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:

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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)

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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.

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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.

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

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

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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.

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

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

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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!

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Prepare a floured surface.

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

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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

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

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

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

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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.

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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!!!!

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Breakfast Bread ~ A sweet, but mostly healthy treat

It has been awhile since I have posted anything, and that is mostly due to my major cleaning and organizing of the house. It was a long time over due, for sure!

I have been trying this recipe in my head for the past few weeks, and have finally decided to try it out. I love bread in almost any shape and form, and since I make all bread in our household, I end up slicing a piece and having it for breakfast with a slab of butter…this repeated over time is not the healthiest way to go. So, I set out to make a breakfast bread. Yes, I realize there is sugar in it, but hey! What is breakfast now days if it isn’t made with some sugar?!?  Might as well make it homemade without preservatives and chemicals, and make it mostly whole grains!

So here we go:IMG_0865

Ingredients: honey, active dry yeast, salt, unsweetened apple sauce, warm water, chia seeds, unbleached white whole grain stone ground flour, unbleached AP flour, rolled oats, cinnamon sugar, chopped pecans (or nut of choice).

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Mix 1/4 cup honey, 3/4 Tbs yeast, 1 1/6 cup luke warm water, 2 Tbs warm apple sauce, 2 Tbs Chia Seeds (optional), 1 1/4 tsp salt. Mix for 3 minutes.

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Add 1 cup white flour, 1 1/4 cup whole wheat, 3/4 cup pureed oats, 1/2 cup whole oats. Mix until well combined.

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Continue to mix on medium speed for approximately 3-4 minutes until batter remains sticky and very glutenous =)

Cover with plastic wrap or a wet tea towel and let rise for 45min to an hour.

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On a well floured surface, press dough out into a rectangle. Now here is the fun part. You can customize this however you want!  It’s your time to shine and to make it something you can personally brag about =) But here is what I did.

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Take your chopped pecans (or your choice of nut), and press them into the dough.

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Next, sprinkle the cinnamon sugar (ratio to make your own is 1:3 cinnamon to sugar). However much or little you want.

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Roll up the dough.

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Place it into a greased pan and let rise for 40 minutes. Preheat oven to 350 degrees while 15 minutes still left of rising.

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This is after it has risen. Place in oven and bake for 35-40 minutes.

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after it has been baked, let cool completely on wrack

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Showing you my idiotic mistake. Make sure you put it in the pan with the end of the roll on the bottom, or else it will look like this 😉

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Once it has cooled, dig in! It’s really yummy!!! No butter needed.

This is a dense bread, so a little will fill you up quickly (thankfully!)
I hope you enjoy this! Let me know what you think and/or alterations you did to improve the taste and to make it uniquely yours!

~Nothin’ Better than Homemade Crusty Bread~

I LOVE bread in just about any form. I am a carbohydrate junky! But since we switched to a whole food diet, I realized that a lot of breads were not as they appeared. My momma would make bread on occasions growing up, and I could eat an entire loaf by myself! (will have to get her recipe and post it here too)

Now, as a married woman and mother, I decided that I want to make my own bread again. That way I know what is going in it and I can make sure all the nutrients are there and haven’t been bleached out. I was looking at Pinterest for some bread recipes, and stumbled upon an AMAZING recipe that is so simple but so good!

And you want to know what? There are only FOUR ingredients in it! Crazy, I know: yeast, water, salt, flour. That is all! Here is the link to where I got it, but I modified it (a.k.a. halved it and made it into a loaf) to make it work for my family.

Here we go…

IMG_0545List of ingredients: 1 1/2 cups luke-warm water, 3/4 Tbs active dry yeast, 3/4 Tbs salt, 3 1/4 cup unbleached bread flour (or unbleached all-purpose flour).

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Mix water, salt, yeast together in a mixing bowl and let set for about 20 minutes.

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You can do this by hand, but my lovely sister bought me this KitchenAid mixer, in my favorite color, and so I mix the bread in it =)

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After the initial 20 minutes, add the flour.

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Mix just until wet (so no dry ingredients visible). I usually have to add just a little bit of water to get it to a dough consistency.

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Now cover the bowl in plastic wrap and let rise for 2 hours.

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This is what it will look like after two hours.

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Grease a bread baking dish and set aside.

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 Flour your hands and pick up the dough and form into an oval bread shape (Haven’t a clue what else to call it). Don’t kneed it, just form into shape then place into greased pan.

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Allow to rise for another hour. 45 minutes into rising, make your slashes in the top.
About 1/4 inch deep.

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Also, 45 minutes into the rising, place a metal lipped pan into the oven and preheat oven to 450 degrees.

(Can’t really take a picture of this part) After it has risen for an hour, place into oven. Take a cup of hot water, pour into metal lipped pan in the oven and close the door very quickly. This traps the steam in the oven and allows the bread to have a nice steam bath. Bake for 30 minutes.

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Here you go! Delicious bread that is perfect for sandwiches or just plain butter, jam, apple butter, etc. It is AMAZING! My hubby, loves it too and takes at least a slice to work every day no matter if he is having a sandwich or not.

Hope you enjoy it as much as we do!