Two of my closest friends have weekly biscuits and gravy. We have not yet made it over there to Saturday morning tradition due to either working on the weekends or refusing to set an alarm, however, they are the inspiration for this post. Once I found out they were using prepackaged gear… I had to take matters into my own hands. Well, sort of, at least in my own kitchen. Normally when I make breakfast sandwiches I buy low-fat English muffins, HyVee brand. For $1.19 you get 5 whole muffins, pre-sliced, and only 90 calories a pop. (regular ones are 150-220 upon flavor/type variation) Although my egg and sausage puts any fast food menu to a shame, I have never made my own bread to put them on.
This happy Sunday morning…biscuits were made! If I were capable of punching myself in the kidneys..I would. These things are so flippin’ easy, I can’t believe that Pillsbury can charge 2-4 bucks for their varied types. It literally took me 3 minutes to mix up, and 12 minutes in the oven. They were perfectly amount of flakey, but not dry. Middle moist, but not undercooked. Per being on a lower fat/carb diet I’ve been limiting myself on almost….everything. Also, these are nearly impossible to screw up… biscuits for dummies.
Confession: My dear friend Adam has been educating me on a weekly basis of everything I need to be doing to shed those last 10lbs that working out has not been able to provide. Because this topic is something he went to school for and graduated with a degree in, I just stopped arguing and started listening. (This doesn’t mean I haven’t kicked my feet and complained a bit here and there). To my surprise or pride killing information…. I thought I knew a lot…turns out… I knew, very, VERY, very LITTLE. I refuse to go on any crash diet, (so early 2000’s, plus, it comes right back) and I want to be able to incorporate normal life living along with this whole deal. It’s really about counting those calories. Crossing T’s and dotting I’s by being accountable with what you eat.
I’ve been using Myfitnesspal app to document absolutely every calorie and piece of exercise. Interesting how much more you become aware of what you’re putting into your body and it’s content when you document it and really note the levels of fat, carbs, sodium, ect. Although it’s been a tough first week. I’m down 2lbs, and the ol’ jeans are already easier to button. Boji trip is in a couple of weeks and Bridget and I need to swim ready- even if it only involves sunbathing! (water will still be cold!)
Anyway, so I made very simple biscuits: no more butter than required, no salt, no garlic. I can’t wait to play around with these more in the future. I think asparagus or avocado infused biscuits sound amazing to try!
Here’s the recipe, in mine, you’ll notice they didn’t turn as pretty brown as normal biscuits…this was because I didn’t add the extra butter on top before baking them. But feel free to do so to get the beautiful golden brown look! I made some breakfast sausage, egg, and siracha and piled up my sandwiches! Mines were mini’s so I was able to take one normal egg, and cut it in half and share it between the two biscuits. These are a must try!!
Simple Buttermilk Biscuits
1 1/2 cups unbleached all-purpose flour
1 tablespoons baking powder1/4 tsp baking soda
1 tsp sugar3 tablespoons shortening or butter
1/2 cup buttermilkMix the first five ingredient. Then cut in the butter, I don’t have a pastry cutter so I usually just crumble with my hands until the butter is pea sized.
Then, make a well in the center and pour in the milk. Incorporate until you have a consistent dough. It’s almost impossible to over-mix these-
Flour your working surface (countertop, table, etc) and roll the dough out to1-2 inch thick (too thin and they won’t rise enough). Cut straight down, don’t twist, with a biscuit form or a small-mouthed cup. The size doesn’t matter too much, it’s up to you how big you want them to be.