Tag Archives: Biscuit

Lemon-Blueberry Biscuits

If you’re a biscuit fan, Lemon-Blueberry Biscuits are perfect for spring! Whether you’re making a simple family breakfast or planning a spring brunch, these are great to add to your menu! The biscuits taste best when they’re still warm from the oven, as most biscuits do, so you wouldn’t want to try making them the evening before your breakfast…they just wouldn’t be as good.

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Rosemary Focaccia Biscuit Bread

RosemaryFocacciaBiscuitBread@NancyCreative.com I’m not originally from the south, but I’ve grown to love southern food. And that includes biscuits–especially biscuits! I love them hot from the oven with some butter or topped with sausage gravy…mmm! So of course I was excited about reviewing the new cookbook 60239109877540LBiscuits: Sweet and Savory Southern Recipes for the All-American Kitchen by Jackie Garvin. This book starts off with a little biscuit history and then goes on to share tips and recipes for making all kinds of biscuits…rolled, patted, layered, or cut. Traditional favorites like Buttermilk Biscuits, Baking Powder Biscuits, Cornmeal Biscuits, Angle Biscuits, Sweet Potato Biscuits, and more. There’s a recipe for Gluten-Free Biscuits, too. As you look through the book, you’ll also find some wonderful creative recipes to make with biscuit dough–delicious-looking recipes like Raspberry Biscuit Pudding, Biscuit Donuts, Loaded Baked Potato Biscuits, and Skillet Toasted Biscuits. There’s also a section on Biscuit Toppings which includes recipes for Sausage Gravy, Bacon Tomato Gravy, Chocolate Gravy, and Country Ham and Redeye Gravy. Biscuit-related dishes and desserts for every meal are in this book too-Chicken and Dumplings, Hamburger Pot Pie, Double-Decker Strawberry Shortcake, Blackberry Cobbler, and Peach Raspberry Scones, to name a few. I decided to try the Rosemary Focaccia Biscuit Bread because, in addition to biscuits, I also love focaccia–so what could be better than a combination of both? And it looked like a simple, easy recipe anyone could make. If you’re not familiar with focaccia, it’s an Italian bread often served with olive oil for dipping. This recipe is a delicious, savory version of a biscuit in focaccia form–the fresh minced rosemary flavors it nicely with a subtle hint of garlic from the garlic powder. You will need some parchment paper for lining your pan when you make this. You’ll also notice that the recipe calls for soft winter wheat self-rising flour. Soft winter wheat is a variety of wheat that has a low protein and gluten content, often used in biscuit-making. The White Lily brand is a soft wheat flour and King Arthur Unbleached Self-Rising Flour is a soft wheat flour, too. If you can’t find soft winter wheat flour, just substitute regular self-rising flour.

ROSEMARY FOCACCIA BISCUIT BREAD from Biscuits: Sweet and Savory Southern Recipes Makes four 4-inch squares in an 8 x 8″ pan

  • 2 1/2 cups soft winter wheat self-rising flour (or substitute regular self-rising flour)
  • 1 Tablespoon finely minced fresh rosemary
  • 1/2 teaspoon garlic powder
  • 1 cup buttermilk
  • 1/2 cup olive oil
  • 1 Tablespoon grated Parmesan cheese

Preheat oven to 450˚F. Place flour in a large bowl. Stir in rosemary and garlic powder. Add milk and olive oil. Stir until dough is wet. Cover the inside of an 8 x 8-inch baking dish with parchment paper. Sprinkle dough with olive oil and spread dough evenly over paper. Make indentations over the entire top surface of the dough with your knuckles. Sprinkle with Parmesan cheese. Bake in a 450˚F preheated oven for 15 minutes or until top in brown and inside of bread is done. Remove and let cool on cooling rack.

This recipe is great for breakfast or brunch when you want to serve something a little different. It’s really good and I’m sure your savory-loving family and friends will love it! And it is super-easy to put together, so there’s no reason not to try it! Are you a biscuit-lover like me and what is your favorite kind of biscuit?

Linked to Full Plate Thursday, Let’s Get Real Friday, Inspire Me Monday.

White Cheddar and Sage Biscuits

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ncSirKensington1nmI recently had the chance to sample some complimentary products from Sir Kensington’s. They sent me a wonderful package of their all natural gourmet Classic Mayonnaise, Chipotle Mayonnaise, Ketchup and Spiced Ketchup.

Sir Kensington’s makes quality non-GMO condiments–their ketchup is made with crushed tomatoes, raw sugar, and a great blend of vinegar and spices that give it a very rich tomato taste (and with a lot less sugar and sodium than other brands). I love their spiced ketchup, too, which is flavored with chipotle peppers, cilantro, lime juice, and coriander.

