One of the things that I wanted to learn to make in my second year of this blog was biscuits. Me making biscuits is sort of an inside joke in my family. In college one Thanksgiving my mom decided that she wasn’t going to make her traditional homemade rolls so I decided I was going to make biscuits. The end result was not to good, they were hard as a rock and dry. Where did Martha Stewart’s buttermilk biscuit recipe go wrong? I have no idea, but I’ve never been able to live down the fact that I served awful biscuits Thanksgiving day.
Fast forward to 2013 and … Strawberry Almond Biscuits!
Fluffy delicious biscuits. Fresh summer strawberries, almond milk pulp and my favorite emulsions (butter AND almond!). If you don’t have any spare almond milk pulp lying around you can skip it just add a 1/2 teaspoon more of almond emulsion. I used the leftover pulp from my strawberry almond milk, it really hit the spot. Remember the pulp can be frozen to be used later!
If you don’t own butter or almond emulsion please do yourself a favor and get it! The smell and taste of this fresh baked bread is definitely enhanced with the emulsion flavors.
The best part about this recipe is that it is insanely easy. Almost too easy, it makes baking fresh biscuits a possible daily activity. 10 minutes of prep time… that is it!
- 3 Cups White Flour
- 1 1/5 Tablespoon Baking Powder
- 4 Tablespoons Almond Milk Pulp (If you have it)
- 3/4 Teaspoon Salt
- 6 Tablespoons Chilled Cubed Earth Balance Margarine
- 1 1/4 Cup Very Cold Almond Milk
- 1 Teaspoon Butter Emulsion
- 1 Teaspoon Almond Emulsion
- 3-4 Strawberries Rough Chopped
- Turn oven to 425.
- In a large mixing bowl sift together flour, baking powder and salt. Using a fork and knife cut in the chilled cubed margarine until dough is crumbly.
- In a small bowl combine the wet ingredients and set aside.
- Using your hands fold and work in the chopped strawberries and almond milk pulp trying to distribute it as even as possible.
- Pour in the liquids and stir with a big spoon to combine.
- On a well floured surface roll and knead the dough with your hands until it is about 1 inch thick.
- Cut out biscuits with a floured circle or square cookie cutter. Keep rolling and shaping until you use all the dough.
- Place biscuits on a well floured baking pan or cast iron skillet.
- Bake for 12 minutes.
- Let cool and then enjoy!
The baking powder is the key ingredient in this baking magic. Just look at the way the dough bakes up.
These biscuits are light, sweet, fluffy and will make your kitchen smell like a bakery. You can also make these and freeze them before you bake them so that way you always have fresh biscuits to bake any day. I would store them in individual ziplock bags… Fancy smancy frozen breakfast!
I’m going to have to make these again this weekend!
Tell me about a baking fail you have had. Have you had success going back and re-doing it?