Mmmmm biscuits!  I looove biscuits.  Before I was on the diet, KFC was my guilty pleasure and their biscuits and gravy were the best! I hadn't eaten biscuits in over five years  and I thought it was about time I made up my own recipe to stifle the craving.  After a couple of tries, I have finally perfected it!  I personally can't have butter with my biscuits, so I just eat them with eggs and a veggie sausage patty (which is mouth watering good!).  They are also amazing with some light maple syrup. :)

The best part of this recipe is that you can double it and freeze the extra biscuits to eat later on.  That's what I have been doing lately and it's great to be able to have some warm and fresh biscuits every morning with breakfast!

Another awesome part of this recipe is how easy it is.  You may think that it sounds complicated, but you do not even need a mixer to make it (only a bowl, a big spoon, and your hands!) and the 20 minutes prep time spent is definitely worth it, especially if you double the recipe and freeze the rest to enjoy for a couple of weeks.  

Ingredients for Biscuits: 
  • 2 cups of all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 kosher salt
  • 2/3 cup of 1% buttermilk, shaken (I use McArthur) 
  • 3 tbsp plus 1 tsp of vegetable oil (I use Mazola)
  • 1 egg 
Ingredients for Egg Wash: 
  • 1 egg white
  • 1 tsp of milk (either the buttermilk or skim milk)

Preheat the oven to 450 degrees.  

In a large mixing bowl combine the flour, baking powder, baking soda, and salt. Stir well with a wooden spoon. 

In a separate bowl beat together the buttermilk, vegetable oil and egg.  Pour the egg mixture over the flour mixture and stir to combine with a wooden spoon.   Using your hands, make the dough into a large ball (make sure to grab all the loose pieces that didn't combine with the spoon).  

On a lightly floured surface, knead the dough gently for 12-14 strokes.  Then, using a lightly floured rolling pin, roll the dough out so that it's about 3/4 of an inch thick.  

Cut the dough with a 31/2 inch cookie cutter or biscuit cutter (or whatever you have that is closest to that size).  Roll up the leftover dough into a new ball and then using the pin, roll out the dough again in order to make more biscuits (you don't want to waste any dough!).  

Make the egg wash by whisking together the egg white and milk. 

Put the biscuits on an un-greased baking sheet, brush lightly with the egg wash and bake for 12-15 minutes or until the biscuits are golden brown.  This recipe yields about 10-12 biscuits.  

*If you are freezing the extra biscuits, roll out the dough, cut them, and put them into airtight baggies.  Do not bake them!  When you are ready to eat them, take out the frozen biscuits, let them thaw for a minute or so, put them on the cookie sheet and bake as usual.  Note: they make take longer to bake since they are frozen.*

Tip - freeze the extra biscuits in individual portions.  For example, I put two biscuits in each baggy since we only eat two every morning. n

Enjoy this delicious and easy recipe and please leave a comment if you make them! 
This has been a weekend staple at my house for as long as I can remember. The best part about it, is how incredibly easy it is to make.  You can use thick french bread, like I did, or you can use regular sandwich bread.  We usually had it with regular sandwich bread in my house, because that's almost always at hand.  I had some leftover French bread from dinner this weekend and since it was a little stale, this was the perfect thing to make with it!  

Thanks for teaching me how to make this yummy easy recipe, Mom! 

  •  A few slices of French bread or regular sandwich bread (Figure 2-3 slices per person)
  • 1 egg
  • 3/4 cup of skim or 1% milk
  • 1 tsp of vanilla extract
  • Cinnamon
  • 2 tsp vegetable oil 
  • Powdered sugar and maple syrup for topping

Put the milk in a small mixing bowl with the egg and vanilla extract.  Beat the egg until its well incorporated into the milk. Sprinkle cinnamon on top so that there is a generous amount covering the top of the milk. 

Heat a medium or large frying pan with the vegetable oil on medium high heat. Dip each piece of bread on both sides in the milk mixture so its moist but not completely soaked. Put the soaked bread pieces on the frying pan and let simmer and toast on each side (be sure to watch them so they don't burn).  If you use French bread, you should be able to put a few pieces at a time, if you use regular bread, only one piece will probably fit on the pan at a time.  

Serve the toast immediately and top with some maple syrup, powdered sugar, and even fruit if you have it.  Yum!