Flaky and Tender Buttermilk Biscuits

Eric came back home this weekend from his 10 day trip to Texas! Needless to say, I am happy to have him back.   :)   So, last night when I asked if he had any requests for breakfast (a developing trend in our household on Sunday mornings) he had an answer ready for me: biscuits and gravy. My reaction was something of a roller coaster of surprise, intimidation, and then determination. 

You see, I had never made Eric biscuits or gravy, and I wasn't sure where his idea had originated from. Ah, the inner workings of the male mind. Something women for centuries have been trying, and failing, to understand. I love my husband dearly; he always keeps me on my culinary toes!

After the surprise wore off, intimidation set in. Biscuits? Milk gravy? Both of these things can quickly become disastrous. I envisioned biscuits as hard as rocks and gravy that never thickened, imagined Eric and I sitting down to eat my lovingly prepared breakfast, looking down and seeing a plate of what looked like slop and rocks. Yum. 

But it's not like me to be intimidated for long. In fact, the whole intimidation stage probably took less than a minute, scary as it was. When I recovered, I began searching for a biscuit recipe amongst the thousands scattered across the internet. I love researching a recipe. In fact, it is often more than half of the fun! It most certainly brings out the nerd in me, hehe. Inevitably, I learn a lot of little tricks and tips that combine to make failing (almost!) impossible.

Oh, I was still plenty nervous. I anxiously crouched next to the oven, looking through the window to watch and encourage my biscuits, chanting, "Rise, my lovelies, rise!" while a bemused Eric looked on. I think he may be getting used to hearing me talk to my creations like they are alive.    :)    Ultimately, the research, effort, and wait was all worth it. I ended up with biscuits that were fluffy and tender on the inside, flaky and buttery on the outside. In short: utterly perfect. Trust me, you want to try this biscuit. Whether you make milk gravy to go with it, eat it plain with butter, or slather it with some jam, it'll knock your socks off. 

Here are my tips for great biscuits:

1. Measure out your flour the right way. The last thing you want is a heavy biscuit, and having too much flour will do exactly that. Click here to see how I learned how! 

2. When using whole wheat flour, subbing in some corn starch is critical. There's some science behind it, but all you really need to know is that it makes your biscuits light and fluffy!

3. It doesn't matter how you cut in your butter. Use a food processor, pastry cutter, fork, or your fingers. Just remember that the key to fluffy biscuits (and scones, for that matter) is cold fat. I used a fork and placed my cut flour in the freezer for about 5 minutes before adding the buttermilk.

4. Don't press your dough too thin. We all want those sky-scraper biscuits, and that is impossible to  achieve when your dough starts out 1/2 inch thick. About 1 inch is the general consensus. 

5. Use a sharp tool to cut your biscuits into their desired shape. Don't use a coffee cup or anything with dulled edges. A crimped edge will prevent your biscuits from rising!

6. On that note, don't twist your cutting tool. Cut straight down all the way through the first time.

7. After cutting, put them in the freezer for 15-30 minutes. This ensures that the fat is as cold as it can be before going into that hot oven. To make it as easy as possible and eliminate touching them (and therefore warming them up) you can go ahead and place them on your baking sheet if you have room for it in your freezer. 

And that's it! You are now armed with all of the biscuit-making tips the internet has to offer. So, what are you waiting for? Gather your ingredients, and treat yourself (and some loved ones) to homemade biscuits. I promise you, you won't regret it!

Buttermilk Biscuits

makes 8 biscuits

adapted from Spork or Foon

Ingredients:

1 3/4 cups white whole wheat flour (regular whole wheat would work, as well)

1/4 cup corn starch

4 tsp. baking powder

1/4 tsp. baking soda

3/4 tsp. salt (this could probably be decreased to 1/2 tsp. with equally great results)

4 Tbsp. butter, cut into small pieces

1 cup buttermilk, chilled*

approx. 1 Tbsp. butter, melted, for brushing

Directions: 

- In a large bowl, combine flour, baking powder, baking soda, and salt. Cut in the butter using whatever method you prefer. You want the result to look like crumbs. It doesn't have to be perfect; not all of your crumbles need to be the same size. The goal is to get little pockets of fat dispersed throughout your dough to make that tender crumb we're after. 

- Once the desired texture is achieved, place the bowl in the freezer for about 5 minutes to re-chill the butter. 

