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3 Ingredient Flaky Biscuits

July 21, 2014

3 Ingredient Biscuits | Espresso and Cream

I should probably postpone writing this post until I have a few more words to say. I’ve been sitting in front of this screen, trying to find the words. But between the nausea, exhaustion and cravings for carbs, carbs and more carbs, I’m finding myself at a bit of a loss for words.

We had a lovely weekend. My mom made a surprise visit on Saturday and we took Pippa and Nutmeg to a Cavalier play date (yes, you read that right). We got a small glimpse into what parenthood might look like when Pippa was the only cavalier who jumped into the kiddie pool, started drinking the water and then proceeded to pee in the pool with everyone watching! It with simultaneously hilarious and embarrassing all at once.

Since, as I mentioned, carbs have been high on the list of foods I love, I did a little baking this weekend. Last week at work we had the pleasure of having Jeni of Jeni’s Splendid Ice Creams come to the kitchens to talk with us about the creative process and making ice cream. She also did a demo with a few of the recipes from her newest cookbook, Jeni’s Splendid Ice Cream Desserts.

One of the desserts Jeni made was a fruit cobbler with the most amazing biscuit topper. It used self-rising flour and heavy cream. I decided to take the same concept and make biscuits, using whole milk instead of heavy cream and shaping them more into regular biscuits rather than drop dumplings. The results were fantastic and I was thrilled with how easy the recipe ended up being. Great for weeknight cooking!

3 Ingredient Flaky Biscuits | Espresso and Cream

3 Ingredient Flaky Biscuits
Recipe type: Bread, Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 5 to 6
  • 3 cups self-rising flour
  • 4 tablespoons butter, cut into small pieces
  • 1½ cups whole milk
  • 1 egg, beaten (optional)
  1. Heat oven to 375°F. Spray a baking sheet with cooking spray. Set aside.
  2. In the bowl of a food processor, combine the flour and butter. Pulse 5 to 8 times until the butter is broken up into small pieces. Add the milk to the flour mixture and process until the mixture forms a ball.
  3. Turn dough out onto a well-floured surface. Press into an 8 by 4 inch rectangle about ½ inch thick. Fold rectangle in half. Use a 3½ to 4-inch round biscuit cutter to cut five to six biscuits from dough, rolling and re-rolling dough as necessary to use up remaining dough.
  4. If desired, brush biscuits with egg.
  5. Bake 20 to 24 minutes or until biscuits are golden brown. Cool 5 minutes. Serve warm with butter, jam or honey.



Cornmeal Biscuits with Fresh Corn

August 8, 2013


Do you ever find yourself in awe of the way God moves in your life? Lately, I’ve been reflecting a lot on how God has worked in our lives over the last year. Joe and I have a life now that looks very different than our life last year at this same time. And while we had so many things to be thankful for about our life in Grinnell, we also had prayers that we hoped God would answer. Prayers to move to a place where we would be surrounded by other couples our age, more like-minded friends, a yard for Joe, my farm boy, to work in every night, jobs that were better suited for our personalities. I don’t think we had a clue what God had in store for us. It’s a testament to answered prayers and the fact that God has a plan through it all. It’s so easy to forget in the hard times, isn’t it? And pretty hard to lose sight of in the good times, too.

I’m not sure what that had to do with biscuits. Nothing, really, I suppose. Just something I was thinking about today.

These biscuits are certainly worth making. Usually I reserve cornbread for the fall months served alongside chili, but the addition of fresh corn gives these biscuits a more summery appeal. The original recipe contained 100% all-purpose flour, but I subbed in whole wheat flour, using equal parts whole wheat and all-purpose flour along with cornmeal. These biscuits are certainly hearty and a little bit dense, which I found charming. However, if you prefer a lighter biscuit I would suggest using all-purpose flour in place of the whole wheat flour. Either way would work just fine.

I’m already thinking of countless ways these biscuits could be used. Served with butter alongside a salad, cut in half and stuffed with eggs as a breakfast sandwich. Drizzled with honey or a little butter and fresh basil from our garden. Maybe even as the bread for a summery BLT. Mmmm. I can already taste it now.


Cornmeal Biscuits with Corn
Adapted from Food Network
Makes 6 large biscuits

2/3 cup whole wheat flour
2/3 cup all-purpose flour
2/3 cup yellow cornmeal
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons sugar
1 teaspoon salt
6 tablespoons butter, diced
3/4 cup buttermilk
3/4 cup corn kernels (I used canned and drained but I imagine fresh would work well, too)

Heat oven to 450°F. In a large bowl, combine the flours, cornmeal, baking powder, baking soda, sugar and salt until well combined. Use pastry cutter to cut butter into dry ingredients until a coarse meal forms. Add in the milk and buttermilk and stir until just combined.

