Maple-Cinnamon Breakfast Biscuits

      

From the kitchen of One Perfect Bite...Left to my own devices, this is something I never would have thought to make. On those rare occasions when I start my day with a biscuit, it is the standard variety and I spread maple syrup or honey on it, rather than in it. A neighbor led me to the recipe and despite my initial reservations , it seemed so simple that I decided to give it a try. The biscuits are not at all bad. While they will never replace a good bagel or Danish, I must admit they are a tasty way to start the day. The recipe is straightforward and easy to follow and you'll need only minimal equipment to mix and bake them off. There is one small pitfall in this recipe that brought back memories of Julia Child. Julia was famous for tucking finished sauces into her ingredient lists. The call for a cup of veloute halfway through the assembly of a recipe taught many of us just how important it was to read a recipe before actually starting to work on it. Here the thing that might slow you down, is the call for a ready-mixed cinnamon sugar. I rarely keep cinnamon sugar on hand, so I mix it up just before I start to work on my recipes. I use this INSTRUCTABLE to make the sugar I need for these biscuits. If you are looking for something new to start your family's day I hope you will gibe this recipe a try. They are light and  flavorful and I think you'll enjoy them.  Here is how the biscuits are made.

Maple-Cinnamon Breakfast Biscuits...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine

Ingredients:
2-1/2 cups all-purpose flour
3 tablespoons cinnamon-sugar, divided
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold butter, cubed
1/2 cup buttermilk
1/2 cup maple syrup
1/2 cup finely chopped pecans
2 tablespoons 2% milk

Directions:
1) Preheat oven to 400 degrees F.
2) Combine flour, 2 tablespoons cinnamon-sugar, baking powder, baking soda and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and syrup just until moistened. Fold in pecans.
2) Turn onto a floured surface; knead 8-10 times. Roll out to 1/2-inch thickness. Cut with a floured 2-1/2-inch biscuit cutter.
Place 2 inches apart on an ungreased baking sheet. Brush with milk; sprinkle with remaining cinnamon-sugar. Bake for 12-15 minutes or until golden brown. Serve warm. Yield: 1 dozen.

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Cheese Biscuits

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From the kitchen of One Perfect Bite...I've never been a biscuit lover, but we were recently at a get-together where cheese biscuits were served alongside a wonderful pulled pork. I thought the combination was unusual, but in worked really well. While I tried, I was unable to get the recipe for the biscuits from the hostess, so I began a search to find one I hoped would produce a biscuit as good as the one she served. I have special sites I visit when I'm looking for a recipe that I hope will be outstanding. Food52 is one of them, and sure enough, I was able to find a terrific recipe in their archives. The directions for their biscuits are self-explanatory and need no embroidery to make them work. I know those of you who make these will be pleased. They are truly outstanding and a perfect accompaniment for meals that can handle distinctly flavored sides. I personally think they are wonderful for breakfast and, by extension, for an afternoon tea. They work really well when served with a smear of current jelly, but any of the tarter jams or jellies could be used as well. The egg wash gives the biscuits a lovely shine and a crust that imparts a slight resistance when it is bitten. The interior of the the biscuit has a lovely color and soft crumb that is really enjoyable. I do hope you'll try this recipe. It is a keeper. Here's how the biscuits are made.

Cheese Biscuits...from the kitchen of One Perfect Bite courtesy of Food52

Ingredients:
3-1/2 cups minus 1 teaspoon all-purpose flour, plus more for shaping
2 tablespoons baking powder
2-1/2 teaspoons kosher salt
9 tablespoons plus 1 teaspoon cold unsalted butter (use a good brand, like Plugra, with a high butterfat content)
2 cups grated sharp cheddar cheese
1-3/4 cup buttermilk
1 large egg

