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I am a MAJOR stress eater! It is how I cope (I know, not a good thing and I’m working on it) and since last fall through the beginning of spring was filled with one stress after another, I got WAY out of control in my eating. So much so that I thought I had only gained like 15-20 lbs and got on the scale one day and low and behold…it was 50 lbs… gag! Let me tell you…that was a bad day! Nothing like finding out that the task ahead of you is going to be more than twice as hard as you thought it was going to be.
I’m only telling you this because I know how easy it is to gain the weight, but for me it got so out of control because not only did I have large stressers fueling my eating, but I also took a break from cooking clean/real food from scratch while our house was on the market. That was a BIG NO NO. What do you know, eating junk food doesn’t fill you up as much (there is less protein, and dietary fiber when not eating whole grains) so you end up eating even more of the bad stuff just to feel full, imagine that. Well, I’ve been back on track (minus a hick-up or two) for about five weeks and I’m down about ten pounds. I’m still not feeling great about my self-image just yet, but I know that it’ll take time and I just have to be patient and not give up in the meantime.
Anyway, since I’m back to cooking from scratch I thought I would share with you all the simple biscuits that I make any time a recipe calls for biscuits in a can. They remind me of the Jiffy drop biscuits that my dad always made when I was a kid, those things were always so good especially when dipped in home-made Apricot Jam! I developed this recipe because I’m too lazy to make standard biscuits (on a regular basis anyway) and clean up the floury mess afterwards. Basically all you do is throw everything in your mixer, turn it on a couple of times, and use your desired size of ice cream/cookie scooper to drop them on a parchment paper lined baking sheet or, I highly recommend dropping them in a sausage gravy and making biscuits and gravy casserole.
*To check out my whole clean eating/real food section, go here.*
- 1 C Buttermilk (add a pinch of Baking Soda)
- 2 C Freshly Ground Wheat Flour
- 1 T Baking Powder
- 1 T Coconut Sugar
- 2 T Flax Meal
- 6 T Salted Butter (cold and cubed)
- Preheat oven to 450 degrees F.
- Make your Buttermilk and set aside. *To make it yourself, measure out just under one Cup of Milk and add one Tablespoon of Vinegar or Lemon Juice. Add just a pinch of Baking Soda to get even fluffier biscuits.*
- While the buttermilk is doing its thing, Add all the dry ingredients to your mixer and mix until well blended. Then add the cubed Butter and Buttermilk and mix until there are no more chunks of Butter. That's it! Scrape the sides a bit and then scoop onto a parchment paper lined baking sheet or drop into a pan full of gravy.
- Cook time will be less if you drop it on a pan than if you dropped it in gravy. You'll know they're done when the tops are golden brown. You can brush them with butter, but I prefer not to.
For pictures of the process, keep on scrolling! I also link to several other popular clean eating recipes at the bottom, so don’t miss them!
After you’ve made your Buttermilk, add all the dry ingredients to your mixer.
Blend until well mixed.
Cube that COLD Butter!
Add the COLD Butter and Buttermilk to the mixer.
Mix until smooth. You may be wondering why I wasn’t using my dough-hook and there are two reasons. 1) This recipes is not super thick and I think it works best. &2) I lost my dough hook in the move so I need to buy a new one…it’s a good thing that I only needed the standard mixers!
Drop by your desired sized of cookie/ice cream scoop onto a parchment paper lined cookie sheet.
Bake ’til golden brown. I prefer mine a little bit more brown on top than this batch turned out, but I’m still adjusting to cooking with a gas oven so they’ll do.
Here are the biscuits when I dropped them into a basic sausage gravy! That is one heavenly meal if you ever need a dinner idea on a chilly day.
Well, there you have it! My simple drop biscuit recipe. I haven’t tried making them with standard flour, but I imagine that if that’s all you have that they’ll still turn out pretty tasty. Please make sure to share this post with anyone that would like it! ~Sarah
Oh, and my commenting policy is this: if it’s nice please drop me a line, if it’s mean, keep it to yourself. I don’t read or publish any comments that I can tell are going to be spammy or rude… I don’t have time for that garbage, so don’t waste your time.
Follow along:
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