-Take the bowl out of the freezer and make a wheel in the center of the flour. Pour in the buttermilk. Stir just until the dough comes together. It will be sticky. Do not over-mix! If you do, you risk a dense biscuit that will more resemble the rocks of my nightmares, and we don't want that. 

-Turn the dough onto a well-floured surface. Dust the top with flour and gently fold the dough over on itself 5-6 times. This creates that layered flaky-ness that is so desired in biscuits. Press gently (with your fingers, so as to decrease the amount of warmth being transferred to the dough) so that the dough is about 1 inch thick. 

- Cut out your biscuits. I used a sharp knife and cut my biscuits into squares so I didn't have to mess with scrap dough. 

- Brush biscuits with melted butter and place them gently into the freezer for 15-30 minutes. Mine made it for 15 minutes because I couldn't wait any longer than that! If you have room, you can go ahead and place them on your baking sheet (so that they are just touching) before putting them into the freezer. If not, then put them on a plate, Silpat, or whatever else you want. 

- While you're waiting, pre-heat your oven to 450°F. 

- Once your oven is pre-heated, if you haven't already, place the biscuits onto your baking sheet or stone so that they are just touching. Bake them until your biscuits are tall and light gold on top, about 15-20 minutes. When they get out of the oven, brush them again with the melted butter. 

Nutrition Facts: 1 serving = 1 biscuit

Calories: 181 Carbs: 25 grams Fat: 7 grams Protein: 5 grams

Enjoy!!

Oat Pancakes

My beloved husband went on a business trip this past week and I just had to send him off with a full belly to ensure that he had something to remember me by!   :)   Right away, I knew it had to be pancakes. He loves nothing better than a big stack of pancakes to start his morning. While he's not generally a breakfast eater, he has always made an exception for fresh flapjacks. Before we met, the standard was pancakes the size of Texas made with white flour and topped with gobs of maple-flavored syrup. Needless to say, he made these himself! Surprisingly, he is a very good pancake-flipper, which is indeed a coveted skill to possess. But, I've been practicing my skills (both the flipping and the making) and I'm happy to say that I have successfully converted him to the healthier version: oat pancakes.

Before you start thinking, "Wait a minute, my kids/husband would never go for pancakes not made with white flour", consider this: I have possibly the world's pickiest little brothers, both of whom have given their stamp of approval on this recipe. In fact, they gobbled up 4 pancakes each, and would have eaten more if we hadn't already eaten the whole batch! So, give it a try! If they turn up their noses, oh well, more for you! On that note, these are fantastic the next day if you just pop them into the toaster. They'll taste just like they are fresh out of the skillet!

As far as toppings go, if it sounds good, go for it! Eric likes his with butter and maple syrup, while I like mine with some sliced banana. My uber-picky brother only eats his with blueberry syrup and freshly sliced strawberries. And I LOVE leftovers with a drizzle of maple syrup and a sprinkle of cinnamon sugar. YUM!!!

Oat Pancakes
makes approximately 11 pancakes
adapted from The Kitchen Sink

Ingredients:
3/4 cup quick-cooking oats (I used old-fashioned)
1 1/2 cups plus 2 tablespoons buttermilk*, divided
3/4 cup whole-wheat flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. cinnamon
1/8 tsp. grated nutmeg
1/2 tsp. salt
1 large egg
1 Tbsp. unsalted butter, melted


Directions:
- Soak the oats in 3/4 cup of the buttermilk. Let stand for 10 minutes.
- While the oats are soaking, you can whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a big bowl. This will be the bowl you mix everything else in.
- When the oats are done soaking, put them and the rest of the ingredients in with the flour mixture. Mix until just combined. Do not over-mix! Set aside. 
- Heat your griddle over medium heat (I like to put my dial on 4). When a drop of water bubbles up and "dances", your griddle is ready. Place a small dot of butter in the center of each pancake spot on your griddle. Help the butter to melt out in a circle approximately the shape of your pancake. This will give you a nice crispy edge on your pancake. 
- Pour 1/4 cup of batter onto each butter circle. Here's my tip for knowing when to flip: If I stick my spatula under the edge and it stays firm, it's ready! If it turns under a little, wait a few more seconds. I find this ensures I that have great color on my pancakes.
- Another tip: watch your heat. About 1/3 of the way through my batch, I turned down my dial to 2. The last thing we want is burnt pancakes that are still raw on the inside! Also, I butter in between each pancake because I like the color and the crispy edge. If you're concerned about the added fat, you can use cooking spray or skip it all together!


* To make 1 cup of buttermilk, measure 1 Tbsp. vinegar or lemon juice and then add enough milk to make 1 cup. Let it sit for about 5 minutes and you're good to go!

Nutrition Facts: 1 serving = 1 pancake

Calories: 78 Carbohydrates: 10 grams Fat: 2 grams Protein: 4 grams

*facts do not include toppings or butter on skillet

Enjoy!!

Fresh Vegetable Dip

I don't know about you, but I love to snack. I snack mid-morning and again mid-afternoon, and sometimes even after dinner! Even though I always make sure that I am actually hungry before I eat (not just thirsty or bored), I'm accumulating a lot of extra calories with all that snacking. To balance this, I try to snack on things that are good for me, like greek yogurt, cheese, fruit, vegetables, or my homemade granola. I love all of these things, except one: vegetables. Cooked vegetables are one thing; I've yet to try a cooked veggie that I didn't like! Raw veggies, however, get me every time. The concept is great: crisp vegetables with that wonderful crunch and lots of vitamins, minerals, and fiber...all things that are wonderful for my body. I just don't like them. I've tried, lots of times. It just isn't gonna happen without a little help.

Enter the wonder that is vegetable dip. Store bought...not so much. Too many useless calories that my body can't use. Homemade, however, and we have a different story. It's creamy, luscious, and has enough nutrition value to be included in the "healthy snack" category. Plus, it's super easy to make! So, I decided to share my go-to recipe. The original used sour cream as a base; however, I subbed in plain yogurt with fantastic results. The first time I made this recipe, I used plain greek yogurt, which made a thicker dip. I couldn't find any big containers of plain greek yogurt at the store this time (and didn't have time to strain out the whey) so instead I used regular plain yogurt. It's still yummy, just a bit thinner than when I used greek yogurt. I think Eric and I liked it thicker (and it made it easier to gob it on) but it's completely a preference thing!

Oh, and by the way, these pictures? Totally not the way I eat mine! Before I pop that broccoli spear into my mouth, that thing is so covered in dip that it looks like cauliflower! Yumm! Vegetable Dip with just a hint of broccoli :)

Fresh Vegetable Dip
makes approximately 2 1/2 cups of dip
adapted from Taste of Home


Ingredients:
1 1/2 cup plain yogurt (greek or regular)
3/4 cup mayonnaise
1 1/2 Tbsp. dried minced onion
1 tsp. dried dill weed (if fresh, use 1 Tbsp.)
1 tsp. dried parsley (if fresh, use 1 Tbsp.)
1 tsp. garlic salt
dash Worcestershire sauce


Directions:
- Combine all ingredients into a bowl, preferably one with a lid. Chill in the refrigerator for a least one hour to let all of the ingredients get cozy with each other.
- Enjoy with your favorite vegetables!

Nutrition Facts: 1 serving = 2 Tbsp.

Calories: 55 Carbs: 1 gram Fat: 5 grams Protein: 1 gram

Enjoy!!

Dreamy Cinnamon Raisin Oatmeal

I take pride in saying that I am a breakfast eater. I cannot remember a time when I didn't eat breakfast before starting my day; in fact, it has become somewhat of a ritual for me. While I sit enjoying my morning meal and cup of coffee, I read a book or some of my favorite blogs, or simply sit and reflect upon what my day will bring. Generally, this takes up about 20 minutes, time that some would say is a total waste. In fact, Eric goes from sleeping to walking out the door in less time than it takes for me to finish eating; however, I would not trade this time for anything. Eating breakfast helps me to wake completely and organize my thoughts for the day ahead.

One of my favorite things to eat for breakfast is oatmeal. It's creamy, delicious, good-for-me, and so versatile that the options are endless. Don't have raisins? Chop up a banana, apple, or any other fruit/dried fruit you have on hand. Don't like cinnamon? Skip it! Allergic to dairy? Sub in almond or soy milk for equally fantastic results! Missing that crunch of dry cereal? Add some nuts! On top of all that, it is one of the only things I've found that keeps me full for more than two hours. It's also pretty cheap to make, which makes it a winner in all categories. And unlike steel cut oats, you can whip up these oats in less than 10 minutes!

