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BUTTERMILK BISCUITS

Okay so by all means this isn’t necessarily a healthy recipe. But I’ll admit being excited about this because having homemade biscuits is a little bit of a new thing for me. So much that I did need to figure out how to make them myself. I’m not a baker, baking doesn’t come natural to me so I’ll just say I lucked out at my first attempt because they came out so perfect. This is something I may do once or twice a year. And even though it’s infrequent, it’s still absolutely amazing, worth making instead of some weird cylindrical cardboard at the store. Therefore, I’m totally sharing this with everyone.

You can make these using an all-purpose gluten free flour. They will be tasty so long as you use a flour you know you love. Surely they won’t be identical to the traditional buttermilk biscuit but they will taste really good nonetheless for a healthier alternative. So, you know how I said I rarely will make these? The same goes with my rendition of Poached Eggs, Biscuits and Gravy here on the blog. Definitely a must try!

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BUTTERMILK BISCUITS
Servings
biscuits
Ingredients
Servings
biscuits
Ingredients
Instructions
  1. Preheat the oven to 450 F degrees.
  2. Combine the dry ingredients in a bowl, or in the bowl of a food processor.
  3. Cut the butter into chunks and cut into the flour until it resembles coarse meal. If using a food processor, just pulse a few times until the consistency is achieved.
  4. Add the buttermilk at a slow continuous stream until it’s combined into a sticky dough. If it appears on the dry side, add a bit more buttermilk.
  5. Turn the dough out onto a floured board. Gently pat (don’t use a rolling pin) the dough until it’s about ½” thick. Fold the dough about 5 times, gently pressing the dough down to an inch thick in between each folds.
  6. Use a round biscuit cutter to cut into disks and place the biscuits on a cookie sheet about an inch apart.
  7. Brush the melted butter on top of each biscuit. Bake for about 10-12 minutes or until golden brown on top and bottom. You can gently knead the scraps together and make a few more, but there’s a chance they may not be as good as the first batch
Recipe Notes

You can make these biscuits, cut them, put on a cookie sheet and freeze up to a month. When you’re ready for them, place in the oven at 450 F degrees for about 20 minutes.


BANANA BUTTERMILK PANCAKE MUFFINS

This recipe is a result of having a super ripe banana, leftover buttermilk and a craving for pancakes. So, I pretty much took my Lemon Berry Pancake Muffins recipe and tweaked it to make this happen. It is yet another super easy recipe that requires no standing in front of the stove. Although if you do prefer your traditional shaped pancakes, this will still work just fine. But, lets face it… I suck at making the perfect pancake, which is why I leave the work up to the oven, haha. Plus, they’re all equally warm, ready to serve. And guess what? If you’re out of eggs, you can still make pancakes happen! Enjoy.

 

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BANANA BUTTERMILK PANCAKE MUFFINS
Servings
muffins
Ingredients
Servings
muffins
Ingredients
Instructions
  1. Preheat the oven to 400 F degrees.
  2. Combine the flour, sugar, baking powder, and salt in a large bowl with a whisk.
  3. In another bowl whisk the buttermilk, melted butter, olive oil, vanilla extract, and mashed banana together.
  4. Add half of the dry ingredients and mix well. Then add the last half of the dry ingredients and whisk until everything is smooth. If the pancake batter is too thick add another splash of buttermilk or milk to loosen it up.
  5. Spray the inside of the muffin tin with cooking spray making sure you cover the bottom and sides. Pour the batter about 3/4 of the way in each muffin tin and bake for about 15 - 20 minutes.
  6. Serve warm or room temperature with your favorite berries.

POACHED EGGS BISCUITS & GRAVY

Confession time. Clearly you don’t really have to live in the South to find “biscuits and gravy” but I’ve lived in the “South” for about a year and a half and have never taken the time to try it, or any Southern food for that matter. Yeah, shame on me. For a foodie lover of many foods, even ones that I won’t eat regularly that I can appreciate… Southern food quite honestly has never looked our sound appealing to me. Doesn’t mean I won’t try it of course. OF COURSE!