Directions:
1) Combine flour, baking powder and salt in a bowl and put it in the fridge for 20 to 30 minutes. Meanwhile, cut butter into chunks and leave out at room temperature (you want it malleable, but not soft).
2) Position a rack in center of oven and heat it to 400 degrees f. Line two baking sheets with parchment paper. Combine chilled dry ingredients, cheese and butter in bowl of a standing mixer fitted with a paddle attachment. Mix on low speed for a few minutes, until chunks of butter are no bigger than a large pea – or a small bean. (When in oven, water in the chunks of butter creates steam, which in turn will creates pockets of air within biscuits.)
3) Add buttermilk to bowl and mix on low just until dough comes together. Turn dough out onto a floured board, dust your fingers with flour and gently knead it a few times. Quickly and carefully pat dough into a large rectangle about 1/2 an inch thick.
Dip a 3-inch round cutter with sharp edges in flour and then cut biscuits using an even downward motion, without twisting cutter. Transfer rounds of dough to baking sheets, leaving an inch or two of space between them. When you’ve cut first batch of biscuits, gently pat dough into another rectangle and cut a few more -- discard dough or add oddly-shaped leftover scraps to baking sheets after the second batch is cut (if you shape the dough a third time, the biscuits will be tough).
4) Beat egg with a splash of water (if you’re feeling fancy, you can then pass it through a fine mesh sieve to get rid of any clumps of egg white that might burn). Brush tops of biscuits lightly with egg wash and bake for about 20 minutes, rotating halfway through, until biscuits are a deep golden brown. Cool for a few minutes on baking sheets but serve them while still warm!
Yield: 10 to 12 large biscuits.






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Irish Wholemeal Biscuits

From the kitchen of One Perfect Bite...I love scones and biscuits and the happy confluence of Frugal Foodie Friday and St. Patrick's day give me the opportunity to feature this very old, very inexpensive recipe for Irish wholemeal scones. The wholemeal flour that is used in Ireland is more flavorful and nutty tasting than American whole wheat flour. I generally use stoneground whole wheat flour as a substitute, but truth be told, supermarket whole wheat flour works nearly as well. If you don't mind the shipping cost, you can purchase Irish wholemeal flour on the King Arthur site which you can find here. There is no denying that the Irish flour will make a biscuit with more substance and greater flavor, but sometimes we have to make do with what is available. These are very easy to make. They require no special equipment and you'll find you hands are a great stand-in for mixers and spoons. As with all biscuit recipes, it is important that you not overwork the dough as you combine ingredients. If you like your biscuits to have height, it is best to roll the dough to about an inch in thickness. These do not rise much and what you see going into the oven is pretty close to what you'll see when the biscuits come out. This is a nice recipe to have if you are planning a themed meal for St. Patrick's day. They may not be the best biscuits you've ever eaten, but they are ones that came out of the Irish farm kitchens that are remembered so fondly at this time of year. Here's how they are made.

Irish Wholemeal Biscuits...from the kitchen of One Perfect Bite inspired by generations of Irish grandmothers

Ingredients:
1 cup wholemeal/wholewheat flour *
1 cup all purpose flour
4 tablespoons cold butter
1 cup buttermilk
1/2 teaspoon baking soda
Pinch of salt
1 teaspoon sugar

Directions:
1) Preheat oven to 400 degrees F.
2) Place wholemeal flour in a mixing bowl. Sift in plain flour, salt and baking powder. Using hands mix well.
3) Rub in butter, using fingers, until it resembles fine breadcrumbs. Make a well in center and add enough milk to make a soft dough. Stir, once again using your hands.
4) Turn out onto a floured surface and gently knead. Roll out to a 1/2-inch thickness. Cut into wedges or cut into circles with a biscuit cutter. Place on a baking sheet that has been dusted with flour. Bake for about 20 minutes, and serve warm if possible with soups, stews or preserves. Yield: 12 biscuits.

Glazed Lemon Cream Scones with Crystallized Ginger

From the kitchen of One Perfect Bite...Scones are among my favorite treats. They're easy to prepare, and even in their most basic state, they make an irresistible accompaniment to a steaming pot of coffee or tea. They're at their best, however, when imaginations run wild and creative cooks, using a bit of this or that, come up with flavor combinations that make their scones truly unique. Today's recipe was developed by Aimee Olexy for Food and Wine magazine and it is truly unique. When I first saw the recipe, I must admit I was underwhelmed, but I had an unused bag of crystallized ginger and I thought this would be as good a place as any to use it up. It was fortuitous happenstance. It took all of twenty minutes to make these scones and I suspect they are well on their way to becoming a family favorite. They are light, lemony and moist and have that soft texture that one expects in a creamed scone. If you enjoy mildly sweet European pastry, I think you, too, will love these gems and make them often, I know I will. Here's how they are made.

