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Yogurt & Cheddar Pepper Biscuits

Didn’t I just mention that November 1st is rapidly approaching? (Yep, last post….) So in that quest it has been ‘use-up‘ time in my kitchen, finding ways to use up the remaining dairy yogurt and cheese I have on hand. I served these last week along with a hearty pot of vegan-friendly/plant-based vegetable soup.

 

Yogurt & Cheddar Pepper Biscuits

Ingredients:

  • 1 Tbsp vegetable oil, such as sunflower or olive
  • 16 ounce bag frozen bell pepper strips
  • 2 cups white whole wheat flour
  • 2 tsp baking powder
  • 1 tsp granulated garlic
  • 1/4 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1 cup shredded extra sharp cheddar cheese
  • 1 cup plain yogurt
  • 3 Tbsp vegetable oil, such as sunflower or olive

 

 

Directions:

Heat the oven to 400° and line a large rimmed baking sheet with parchment paper.

Heat a large skillet over high, add in oil and peppers, sauté until tender crisp, lowering heat as needed. Set aside to cool down a bit.

In a medium bowl mix the yogurt, oil and cooled peppers together, set aside.

In a large bowl whisk the dry ingredients together, drop the yogurt mix on top and quickly stir till the dough comes together (but don’t over stir).

Drop 12 equal sized biscuits on the prepared baking sheet. Bake for 20 minutes or until lightly golden brown.

Store leftovers in the refrigerator.

Makes 12.

~Sarah

FTC Disclaimer: We received products for recipe development.

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Cornmeal Biscuits and Black-Eye Pea Soup

Needing a quick biscuit recipe to go with a hearty soup I was making, I quartered a recipe I saw in Cooking Light Annual Recipes 2009: Every Recipe…A Year’s Worth of Cooking Light Magazine on page 60, for cornmeal biscuits.

And being pretty typical of me, I used So Delicious unsweetened coconut milk with vinegar added for the buttermilk called for. While I used unsalted butter, feel free to swap in Earth Balance buttery stick for a fully vegan biscuit.

Cornmeal Biscuits

Ingredients:

  • ½ cup all-purpose unbleached flour
  • ½ cup white whole wheat flour
  • ¼ cup cornmeal
  • 1 Tbsp organic granulated sugar
  • ¾ tsp baking soda
  • ¼ tsp baking powder
  • 1/8 tsp fine sea salt
  • 2 Tbsp unsalted butter, cold and diced or Earth Balance Buttery Stick (leave salt out if using this)
  • ½ cup unsweetened coconut milk + 1½ tsp apple cider vinegar

Directions:

Preheat the oven to 450° and line a baking sheet with parchment paper.

Whisk the dry ingredients together in a large mixing bowl, cut the butter in with your fingers. Stir in the milk/vinegar. Drop 6 balls on the sheet, bake for 10 minutes, or until golden on top.

Makes 6 biscuits.

Black-Eye Pea Soup

Ingredients:

  • 4 cups vegetable broth
  • 2 cups water
  • 14.5 ounce can diced tomatoes
  • 12 ounce bag frozen black-eye peas
  • 1 Tbsp garlic, minced
  • ½ tsp ground black pepper
  • 24 ounces baby red potatoes, thickly sliced
  • 16 ounce frozen chopped bagged spinach
  • Fine sea salt to taste

Directions:

Bring the broth, water, tomatoes, garlic, pepper and peas to a boil. Reduce to medium-low and simmer partially covered for 30 minutes. Bring back to a boil and add the potatoes and spinach, return to a boil, then simmer on medium-low partially covered for 15 minutes, or until potatoes are tender.

Season to taste and serve.

Serves 4 to 6.

~Sarah

Whole Wheat Biscuits and Chickpea Gravy

I tried a new recipe on Sunday morning, Whole Wheat Biscuits, from Bob’s Red Mill Baking Book, page 161-

And topped them with a favorite chickpea gravy of mine. An easy breakfast, it is vegetarian and can be made vegan friendly as well.

