On my recent shop at the grocery store, I picked me up a bunch of my favorite King Arthur flour, like five 5lb bags because I know that I am probably going to go through it within the next few weeks. (all Christmas cookies) Plus it was on sale. And not just regular all purpose, all of the varieties were on sale, including the self rising flour, which I have never used before. I have been curious so I figured that sale flour meant that I should buy it and try it out. So buy it I did, and I am now a lover of self rising flour.
The first thing I did was look up simple recipes to use and found one on the King Arthur web site for never fail biscuits that were only 2 ingredients. (self rising flour and cream) Well that seems easy enough, except I don't have cream, just soy milk on hand, and I really can't help but wanting to add a little something extra to the mix. So I went with broccoli (in was in the fridge) and lemon. But other then that, still easy biscuits I have ever made.
These biscuits cook up so super fast and take almost not work at all to make.. they seem almost like magic. . Perfect for all of us who rush home before dinner and discover that there is no food in the house. But if you have self rising flour, a quick dump and mix and a little time in the oven, and you got yourself some biscuits thatare super fluffy on the inside, slightly crisp on the outside. The texture is what really surprised me, how tender and biscuit-y they turned out without having to cut in any fat. Amazing!
These biscuits can be turned into any number of dinner options (the mr had buttered biscuits with lentils) and any left overs can be serves up for breakfast. I wish I had know beforethat self rising flour was so great! It's kinda like have a box of bisquick on hand, but way way better. I think that I am going to have to go back to the store and stock up on this too... I have a feeling that mr is going to be eating all sort of fun flavored biscuits for dinner in the next few weeks.
Oh, the mr says I have to warn you, . If you don't like broccoli, you will not like these biscuits. But for those who are broccoli people, these will make your day!
The stuff. Some slightly stemmed chopped up broccoli, a lemon, soy milk, ans some self rising flour.
The soy milkgoes into the bowl with the broccoli and gets blendedup with a hand or (or use a regular blender). And you don't want to make it completely smooth, some chunks are good.
Dump the broccoli soy mixure into the flour and then the zest of the lemon. Add in a tiny pinch of salt.
A quick mix until everything is just incorporated.
And the dough gets plopped onto a baking sheet. Brush the tops with a little lemon juice or water (or a mixture of both) right before they go into the oven... then stick them in the oven.
And after about 20 or so minutes, the biscuits have risen , the tops starting to brown, and the smell from the oven is happy. So you should pull them out of the oven now.
And let cool, just enough to handle, then grab a biscuit, split n half, and smear something buttery on it.
Broccoli Lemon Biscuits
Adapted from King Arthur's Never Fail Biscuits
- 1 1/2 cups self rising flour(King Arthur flour)
- 1 cup soy milk
- 1 lemon
- 1 cup slightly stemmed broccoli *
- salt to taste
- Any additional flavors you want (garlic powder, pepper, some sumac.. whatever)
Note. Slightly steamed broccoli.. Just toss chopped broccoli into a pot with enough water to cover the bottom of the pot. Stick a lid on it, and place on heat until the broccoli is slightly tender and the water is evaporated, or about 4-5 minutes. Just make sure you don't over cook it and turn it to mush.
Preheat oven to 450.
Dump flour into a big bowl. With a hand or regular blender, blend together the soy milk and broccoli. Dump the wet mixture into the flour. Add in the zest of the lemon and mix until everything is just incorporated. With a spoon or a scooper , scoop out 12 similar size blobs and drop onto a baking sheet. Brush the tops of the biscuits with water or lemon juice and sprinkle with a tiny pinch ofsalt. Place in oven and bake for about 20 minutes or until the biscuits are starting to brown and look done.
Remove from oven and eat as soon as they are cool enough to handle. Eat as is or smear on some buttery something or another.