Glazed Lemon Cream Scones with Crystallized Ginger...from the kitchen of One Perfect Bite courtesy of Aimee Olexy and Food and Wine magazine

Ingredients:
2-1/4 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
2 teaspoons finely grated lemon zest
1/2 teaspoon salt
1-1/2 cups heavy cream
1/4 cup + 2 teaspoons fresh lemon juice
1/4 cup finely chopped crystallized ginger
2 cups confectioners’ sugar

Directions:
1) Preheat oven to 375 degrees F. and line a baking sheet with parchment paper.
2) In a bowl, whisk flour with granulated sugar, baking powder, lemon zest and salt.
3) Using a wooden spoon, stir cream and 2 tablespoons of  lemon juice into dry ingredients. Fold in crystallized ginger.
4) On a lightly floured work surface, gently knead dough just until it comes together. Pat into a 9-inch round, a scant 1/2 inch thick. Cut dough into 8 wedges and arrange them 1 inch apart on prepared baking sheet.
5) Bake scones for 20 to 25 minutes, until slightly firm and lightly browned on bottom but pale on top. Let cool for 5 minutes, then transfer to a rack to cool completely.
6) In a medium bowl, whisk confectioners’ sugar with remaining 2 tablespoons plus 2 teaspoons of lemon juice until glaze is smooth. Drizzle  lemon glaze over the scones and let stand for 15 minutes before serving. Yield: 8 scones.

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Rum-Raisin Tea Biscuits

From the kitchen of One Perfect Bite...I can't quite see myself serving these for breakfast, but I have no aversion to putting them on a brunch or tea table. They are delicious and a perfect example of Nancy Silverton's ability to make ordinary food extraordinary. These biscuits contain orange and rum soaked raisins that make others pale in comparison. Save for the drunken raisins, the recipe is like most others for scones or tea biscuits. It is straight forward and if you follow the recipe you are guaranteed success. You can, of course, swap cranberries for raisins and experiment with orange liqueur. I make these often, and, while I do experiment, I always go back to the original ingredients. If you use a 2-1/4 inch biscuit cutter you will be able to get a dozen biscuits from the recipe. I do hope you will try these. They are wonderful to serve with afternoon tea and distinctive enough to be memorable. Here's the recipe.

Rum Raisin Tea Biscuits...from the kitchen of One Perfect Bite courtesy of Nancy Silverton

Ingredients:
1/3 cup orange juice
1/3 cup rum
1 teaspoon pure vanilla extract
1/2 cup raisins
2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon coarse salt
8 tablespoons (1 stick) cold unsalted butter,
cut into 8 pieces
1/3 cup buttermilk
1 teaspoon grated orange zest
Milk
5 teaspoons sugar

Directions:
1) Combine orange juice, rum, vanilla and raisins in a small bowl. Set aside for 10 minutes while preparing biscuits.
2) Preheat the oven to 375 degrees F.
3) Combine flour, sugar, baking powder, baking soda, and salt in bowl of a food processor fitted with a metal blade. Pulse to combine. Add butter and process until mixture looks like coarse meal.
4) Drain liquid from raisins reserving 1/3 cup. Combine reserved liquid with buttermilk and add to flour mixture in food processor, then add raisins and orange zest. Pulse just to dampen dry ingredients. Dough will be sticky.
5) Remove dough from bowl and knead 10 times on a well-floured surface. Pat into an 8-inch round, 1/2 inch thick. Cut 8 biscuits with a floured 2 1/2-inch cutter. Fold scraps together and cut 2 more biscuits. Place on a lightly greased baking sheet, 1 inch apart. Brush tops with milk and sprinkle each with 1/2 teaspoon sugar.
6) Bake for 15 to 18 minutes, until tops are lightly browned. Yield: 10 biscuits.







