Mock Buttermilk Biscuits

I love a good biscuit.  I think my love affair with biscuits was from Kentucky Fried Chicken.  It was a special treat to get a bucket of fried chicken growing up.  I am not even sure I ate the fried chicken, well, unless it was extra crispy and I probably just ate the crunchy skin and not much of the chicken.  But I digress.

I remember the biscuits coming with a tiny cup of butter and a packet of honey.  I clearly remember the first bite of that flakey goodness and I was sold.  I am confident I could make a meal out of KFC biscuits, butter and honey.

Sunday morning I had a taste for biscuits – so I made some!  Guys, if you are leary to try a dough this is the recipe for you.  No yeast, no rising, just mix with a fork, cut the biscuits and bake.  That’s it!  I couldn’t even find my biscuit cutters, so I used a wine glass – use a mason jar – this dough is forgiving. 

I love dough.  Like a lot.

You want to place them close together and they will bake up really nice. 

I had thoughts of making biscuits and gravy since I had leftover gravy from my Ultimate Breakfast Pizza.  But I made a breakfast sammie with Jennie-O turkey breakfast sausage, and egg and lite mozzarella.  It was delicious.

The best part about these biscuits is they are light, and tender, but they stayed together until the last bite.  I hate when you have a biscuit sandwich and the biscuit is all crumbly.  Ain’t nobody got time for that.

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Mock Buttermilk Biscuits

Yield: 9

Prep Time: 5 minutes

Cook Time: 17 minutes 15 seconds

Total Time: 22 minutes 15 seconds

These biscuits are light and fluffy!

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Ingredients

• 2 cups of self-rising flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 2 tablespoons butter
• 2/3 cup unsweetened almond milk
• 1 tablespoon vinegar
• 1/2 teaspoon salt
• 1 teaspoon melted butter

Instructions

1. Heat oven to 425. Mix the dry ingredients together. Shred 2 tablespoons of cold butter into the dry mixture. Toss with a fork until the butter is incorporated. Mix the almond milk and vinegar together and let sit for 5 minutes until thick. Add that mixture to the flour mixture and mix with a fork just until combined. 
2. Put the dough on the counter, adding a bit more flour to your counter. Shape into a square and cut 9 squares out. The less you mess with the dough the lighter your biscuits will be.
3. Line a baking sheet with parchment paper. Put the biscuits on the baking sheet. Melt the teaspoon of butter and brush over the top of the biscuits. Bake for 15-17 minutes, or until golden brown. Mine took 17 minutes.

Notes

On all #WW plans these are 4 points.

Nutrition Information:

Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 133Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 635mgCarbohydrates: 23gFiber: 1gSugar: 1gProtein: 3g

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I finally made Rachel’s crockpot apple butter over the weekend.  It’s so good!  I thought I did it wrong because it was really thin, but people told me to keep cooking it and once cooled it thickened up nicely.  You can find her recipe here.

The biscuit and apple butter were the stars of my breakfast picky plate yesterday.  I toasted the biscuit, then topped it with some lite mozzarella and microwaved it for just 10 seconds, the cheese melted but the biscuit was still a bit crunchy.  Topped with the apple butter, it was the perfect bite.  Brought me right back to my KFC days, but much healthier.  

My sister and I got our walking shoes on.  It was 43 but sunny and what a difference a week makes.  Last week it was 80 degrees and swimming with people – there was hardly any traffic on the River Walk yesterday.

Our brother digitally put my sunglasses on Jennifer – so now we match!  I got several questions if our coats are the same, but other than both being black, they are different.  Thanks for the laugh Charlie!  

Lunch was leftovers from Sunday dinner.  When I was cleaning out the freezer, I discovered I had shrimp – what?!  I brought 3 ounces of leftover beef with pan seared shrimp, leftover carrots and mushrooms, 3 ounce baked potato and some grapes for dessert.  Doesn’t everyone have surf and turf for lunch at work?! 😀

My Sunday meal prep made dinner a snap last night.  I am calling these lazy man enchiladas – you just mix three ingredients, buy some enchilada sauce and tortillas and that’s about it.

I got four packages of bone-in chicken breasts in the discount meat rack for $1.88 each – each package had three giant chicken breasts – score!  I cooked 4 chicken breasts to have on hand this week, and froze the rest.  I won’t be going to the meat bin this weekend, well, unless my friend wants to go after WW then I have to.  I really need to buy a small deep freeze just for my meat bin purchases. 😀

I baked the chicken (just seasoned with salt and pepper) at 350 for 40 minutes.  Once cooled, stored in a ziploc bag.  Cooking and storing with the skin on keeps the chicken super moist.

For dinner last night, I just chopped up 9 ounces of chicken, a drained can of black beans and a 4 ounce can of green chiles.  That’s it.  Oh, I did add 2 ounces of lite mozzarella to this mixture.

I heated the corn tortillas in a skillet, just enough to get them pliable.  Then dipped the corn tortillas in canned green enchilada sauce, filled with the chicken mixture, rolled up, and poured the remaining sauce over the top, added one more ounce of lite mozzarella, and baked at 375 for 10 minutes, finishing off under the broiler for a couple minutes.

These were so simple and delicious.  I made three enchiladas a serving – 5 WW points, and 392 calories, 43 carbs, 8 fat and 40 protein.  I made three servings and have leftover filling, so may morph that into chicken enchilada soup. 

Happy Tuesday friends – make it a great day!