Today I wanted to share a few recipes I made when my dad and M came to visit last month. I asked my dad for some ideas to bake since I wanted to make two treats to take care of two months of desserts that I make him (I usually ship them but fresh is always best). He picked muffins and scones, so I made some muffins for while they were here and made scones to take home (we ended up freezing some of each to take home). The biscuits I made were for their first dinner here. They were coming straight from the airport at rush hour/dinner time, so I wanted food ready for them. I made sous vide salmon, broccoli, and biscuits.
Do you have a toddler and a newborn and need a quick recipe for biscuits that you can make in the time it takes to preheat the oven? And that includes dealing with a tantrum during the middle? Well, I have a recipe for you. And even if you don’t, and you just want easy biscuits that are buttery and delicious, this is a recipe for you. This is different from my other biscuit recipe which I still love. That one is flaky, while these are more rustic and crumbly. It depends on the type of biscuit you are in the mood for…and also how much time you have.
I always struggle so much with bread recipes, so anytime I find a recipe that works, I get so excited! I made this one twice within a week, and the second time was the night before we left for our Maryland trip. I figured they would be good the next day for breakfast, too. I have tried so many biscuit recipes with fancy steps and not had them work. I’ve also had luck with this recipe, but actually, today’s recipe might trump that one. That one is still good for the cheddar flavor. These technically have cheese in them, but it isn’t super noticeable. These biscuits are so fluffy inside while getting super tall and browning more evenly. They also don’t have a strong baking powder flavor like many recipes I’ve tried.
I’ve made buttermilk biscuits in the past. I even made a version of this recipe before, but I didn’t share it because it didn’t turn out completely right. Basically, I used buttermilk powder instead of buttermilk. It did not work in this recipe, so don’t make that substitution. Okay, so after making some fried chicken and ice cream, I still had some leftover buttermilk. No, it’s not weird at all. I bought the big container partially because I thought I needed it, and partially because it is a much better deal. So, I decided to try this recipe again. We woke up hungry for brunch one morning, so I decided to make egg sandwiches on these biscuits. I love Egg McMuffins and all, but I can’t eat ham right now so I decided to do my own breakfast sandwich. I was also disappointed when we went to Denny’s and they had a limited breakfast sandwich selection. It was either with ham and all sorts of crazy stuff, or with egg whites and turkey bacon. Bleck. I wanted a normal egg sandwich. I ended up making my own there, too (ordered a make my own grand slam with a buttermilk biscuit, eggs, and sausage to stack them together).
I’m giving you a cliffhanger post. There is a reason I made these biscuits, besides the fact that they remind my husband of his favorite kind ever at Red Lobster…and it’s because of the meal they accompanied. You won’t get to know what it is yet, though. You will have to wait until Monday. I know, cruel. But, in the meantime, you can make these biscuits and dream about what is coming. It will be yummy, and it will be healthy. These biscuits are not the healthiest because they are made with a fair amount of butter, but hopefully you will forgive them. I would recommend making them smaller than what I did because then you can have better portion control. Or you can do what we did and split one…and then split a second one. Ugh. Willpower. Woefully lacking for many dinners.