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Sweet Potato Biscuits

From the kitchen of One Perfect Bite...This is not the food of my people. I was raised on sour dough, seeded rye and grain so whole it could crack your teeth. Biscuits, save for shortbread, were not in my purview and I was well into my thirties before I figuratively crossed the Mason-Dixon line and had a true cream biscuit. I loved it, vowed to master its making, but, instead, went home and again made cinnamon buns and kaiser rolls. The foods of a lifetime are the ones learned in the kitchen's of our childhood. Biscuit had no place in my early memories, so they slid from my culinary radar. Then fate intervened and sent a Southern son-in-law my way. Biscuits and their mastery became important as we tried to weave the traditions of his childhood into those of our table. While striving for mastery, I came across a feature that caught my eye and changed the direction in which I was heading. Adam Ried, in an article written for The Boston Globe, claimed, "The wedding of biscuit to sweet potato is an occasion of culinary bliss." Pushing hyperbole aside, I was intrigued by his claim and decided to try his recipe. It makes moist and tender biscuits with a riveting color that comes from roasted and caramelized sweet potatoes. I really like these, but they are not a mix and bake affair. Their execution requires planning and they are a poor choice for a busy kitchen with limited hands to help. If you make these at a time you are not under stress, I think you'll be delighted with the results. Here's the recipe.

Sweet Potato Biscuits...from the kitchen of One Perfect Bite courtesy of Adam Ried

Ingredients:
1 medium-large sweet potato, about 14 ounces
1/4 cup cold buttermilk
2 cups all-purpose flour, plus extra for patting out dough and cutting biscuits
1 tablespoon baking powder
1/2 teaspoon baking soda
1 tablespoon light brown sugar
Pinch cayenne
Salt and black pepper
8 tablespoons (1 stick) cold unsalted butter, cut into roughly 1/2-inch cubes

Directions:
1) Set oven rack in middle position and heat the oven to 425 degrees. Line a large baking sheet (roughly 18 by 13 inches) with parchment paper or a silicone liner, and set aside.
2) Prick sweet potato in several spots with a fork. Place it on a small baking sheet, and bake until tender, about 1-1/4 hours. Cut potato open, peel back skin (to release steam), cool it to room temperature, about 40 minutes. Peel off skin, and roughly mash flesh (you should have about 1-1/2 cups). Add buttermilk, mix very well, and set aside. Again preheat oven to 425 degrees F.
3) In a food processor, process 2 cups flour, baking powder, baking soda, brown sugar, cayenne, 1 teaspoon salt, and 1/2 teaspoon black pepper until well blended. Scatter butter pieces evenly over flour mixture in food processor and pulse until mixture resembles coarse cornmeal, about 6 2-second pulses. Add sweet potato mixture in dollops in several spots over flour and butter mixture, and pulse until flour and sweet potato mixtures combine and just begin to come together into a light-orange dough mass, 10 to 15 2-second pulses.
4) Generously flour a clean work surface, turn out dough, and sprinkle top with flour. Knead dough gently, folding it in half and rotating it 3 or 4 times, just until it is uniform and cohesive (try to keep the kneading to a minimum). Sprinkle a little bit more flour on the work surface and dough to prevent sticking, if necessary, and gently pat the dough into a circle that is roughly 8 inches in diameter and 1 inch high (the height is more important than the shape or diameter, which may vary). Dip a sharp 2-1/2-inch biscuit cutter into flour and using brisk, decisive, straight-down punches (avoid rotating or twisting cutter in dough), cut out rounds of dough as close to one another as possible (to maximize the number of rounds), dipping cutter into flour before each new cut. Transfer dough rounds to prepared baking sheet, positioning them about 1 inch apart. Push dough scraps together and knead them gently once or twice until cohesive. Again pat out the dough until it is 1 inch high, dip cutter into flour, and in same manner as before, cut out as many dough rounds as possible, and transfer them to the baking sheet with first batch.
5) Bake until biscuits are puffed, light golden on top, and deep brown on bottom, 15 to 17 minutes, rotating sheet halfway through baking time for even cooking. Transfer biscuits to a wire rack, cool for about 15 minutes, and serve warm. Yield: 10 to 12 biscuits.

