Well, it’s been a long time friends! I never would have thought that being pregnant would make it so hard for me to blog. Starting with first trimester aversions, in which the thought of food totally repulsed me… to now when I find my free time filled with “nesting” and resting. (Totally did not mean to rhyme.)
I’ve still been in the kitchen and I’ve still been doing a little recipe testing. Pregnancy has brought about a bit of freedom for me as well – I can now without any problems eat dairy! So, believe me, that has been my main source of milk, fat, etc. in baking.
The biscuit recipe that I am sharing today is definitely one of my favorites I have come up with in the past few months. I make these biscuits all of the time. The dough is quite versatile – and hopefully soon I will have some more ways posted that you can use it… such as I have successfully made amazing Monkey Bread with these biscuits. As well, these biscuits go great under some good ol’ southern gravy.
I recommend an apron for making these! Especially if you have pregnant belly… they just seem to get covered in flour and all sorts of other messes…
Enjoy!!! 🙂
| Serves | 12-18 |
| Prep time | 20 minutes |
| Cook time | 22 minutes |
| Total time | 42 minutes |
| Step 1 | Preheat oven to 400 degrees and line two baking sheets with parchment paper. Add the milk and lemon juice to a small bowl (allow to sit for 5-10 min to make buttermilk). |
| Step 2 | In a large mixing bowl add all dry ingredients, whisk to combine. |
| Step 3 | Dice the 12 tbsp of cold butter into cubes. using a fork or pastry cutter press the butter into the flour mixture until it’s about the size of little peas. |
| Step 4 | Stir in the egg. |
| Step 5 | Once the egg is incorporated, slowly add the milk mixture. You will need between 3/4 and 1 cup. The mixture should be just slightly sticky and not dry. If the mixture becomes too sticky it’s easy to remedy in the next step. |
| Step 6 | On a flat surface lay out a large piece of parchment paper. Sprinkle cassava flour on top. Have another large piece of parchment paper, a rolling pin and more cassava flour nearby. |
| Step 7 | Dump the biscuit dough onto the flour sprinkled parchment paper sheet. Sprinkle a bit of flour on top. |
| Step 8 | Using your hands kneed the dough until it’s easily flattened into a thick round disk with few cracks. If it’s extra sticky – wet your hands before this step. As you kneed, you may find that you need to sprinkle more flour in. You want the dough to be moist, but not so sticky you can’t work with it. |
| Step 9 | Once the dough is in a thick round disk, lay the other piece of parchment paper on top of it. Using the rolling pin, roll the dough until’s about 1/2 inch to 3/4 inch thick. Using a 2 to 4 inch biscuit cutter (or mason jar opening) cut out the biscuits and set them on the parchment paper a couple inches apart. It works best if you dip the cutter (or mason jar) in water and then into the flour. Repeat this step until all the dough is used up. The last biscuit you will need to hand shape. |
| Step 10 | Once all the biscuits are on the baking sheets, brush them with melted butter. Place them in the oven for 22 to 25 minutes until golden brown on bottom. |
| Step 11 | Serve warm (and they are good cold too). Reheat wrapped in foil in 350 degree oven for 10-15 min or wrapped in a paper towel in microwave for 10-15 seconds. |
These can easily be frozen, I follow the same steps I list, minus the oven part. Once they are on a parchment sheet lined paper I place them in the freezer for a couple hours. Once frozen, I remove the baking sheet from the freezer and place them in a freezer bag. To thaw, I just set them on the counter for 10 minutes or so prior to baking, OR thaw in fridge overnight.
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