Blueberry Buttermilk Biscuits with Sweet Lemon Glaze

Blueberry Buttermilk Biscuits with Sweet Lemon GlazeFirst of all, I just need to say Happy Father’s Day! And really not just the fathers. But to all the men who are positive role models. You may not know who you are, but I’m talking to all you men who are accepting and nurturing and unknowingly filling in the gaps. You all desserve a big “thank you” too!

I wrote about Father’s Day last year and about how I have been learning to connect with my father through my new found love of photography. Check it out here.

Blueberry Buttermilk Biscuits with Sweet Lemon GlazeOn numerous different occasions I have heard artists or musicians talk about what it feels like when an idea for a new piece starts entering their mind. All of them have a similar description of it. It’s always something along the lines of feeling like they are going to go crazy if they don’t get this creation out. It completely consumes them and their mind becomes obsessed with this idea. They talk about how if it doesn’t become an actual creation they feel like they are literally going to lose their mind.

I can definitely relate, though I couldn’t just a few years ago. When I was working on my music degree I never, never ever, had these feelings. The thought of writing my own piece of music made me have panic attacks. But now. NOW I can relate!

Blueberry Buttermilk Biscuits with Sweet Lemon GlazeI have had this blueberry buttermilk biscuit (try saying that 10 times fast) idea nagging at my brain for several weeks now. Don’t get my wrong, I am not obsessing over eating whatever recipe I have an idea for. I am obsessing over the creation of it. The process of the creation, what the final product will look like, smell like, taste like. What the photos of it will look like.  I long for the process of the creation of said idea. And it feels like a release when it is all over. I am never fully satisfied, but I work hard to accept what it became.

Blueberry Buttermilk Biscuits with Sweet Lemon GlazeI didn’t have to work very hard to accept these babies. I had pictured in my head what Blueberry Buttermilk Biscuits would taste like, but these actually surpassed my expectations. I used my base recipe for buttermilk biscuits which is wonderfully flakey and buttery and just downright heavenly. But add some lemon zest and plump blueberries to the party and these just go to a whole new level.

Blueberry Buttermilk Biscuits with Sweet Lemon Glaze

There are a few secrets to making super flakey and tender biscuits. First you need to make sure your butter is really cold and you must work quickly when making the dough so that the butter doesn’t start to melt. You don’t want to overwork the dough once the liquid has been added or it gets tough. Handle it as little as possible! You also want to very gently pat the dough out and then fold it over on itself several times. This creates layers in the dough and will give you really flakey biscuits!

You should also know that these buttermilk biscuits can EASILY be made vegan. I have done it many times. All you have to do is sub the butter for either vegan butter or vegetable shortening. (If you use vegetable shortening just make sure you chill it first!) For the buttermilk, you can just mix 1 TBSP vinegar with a cup of a non-dairy milk and let it sit for about 5 minutes before using it.

I think that these are definitely going to be my go-to over blueberry muffins. They really are THAT good. Because I love blueberry muffins. But blueberry biscuits may just have taken over their place in my special breakfast rotation.

Blueberry Buttermilk Biscuits with Sweet Lemon Glaze

Blueberry Buttermilk Biscuits with Sweet Lemon Glaze

Yield: Makes about 8 biscuits

Blueberry Buttermilk Biscuits with Sweet Lemon Glaze

Ingredients

    For the biscuits
  • 1/4 cup sugar
  • zest of 1 lemon (divided)
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 TBSP baking powder
  • 1/2 tsp cinnamon
  • 1 stick very cold unsalted butter cut into small pieces (I usually cut it up and put back into the refrigerator to keep very cold until needed)
  • 1 cup very cold buttermilk
  • 1 cup frozen blueberries (you can use fresh, but put them in the freezer for at least 30 minutes. they will help keep the butter cold in the dough and produce flakey biscuits)
  • 2 TBSP melted butter
  • For the glaze
  • 1 lemon
  • 1-2 cups powdered sugar