Cook's note: Variations of sweet potato biscuits can be found here.

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Drop Biscuits with Cheddar Cheese and Garlic - One Perfect Bite
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Cinnamon Raisin Biscuits - Salad in a Jar
Berry Biscuit Cups - Cooking Stuff
Biscuits in Sausage Gravy - Chaos in the Kitchen
Jalapeno Cheddar Biscuits - Foodie Memoirs
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Drop Biscuits with Cheddar Cheese and Garlic Butter

From the kitchen of One Perfect Bite... The day began with streaks of terra cotta trailing through the sea of aquamarine that is our early morning sky. It heralded a lovely day to come. We took to the rear deck with morning mugs in tow and sat a spell, admiring the few courageous blossoms emerging from the forest duff. Then we heard birds and realized the winter silence of the forest was also at an end. Winters here are mild and of short duration. Most of the folks who've settled here are transplants and they can be slow to adopt the ways of native Oregonians. Once they're fully assimilated, they're said to have "gone native". I think that's finally happened to me. I found myself complaining about the weather this year. Memories of winter blizzards and sub-zero temperatures have been replaced with the quiet discontent that comes with prolonged periods of gray weather. I am, finally, an Oregonian. As such, I was determined to enjoy every moment of this gorgeous day. We decided to grill a chicken. I loved that, because its simplicity gave me an opportunity to try some highly flavored dishes that would be hard to pair with anything more involved. I've never eaten at Red Lobster, but I've been told their biscuits are extraordinary. I was able to find two copy-cat type recipes for their cheddar biscuits. One uses a baking mix and the other builds the biscuits from the ground up. I chose the more involved recipe because I had no biscuit mix in the house. The recipe comes from Food and Whine and it makes a nice biscuit. They are easy to do and I found myself charmed by their gnarly down-home appearance. I'm happy to recommend these to you, but do be aware they're not meant to be served with delicate food. Think grilled chicken, steak, ribs or pulled pork and you'll be fine. This is grub at its finest, but it is grub. Here's the recipe.

Drop Biscuits with Cheddar Cheese and Garlic Butter...from the kitchen of One Perfect bite, courtesy of Food & Whine

Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon garlic powder
1/3 cup butter, cold, cut into chunks
2 tablespoons vegetable oil
1 heaping cup grated sharp cheddar cheese
1/2 - 2/3 cups milk
.
3 tablespoons butter
1/2 teaspoon garlic powder
1 tablespoon finely chopped fresh parsley

Directions:
1) Preheat oven to 400° F.
2) Whisk flour, baking powder, salt and garlic powder in a large bowl to combine. Add chunks of butter. Cut butter into flour until mixture is coarse and resembles peas. Add oil, grated cheddar cheese and 1/2 cup milk. Stir together. Keep adding milk a bit at a time, until the dough is just moistened and holds together.
3) Use an ice cream scoop or large spoon to drop 1/4 cup portions onto cookie sheet.
4) Bake for 15-17 minutes. or until biscuits are a light golden brown.
5) While biscuits are baking, melt 3 tablespoons butter is a small bowl in your microwave. Stir in 1/2 teaspoon garlic powder and the parsley. When biscuits come out of the oven, use a brush to spread garlic butter over tops of biscuits. Serve warm. Yield: 12 biscuits.

