The BEST Buttermilk Biscuits you ever will eat!

I said it! I really did! And if you make these biscuits you will have to agree with me. These are 100% the best buttermilk biscuits you ever will eat whether you make them vegan, as I did, or not. [Just so you know, if you make these  vegan for a crowd, they will not be able to tell that they are, trust me!]

This is one of those recipes that was passed down from my mother’s best friend’s grandma. Got that? 😉 I would always ask for Robin’s (my mom’s friend) biscuits when she came to spend the weekend with us. One day, when we went down to visit Robin, my mom finally learned how to make them! Oh joyous Saturday morning breakfast from then on!

Everyone kept asking my mom for the recipe to her delicious biscuits, and very graciously, my mom sent out an email that detailed every step of how to make them. So here are the steps, very detailed, in picture form from me! Huh, maybe together my mom and I could be writer/photographer for a step-by-step recipe book =)

So here we are.

The BEST Buttermilk Biscuits you ever will eat:

What you will need:

• 2 1/4 cup Soy milk or your choice of milk, just make sure it is capable of being turned into “buttermilk”
• 2 1/4 Tbs Vinegar,
• 3 1/2 cup flour +extra for the counter,
• 4 3/4 tsp Baking Powder
• 1 3/4 tsp salt
• 1 Tbs sugar
• 1 cup Crisco
• 1/2 cup Earth Balance or choice of butter option

– Mix the soy milk and the vinegar, whisk well and set to the side (curls to form a buttermilk)

Place butter in a 13X9 pan then place the pan in the oven as it heats up to 375. But remember to take it out after about 5 minutes, it’s just so the butter can melt. Set the pan to the side.

Now, you can use a self rising flour, but I don’t have any. It is very easy to make your own, which is what I did in this recipe.

Mix your flour, baking powder, salt, and sugar together.

Next, what you will need is a pastry cutter, or fork and knife if you don’t have one.

Cut the Crisco into the flour mixture. Lumps are OKAY! Just make sure you get to the very bottom of the flour mixture as well.

Make a “well” in the center of your flour mixture.

Pour your “buttermilk” into the center of the well.

Slowly take a spoon and drag the flour from the edge through the center to the other edge. Just until the wet has cut through all the dry. Don’t over do it so your biscuits will be fluffy!

Prepare a floured surface.

Push dough out into the shape of a 13×9 pan with your fingers. (make sure your hands are VERY well floured)

Slip your well floured hand underneath one side, flip it to the center. Repeat with other three sides.

*note. The dough is supposed to be really wet. Don’t think you have done something wrong or forgot an ingredient

Press the dough back out into a 13×9 shape again.

Using a biscuit cutter, or what ever circle cutter you have, use all the dough to cut 15 circles.

As you are placing your cut biscuits into the melted butter pan, flip them in the butter to coat the top and bottom.

Bake them in the 375degree oven for 15 minutes, rotate the pan and bake them for an additional 8-11 minutes. Just watch them to make sure they won’t burn.

And enjoy! Here I have them with my momma’s homemade strawberry jam. Let’s just say that right after the photo was taken, my subjects quickly disappeared 😉

Hope you enjoy them as much as we do! Makes breakfast for dinner amazing!!!!

Sugar-free Chocolate Breakfast Pudding

This past weekend was an amazing one! Saturday my husband, baby and I got to go to Johnson City, TN (the closest “biggest” city to where we live). We decided to do our weekly shopping while we were there, so I had a car full of coolers and ice packs. It was so much fun! We went to Earth Fare, yes, a bit more expensive than I’m used to, but all their produce was beautiful!

After I got my hubby off to work this morning, I decided to break from my usual oatmeal breakfast and try something new. When Caroline was around 6 months old and experimenting with new foods, I had a friend tell me that when her adorable twin boys were babies, she mixed up and avocado and a banana together and fed it to them. I tried it and Caroline loved it!

For some reason  I forgot about that little trick, until this morning.

You would think that combo would be really weird, but avocados are really accepting of other flavors and usually just add creaminess instead of flavor. I love avocados!

Instead of only mixing those two items up, of course I would have to add some chocolate 😉

Sugar-free Chocolate Breakfast Pudding:
Servings: 1

Easy three ingredients: 1 banana, 1/2 ripe avocado, 1-1 1/2 tsp cocoa powder

Add all ingredients to a food processor or blender, or your ninja like I have pictured. I like mine a more chocolatey rich flavor so I added 1 and 1/2 tsp of cocoa powder. If you don’t want it as chocolaty, only all 1tsp. Blend until it has a creamy pudding texture

And you are done! One sugar-free, chocolaty deliciousness! Reminds me almost of a doughnut filling for some reason!

Hope you enjoy this as much as my little girl and I did…it only lasted maybe 5 minutes between the two of us after the last photo. It was hard trying to keep her little hand out of the picture because she wanted “mah-mah-mah!” (a.k.a. “more” said with her version of the ASL sign for more) 😉

Sugar-free Chocolate Breakfast Pudding:

Ingredients:

• 1 banana
• 1/2 avocado
• 1 to 1 1/2 tsp of cocoa powder*

Directions:

• add all ingredients to a food processor and blend until creamy smooth.
• *1tsp is a chocolate flavor, but I like mine really chocolaty.

Sugar-Free Cinnamon Breakfast Oats

This is my first day at being 100% vegan, and what better way to start it out than with some yummy oatmeal?

My daughter’s pediatrician recommended I watch Sugar the Bitter Truth on YouTube several months ago. We all know sugar in large quantities is bad, but sugar in small amounts is not the best either.  And for anyone who knows me on a personal level can tell you I have a HUGE sweet tooth! It can be so bad, that when there are “blackies” (my family’s recipe for triple chocolate brownies, so chocolatey you can’t just call them brownies) I will literally get mean if you try to take away my 2nd…or 3rd…or, okay, I’m just addicted to sugar.

I have never been over weight, and have usually always had a “nice” figure, but I have this cushy layer of sugah-fat that likes to cover my body. So what better way to start being (mostly) sugar-free than to kick it off with my vegan diet? Make a complete life style change for the better, to teach my child and hopefully future children.

Here we go.

Sugar-Free Cinnamon Breakfast Oats:
serves: 2 (or one big serving, if you don’t want to share)

Ingredients: 1 banana, 3/4 cup raw quick oats, 1 1/4 cups water, 1/16 tsp + more to sprinkle on top of cinnamon.

*This step not pictured, since it’s boring. Pour water in a sauce pan, bring to a boil, add quick oats and cook until tender*

In your serving bowl, mash up 1 whole banana with a fork (you can add up to 1/2 a banana more if you wish it to be sweeter)

Add your cinnamon and mix it together.

Stir in your oats and enjoy! Super easy and yummy!

You could also add in blueberries, or strawberries, your favorite nuts, coconut flakes, or even some chocolate chips if you want to make it a bit fun!

Make it your own sugar free breakfast! Let me know how you like it =)