1/4 C organic Milk ( dairy or non-dairy)
1 Tbsp organic vinegar (white or apple cider)
4 Tbsp butter (frozen cut into pea size pieces) + 1 tsp( room temp or straight from the refrigerator, you can also use vegan butter for this recipe)
Preheat oven to 450°
In a large bowl add flour, baking soda, baking powder, cream of tartar & salt mix to even combine.
Next measure out the milk and add vinegar to your milk (this is a substitute for buttermilk). You can use buttermilk and no vinegar is needed.
Add the 4 Tbsp of frozen pea size cut butter into the dry ingredients and stir to evenly distribute.
Add the milk mixture and stir to bring everything together. Don’t over mix we don’t want a tough biscuit.
In an 8-inch square pan spread the 1 tsp of butter around your pan.
Now spread the mixture into your buttered 8″ baking dish.
Bake for 25 minutes.
Allow them to cool for a few minutes then cut and enjoy!!!
Thank you so much for taking the time to stop by, I greatly appreciate it!
A few weeks back I saw a blog post by Andrea of Cooking with a Wallflower. For Basil Garlic Noodles. I had to give the recipe a try but with my own twist to it. Thank you to Andrea for the inspiration.
Now let’s get started………
2 TBS of unsalted butter (my preference Kerry gold click here to read why)
10 cloves of garlic
1 1/2 TBS of dried basil
1/2 Cup of peppers (red, yellow or green or a blend of all 3)
1 Cup of fresh spinach
1 tsp of crushed red pepper flakes
1/2 tsp of sea salt and black pepper
1 package of pappardelle pasta ( or pasta of choice)
1/3 Cup of reserved pasta water
This is a great quick and easy recipe. I will even put up a video to make peeling garlic easy. You will have your garlic peeled in 20 second flat. I promise it is quick and easy.
Now that you have all your garlic peeled and other items prepped. Let’s get cooking.
1. Cook pasta according to packaging and remember to reserve 1/3 cup of pasta water.
2. In a large skillet on low to medium heat add the butter and garlic and stir for 2-3 minutes.
3. Add your peppers and stir for another 2-3 minutes.
4. Add your spinach, seasoning and reserved pasta water. Stir for 3 minutes.
5. Add the pasta and stir to evenly coat and combine. Takes about 2 minutes.
You can add so many things to this dish to change it up. Customize it to suit your taste buds.
A few months ago I discovered this Vlog on YouTube called It’s July’s Life…..now not only am I addicted so are my kid’s. Let’s get back to how that vlog ties into my newly discovered snobbery. So on the Vlog’s it follows the daily life of a family. The husband/father of the family, Benji…….was raving about Kerrygold Butter. So I wanted to see what all the hype was about. I couldn’t find it at any of my local grocery stores.
So one day on a trip to Trader Joe’s (which by the way the 2 closes to me are 35-45 minutes away)……I found the butter. I have to admit this butter is sooooooooooo good. Takes your food to another level and a little goes a long way. Since this butter isn’t always convenient to find I had to find a backup. Which is equally good and nearly the same in price……..Organic Valley’s European Style Cultured Butter.
Now that I’ve tried these 2 butters…..I can’t go back to anything else and this is the story of how I became a butter snob. Tell me something that you’ve tried and you just can’t go back to anything else.
I believe that this is my third biscuit recipe. For any of those recipe’s click here and here. My youngest and I LOVE a good biscuit. I was trying out something slightly different than I have in the past. Since it turned out so well, it’s only right that I share. So let’s dive in.
(the top is all purpose and the bottom whole wheat)
4 C. of All Purpose Flour (this works well with wheat or whole grain)
2 TBS. of Baking Powder
1/2 tsp. Baking Soda
1 1/4 tsp. of Sea Salt
1 1/2 C. of Plain Almond Milk
1 TBS. + 1/2 tsp. of white vinegar
5 TBS. of Cold Butter (cubed)
Pre-heat oven to 450°
In a food processor add your flour, baking powder, baking soda and sea salt. Pulse for 10 seconds.
Add butter pulse for about 15 seconds.
Add vinegar to Almond Milk, mix to combine (it will look like curdled milk)
Add milk mixture to food processor. Pulse for 15 seconds. The dough will look crumbled…..this is perfect, we want DELICIOUS FLAKY BISCUITS.
Flour your surface, knead dough about 6 times. Now using a rolling pin, roll out the dough to 3/4″ thick. Using a biscuit cutter or cup, cut out your biscuits and place on a parchment lined baking sheet.
Place in your 450° pre-heated oven until golden brown for about 15-20 minutes.
A few day’s ago I was on my Beloved Pinterest. I came across a pin on how to make your own Microwaveable Popcorn. I had to try this ASAP. My family loves, love, love Popcorn. Due to the chemicals in Microwaveable Popcorn, my family has not had it in years and the air popper just didn’t taste as good. So now I can have the best of both worlds. Quicker and Healthier Microwaveable Popcorn.
Want to know what’s in your store bought popcorn check out this video below which will also show you just how simple it is to make it yourself. Making it yourself gives you the ability to get creative with the way you flavor it.
For tonight I made
My oldest daughter her fave…….oil(olive) an a little salt
My youngest daughter …….a little olive oil, salt and melted chocolate chips drizzled
For myself………olive oil, salt, cayenne pepper, paprika, cane sugar. I call it my Spicy Kettle Corn