Adaptable Recipes, Food Glorious Food

Sunday Special- Biscuits for Brunch

Biscuits made brunch better

 

There is nothing like brunch on a Sunday morning. It’s easy to pull together with fresh fruit, coffee, tea, Mimosas, and Bloody Marys. A trip to your local bakery can round it out with assorted pastries and rolls.

However, there’s no need to rush out to the store for a family brunch with eggs, bacon, sausage, and buttermilk biscuits that are a snap to make with ingredients you likely have on hand.

We like the Gimme Some Oven blog and found this recipe for buttermilk biscuits we think you will enjoy.  We’ve adapted the recipe to accommodate vegan, vegetarian, gluten-sensitivities, and low sugar diets.

Buttermilk Biscuits recipe by Gimme Some Oven adapted by Still A Chick Lit

prep time: 30 MINS

 

cook time: 10 MINS

 

total time: 40 MINS

 

yield: 8 TO 10 BISCUITS

 

INGREDIENTS

2 cups (284 grams) (gluten-free all-purpose flour,  1 to 1 gluten-free baking blend, sorghum, sweet rice, or brown rice flour)

1 tablespoon baking powder

1 tablespoon light brown sugar (Swerve light brown sugar substitute, organic light brown sugar)

1 teaspoon fine sea salt

1/4 teaspoon  baking soda

6 tablespoons (85 grams) very cold unsalted butter*, diced into 1/2-inch cubes (vegan unsalted butter)

1 cup cold buttermilk (dairy: low-fat, light, or whole-fat buttermilk, do not use non-fat buttermilk) (to make non-dairy buttermilk: 1 cup almond, rice, soy, or light coconut milk plus 1 tablespoon fresh lemon juice or apple cider vinegar mixed together. Let sit for five minutes before using)

optional toppings: extra melted butter

INSTRUCTIONS

Mix the dry ingredients: Combine the flour, baking powder, brown sugar, salt, and baking soda in a large bowl.  Stir or whisk briefly to combine.

Cut in the butter. Sprinkle the diced butter over the dry ingredient mixture. Use a pastry cutter, two forks, or the food processor to cut the butter into the dry ingredients until it is well-mixed and forms pea-sized chunks of butter.

Add the buttermilk. Pour in the cold buttermilk and stir until the dough is just combined.  (Try to avoid over-mixing the dough.)

Form the dough. Turn the dough out onto a floured work surface. Use your hands to quickly shape the dough into a small rectangle.  Use a rolling pin to roll the dough out evenly until it is about 1/2-inch thick.

Fold the dough. Then fold the dough on top of itself into thirds (like you are folding an envelope, see image above). Rotate the dough 90 degrees.  Then repeat the folding process a second time, rotate, repeat the folding process a third time, rotate.

Cut the dough. Roll the dough out once more into a roughly 10 x 5-inch rectangle.  Then use a 2 to 2.5-inch biscuit cutter to firmly cut the dough into 8 circles, taking care not to twist the biscuit cutter at all when cutting the dough, and arrange the biscuits evenly on the prepared baking sheet.*  If you would like, re-roll the remaining dough scraps and cut out 1 or 2 more biscuits. Do your best not to overwork the dough. If it becomes a little sticky, put it in the freezer for five minutes and continue to roll out the dough and cut out biscuits.

IMPORTANT When cutting out the rounds, cut straight down. Do not twist. If you twist the cutter, you will seal the edges and the biscuits won’t rise up. The steam gets trapped and results in a heavier biscuit.

Heat the oven. Heat the oven to 450°F (232°C).  And transfer the biscuits to your freezer or refrigerator for 15 minutes as the oven heats.

Bake. Once the oven is ready to go, bake the biscuits for 10-12 minutes, or until they achieve your desired level of browning on top.  Transfer the baking sheet to a wire rack.  Then, if you would like, brush the tops of the biscuits with some melted butter and sprinkle with a pinch of flaky sea salt.

Serve. Serve warm and enjoy!

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Bonus Thursday Eve Recipe- Sweet Potato Biscuit

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The weekend is usually the time when we spend a little more time in the kitchen to make a big breakfast. Whether it’s pancakes, waffles, or omelets, weekends and holiday mornings are made for something special to welcome the morning.

This recipe for sweet potato biscuits is quick and easy enough to make on a busy weekday morning. I found this recipe on Baking a Moment. Give it a whirl, you can even make the dough the night before, and just roll, cut, and bake in the morning.

I’ve adapted the recipe for vegetarian, vegan, gluten-free, and low-sugar diets.

Sweet Potato biscuits Baking A Moment adapted by Chamein Canton

Ingredients

2 cups all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free banking blend, sorghum, sweet rice, and brown rice flour)

1 tablespoon baking powder 

1 teaspoon kosher salt

1 cup mashed roasted sweet potato, cold

1/2 cup unsalted butter, cold (unsalted vegan butter)

1/4 cup buttermilk (dairy: light or low-fat, or whole fat) (non-dairy buttermilk ¼ cup rice, soy, or almond milk mixed with ¼ teaspoon lemon juice or apple cider vinegar, let stand 5 minutes before using)

Instructions

Preheat the oven to 450 degrees F, and line a baking sheet with parchment paper.

Place the flour, baking powder, and salt in a large mixing bowl and whisk to combine. 

Add the mashed sweet potato and butter, and cut in with a pastry blender. 

Stir in the buttermilk until the dough gathers itself into a ball. 

Turn the dough out onto a lightly floured surface, and pat it into a disk shape, about 1 1/2 inches thick. 

Cut rounds with to about 2-inches with a cookie cutter or a large glass and place on the prepared baking sheet. 

Bake for 12 to 16 minutes, or until puffed and golden brown on the bottom and around the edges. 

Notes

  • Make sure the sweet potato is cold. It doesn’t matter if it’s been roasted or boiled. Mash it before putting it in the refrigerator.
  • Break up the sweet potato mash and add it by teaspoons to the flour mixture
  • You may need a little more than  ¼ cup of buttermilk. If it seems too dry add a little more by the teaspoon. When the dough begins to come together, don’t add any more
  • When cutting the biscuit round, don’t twist the cutter.  Cut straight down, this will ensure that your biscuits will rise. Turning the cutter sort of crimps the dough and will prevent it from getting the rise you want.

Want to see more recipes from Baking A Moment, check out Allie’s website. https://bakingamoment.com/