The pictures on the internet, how people describe it and the thought of figuring out another culture of food literally overwhelmed me. So I put it off trying to make it from scratch. Then a friend presented me a challenge; to make Southern Biscuits and Gravy with maybe a twist or make it fancy. I thought, hmmm… okay, now I’m fully interested. What better way to do it than ALL HOMEMADE FROM SCRATCH! Go big or go home!

I’m crazy… but, it’s really worth it. And not as hard as it appears or sounds. I should’ve known better. I did add a little Italian touch to it. Nothing crazy. Just some fresh minced garlic and oregano. You’ll see. Of course. But I do intend to take this and make a full blown Italian version and truly start an Italian Southern Fusion. We’ll see LOL. All credit should go to my friend of course. I probably would’ve never thought of this on my own, ever. And to make it slightly more classy, I took the basic concept of an Eggs Benedict by cutting the biscuit open in half, placing a poached egg on each one THEN topping everything with the gravy. I must say, the yolk tied in with everything was spectacular. You have to give it a try at least once.

Last thing. I think this can go without saying that this is definitely not the healthiest breakfast. It’s likely the least healthiest breakfast recipe on this blog. I already have ideas on how we can make this healthier but the question is, will it taste as good? Probably not. Is it even worth it? Ehhhh. Should I even bother when you can just have the better version once in a while instead? Moderation, I swear. It’s your friend. It’s awesome. Okay, go try this recipe like, NOW!


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POACHED EGGS BISCUITS & GRAVY
Servings
biscuits
Ingredients
GRAVY
Servings
biscuits
Ingredients
GRAVY
Instructions
BISCUITS
  1. Preheat the oven at 450 F degrees.
  2. Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into chunks and cut into the flour until it resembles coarse meal. If using a food processor, just pulse a few times until the consistency is achieved.
  3. Add the buttermilk at a slow continuous stream until it’s combined into a sticky dough. If it appears on the dry side, add a bit more buttermilk.
  4. Turn the dough out onto a floured board. Gently pat the dough until it’s about ½” thick (don’t use a rolling pin). Fold the dough about 5 times, gently pressing the dough down to an inch thick in between each folds.
  5. Use a round cutter to cut into disks. Place the biscuits on a cookie sheet about an inch apart. Brush the melted butter on top of each biscuit. Bake for about 10-12 minutes or until golden brown on top and bottom.
  6. You can gently knead the scraps together and make a few more, but there’s a chance they may not be as good as the first batch.
GRAVY
  1. Place a large skillet over medium heat. Add the olive oil, sausage and break it up into fine pieces using a wooden spoon. If it’s too dry, add more olive oil and allow everything to cook through.
  2. Use a slotted spoon to remove the sausage into a bowl leaving the rendered fat in the pan. Add the grated onion, garlic, dried oregano and butter. Stir until the butter melts then add the flour one tablespoon at a time, stirring constantly to make a roux. Continue to stir and let the mixture cook for a minute or two. Don’t let it burn.
  3. Slowly and constantly stir in the milk about ½ cup at a time to work it all together. Add salt and pepper to taste. Then, add the cooked sausage back into the pan and stir well. Let everything simmer for about two minutes or until the gravy has reached your desired consistency.
HOW TO POACH AN EGG
  1. Add a dash of white vinegar to a medium pot of boiling water. Crack an egg into a ramekin or cup.
  2. Create a gentle whirlpool in the water to help the egg white wrap around the yolk. Slowly tip the egg into the water and let cook for about 3 minutes. Remove the poached egg with a slotted spoon to drain any excess water.
Recipe Notes

You can make these biscuits, cut them, put on a cookie sheet, and freeze up to a month. When you’re ready for them, place in the oven at 450 F degrees for about 20 minutes.

