So you’ve been successful at making poached eggs, right? Well, hell, why not try your hand at some buttery biscuits to slide right underneath that egg? First, I should preface this entire entry by stating right off the bat that my biscuit-making chops are only a couple months old. In fact, I don’t think Canadians really eat biscuits…to me, it’s an American thing like chicken fried steak and well, biscuits and gravy. A biscuit is like a Southern cousin of the scone and is meant to be flaky and light and not just eaten for breakfast – my recently transplanted to North Carolina friend just told me about a place by her house that is a biscuit-only restaurant (with drive-thru, of course). When I’ve taken trips below the 49th parallel, I’ve definitely had my share of biscuit n’ gravy eating and the best ones I’ve ever had were at the Dish in Seattle. It was high time to recreate that buttery, light perfection!
When I stumbled across a biscuit recipe from The Non-Dairy Queen it looked relatively fool-proof to a newbie like me, so I decided to give it a go. Rumor has it that Canadian flour has extra gluten (read: heavy) compared to the stuff found down South, so I’m sure these aren’t authentic in the least, and these aren’t as feather-light as the ones I’ve had in American diners. But it’s a simple recipe and it’s pretty damn good one at that…especially since I’ve played with the recipe a few times adding and substituting like I love to do. I’ve made this recipe with only all purpose flour and most recently a mix of white and whole wheat. Didn’t matter, these biscuits still turned out delicious. I also have made this with just skim milk but then this morning ran out of most of my milk so I subbed in some plain yogurt to make up the difference and once again, the recipe wasn’t worse for wear. So go ahead, try your hand at biscuit making. If you do decide to use Earth Balance, I’d suggest reducing the salt or getting rid of it entirely.
These are great smeared with blackberry jam or torn into two halves to make a great poached egg breakfast sandwich. Or give your healthy resolutions a break and stir up some gravy to go alongside. It will be our little secret.
1 c ap flour
1 c whole wheat flour
1 T baking powder
1/2 t salt
1/2 c unsalted butter or Earth Balance
1/2 c yogurt
1/4 c skim milk
1. Preheat oven to 450 degrees. In a large bowl, combine flours, baking powder and salt. Cut in butter until you get something resembling coarse meal.
2. In a mixing cup, combine the yogurt and milk and stir until blended. Add to the flour mixture and gently stir to combine the mix into one lump of dough. Don’t over blend.
3. Dump onto floured counter top or an unfloured Silpat mat and flatten into a 3/4″ thick circle. Cut out circles with biscuit butter and place on a cookie sheet. The Non Dairy Queen says to keep them touching for soft sides, but I like them crispy on the outside so every biscuit has a wide berth. Bake for 8-10 minutes or until they are slightly golden on the outside.