Whole Wheat Biscuits

Ingredients:

  • 1 cup organic whole wheat flour (used WW pastry flour)
  • 1 cup unbleached organic all-purpose flour
  • 1 Tbsp baking powder
  • ½ tsp fine sea salt
  • 4 Tbsp unsalted butter or vegan friendly margarine (for vegan), cold and diced
  • ¾ cup milk (used unsweetened/plain almond)

Directions:

Preheat the oven to 425° and line a large baking sheet with parchment paper.

Mix the flours, baking powder and salt in a large bowl. Add the butter and work in with your fingers until small crumble size. Stir in the milk till the dough comes together. Lightly flour a work surface, add the dough and knead 5 to 6 times. Roll out to about ½” thick, Cut into squares or get fancy and make circles. Bake for 12 minutes or until golden on top.

Top with desired gravy – might I suggest my Chickpea Gravy?

Serves 4 to 6.

~Sarah

Gluten Free Biscuits with Garbanzo Bean Gravy

I saw the recipe for these two items in the most recent issue of Vegetarian Times (April/May 2012) on page 46. Having everything in my pantry outside of potato starch and poultry seasoning I decided to adapt the recipes and see how they turned out. Lets put it this way…I haven’t been thrilled with my attempts at gluten-free baking but since I bought so many flours awhile back I keep trying. I’d say the recipe was well-tested though. It worked and tasted good, while the biscuits are not mile high and tender they had a great cracker like texture and there was no off flavor (which I attribute to the biscuits not containing sharp tasting flours and xantham gum). Both the biscuits and the gravy can be made into vegan versions easy enough as well (they were vegetarian in the original recipe). I included at the end an easy way to make garbanzo bean flour if you can’t find it – Bob’s Red Mill makes it though.

Gluten Free Biscuits

Ingredients:

  • 1 cup brown rice flour + more for dusting work surface (called for white rice flour)
  • ½ cup garbanzo bean flour (*see below)
  • ½ cup arrowroot powder (called for potato starch)
  • 4½ tsp granulated sugar
  • 1 Tbsp baking powder
  • ½ tsp kosher salt
  • ¼ tsp baking soda
  • ¼ cup (½ stick) butter or vegan non-hydrogenated margarine, cold and diced
  • ¾ cup milk (dairy or non-dairy) + 2¼ tsp white vinegar or lemon juice (called for buttermilk)

Directions:

Preheat oven to 375° and spray a baking sheet with cooking spray. Stir the vinegar into the milk, let curdle for 5 minutes.

In a large mixing bowl whisk the rice flour, garbanzo bean flour, arrowroot, sugar, baking powder, salt and baking soda. Add the diced butter and work in quickly into fine crumbs with your fingers. Stir in the soured milk.

Liberally flour a work surface with more rice flour, knock the dough onto it and duet the top with more flour. Pat out to about 1″ thick, cut into 16 biscuits with a 2″ biscuit cutter, carefully transfer to the prepared baking sheet.

Bake for 12 to 20 minutes, until golden brown on top.

Makes about 16 biscuits.

Garbanzo Bean Gravy

Ingredients:

  • 1½ cups cooked garbanzo beans (*see below) or 15 ounce can. drained and rinsed
  • 1½ tsp paprika
  • 1 tsp smoked paprika
  • 1 tsp onion powder (not onion salt)
  • ¾ tsp thyme
  • ½ tsp rubbed sage
  • ½ tsp marjoram
  • ¼ tsp crumbled rosemary
  • ½ tsp sea salt
  • ¼ tsp ground black pepper
  • 1/8 tsp cayenne pepper
  • 2 Tbsp vegetable oil
  • ¼ cup butter or non-hydrogenated margarine
  • ¼ cup cornstarch (called for potato starch)
  • ¼ cup garbanzo bean flour (*see below)
  • 4 cups milk, dairy or non-dairy

Directions:

Add the chickpeas and seasonings to a food processor and pulse a couple of times until crumbly. Heat a large skillet over medium-high, add the oil and the garbanzo bean mixture, cook until fragrant, about 5 minutes, stirring often. Transfer to a plate.

