Buttermilk Biscuits From Scratch!!! Recipe and Review!

I have heard from biscuit enthusiasts that biscuit making was no joke. From the wide variety of methods to the variety of styles, biscuits are diverse, yet timeless. This essential food is one I often crave, and have been contemplating making. I searched from a biscuit recipe that I was not familiar with, offering my a sense of culinary innovation and a dash of a challenge/risk element. Would I even like these biscuits? Would this uncommon ingredients used in this recipe pay off, or disappoint?  Plus, it’s somewhat sweet! The recipe is adapted from P4  on food.com.  The link to the recipe will be available upon clicking on the 2nd biscuit photo below. I hope you enjoy it!

My biscuits. Not the best photo as it was taken on my phone. Sadly,I am *not* a phone photographer.

I made the biscuits today, and they came out fluffy, moist and provided my taste buds with an underlying richness that is not typical is the biscuits I have tried previously. They were slightly sweet as the recipe called for 2 tablespoons of sugar. (I suggest toning it down to one if you’d like to have a less sweet aftertaste)

Biscuits pictured on the site. Click photo for the recipe!

I also occasionally have an issue with the bottom of my stuff getting burnt, so I slapped some a thin layer of butter on the cookie sheet, and turned the oven down to 375 degrees, compared to the 400 degrees that the recipe called for. I’m not sure if you have that issue, but if you do, I recommend doing the same. Only thing is the baking time will change, (from 8-10 minutes, to almost 20!) but the inside will be done,baking evenly and the bottom a little darker than the top, but not burnt. More so of an average brown color. I also added some butter atop the hot biscuits, adding more flavor as it melted into the biscuits nooks and crannies.

Also, if you don’t have a jumbo size egg, I read you can substitute that with a regular sized egg and a tsp. of milk.  You can click the picture which should direct you to the site. Granted, mine don’t look as smooth, but the texture if fluffy and soft (and the darn things were delish!). Also, I’m not sure how much of a difference having a bicsuit cutter makes visually, but I didn’t have one. The glass I used was good enough, though. =)

I give these biscuits 4 tongues and a taste bud (4.5 out of 5) just because I’m not so used to sweet biscuits, however, the sweetness would make an excellent compliment to a savory dish. {TIP} Pair these beauties with savory meats like

  • sausage
  •  bacon
  •  turkey
  •  chicken
  • seafood based breakfast items (seafood grits,ect)
  • Savory seasoned eggs (like Southwest types) to balance the sweet undertone, giving the dish a nice balance.

Also, you can get creative and make a unique butter/spread for these biscuits. From Almond butters, to Honey butters (even with vanilla!) to garlic butters (which may be unflattering with this biscuit), or even a spicy cinnamon butter may be a nice touch! Even your tangy fruit, like blood orange jam, or cranberry relishes may bring out that depth you may want!

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Opa! My First Greek Yogurt! (Then my second one)+ A recipe!

So, I have heard some talk about the epicness of the Greek Yogurt. Yes, I said “The Greek Yogurt” because people have been making it out to be the God of all Yogurts. Not only can it be consumed out of a small yogurt cup, but I was required to use it when I baked a “Pink Grapefruit Yogurt Cake” (<– Which was amazing), and have seen it being used in various exotic dishes on adventurous cooking shows. Dannon has also released their own line of Greek Yogurts, which I had the pleasure of trying. Firstly, this yogurt is NOT cheap in comparison to other yogurts(I’m used to paying $.50 for my regular ones). At Wal-Mart, I purchased one Dannon Greek yogurt for $1.00, however, I have seen other yogurts, standard size for $1.50 to $1.75. May not be a big deal to some of you, but I certainty was not expecting to pay that much (remember, I am a broke college student, and I’m exceptionally frugal as well, lol.)

Dannon's version of "The Greek Yogurt"

The first thing I noticed was the overall texture of the Greek yogurt. It was very thick and creamy, as if someone had frozen regular yogurt, and added a touch of cream after it thawed slightly. I actually thought the texture itself was fun, and an obvious change from thinner yogurts. Then, I tasted one spoon on the creamy yogurt, and first noticed a tanginess that was a little more obvious that regular yogurt- then a nice sweet cushion of vanilla sweetness. Overall, Dannon’s vanilla flavored Greek yogurt was pretty good, but I had to use the rest to make my cake, so I couldn’t really enjoy the whole serving. I did have enough to get an idea of why some people do like Greek yogurt. It’s thick, creamy, chock full of protein (12 grams!) and does vary from your typical very sweet yogurts out there. It also taste a tad bit more natural than say some other yogurts that are just full of sugar. Dannon also sells various flavors like blueberry, strawberry honey flavored, plain and of course vanilla. Other flavors they make I am currently unaware of. Anyone care to fill me in? I’d appreciate that 🙂 Yoplait also makes Greek yogurt, which I have not yet seen at the moment except online. *shrugs*

So…. I decided to buy another one, but only because I saw a coupon.  With the coupon and sale at Publix, I ended up paying $.75. That’s better. 🙂 I varied my brand, and purchased  Voskos Greek yogurt in exotic fig flavor.  The texture was a thick pile of yogurtness- so think that if you scoop some in a spoon and hold it upside down, it ain’t budging! As far as the fig flavor, it was not as sweet as the Dannon vanilla, and has more of a tartness to it. Quite honestly, it’s not my favorite flavor. I know that figs are not the sweetest fruit out there, but I have had figs where they were a tad bit sweeter. Sadly, this was the only flavor available for this brand at my local Publix, and although I so feel it is natural tasting and rich, I didn’t care for it by itself. However, I did add some Crunchy Nut cereal flakes to it,(I’ll review this later on) and WAO! it was better! 8) The hint of honey really danced delicately with the tart fig, and added a nice crunchiness to the yogurt. But eat it fast, for it gets soggy, and does NOT taste as magical! I’m pretty sure Greek Yogurts like these are ideal for mixing fruits and grains in them in you want, because the creamy texture I believe will accommodate any of the above additions and make for a yummy yogurt. Voskos also has other flavors available-honey, blueberry, strawberry and honey vanilla. I’m sure these probably have a higher chance of tasting better, and I may give it another try, because I truly think this yogurt brand has potential-just not in this fig flavor.

By the way, the nutrition facts for Voskos Yogurt is:

  • 0g of Total, Sat. and Trans fat, 0mg of cholesterol, 65g/3%  Sodium.
  • 170mg/ 5% of Potassium, Total Carbs. 28g/9%, 0g Fiber
  • 22g Sugars and 11g/22% Protein. <– My goodness! :O

The high protein content is perfect for those of you/us that work out regularly and seek healthy, low fat protein sources. That’s a plus.

Dannon’s Vanilla Greek Yogurt Yumfactor– 3 tongues and a tastebud (3.5 out of 5 stars) I bet this would be capable of getting a 5 if mixed with fresh, ripe berries or even mangoes. Yummy!

Vosko’s Exotic Fig Greek Yogurt Yumfactor– 2 tongues and a tastebud (2.5 out of 5) It was a bit too tangy for me, however bumped up to a 3.5, when I added the honey nut cereal. I would recommend trying it in another flavor perhaps.

Agree? Disagree? Think that Voskos is indeed amazing in fig? Upset that I tainted the figness by adding cereal? Agree that the cereal is great in it? Leave a comment/rate this post! Thanks for reading! 🙂

Here is the link to the Cake I made via Nutmeg Nanny originally By: