Hands down. These are my favorite biscuits. Ever. I will forgo my gluten-free diet to have one of these. This is the first recipe I ever memorized and I remember making it for all my housemates when I studied abroad in Cambridge, England. It was nice being able to make something to share that I loved having at home. It is a simple recipe that you can easily throw together to go with a weeknight meal. My mom used to always make them with Tuna Casserole (another one of my favorites). The baking powder biscuit recipe originates from a cookbook my mom received as a gift when she was first working in Wausau, Wisconsin. This recipe has gone all over the world with us and I am now sharing it with my kids. A huge thank you to the wives of the volunteer fire department in Edgar, Wisconsin for compiling the book and to Germaine Zweck for creating the fabulous original. I’ve tweaked the recipe over the years and made it my own. It has really evolved as I have made it more and more without the original recipe. Can’t wait to see what you think. Enjoy!
-BAKING POWDER BISCUITS-
YIELDS: 11 BISCUITS
DIFFICULTY: EASY
TIME: 15-20 MIN
NUTRITION: 129 CALORIES PER SERVING, MACROS 17G CARBS, 5G FAT, 3G PROTIEN
INGREDIENTS:
2 CUPS FLOUR
1 TBSP BAKING POWDER
1 PINCH SALT ( APRROX. 1/4 TSP)
1/4 CUP CANOLA OIL
2/3 CUP UNSWEETEND ALMOND MILK OR PLAIN SOY MILK (DON’T USE VANILLA)
DIRECTIONS:
IN A LARGE MIXING BOWL ADD THE FLOUR, BAKING POWDER AND SALT. MIX LIGHTLY WITH A FORK TO DISTRIBUTE THE BAKING POWDER AND SALT EVENLY. ADD THE OIL AND PLANT MILK. MIX TOGETHER. ONCE A DOUGH STARTS TO FORM USE HANDS TO KNEAD THE DOUGH TOGETHER AND FORM A BALL. DIVIDE THE DOUGH EVENLY INTO 10- 12 PIECES. PLACE THE DIVIDED DOUGH ONTO AN UNGREASED COOKING SHEET. BAKE AT 425 DEGREES FOR 12-14 MINUTES OR UNTIL THE TOPS BEGIN TO TURN GOLDEN BROWN. REMOVE FROM OVEN PROMPTLY AND SERVE IMMEDIATELY.
Today I served the biscuits with a cheesy egg skillet dish and the kids loved it. My son loved that I cut the eggs out in the shape of “pizza.” He called it a “cheesy egg pizza.” It worked perfectly to make this while I made the biscuits this morning. I was able to finish the eggs in the oven after I took the biscuits out. In the few minutes it took to finish the eggs in the oven, the biscuits cooled just enough to eat. A great addition to our brunch. Or in the case of my children, second breakfast. They like to eat as soon as they get up, whereas I prefer to slowly drink my coffee and take my time. Usually, by the time I am ready to eat they are ready to eat again. Hope you enjoy these as much as we did!
-CHEESY EGG SKILLET-
SERVES: 4
DIFFICULTY: EASY
TIME: 10 MIN
NUTRITION: 150 CALORIES PER SERVING, MACROS 4G CARBS, 10G FAT, 11G PROTEIN
INGREDIENTS:
6 BROWN EGGS ( I USE CAGE FREE AND VEGETARIAN FED)
6 TBSP PLANT MILK (DON’T USE VANILLA)
1/4 CUP NON-DAIRY CHEESE
OLIVE OIL SPRAY
DIRECTIONS:
PREHEAT YOU OVEN TO 425 DEGREEES. SPRAY A LARGE CAST IRON SKILLET WITH OLIVE OIL SPRAY. HEAT PAN ON MEDIUM HEAT.IN A MEDIUM BOWL CRACK ALL SIX EGGS AND ADD THE MILK TO THE EGGS. BEAT THE MILK AND EGGS UNTIL INCORPORATED. POUR THE EGG MIXTURE INTO THE HOT PAN. LET EGGS BEGIN TO COOK. PERIODICALLY, USE SPATULA TO LIGHTLY LIFT EDGES TO ALLOW THE LIQUID TO SEEP THROUGH. COOK FOR ABOUT 5-7 MIN OR UNTIL BOTTOM OF EGGS BEGIN TO SET. SPRINKLE CHEESE ON TOP OF EGGS AND FINISH IN OVEN FOR 2-3 MINUTES OR UTNIL CHEESE IS MELTED AND EGGS ARE THROUGHLY COOKED.
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