Butter and Milk Biscuits

30 05 2010

This biscuit recipe is a combination of several different recipes I’ve tried over time. This version is (to me) the perfect balance of flaky and doughy, sweet and salty, and most importantly, they’re super easy to make!

butter and milk biscuits

These are the biscuits I use when I make my red lentil gravy. Not only is this probably my favorite breakfast, but it’s a great crowd-pleaser for when you host brunch.


Ingredients:

•3 cups unbleached flour
•2 Tbs granulated sugar
•2 1/2 tsp baking powder
•1/2 tsp baking soda
•1/2 tsp and 1 pinch salt
•1/2 cup unsalted butter (at room temperature)
•1 cup low-fat milk


Directions:

butter and milk biscuits 11. Preheat oven to 450ºF.
butter and milk biscuits 22. Combine dry ingredients in a medium bowl.
3. Cut butter into the mixture with a fork until it looks like cornmeal.
4. Gradually add milk (1/3 cup at a time), stirring constantly until well mixed.
butter and milk biscuits 35. Gently knead the dough on a lightly floured surface 3 to 4 times.
6. Flatten dough until it is about 1/2″ thick. Cut with a 2-inch biscuit cutter.
7. Place biscuits on an ungreased cookie sheet (leaving at least a 1/2″ between biscuits). Bake for 13 minutes or until golden brown.


Recommended Serving Instructions:

Serve with red lentil gravy and home fries or grilled veggies.


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Red Lentil Gravy

29 05 2010

I am a huge fan of all things breakfast! So I get excited any time I come across a tasty vegetarian version of traditional breakfast foods. This recipe is based on something I found in Vegetarian Times a while back. The picture that accompanied the recipe looked very pretty; the actual dish…well, let’s just say it tasted great!

Be sure to note the ingredients. Not only is there very little fat in this dish, but it is full of veggies and lentils. And I promise it will satisfy most any biscuit and gravy cravings!


Ingredients:

•1 1/2 cups red lentils, rinsed and drained
•1/4 cup extra virgin olive oil
•1/2 large cooking onion, finely chopped
•1/2 large green bell pepper, finely chopped
•1/2 medium red bell pepper, finely chopped
•3 cloves garlic
•1/4 cup plus 1 Tbs unbleached flour
•1 1/2 tsp ground black pepper
•1/2 tsp salt
•1 tsp smoked paprika
•1/2 tsp ground yellow mustard seed
•1/2 tsp red pepper flakes
•2 1/2 cups low-fat milk


Directions:

1. Add lentils to 3 cups of water and a pinch of salt and bring to a boil in medium saucepan. Reduce heat to medium-low and simmer uncovered until tender (8-10 minutes).
2. Drain lentils and set aside.
3. Heat oil in large saucepan over medium-high heat. Add onion and cook 5 minutes.
4. Add peppers and garlic and cook an additional 5-8 minutes, until vegetables are just tender.
5. Combine the flour and spices and stir into vegetables. Cook 1 minute, stirring constantly.
6. Gradually add milk (1/3-1/2 cup at a time), stirring after each addition. After all milk is incorporated, cook 3-5 minutes, stirring constantly.
7. Remove from heat and stir in drained lentils.
8. Serve over split biscuits or English muffins.


Recommended Serving Instructions:

For a heartier, more traditional breakfast, serve over homemade biscuits with home fries (stay tuned for my favorite biscuit recipe). For a lighter adaptation (and a shorter prep time) serve over your favorite whole wheat or multigrain english muffins and accompany with grilled asparagus or a green salad.


Tips:

•As always, adjust the spices to your liking. I love the taste of smoked paprika, so I sometimes add a tiny bit more so that it’s more present. I also tend to add more pepper flakes for a little more heat.
•I suggest adding some of your favorite veggies to this dish. Whatever you add, just be sure you cut them so that all vegetables are roughly the same size. Also, be sure to add them at the appropriate time so that all vegetables are just tender when you add the flour. Suggested additions: carrots, squash, broccoli stems, and sweet potato.