Turn dough onto floured surface and form into a large disc about 1/2 inch thick. Use biscuit cutter to cut six biscuits from the dough, re-shaping as necessary.

Bake 15 to 20 minutes or until biscuits are baked through and light golden brown. Serve with butter, if desired.

Happy Baking!

Red Lobster’s Cheddar Biscuits

October 19, 2010

I’m almost, just almost, shaking my head at myself for posting this recipe. For starters, it’s based off Bisquick baking mix – hardly something to write home about. And then there’s the fact that these biscuits were popularized widely by the restaurant chain Red Lobster. It’s not that I have anything against Red Lobster, per say, in fact as far as chains go it’s pretty tasty and can be decently healthy. But if it came between a chain restaurant and eating at home, I’d choose the later.

But some things get wildly popular for a reason, like these Cheddar Biscuits, and I know I’m not the only person who finds them irresistible. The best part? The joy in J’s voice when I told him I had found a recipe to make them at home. I’m telling you, I don’t think I’ve ever met someone who loves bread more than he does, in every form and variation.

Keep in mind, like most homemade variations of ‘secret restaurant recipes’ these biscuits aren’t exactly like the originals; however, if you find yourself at home craving the famous Red Lobster biscuits, these certainly will do the trick. They’re light, buttery and speckled with cheddar cheese. Honestly, it’s pretty hard to go wrong with a combination like that.

Red Lobster Cheddar Biscuits
Adapted Slightly From ABC News Online 
(Printable Recipe)

*2 1/2 cups Bisquick baking mix
*3/4 cup cold 2% milk
*4 tablespoons cold butter
*1/4 tsp. garlic powder
*1 heaping cup grated cheddar cheese

*2 tablespoons butter, melted
*1/4 teaspoon dried parsley flakes
*1/4 teaspoon garlic powder
*pinch of salt

*Preheat oven to 400°F.
*Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don’t want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don’t over mix.
*Press dough mixture into a disc and cut out with circle cookie cutter or the mouth of a drinking glass. Transfer discs to a parchment paper lined baking sheet.
*Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
*When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.

Happy Baking!


Whole Wheat Buttermilk Biscuits

May 5, 2010

Do you ever just miss home? I’m not sure age really matters, because when I think about home it’s not the place or the building, it’s that feeling and stage in life when you knew that someone else was there to take care of you and have your back. Growing up with divorced parents, I traveled a lot between Iowa and Florida, so getting homesick was rare. Now, living on my own for the first time, I still don’t get homesick, but I do miss home every now and again.  

And despite the distance and time that has passed since my years living at home, I am still able to get in the kitchen and capture my childhood with a few simple ingredients, a bowl, and a wooden spoon. (Okay, I used my food processor, too) Food is magical that way. It holds the power to inspire, to transport, to recreate moments and time passed. I think everyone has that special taste of childhood, and for me these buttermilk biscuits are it. 

Things really do come full-circle, because little did I know, my mom’s famous biscuits originated from a Better Homes and Gardens New Cookbook circa 1972; Better Homes and Gardens, where I work and write and eat today. So yesterday, when I was missing missing home, I pulled out my own Better Homes and Gardens New Cookbook circa 1950 that I purchased from a flea market this fall and got to making my mom’s buttermilk biscuits. And they turned out, just as I remembered – a piece of the familiar when so many things in life are changing around me.

Of course, I couldn’t resist making a few small changes. Instead of using all-purpose flour, I used a combination of whole-wheat and all-purpose. And I took out the shortening, because I hardly ever cook with shortening, and used butter in its place. Oh, and I made them a little bigger than the recipe suggests. Back in 1950 this recipe made 12-18 biscuits. In my kitchen, circa 2010, it made 9. So here’s to biscuits, and memories, and recreating home in your own kitchen, wherever that may be.

Whole Wheat Buttermilk Biscuits
Adapted from Better Homes and Gardens New Cookbook, 1950
1 cup all-purpose flour
1 cup whole-wheat flour
1/4 tsp. baking soda
3 tsp. baking powder
6 Tbsp. butter, cut into pats
1 cup buttermilk
1 egg white from a large egg
Additional kosher salt, if desired

*Preheat oven to 450*F.
*Combine the flours, baking soda, baking powder, and salt in the bowl of a food processor or a large bowl (if you are using a pastry blender). Add the butter to the flour mixture and process with a food processor or blend with a pastry blender until mixture resembles coarse crumbs, with small, uneven pieces of butter throughout.
*Stir in the buttermilk until wet and dry ingredients are just combined. Turn out onto a floured surface and roll to a 3/8-inch thickness. Cut into biscuits and place on a lightly greased baking sheet. Brush egg white on the tops of each biscuit and sprinkle with kosher salt. Bake for 12-14 minutes, until lightly golden.
*Serve warm, if possible, with lots and lots of butter and jam. Reheat in the oven if necessary.

Happy Cooking!


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