Australian Busters

From the kitchen of One Perfect Bite...Saturday is the day I set aside to market and visit the farms that provide our fruits and vegetables. This afternoon we added an additional, though pleasant, stop to our usual itinerary. Detering Orchard was having its annual harvest extravaganza. We never miss it. The immediate world is invited to the Detering's party and everything from food to hayrides and face painting is free. I wrote about the event last year and if you'd like to know more about this wonderful man you'll find part of his story here. Bob and I, of course, overate, so to remedy the afternoon's caloric excesses we decided to have a light supper. I pulled out a couple of old recipes and decided to go with a roasted tomato soup, a salad and a real treat call Australian Busters. Busters are savory biscuits or crackers that were given this unusual name because when eaten without caution they become belt busters. They are made from a cheesy dough that is very much like the dough used to make a pie. The dough is rolled and cut and baked in much the same way. They are really simple to do, very fattening and absolutely delicious with any non-creamy soup. I like to serve them as soon as they come from the oven, but they will keep in an airtight container for several days. As with most simple recipes, it's important to use the best ingredients you can get your hands on. I made these with European butter and an aged Oregon Cheddar cheese. The busters are also delicious when made with a shredded Asiago or Parmesan cheese. Herbs can also be added. I've had this recipe for a very long time. It originally appeared in the New York Times. If you are looking for a simple something to serve at your next souper supper, I hope you'll give these a try. Here's the recipe.

Australian Busters...from the kitchen of One Perfect Bite

Ingredients:
8 tablespoons butter, cut in 1/4-inch dice
2 cups all-purpose flour
1 teaspoon salt
3-1/2 cups shredded cheddar cheese, loosely packed
6 to 7 tablespoons water
1/8 teaspoon cayenne pepper

Directions:
1) Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper. Spray with nonstick cooking spray. Set a side.
2) Place the flour and salt in a medium bowl. Add butter. Rub butter into flour with tips of fingers until particles are very small. Still using your fingers, mix in the cheese. Stir in water and cayenne pepper with a fork. Turn onto a lightly floured work surface and roll dough out to 1/4-inch thickness. Cut into 3-inch rounds and place on baking sheet. Collect and re-roll scraps as required. Prick each biscuit 10 times with tines of a sharp fork.
3) Bake for 15 minutes. Remove from oven. Let sit in pan for 5 minutes before transferring to wire rack to cool. Yield: 16 biscuits.

Blueberry and Lemon Tea Biscuits

What to serve with tea for two or three or more? Tea biscuits are highly recommend. Ours, while just barely sweet, are kissed with lemon sugar and packed with blueberries. Making them requires a little forethought. You'll need lemon sugar but it's easy enough to make and can be used to flavor both the tea and the biscuits. I keep a small stash of the sugar in the refrigerator, so I can whip these up in no time at all. The biscuits keep for several days but they should be warmed and crisped before eating. They can be served for breakfast, brunch or my favorite meal "munch." We'll start with the lemon sugar and then move on to the tea biscuits which are adapted from Ina Garten's recipe for scones.

Lemon Sugar

Ingredients:
2 teaspoons finely grated lemon zest
1 cup sugar

Directions:
1) Work lemon zest into sugar with your fingers until well mixed.
2) Spread sugar in a large pan and let sit until dry, about 1 hour.
3) Store in a sealed, airtight container and use as need

Blueberry and Lemon Tea Biscuits

Ingredients:
2 cups + 1 tablespoon flour
1/4 cup lemon sugar, divided use
1 tablespoons baking powder
1 teaspoons kosher salt
1-1/2 sticks (6-oz.) cold butter, diced
2 eggs, lightly beaten
1/2 cup cold heavy cream
1 cup dried blueberries
1 extra-large egg beaten with 2 tablespoons milk or water, for egg wash

Directions:
1) Preheat the oven to 400 degrees F. Line cookie sheet with parchment paper. Set aside.
2) Combine 2 cups flour, 2 tablespoons lemon sugar, baking powder, and salt in bowl of an electric mixer fitted with a paddle attachment. Add butter and blend at low speed until mixture resembles small peas. Combine the eggs and heavy cream in a small bowl; add to flour mixture and mix until just blended. Dough will be sticky. Toss blueberries with reserved tablespoon of flour. Fold into dough.
3) Turn dough onto a floured surface. Knead only until smooth. Roll into a 1-inch rectangle. Using a 3-inch cutter, cut into rounds. Place on cookie sheet.
4) Brush top of biscuits with egg wash and sprinkle with reserved 2 tablespoons lemon sugar Bake for 20 to 25 minutes until outside is brown and crisp. Yield: 12 to 16 biscuits.