The Classic Mayonnaise is wonderful–very smooth, rich and creamy. And I like that it’s made with cage-free eggs and has 33% less saturated fat than other mayos. If you like mayonnaise with some spice, their Chipotle Mayonnaise makes a perfect sandwich spread or veggie dip, flavored with chipotle peppers, cumin, garlic, and tomato–such a great blend of spicy flavors!

ncSirKensMayo3nmI also received some recipes from Sir Kensington’s and I just had to try their White Cheddar and Sage Biscuits, because I am such a cheese-lover! I was also curious to try this recipe because the biscuits have mayonnaise in them and I have never made biscuits that way before! I did change their original recipe slightly because it called for self-rising flour, and I substituted flour, baking powder, and salt instead. And the original recipe suggests baking the biscuits in a cast iron skillet, but my smaller iron skillet would not hold all the biscuits, so I baked them on a parchment-lined baking sheet instead.

I thought these biscuits were really good! The mayonnaise gives them a great texture and rich flavor. And of course I love the cheese in these, too! The fresh sage makes a great savory combination with the cheese. If you are a biscuit-lover, then you will need to try these out–they’d be great with some eggs for breakfast or with some soup or chili for lunch or dinner!

WHITE CHEDDAR AND SAGE BISCUITS (adapted from Sir Kensington’s)

Makes 11 to 12 biscuits

  • 2/3 cup buttermilk
  • 2 Tablespoons vegetable oil (I used non-GMO canola oil instead)
  • 3 tablespoons Sir Kensington’s Classic Mayonnaise
  • 3/4 cup shredded white cheddar cheese
  • 1 1/2 tablespoons fresh sage, finely chopped
  • 2 cups all-purpose unbleached flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • parchment paper, for lining baking sheet

Preheat oven to 425˚F. Line a 10 x 15″ baking sheet with parchment paper; set aside.

In a large bowl, mix together the buttermilk, oil, and mayonnaise.

In a separate bowl, mix together the white cheddar, chopped fresh sage, flour, baking powder, and salt. Gradually stir the flour mixture into the wet ingredients and mix until all ingredients are combined.

Turn dough out onto a well-floured surface. If dough is sticky, knead in a little extra flour. Pat the dough out to about a 1/2-inch thickness. Use a biscuit cutter to cut dough into round pieces. Place on parchment-lined baking sheet and allow biscuits to rest on the sheet for 10 minutes before putting into the oven.

Bake in a preheated 425˚F oven (220˚C) until lightly browned, about 16 to 18 minutes. Remove from pan and serve.

Some of the stores that carry Sir Kensington’s products include Sur la table, Safeway, Whole Foods, and Wegmans. It’s a great brand to try if you feel like treating yourself to gourmet mayonnaise and ketchup! Have you ever tried this brand before?

Bacon-Cheese Pull Aparts

Last Friday was our once-a-month snack time at work. Four or five people bring something each time for our large group. Knowing there was going to be a lot of good food at work that morning, I brought my camera so I could take some pictures. Tammy brought several yummy things, and this was one of them. Everyone loved her Bacon-Cheese Pull Aparts! She found this recipe at  Food.com and said it was really easy to make. I asked her if I could post pictures of her delicious creation, because I’m sure a lot of you will want to make this…I know I do. It’s a tasty mix of melted cheddar cheese and biscuits, with crumbled bacon and chopped green onions added in, too…who can resist that?

Tammy omitted the mushroom pieces that the Food.com recipe called for, but if you like mushrooms, you can add those in, too. Here’s the recipe with a few minor changes…

BACON-CHEESE PULL APARTS slightly adapted from Food.com

  • 1 egg
  • 2 Tablespoons milk
  • 1 (16.3 oz.) can Pillsbury® Grands® Flaky Layers Refrigerated Original Biscuits
  • 4-6 slices crispy bacon, cooked and broken into 1/2-inch pieces (or you can use 4-6 Tablespoons packaged real bacon pieces)
  • 1 cup shredded cheddar cheese
  • 1/4-1/3 cup finely chopped green onions (4-5 medium), using both the green and white parts of the onion
  • 1 (4-ounce) can mushroom pieces (optional)
  • cooking spray

Preheat oven to 350 degrees. Spray an 11×7″ or 12×8″ (2-quart) glass baking dish with cooking spray (if you don’t having either of those size pans, you could probably use a 9×13″ pan–it just may turn out a little flatter). In large bowl, beat egg and milk with wire whisk until smooth. Separate biscuit dough into 8 biscuits and cut each biscuit into quarters. Gently stir the biscuit pieces into egg mixture to coat evenly, then fold in bacon, cheese, onions, and mushrooms, if desired. Spoon the mixture into your sprayed baking pan and arrange biscuit pieces in a single layer. Bake 23-28 minutes or until golden brown. Serve warm by cutting into squares, or just pulling biscuits apart. Makes about 8 servings.

Here’s a close-up of all that cheesy-bacon-onion yumminess!

Linked to Sunday Showcase, Potluck Sunday, Tempt My Tummy Tuesday, Tuesdays at the Table, Tasty Tuesday, We Did It Wednesday, Show and Tell, Make It Yours Day, Strut Your Stuff, Show Off Your Stuff, Foodie Friday, Sharing Sundays.

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