Instructions

    For the biscuits
  1. Preheat the oven to 450ºF.
  2. Place sugar and 1/2 of the lemon zest into a large bowl. Rub the lemon zest into the sugar until combined and fragrant.
  3. Add the flour, salt, baking powder and cinnamon to the bowl with the sugar and stir until combined.
  4. Add the cut up butter to the dry ingredients and cut it into the flour using a fork or a pastry blender/cutter until it is worked in and about the consistency of cornmeal.
  5. Add in about half of the buttermilk and gently stir in. Add just enough of the rest of the buttermilk until the dough starts to come together and is no longer crumbly. You may not need all of it.
  6. Lightly flour a clean work surface and place the dough on top. Flour your hands and sprinkle a bit of flour on top of the dough.
  7. Gently press the dough out into a 1/4 inch thick layer.
  8. Spread the cold blueberries over the dough and gently knead the dough folding it several times on top of itself to work in the blueberries and create layers.
  9. Gently pat the dough out to 1 inch thick and use a biscuit cutter or the top of a glass to cut out the biscuits.
  10. You can gently pat together any scraps to get more biscuits (but remember the more you work with the dough, the tougher the biscuits become!)
  11. Place the biscuits in a cast iron skillet or in a round baking dish, making sure they are touching.
  12. Brush the tops of the biscuits with melted butter.
  13. Bake for 10-14 minutes, until lightly browned on top.
  14. Allow to cool for a few minutes before pouring on the glaze.
  15. For the glaze.
  16. In a medium sized bowl combine the other 1/2 of the zest and the juice of 1 lemon.
  17. Whisk in enough of the powdered sugar to create a glaze. Make as thin or thick as desired.
  18. Pour over the biscuits.

Notes

For a VEGAN option: *Substitute the butter with cold vegan butter or cold vegetable shortening *Substitute the buttermilk with non-dairy milk mixed with 1 TBSP of vinegar. Let sit for about 5 minutes before using.

http://bakerbettie.com/blueberry-buttermilk-biscuits-with-sweet-lemon-glaze/


 

Roasted Veggie Breakfast Skillet for One

Roasted Veggie Breakfast Skillet for OneMorning is the best time of the day. It is the time when anything is possible. The day hasn’t had a chance to be filled with stress, or perceived failures, or awkward interactions, or procrastination (unless you are one of those that sleeps until noon). It is a built in restart button. Everyday starts with the possibility for anything and I believe that truly seeing and understanding that is a choice.

Roasted Veggie Breakfast Skillet for OneThis is something I am making a huge conscious effort to consider everyday. To ask myself, “What can I accomplish today? What opportunity do I want to take advantage of today?” But I am also working on accepting what I accomplished the day before. Saying to myself, “You did enough. You are enough.” That is always so difficult. To not be too hard on yourself. To accept yourself and what you were able to accomplish. But what is the mantra? Say it with me! “You did enough. You are enough.”

Roasted Veggie Breakfast Skillet for OneOne of the opportunities I have been taking advantage of lately is to treat myself to a healthy and hearty breakfast. I have been keeping lots of fresh produce around which makes it easy to throw together a breakfast skillet in no time. All you have to do is throw some mixed veggies and spices in an oven proof skillet or dish, let them char under the broiler for a few minutes, then crack some eggs on top and let them set under the broiler. It all happens in under 15 minutes and you have a real hearty breakfast that feels like something special. The perfect way to start the day of endless possibilities!

Roasted Veggie Breakfast Skillet for One

 

Roasted Veggie Breakfast Skillet for One

Roasted Veggie Breakfast Skillet for One

Ingredients

  • 1 TBSP oil
  • 1 1/2 cups chopped mixed veggies of choice (onions, mushrooms, bell pepper, kale, squash)
  • garlic powder
  • salt and pepper
  • 2 eggs

Instructions

  1. Preheat the oven broiler while chopping the veggies.
  2. Put the oil in an oven proof skillet or small baking dish.
  3. Put the veggies in the skillet and toss in the oil, garlic powder, and salt and pepper to taste.
  4. Place under the broiler on the middle oven rack for about 2 minutes then stir and cook for about 2 more minutes.
  5. Remove from the oven, crack 2 eggs over top and place back under the broiler.
  6. Cook until desired doneness. For over easy eggs it takes about 2-3 minutes. Watch them closely, they will cook fast!
http://bakerbettie.com/roasted-veggie-breakfast-skillet-for-one/


 

How To Create Your Own Original Cookie Recipe and Cookie Science

How to Create An Original Cookie Recipe

I am the kind of person who is fascinated with the science of baking. Each time I try a new recipe, I try to learn about each element in the ingredient list and how they are affecting the final product. Some ingredients are important to the structure, some add sweetness, some cause the baked good to rise, some add moisture, and some are mostly just for flavoring. My fascination with this has helped me learn how to create my own recipes from scratch. They don’t always work exactly they way I want, but with a little knowledge of the science of baking you can get pretty close and then tweak things from there.

Since The Cookie Wars Recipe Contest is currently up and running and accepting entries, I thought this would be a good time to share with you my process when creating an original cookie recipe so that this task might not seem so daunting. This process isn’t fool proof and you may not get your exact desired results on the first try, but mistakes are how we learn! I hope this helps you have more confidence in creating your own original recipe and I can’t wait to see what everyone comes up with!

(This is by no means and all inclusive guide to creating a cookie recipe. There are endless ways to approach this. This is just what works well for me and the way I most frequently approach this process.)

[Read more...]

Smoked Pear and Sharp Cheddar Cookies

Smoked Pear and Sharp Cheddar Cookies

I truly believe that every experience in life shapes us, changes us. In some way we are different after every moment we experience. And these moments have the possibility to move us toward what we are looking for. To help us discover ourselves and who we want to be.

Sometimes these things are earth shattering. Pulling us down to what feels like the depths of hell. And we expect those things to drastically change us. The fall and then the climb back up are both difficult and make us dig deep to find strength we didn’t know we had.

But sometimes these things are simple. So simple that you wouldn’t think twice about how it could be changing us and defining our lives. So simple, that it almost seems silly to even talk about. Something so seemingly ordinary, like baking a batch of cookies.

[Read more...]

Chocolate Chip Cookie Brownie Sheet Cake

Chocolate Chip Cookie Brownie Sheet Cake

I can’t take credit for this creation. This is a Mr. Baker Bettie creation. I feel bad because I often don’t indulge his requests. Things like, “You should make a chocolate chip cheesecake with oreo crust and peanut butter cup frosting.” Or, “Let’s make a chocolate chip cookie brownie layer thing so I can eat it for breakfast all week.” That last part. That is the kicker. It isn’t about not wanting to make his requests, it’s about why he wants me to make them. To eat them for breakfast. Oy.

[Read more...]

White Chocolate Covered Strawberry and Dark Chocolate Fudge Cake

White Chocolate Covered Strawberry and Dark Chocolate Fudge Cake

Do you remember the first time you ever got kissed? I sure do. It was in 6th grade. I had a cool boyfriend that went to a different school. We met at the skating rink. He asked me to come skate with him during the couples skate. He had a broken arm at the time and I remember thinking how cool he looked with a cast on. So we skated around holding hands and then he asked me to be his girlfriend.

One night my best friend invited me to come to her school’s carnival night which also happened to be the same school my boyfriend went to. That was the night I got kissed. My best friend dared him to kiss me. So he did. How romantic.

White Chocolate Covered Strawberry and Dark Chocolate Fudge Cake

It’s funny how vivid I remember all of that. As unimportant as it seems now, it was such a huge deal then. But I just as vividly remember the day my husband first kissed me too. It was our first unofficial date. We had become really good friends during the months prior and finding ourselves both suddenly single there was some unspoken understanding that hanging out didn’t mean the same thing anymore. He told me he wanted to take me to the lake nearby because I had once told him that I had never been. I was already impressed that he remembered that from just a passing conversation.

[Read more...]

Oatmeal Peanut Butter Chocolate Chip Banana Bread (vegan, gluten free)

Vegan Gluten Free Banana Bread

I love my husband’s sweats. They are just so much more comfy and roomy than my own. On Saturday night I put them on before bed and then I never changed out of them. All day Sunday I lounged in his oversized cozy sweats that I went to bed in the night before. We snuggled, watched tv, took a nap, watched football, laughed, and just vegged out. And I didn’t even care how incredibly lazy that was. It felt awesome.

Oatmeal Peanut Butter Chocolate Chip Banana Bread (vegan, gluten free)

My friend posted a meme on facebook the other day that said “Stop the glorification of busy.” I usually hate those things. They are usually political and people just see them somewhere and repost them without really thinking. But this one was different. This one made me really stop and think. It really is true. Why do we glorify busy? I do it all the time. Being so proud of myself for the non-stop day I had. When truly I never got to spend any quality time with my husband, or kitties, or just time to myself. I’m trying to be more conscious of that.

[Read more...]

Sweet and Savory Soft Pretzel Bites

Savory Soft Pretzel Bites

5am is my jam. My time to spend with my thoughts. I concentrate so well in the wee hours of the morning. I slide out of bed trying not to wake my hubby, though I know I always do. There is just something about this time that feels so comforting to me. One of the only times that my anxiety feels under control. The day hasn’t yet started buzzing with all of the stresses of the world and work and errands and just…everything.  I leisurely sip my coffee, and catch up on notes for work. Then I slip back in bed in an attempt at a few extra snuggles before the day. Wyatt has almost always taken my place.