Turn down to medium, add the butter to the skillet, whisk in the cornstarch and garbanzo bean flour, cook for about 2 minutes, whisking often. Slowly whisk in the milk and let thicken. Stir in the beans and heat through, seasoning to taste (a shake or two of hot sauce is good). Serve over the biscuits.

Serves 6.

Making Garbanzo Bean Flour:

Yes, you can make it! Well…it does help to have a high power blender like a Vitamix and their dry container (or a grain mill). Simple as processing the dry uncooked beans until a fine flour. That is it! Fair warning it is very loud though!

Easy cooked beans?

Use the slow cooker method!

~Sarah

Sunday Morning Biscuits and Gravy

Sundays are my “fun” morning often, when I don’t make oatmeal for Kirk and I but take the time to bake and cook. Kirk watches the baby for me and entertains the toddler which helps a lot! So I made a new version of “sausage” gravy this morning over what were the best tasting baking powder biscuits I have made. I adapted two recipes I found in my copy of Better Homes and Gardens New Cook Book, 1968 Edition, the cream of tartar really makes a difference – and I used butter instead of shortening.

PS: For even biscuits use a 50mm (3-Tablespoon) Disher or an ice cream scoop in similar size.

“Sausage” Gravy

Ingredients:

Directions:

Prepare the sausage to package directions, using 1¼ cups water. Let sit for at least 15 minutes to fully rehydrate. Heat a large non-stick skillet over medium-high, add the oil and sausage, cook until browned, breaking up into small pieces. Turn down to medium, add in the sage and flour, let cook, stirring often. Stir in the milk and stir smooth, letting thicken, lowering the heat as needed to avoid bubbling.

Season to taste with ground pepper and hot sauce if desired.

Baking Powder Biscuits

Ingredients:

  • 1 cup white whole wheat flour
  • 1 cup all-purpose flour
  • 4 tsp baking powder
  • 2 tsp granulated sugar
  • ½ tsp salt
  • ½ tsp cream of tartar
  • 1/3 cup cold unsalted butter, diced
  • 1 cup low-fat milk

Directions:

Preheat the oven to 450° and line a baking sheet with parchment paper.

In a large mixing bowl add the dry ingredients, work the butter into the flour with your fingers until it is fine crumbs. Stir the milk in, just until you have a wet dough.

Divide into 12 biscuits, drop onto the baking sheet. Bake for 12 minutes or until lightly golden on top. Split in half and top with gravy.

Serves 4 adults.

~Sarah

Chicken Chowder and Drop Biscuits

A chowder that is easy to make – you mostly ignore it and biscuits that mix up/bake while the soup finishes. Perfect for a really rainy winter evening 🙂 It was a nice dinner that warmed up inside.

Baking powder Drop Biscuits

Ingredients:

  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1 tsp sugar
  • ¼ tsp salt
  • ¼ cup cold butter, diced up
  • 1 cup milk

Directions:

Preheat the oven to 450° and spray a 12 count muffin tin with cooking spray.

Stir the dry ingredients together in a large mixing bowl. Add in the butter and work into small crumbs with your fingers.

Stir in the milk till juts moistened.

Divide the dough evenly between the prepared cups (a 3-Tablespoon Disher works well), bake for 12 minutes or until golden on top. Pop out onto a cooling rack and serve right away.

Makes 12 biscuits.

