Sour cream rye biscuits

This is a quick biscuit that I made for dinner, to go with guinness beef stew. It's really quick and lovely.

Recipe: Sour cream rye biscuits (make 2 big ones)

Ingredients:
- 1/2 cup KAF bread flour
- 2 TB medium rye flour
- 1 tp baking powder
- 1/4 tp salt
- 1 TB butter (actually I use Smart Balance)
- 2 TB low fat sour cream
- 1/3 cup fat free evaporated milk

Procedure:
1. Sieve together flours, salt, baking powder.
2. Chop butter into small pieces and rub into the dry ingredients.
3. Mix sour cream and milk. Then add to the dry ingredients. Use hands to mix until everything comes together to form a dough. Do not knead.
4. Shape into patties. Bake at 400F until top starts to be lightly golden. Brush with milk. Bake until top is fully golden. Serve right away.

Results:
7:02pm, all ingredients:

7:10pm, chopped butter added to the sieved dry ingredients:

7:14pm, butter rubbed in:

7:16pm, milk and sour cream added:

7:18pm, final dough:

7:19pm, dough shaped into two flat pieces:

7:20pm, dough top:

7:20pm, dough height:

7:22pm, baking at 400F:

7:28pm, baked 6 minutes:

7:29pm, brushing top generously with evaporated milk:

7:30pm, brushed, to return to toaster oven:

7:36pm, baked 12 minutes in total:

7:36pm, baked height:

7:37pm, bottom:

7:37pm, top:

7:38pm, side:

7:38pm, cut open:

7:40pm, interior:

Observations:
1. This biscuit is primarily a white flour biscuit. There is just a little flavor of rye, not strong. It has a light texture because of the white flour. The sour cream tastes good with the rye flour.
2. It makes a wonderful meal when hot.

Cheesy biscuit for breakfast

Hubby wakes up ahead of me! I quickly jump out of bed to make us a quick breakfast of golden creamy biscuits, which warms our hearts so much in this cloudy morning.

Two for Dough ;)

One for Me :)

Recipe: Creamy cheese biscuits (for 2-3)

Ingredients:
- 2 cup KAF all-purpose flour
- 1/2 tp salt
- 1.5 tp sugar
- 1.5 tp baking powder
- pinch of baking soda (because of the sour cream)
- 1 TB cold butter
- 1 oz low fat cream cheese
- 1/4 cup sour cream
- 1 egg

Procedure:
1. Mix all dry ingredients together in a bowl.
2. Cut in butter and cream cheese. Use hand to mix to form crumby dough.
3. Add sour cream and egg. Mix to form dough. Do not knead or overwork the dough. It should be crumby.
4. Spread on parchment paper. Bake at 400F for about 16 minutes, until light golden brown.

Results:
10:02am, all dry ingredients mixed:

10:04am, butter and cream cheese cut into small pieces and mixed in to dry ingredients:

10:07am, crumby mixture after rubbing in the butter and cream cheese:

10:08am, adding about 1/4 cup sour cream:

10:09am, adding 1 egg:

10:12am, final dough after mixing:

10:16am, dough on parchment to bake:

10:16am, dough's height before baking:

10:18am, baking started at 400F (without preheating toaster oven):

10:30am, biscuits baked 12 minutes:

10:31am, tops of baked biscuits:

10:31am, heights of baked biscuits:

10:31am, my biscuit's top:

10:32am, my biscuit's side:

10:33am, my biscuit's edge tearing off from other biscuits:

10:35am, my biscuit's bottom:

10:35am, my biscuit opened:

10:36am, my biscuit served as breakfast:

Observations:
1. This is the first time I make biscuits with all-purpose flour. Wow! The result is a spectacular, high-rising, light and fluffy biscuit. Crispy crust and silky soft crumb that melts in the mouth. No wonder white flour is the food for the elite.
2. This biscuit has a rich flavor of egg, cream and cheese. It's great when served with light spread of honey.

Cream cheese spelt biscuits

I woke up after hubby. Then, I suddenly remembered that he needed breakfast. Therefore, there come these cream cheese biscuits. It is done in 30 minutes.

Recipe: Cream cheese spelt biscuits (make 4)

Ingredients:

- 1 cup whole spelt flour

- 3/4 TB baking powder

- 3/4 TB sugar

- 3/4 tp kosher salt

- 6 oz fat-free cream cheese

- 1 egg

Procedure:

1. Sieve together flour, baking powder, sugar and salt.

2. Chop cream cheese and add into the flour mixture. Rub in to form a dough.

3. Add 1 egg to glue the crumbs together.

4. Shape into balls. Bake at 350F until top is golden. Then cover loosely with foil. Bake at 400F until cooked (smell diffusing out).

Results:

10:34am, two pieces of dough to freeze, other two to bake:

10:47pm, two pieces baked at 350F for 5 minutes uncovered, then covered to bake at 400F for additional minutes until its aroma is strong:

10:48pm, done:

10:48pm, side:

Observations:

1. This biscuit is really quick to make. Even though it has no fat, it tastes great.

Cream cheese spelt biscuits

This is a recipe that keeps coming back to me on those weekends when I don't want to trade off the quality of life with busyness. This time I am using more cream cheese, with cream, but no butter.

Recipe: Cream cheese spelt biscuits (make 4)

Ingredients:
- 1 cup Bob's Red Mill spelt flour
- 1/4 cup KAF all purpose flour
- 1.5 tp sugar
- 1.5 tp baking powder
- 1/2 tp salt
- 6 oz 1/3 less fat cream cheese
- 1/4 cup coffee cream

Procedure:
1. Sieve together spelt flour, flour, sugar, baking powder and salt.
2. Cut cream cheese into small pieces and rub into the dry ingredients until crumbs are formed.
3. Add coffee cream by tablespoons. Push the crumbs together to form a dough. Do not knead.
4. Form 4 pieces of dough. Wrap individually and freeze until use. Or bake right away.
5. Bake on parchment paper in toaster oven at 350F for 10-15 minutes.
6. Brush top with butter and serve.

Results:
10:46am, all ingredients:

10:50am, spelt flour, flour, sugar, baking powder and salt to be sieved:

10:56am, rubbing in cream cheese:

10:57am, adding 1/4 cup coffee cream:

11:01am, final dough:

11:03am, final dough partitioned into 4 pieces:

11:06am, preparing one piece to bake right away:

11:06am, height of dough before baking:

11:07am, dough to bake at 350F:

11:15am, biscuit baked 8 minutes:

11:19am, biscuit baked 14 minutes:

11:20am, biscuit's side:

11:20am, biscuit's top:

11:24am, biscuit brushed with butter:

11:25am, biscuit's bottom:

11:25am, biscuit's crack:

Observation:
1. The crust is very crunchy, while the inside is chewy. The taste of cream cheese is rich. This experiment has excellent result.