Clean Eating Saturday Biscuits

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Easy Homemade Biscuits

These are our Saturday Biscuits. We make every time we get a lazy weekend morning. I can’t quite remember when I started experimenting with homemade biscuits. I think it was probably about the time I started making homemade breakfast gravy and sausage. (I actually followed the instructions in an Epicurious.com tutorial video.)

The journey to these homemade treats was not a short one. In fact, I’ve tried dozens of recipes and methods over the years. For the past year or so, I had a recipe I was happy with, but it was missing something. It didn’t have the flaky layers that compliment breakfast gravy so well, and they weren’t as effortless as a Saturday morning demands.

Eventually, I found myself in a rural hotel for a day watching the cable television that at first I wished we had and that by the time I left was thankful we didn’t have. I spent all day watching cooking shows, and travel shows and house shows, and more cooking shows. Eventually I was watching some type of city tour of restaurants type show and realized what my biscuits were missing- the speed of a food processor and the layers of a croissant.

And that’s how we end up here: with one-bowl, 30 minute, flaky biscuits that require so little work that any self-respecting person relishing a lazy weekend morning can still enjoy. I can’t say they are terribly healthy, but they are clean and simple and the perfect weekend treat.

Butter Biscuits

 

Rolling Weekend Biscuits

Clean Eating Homemade Biscuits
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 stick frozen, unsalted butter, cut into 4 chunks
  • ½ t. sea salt
  • 1 T. baking powder
  • 2 c. flour
  • ¾ c. sour milk
Instructions
  1. Preheat your oven to 350 degrees.
  2. Place the butter chunks into the bowl of a food processor fixed with a metal blade (not a dough blade). Process until the butter breaks into small balls.
  3. Add the dry ingredients. Pulse several times to combine all the ingredients.
  4. Slowly add the milk while running the food processor. Allow it to run until the dough forms a large ball.
  5. Remove the dough from the food processor. Roll into a uniform ball and roll out into a large rectangle (roughly 9 x 13 in. sized).
  6. Fold the rectangle in half along the long side. Roll it out into another rectangle and fold in half again along the long side.
  7. Roll the dough into a square (roughly 9 x9 in. sized). Use a biscuit cutter or a glass to cut out biscuit rounds.
  8. Place onto a baking sheet and bake for about 10- 15 minutes (baking time will vary based on biscuit thickness).
  9. If freezing for later use: Do not bake. Place baking sheet in freezer until biscuits are frozen, and then place frozen biscuits into freezer bag. Frozen biscuits can be baked as suggested above.

I like using old milk for this recipe. Often times, if I have milk left in the refrigerator after its expiration date, I will freeze it in small jars. I later use the milk for baked goods, like these biscuits.

Clean Eating Saturday Biscuits

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