Chicken Chowder

Ingredients:

  • 1 Tbsp olive oil
  • 1 onion, peeled and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 Tbsp garlic, diced (jarred or 6 cloves)
  • 4 cups lower sodium chicken broth
  • 14¾ can cream corn (used no salt added)
  • 4 ounce can fire roasted diced green chile
  • 12 to 12 ounce can chicken breast, drained and shredded
  • 1 Tbsp cilantro (used freeze-dried, find in produce section)
  • ½ tsp ground black pepper
  • ½ cup low-fat milk
  • 1 cup instant plain mashed potatoes
  • ¼ cup sour cream

Directions:

In a tall saucepan heat the oil over medium heat, add the onion and pepper, cook until tender. Add the garlic and cook for another minute.Add the broth, corn, chile, chicken, cilantro and pepper. Let come to a boil, turn to medium-low and let simmer for 15 minutes. Turn up medium heat, add in the milk and potatoes, stirring well. If the chowder isn’t as thick as you would like add in more potatoes as desired. Stir in the sour cream, taste for seasoning and serve immediately.

Serves 3 to 4.

~Sarah

Sausage Gravy & Biscuits

Sunday morning is my breakfast day and it is well-known I love B&G! Today I used turkey sausage, I just wasn’t in the mood for a vegan version. I’ll blame that on the pregnancy.

Baking Powder Mini Biscuits
Ingredients:
•    2 cups all-purpose flour
•    1 Tbsp baking powder
•    3 Tbsp butter, cold and cut into small bits
•    3/4 cup milk
Directions:
Preheat your oven to 450° and line a baking tray with parchment paper.
Add the flour and baking powder into a large bowl, add in the butter and with your fingers quickly mix the butter in. You want it to have the texture of cornmeal. Stir in the milk and quickly stir into a dough. Make drop biscuits with a 1 Tablespoon Disher and place onto the baking sheet.
Bake for 10 to 12 minutes or until golden brown on top.
Makes about 20 biscuits.

Sausage Gravy
Ingredients:
•    2 Tbsp canola oil
•    1 medium onion peeled and diced
•    5 ounce package turkey sausage links
•    1 tsp granulated garlic
•    1 tsp dried rubbed sage
•    1 tsp ground black pepper
•    1 tsp dried parsley
•    ¼ tsp paprika
•    ½ cup all-purpose flour
•    3-4 cups milk
•    2 tsp lower sodium soy sauce
Directions:
Cook the sausage links according to package directions in a large skillet, set aside covered. Heat the oil in the same skillet over medium-high heat, add the onions and cook until tender. Sprinkle on the seasonings and the flour, work in and let cook for a couple of minutes.
Slowly add in 3 cups of the milk and the cooked sausage (dice up), turn down to medium-low, stirring as it thickens (at first it is a sauce and then tightens up considerably). Add more milk as needed to get the thickness desired.
Stir in the soy sauce and add more of it and more black pepper if desired.
Serve over the hot biscuits.
Serves 4.
~Sarah

Loaded Biscuits

For years I have worked on getting an easy recipe for drop biscuits similar to ones I used to buy from a grocery store bakery when I was in college. This was the closest I have come (without it being a yeast biscuit) and they were very tasty. And they freeze well I might add!

Loaded Biscuits

Ingredients:

  • 1 Tbsp olive oil
  • 1 large onion, peeled and chopped small
  • 14 ounce bag bell pepper slices, chopped small
  • 3¾ cups baking mix (I used Trader Joe’s)
  • 1 tsp granulated garlic
  • ½ tsp ground black pepper
  • ¼ cup butter, diced
  • 1½ cups milk
  • 3 ounces cheddar cheese, chopped small

Directions:

Preheat the oven to 400°.

Heat a large skillet over medium-high heat, add the oil, onion and peppers, cook until tender.

Meanwhile mix the baking mix, garlic and pepper in a large mixing bowl. Add the butter in and work with your fingers until small crumbs. Stir in the milk and cheese, then add the vegetables.

Drop 12 biscuits (they are big) onto a baking sheet and bake for 12- to 18 minutes, until golden brown on top.

Serve warm.

~Sarah

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