WHITE CHOCOLATE CRANBERRY BUTTER COOKIES

This month marks the food blog’s 2 year anniversary! I remember two years ago busting my brain putting this little blog together. It was so important to me to make my little space on the internet a clean looking, easy to navigate place for recipes that anyone can easily make and enjoy. I sure hope I’ve done that for you. It’s been a great experience so far. I’m still in the works of piecing a cookbook… I know, I know I’ve been talking about this for more than 3 years but believe me, it’s a much larger project than I ever imagined, especially  if I want to do it properly. I don’t want to just throw something together. 🙂 But at least in the mean time, we have this nifty little food blog space. Here’s to another great year ahead! Thank you for the good times and encouragement. Nooowww to the really good stuff…

While it’s great that it’s January with a fresh start to a new year, I tend to spend half of January kind of missing the feel of the holidays. And I’ve never been a big Valentine’s Day kind of person. That doesn’t mean I don’t want to be as with many other fun festive holidays. I’m not even sure what it is… I’m such a simpleton and never really go all out with anything except for birthdays and major holidays… with food. LOL These last few years though, I’ve putting more effort in getting in touch with this. I find that the year is tied in feeling more fulfilling as a whole when I celebrate life with any holiday. Anyyyywayys, with the holiday hang-ups and Valentine’s Day on the way, these cookies are PERFECT!!!

They’re not too sweet, a little chewy from the cranberries, soft and crumbly like your traditional butter cookie and without a doubt easy to lose track how many you’ve eaten in one sitting. I swear they magically appear in my hand, I’m not sure how it happens.

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WHITE CHOCOLATE CRANBERRY BUTTER COOKIES
Servings
dozen
Ingredients
Servings
dozen
Ingredients
Instructions
  1. Preheat oven to 350 F degrees.
  2. Combine the flour and baking powder in a large bowl and set aside. 
  3. Cream the sugar and butter in your stand or hand held mixer then add the egg and extracts until well combined. 
  4. Gradually add the flour mixture to the sugared butter and beat until just combined. Make sure to scrape down the sides of the bowl, especially the bottom.
  5. Add the chopped white chocolate chips and cranberries. Use a large spoon to fold everything together in the cookie dough.
  6. Line a baking sheet with parchment paper. Use a medium (1.5 tablespoon) cookie dough scooper to scoop each butter cookie onto the baking sheet. Use the back of a teaspoon and flatten the center of the cookie with an imprint.
  7. Bake at 350 F degrees for about 10 to 12 minutes.  Let them sit a few minutes to cool before removing.

ANISE PIZZELLE

I don’t think you can get anymore ancient and traditional with an Italian sweet treat than a Pizzelle! These scrumptious things that tastes similar to a waffle cone go way back into ancient Rome where they used the pizzelle iron over open fire. Nowadays, luckily we have electric ones that make the whole process super fast with hardly any mess. You’ll find these during Christmas time, Easter and other special occasions. You can make other flavors other than anise, such as vanilla, hazelnut, chocolate and lemon. Also when they’re still hot you can wrap them around a wooden dowel to make cannoli shells, shape into a waffle cone, bowl, pretty much anything you want.

You can find a Pizzelle Press pretty much anywhere on the internet for about $50. Amazon.com is always the best way to go but you can also find them at gourmet stores like Sur La Table where I found my Pizzelle Pro Toscano by ChefsChoice.

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ANISE PIZZELLE
Servings
cookies
Ingredients
Servings
cookies
Ingredients
Instructions
  1. In a large bowl whisk the flour, baking powder, and anise seeds together.
  2. With an electric stand mixer beat the eggs and sugar together for about 2-3 minutes until fluffy.
  3. Add the butter, vanilla extract, and anise extract. Once they’re well incorporated then add the bowl of flour and baking powder in two parts; giving the wet ingredients a chance to absorb the flour.
  4. Bake one tablespoon full of the batter on each mold for about 30 seconds. Use a metal spatula to remove the pizzelles and place on a rack to cool.
Recipe Notes

When placing the batter on the molds, place it more off-centered towards the back of the circular mold so that when you close the top it will press evenly.