Tag Archives: biscuits

Buttermilk Blueberry Biscuits

Forbidden Rice Blog | Blueberry Biscuits (1 of 4)

My name is Julie Hashimoto-McCreery, I am 30 years and 1.6 months old, and I still do not know the technical difference between scones and biscuits. While there is talk of differences being lightness, or moistness, or savory(ness) or sweetness… when it comes down to it, the best scones AND biscuits I’ve had incorporate few differences. Savory, light, but moist scones? YES. Savory, light, moist biscuits? YES. (Thou shalt never use the words “moist” and “biscuits” together from this day forward.) There’s debate on SHAPE being the determining factor (seriously, folks!).

I call the following recipe biscuits. You could call them scones if you prefer. They are fluffy, not-at-all-dry, packed with fresh blueberries and just a hint of lemon. These biscuits are most excellent while still warm, preferably with a cup of coffee or tea!

Forbidden Rice Blog | Blueberry Biscuits (2 of 4)

Buttermilk Blueberry Biscuits

Yields about 10-12 biscuits.

Ingredients:
3 cups all-purpose flour
2 tablespoons sugar
4 1/2 teaspoons baking powder
3/4 teaspoon cream of tartar
1/2 teaspoon sea salt
3/4 cup butter (cold and cut into cubes)
1 egg, beaten
3/4 cup very cold buttermilk
zest and juice from 1 large lemon
1/4 teaspoon fresh ground nutmeg
2 cups fresh blueberries
2 tablespoons all-purpose flour
1 tablespoon sugar

Forbidden Rice Blog | Blueberry Biscuits (4 of 4)

Directions:

Preheat the oven to 425 degree F and prepare an ungreased baking sheet with parchment paper.

In a mixing bowl, sift together the 3 cups of flour, 2 tablespoons sugar, baking powder, cream of tartar, lemon zest and salt. Cut in the butter until the mixture looks like coarse cornmeal.

In a small bowl, lightly toss together the blueberries with the 2 tablespoons flour and 1 tablespoon sugar, until the berries are well coated with the flour. Add the blueberries in the the flour/butter mixture, mixing together well.

In another bowl beat the egg, buttermilk, and lemon juice together lightly with a fork. Add it to the flour mixture, stirring to create a soft dough. (Work quickly, as you want to keep the mixture as cold as possible to keep the butter from breaking down before getting in the oven.) Some of the blueberries will inadvertently get mushed; it’s okay!

Turn the dough out to a floured board and knead it about 15 times. Roll the dough out or pat it out, to about 1-inch thick. Cut into 2-3 inch rounds with a biscuit cutter. Reshape and roll out the remaining dough scraps to make more biscuits. Place the biscuits on your parchment-lined baking sheet, about 2 inches apart.

Bake for 12 – 15 minutes, until the biscuits are golden brown on top. Let the biscuits cool for about 5 minutes, then serve while still warm.

Forbidden Rice Blog | Blueberry Biscuits (3 of 4)

Buttermilk Ginger Biscuits

While there isn’t a Whole Foods Market near us here in Ashland, whenever we’re near one while traveling, my husband has a semi-addiction. Ginger biscuits. It’s a 99% guarantee that they’ll be in the bakery section, next to the fresh baked muffins, bagels, and treats. These sweet biscuits are always shiny-topped, soft and flaky, and filled with pieces of ginger. They’re delicious, especially when still warm.

I’ve been on a mission to make ginger biscuits at home that at least fulfills the craving for these babies, especially if we don’t have plans to be near a Whole Foods any time soon. This is the second attempt, which turned out different than I anticipated–gladly. Soft and with an obvious ginger flavor, these were a bit more moist than the ginger biscuits we’re used to getting from Whole Foods. I do enjoy soft, pillowy biscuits though, so these were delicious in that way.

I used to have a really hard time making biscuits. Well, good biscuits. One thing I’ve learned is that shortening is helpful in creating really soft, fluffy biscuits. I used to avoid using it until I found this organic and vegan form one day, made by Spectrum Naturals. Also, remember to keep your ingredients as cold as possible. Often I’ll re-refrigerate the rolled and cut biscuits for 10 or 15 minutes before baking, just to let the butter solidify more (it breaks down slower in the oven that way, creating a soft texture rather than flat overly greasy biscuits). My favorite way to add butter to the flour mixture? Use a box grater. It makes it quicker to “cut it” into the dough and keeps things evenly dispersed.

These biscuits (like most) are best served straight from the oven, either plain or with some butter, some fresh berry jam. They also freeze really well and can be defrosted and heated back up.