Cinnamon Raisin Oatmeal
makes 1 serving


Ingredients:
1/2 cup old-fashioned oats
1/2 cup milk*
1/2 cup water
1 tsp. vanilla
cinnamon**
1-2 Tbsp. raisins
pinch of salt
pure maple syrup, honey, or whatever sweetener you prefer (optional)


Directions:
- Put all ingredients into small saucepan over medium heat. Stir gently to combine. You can walk away and do other things until you see them start to bubble, which will take about 3-5 minutes. Generally, I make my coffee and pack my lunch during this time. 
- When you see it start to bubble, begin to stir it. Depending upon how vigorously it is bubbling, you can either stir continually or give it a stir and continue about your business. You aim here is to keep it from burning on the bottom. 
- When it does start to bubble vigorously, you want to stand next to it and stir constantly until you achieve the texture you want. I like mine a little liquid-y, but Eric likes his thicker, so it's entirely based on your preferences. Another reason to love oatmeal!
- Put in your bowl and top with sweetener. I LOVE maple syrup on mine...so yummy! This is really up to your preference; you can skip it all together or pour it on!


*I like the milk in these oats because it adds to the creaminess and the added fat keeps me full longer. However, you can totally skip the milk and double the water if your concerned about the added calories/fat. Your oats will still be creamy and delicious :)
**I like a lot of cinnamon, so I put a lot in. You can add however much your little heart desires! I might suggest you add less than you think--you can always stir in more after you've given the finished product a taste.

Nutrition Facts:

Calories: 275  Carbs: 45 grams Fat: 5 grams Protein: 14 grams

These facts are based on 2% milk and do not include sweetener

Enjoy!!

Lemon Curd Drop Cookies

My husband and I have very different tastes when it comes to dessert. If we go for ice cream, he normally goes for sorbets and fruit flavors, while I go for things filled with chocolate and cookie dough (and calories, but hey, it's treat!). Most of the time, this makes me feel guilty; I know sorbets and fruit flavors are typically the smarter choice, and therefore the one I should make. But I just can't help it! Don't get me wrong--I love fruit and fruit flavored things just as much as anyone else. But when faced with the decision of chocolate or the better-for-me sorbet, chocolate ALWAYS wins out.


Things brings me to the Lemon Curd Drop Cookies. They are absolutely Delicious, with a capitol D. And while I will eat one or two, Eric will eat 10 or more. Which is good, because that means I will have less staring at me from across the room.

Lemon Curd Drop Cookies
makes 2 dozen
adapted from Simply Sweet by The Pampered Chef


Ingredients:
1/2 cup butter (1 stick), softened
1/4 cup granulated sugar
1 egg yolk
1 tsp. vanilla
1 1/4 cup flour (I used white whole-wheat with fantastic results)
1/4 tsp. baking powder
1/4 tsp. salt
1-2 Tbsp. milk
powdered sugar (optional)*
1/4 cup lemon curd (approximately)


Directions:
-Preheat the oven to 350°F. Line a cookie sheet with parchment paper or silpat (I used my silpat).
-In your mixer bowl, beat the butter and sugar until creamy. Add the egg yolk and vanilla; beat until light and fluffy.
-While beating, combine the flour, baking powder, and salt in a separate bowl; mix well.
-Gradually add flour mixture to the butter mixture while mixing on low speed. Then, add in the milk just until a dough forms. For me, this happened after about 2 Tbsp. of milk. Do not over-beat!
-Roll the dough into small balls, using about 1 tsp. of dough for each cookie. I used my smallest dough scoop for this. If desired, you can then roll each ball into the powered sugar before placing it on the cookie sheet. You can place them relatively close together; they didn't spread much for me.
-Make a small indentation in the center of each ball using the tip of your finger. Fill the indentation with lemon curd. You can do this by putting the lemon curd in a pastry bag or a ziplock bag and cut off the tip. I didn't feel like getting my pastry bag dirty for such a small task, so I used the ziplock method.
-Bake the cookies for 11-13 minutes or until the bottoms of the cookies just begin to brown. I found 12 minutes to be just right for me. Let the cookies rest on the cookie sheet for 5 minutes after taking them out of the oven, and then place them on a cooling rack to cool completely. This last part is optional; the "cool completely" thing never happens in our house ;)


* I made one batch rolled in the powered sugar and one without to see if it actually made a difference in the taste or texture. Neither Eric or I could tell a difference, so feel free to skip this part completely if you wish!

Nutrition Facts: 1 serving = 1 cookie

Calories: 61 Carbs: 5 grams Fat: 4 grams Protein: 1 gram

Enjoy!!