Sunday, August 4, 2013

Sunday Brunch...Eggs, Sausage and Easy Biscuits

Happy Sunday!  It's bright and sunny here this morning and we are supposed to have sun for a couple more days...yay!  This morning I wanted to make a simple basic biscuit that did not use cheddar cheese or black pepper -- a more simple, plain style biscuit.  I made a half batch to see how they would turn out and they turned out great...although I will admit that I REALLY like my Easy Cheddar Black Pepper Biscuits a lot.  But, sometimes you may not want cheddar flavor in your biscuit, depending on what you are using them for or having them with.  For example, if you wanted to make these basic "Easy Biscuits" as a base for strawberry shortcake, you could add a couple tablespoons of granular sweetener to them, such as Swerve Sweetener, and a dash of cinnamon and a splash of vanilla to give them a faint sweet backdrop as opposed to a more savory flavor.  It's important to form them loosely into balls (either with your hands or a retractable cookie scoop) without flattening at all when you place the dough on your baking sheet so they don't spread out too much as they bake -- you will end up with a thicker biscuit.  I snapped a few photos below as well as the recipe.  Enjoy!

Easy Biscuits


2 cups blanched almond flour
3 tablespoons "cold" butter, diced
1 large egg (or 1/4 cup Egg Beaters)
4 ounces brick-style cream cheese, diced
1/4 to 1/2 teaspoon salt, or to taste
1/2 teaspoon baking soda
2 teaspoons baking powder (aluminum free)
1/4 cup heavy cream
2 tablespoons melted butter, optional (for brushing on top of biscuits)


Preheat oven to 350 degrees F.  Lightly grease a baking pan or line with non-stick foil or parchment paper.  

In a medium bowl, add almond flour, butter, egg, cream cheese, salt, baking soda, baking powdercut in with a pastry cutter/dough blender until crumbly and all flour is slightly moistened and cheese is pulverized into the mixture. Stir in cream and mix in lightly; let sit for a minute or so.  Divide and lightly (not tightly) roll dough into 10 to 12 balls and place on prepared cookie sheet; do not flatten dough balls (keeping in balls will result in a thicker biscuit).  Bake at 350 degrees F for 15 minutes; remove from oven and brush tops with melted butter, if desired; return and bake an additional approximately 3-5 minutes or until light golden brown and done, careful not to overcook (if not brushing with optional melted butter, bake biscuits for total of 18-20 minutes or until done).



Anonymous said...

I made your cheddar biscuit recipe yesterday and OMG they are so good! I planned to make another batch or 2 today to freeze, but now....I just have to try this new recipe :) I love your blog, GG, have printed off many of your recipes & plan to try them all. Bagel/squagels & pizza crust are next! Do they freeze well also?
Thank you so much for all the hard work you do and share with us!

Gourmet Girl Cooks said...

Hi Marlene! I'm so happy you like the cheddar biscuits. They are my personal favorite. I've had people ask before if I have a recipe without cheddar -- these are more plain and simple. The bagel/squagels do freeze well -- I have done that before. The pizza crust is one of my favorites, too. I have not frozen the pizza crust though, so don't know how that works, but it would be worth trying. I do think you would like these biscuits, too -- the the cheddar are more flavorful, so it just depends on what your personal taste is and what you are using them for. Thanks for letting me know you enjoy them and hope you enjoy the other items you try, too! :-)

Darlene said...

FYI, I make & freeze your pizza crust quite a bit. It always freezes well: I double-bag it. I like the convenience of having that step done when I'm making pizza.

Gourmet Girl Cooks said...

Hi Darlene! Thanks for letting me know -- hopefully Marlene will see this post, too. I always appreciate when followers get back to me about this kind of thing so it helps others know and I can pass that tip along next time someone else asks. I will have to try that, too -- there are always times and situations where we don't have time to start completely from scratch. Thank you! :-)

annette said...

You do great work for us all! I make your recipes all the time! Thank you GG.

Gourmet Girl Cooks said...

Thanks so much, Annette! :-)

DrLFRoberts said...

Made these biscuits this morning. It is so nice to be able to eat a savory biscuit! Thanks!!

Gourmet Girl Cooks said...

Thanks, DrLFRoberts! I am so glad you enjoyed them. I'm going to make another batch for myself here, too, either today or tomorrow! :-)

Cheryl P said...

I've been wanting to share this for a while now. I made the "shortcake" modified version for my boyfriend and his mother while on a visit to NC in Sept. He absolutely FLIPPED for the strawberry shortcakes I made with them! As in, requested 2 at a time, and wanted them every day! He actually said he liked these better than "regular" shortcake or biscuits.:D (except for his beloved English muffins - haven't found a sub for those yet) His mom was really impressed as well! Thanks for your recipes! :)

Gourmet Girl Cooks said...

Hi Cheryl,

SO happy your boyfriend enjoyed them so much. I am flattered he liked the better than "regular" shortcake and biscuits too. I'm so happy you are enjoying the recipes. Thanks so much for letting me know. :-)