 

 

Ginger Buttermilk Biscuits 

Yields approx. 1 ½ dozen medium biscuits


Ingredients:

3 ½ cups all-purpose flour, plus more for rolling
1 cup whole wheat flour
1/3 cup sugar
6 ¾ tsp. baking powder
1 tsp. baking soda
1 tsp. dried ground ginger
¼ tsp. lemon zest
¾ cup unsalted butter
6 tbsp. vegetable shortening
2 eggs, lightly beaten
1 cup plus 2 tbsp. buttermilk
1 tsp. vanilla extract
½ tsp. fresh ground ginger
¾ cup crystallized ginger, chopped
2 tbsp. heavy cream

 

Directions:

Preheat your oven to 425°F. Line two baking sheets with parchment paper.

In a large bowl (I prefer the steel mixing bowl of my stand mixer), whisk together the flour, sugar, baking powder, baking soda, dried ground ginger, and lemon zest. In a separate container, whisk together the eggs, buttermilk, vanilla, and fresh ginger.

Cut in the butter and shortening, until the mixture resembles very coarse crumbs. Pour in the  buttermilk mixture, working quickly to stir together a soft dough. Fold in the chopped crystallized ginger. Turn the dough out onto a lightly floured surface, quickly but gently kneading about 10 times. Roll the dough out to about 1½ inches thick, then cut into squares about 2×2 inches. Re-roll the scraps to create more biscuits. Place on your prepared baking sheets and brush each top with the heavy cream. Bake for 12-15 minutes, until lightly golden on top and cooked all the way through. Serve fresh out of the oven.

Cheddar Black Pepper Biscuits

I remember my mom making biscuits when I was growing up. Often plain or buttermilk drop biscuits, rather than those that had to be rolled (or patted) out and cut. We always had jam to slather in them. Or honey. Or just butter. “Biscuits and gravy” was something I hadn’t even heard of, let alone considered eating, until I moved to Oregon eight years ago.

Whenever the kids stay at Nana’s house overnight, they request biscuits and gravy for breakfast the following morning. Being an accommodating Southern-born and raised woman, she very lovingly gets up early enough to fill such desires. I’m not so willing to wake up at the crack of dawn to make biscuits. However, these cheddar black pepper biscuits — I’d almost, possibly, probably, consider waking up to make. Even when it’s still dark out. They are delicious.

I haven’t tried this, but imagine these biscuits would make an amazing egg sandwich. Even better, stuff ’em with a fried egg, cheese, and bacon (tempeh bacon in our case), then smother the WHOLE THING! in gravy. Oh goodness. Alas, I cannot talk myself into making and/or eating biscuits daily. But these are a delicious treat when they are made.

While I’d love to take credit for these amazing biscuits, I cannot. I found the recipe a few months back on Joy the Baker‘s site, one of my favorite food bloggers. Check her out — she has great recipes creatively put together and an amazing sense of humor that makes every post fun to read.

Try these biscuits. They’ll immediately have you contemplating a buttcrack of dawn wake up as well.

Black Pepper Cheddar Biscuits
adapted from Joy the Baker

Ingredients:
3 cups all-purpose flour
2 tbsp. sugar
4 ½ tsp. baking powder
¾ tsp. cream of tartar
¾ tsp. sea salt
½ cup vegetable shortening (cold and cut into small cubes)
¼ cup butter (cold and cut into cubes)
1 egg, beaten
¾ cup COLD buttermilk
1 cup grated sharp cheddar cheese
½ tsp. fresh ground black pepper
2 tbsp. heavy cream and black pepper for topping biscuits

Directions:
Preheat the oven to 425º F and prepare an ungreased baking sheet with parchment paper.

In a mixing bowl, sift together the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter and shortening, until the mixture looks like coarse cornmeal. Add in the cheddar and black pepper, tossing to combine the ingredients.

In another bowl beat the egg and buttermilk together lightly with a fork. Add it to the flour mixture, stirring to create a soft dough. (Work quickly, as you want to keep the mixture as cold as possible to keep the butter from breaking down before getting in the oven.)

Turn the dough out to a floured board and knead it about 15 times. Roll the dough out or pat it out, to about 1-inch thick. Cut into 2-inch rounds with a biscuit cutter (or tin can that’s had both ends removed — an easy, cheap, alternative to store bought biscuit cutters). Reshape and roll out the remaining dough scraps to make more biscuits. Place the biscuits on your parchment-lined baking sheet.

Brush the top of each biscuit with heavy cream and sprinkle on some black pepper. Bake for 12 – 15 minutes, until the biscuits are golden brown on top.  Serve immediately. Makes 10-12 biscuits.