Tag: Biscuit

Teff Biscuits

Note: I was sent a copy of 30 Breads to Bake Before You Die by Allyson Reedy in order to write this post on Teff Biscuits. Opinions are mine alone.

You may have noticed that I don’t do much breadmaking on this blog. It’s been a goal of mine to learn how to bake different breads but I have yet to really dive in. So when I was contacted to check out Allyson Reedy’s cookbook 30 Breads to Bake Before You Die (paid link), it seemed like my time had come!

“This book is written for anyone who is intimidated by the word ‘starter,’ and who think levain is just a bakery that makes really good cookies,” author Allyson Reedy says. “People who really love bread, but who may not know exactly where to start when it comes to baking it themselves. People like me.”

The cookbook is filled with recipes from famous bakers, chefs, and food bloggers who have put in the hours to perfect an awesome range of breads. Recipes range from a traditional baguette to Chocolate Babka King Cake and everything in between.

I can honestly see myself baking through this entire cookbook (the chapters are broken into Loaves, Smaller Carbs, Flats, and Sweets) but a recipe for Teff Biscuits from Marcus Samuelsson caught my eye immediately, so that is where we begin!

Teff is a gluten free grain that originates in Ethiopia that is higher in fiber than other grains and is a good source of iron. When added to a traditional southern-style biscuit, you end up with a slightly nutty take on the classic.

Note that you’ll need a kitchen scale (paid link) to make these Teff Biscuits. Weighing out your ingredients in baking ensures a more consistent result.

Ingredients:

  • 6 grams teff grains (paid link)
  • 25 grams teff flour (paid link)
  • 244 grams all-purpose flour
  • 275 grams cake flour, plus more to roll out dough
  • 19 grams baking powder
  • 9 grams salt
  • 65 grams granulated sugar
  • 1/4 pound (1 stick) unsalted butter, cold
  • 350 grams (about 1 1/2 cups) buttermilk, cold
  • 1/4 quart (1 cup) heavy cream, cold

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Biscuits and Gravy

To my readers who come to my page looking for quick and health(ier) cooking options, I apologize for this post. I am making Biscuits and Gravy, and I can’t even pretend that there are any health benefits to this, except perhaps a feeling of pure joy as you consume it. Healthy readers, maybe we can pretend that this recipe for a Southern favorite never happened? For the rest of my readers, I hope you enjoy this recipe. Because I sure did, it was fantastic.
So why the sudden move into southern cooking? Biscuits, of course! I was sent a few boxes of Robinhood Meetinghouse‘s frozen biscuits, including their original Cream Cheese Biscuit. The Maine-based biscuiteers (yes, I just really wanted to write the word biscuiteer) also make pull apart cinnamon bread, sticky buns, and mini pies. The company’s products contain no artificial flavors, colors, corn syrup, or genetically modified ingredients (GMOs). And the best part? The frozen biscuits are ready in the oven in only 25 minutes time.
There are plenty of ways to use their original biscuits, but a friend mentioned one of her favorite recipes from the South, Biscuits and Gravy, and I had to try it. This recipe is really out of my comfort zone. It even uses sausage, eep (I’m really not the biggest fan of pork products… you’ll notice that there are very few of my blog, with the exception of bacon and proscuitto.) I used a Paula Deen recipe as the base for the gravy because, well, it’s Paula Deen.
  • Ingredients (Serves 3):
    1 box of Robinhood Meetinghouse’s frozen original cream cheese biscuits
  • 1/2 to 1 pound sausage (I went with garlic sausage from Martin’s in Reading Terminal)
  • 1/4 pound bacon (4-6 slices), chopped
  • 3 tablespoons flour
  • 2 cups whole milk
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 2 tablespoons butter
  • a dash of hot sauce

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Tim Tam Tarts with Raspberries and Rose Water Whipped Cream

Tim Tam Tarts. Isn’t that oh so fun to say? A Tim Tam is a chocolate cookie from Arnott’s in Australia. You might see them every now and then in America, but don’t be fooled, those are made by Pepperidge Farm and I’m sorry, they just don’t live up to the originals. These happy little biscuits covered in chocolate are absolutely delicious. Their motto is “The Most Irresistible Chocolate Biscuit” but I think it’s more appropriately “Visitors to Australia’s Biggest Australian Obsession”. Seriously. They are the best.

So when one of my friends traveled to Australia recently and asked what I’d like, I basically yelled in her face “TIM TAMS!” which can be quite alarming to someone who has zero idea what a Tim Tam is. I clearly made an impression, because she returned with two boxes! Now, Tim Tams are perfectly delicious on their own, maybe with some milk. But I’m a food blogger, so I had to try to turn the cookies into something even better. A Dark Chocolate Tart with Tim Tam Crust, Raspberries, and Rose Water Whipped Cream? YES! (I adapted this recipe for Tim Tam Tarts with Raspberries and Rose Water Whipped Cream from taste.com.au)

Note: I am currently taking the Melt Buttery Spread Challenge and am substituting any and all butter/oils with Melt. I wrote a review of Melt a while back, which you can read here. If you can’t find Melt in your supermarket, use other coconut oil spreads, or just butter in this recipe)

Ingredients:

For the tart:

  • 1 box of original Tim Tams
  • 2 ounces Melt , melted (about 1 tablespoon in its original form)
  • 1 cup heavy whipping cream
  • ~7 oz dark chocolate (200g if you’re using a scale), roughly chopped (I used almost 5 dark chocolate candy bars!)
  • 1 teaspoon vanilla extract
  • 2 egg yolks
  • Raspberries and Rose Water Whipped Cream, to serve

For the Rose Water Whipped Cream:

  • 1/2 cup heavy whipping cream
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon rose water

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