Sweet and Savory Soft Pretzel Bites

I recently added running into this morning routine. It is the only kind of exercise I ever kind of got addicted to. So I’m trying to get there again. I can tell you I am not there. Not even close. I hate it. Every second of it. But I am hoping that the enjoyment comes back. The fact that it is frigidly cold here may have a liiiiiitle bit to do with it.

I was so happy to wake up yesterday morning to remember it was my day off from running. Obviously the most logical thing to do with my extra time was to make bread dough.

[Read more...]

Apple Streusel Muffins

Apple Streusel Muffins (vegan)

These muffins are comfort muffins. They are Sunday morning special breakfast muffins. They are “pair with the best cup of coffee” muffins. They are “I’ve watched too much Breaking Bad and I’m so anxious and I need something to calm down” muffins. They are “wake up in the middle of the night and remember you made muffins this morning” muffins. These are just damn good “you definitely need to make these” muffins.

‘Nuff said.

[Read more...]

Homemade Apple Cider

Crockpot Apple Cider

Have you ever heard of mouth hallucinations…? Wait. Who am I kidding? Of course you haven’t. I just coined this term yesterday. Let’s start over. Mouth hallucinations are basically exactly what they sound like. A hallucination… In your mouth.  Like when you get a really strong craving for something. And the craving is so intense that you can literally taste it. “Mouth hallucinations.” They’re real.

Crockpot Apple Cider

Before I left for work yesterday I threw a bunch of apples, a couple of oranges, and some warm spices in my crockpot. I covered it all with water, cranked it up, threw the lid on, and went on about my day. I really had no idea if this would work. But I hoped, I prayed, that when I got home from work there would be delicious homemade apple cider waiting for me.

Throughout the day I dreamed of the cider. I could smell it. Taste it. Feel its warmth. (this is when I coined the term “mouth hallucinations.”) And I couldn’t wait to get home to sip on some. But by the end of the work day my mind was filled with a billion other things that I needed to accomplish before the end of the week and hot apple cider was the last thing I was thinking about.

Homemade Crockpot Apple Cider

Fast forward to the moment I stepped foot inside my apartment building. Now granted we live in a fairly small building, but the second I started down the hall to our place the smell of apples and spices smacked me in the face. It smelled incredible. I couldn’t get inside fast enough. First I sampled some all by itself. Amazing. Then I added some bourbon. Amazing. Then I put some in the fridge to chill to have for breakfast this morning. Amazing. Then I re-heated some to take to work. Ah-maz-ing. Mouth hallucination meet reality. I will never buy pre-made cider again.  I now have 2 1/2 liters of the stuff (scratch that, I’ve gulped down at least a liter already) in my fridge. The next few evenings will be filled with cidery goodness.  This sparkling wassail will probably most definitely be made with it as well!

Homemade Crockpot Apple Cider

Homemade Crockpot Apple Cider

Homemade Crockpot Apple Cider

Ingredients

  • 6 quart slow cooker (reduce the amounts for a smaller cooker)
  • 12 medium size sweet apples (fuji, honeyscrisp, gala… best to use a variety)
  • 2 oranges
  • 3 cinnamon sticks
  • 1 TBSP whole cloves
  • 1 TBSP whole allspice
  • 2 inch knob of fresh ginger (optional)
  • up to 1 cup of brown sugar (optional. I didn’t put any sugar in mine and it is delicious! but if you are used to a more sweet cider, add sugar as desired.)

Instructions

  1. Chop apples and oranges into large chunks
  2. Put apples, oranges, cinnamon, cloves, allspice, ginger, and sugar (if using) in the slow cooker.
  3. Fill the slow cooker with enough water to cover all of the apples. It should fill it pretty much to the brim of the pot.
  4. Turn it on high and put the lid on.
  5. Allow to brew for 8-12 hours. (12 hours is best and even longer would be fine too!)
  6. You can serve directly out of the slow cooker skimming the cider off the top and leaving the fruit in the pot. You can also strain the cider and discard the fruit and put the cider back in the crockpot. There will be some pulp left in the cider. If you prefer a very clear cider strain into a cheese cloth.
  7. Store left over cider in the refrigerator for up to 3 days.
  8. Makes a little over a half galllon.
http://bakerbettie.com/homemade-apple-cider/

Follow

Get every new post on this blog delivered to your Inbox.

Join other followers: