Breakfast

Spent Grain Buttermilk Biscuits

Jeremy Wickham 1 Comment

I brewed a Northern English Brown ale, and as I was cleaning out my mash tun, a light bulb light popped on in my head. I went inside, grabbed a few cookie sheets, and turned on the ovens to 200 degrees. That light bulb had my brain processing what I can do with these spent grains. I had about 1/3 of my spent grains drying in the oven. Every so often I would stir the grains around and let the hot steam escape from underneath the almost dried top layer.

As the wheels were still turning in my head, I knew I wanted to make biscuits for breakfast in the morning. Boom! I told my wife that is what I was going to do. I got that response that I knew she was worried. Even with the skeptical wifey, I moved onward and adapted my normal buttermilk biscuit recipe.
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Rosemary Cream Biscuits

Ron Unz

Round1Discoloration-2There isn’t a single traditional home in the south where biscuits aren’t a staple. We don’t make biscuits a lot in our house due to our busy schedules, but we do like to make them about once a week. This recipe is a quick cream biscuit recipe that can be easily whipped up in minutes. This minute is great on those nights you want a biscuit with your meal, but don’t want to spend a lot of time making them.


Round1DiscolorationPrep Time: 5 min
Cook Time: 18-20 min

Ingredients
1 tbsp. fresh finely minced rosemary
2 cups all-purpose flour
3/4 tsp. salt
2 tsp. baking powder
1.5 cups heavy cream
3 tbsp. honey

 

Steps

  1. Preheat your oven to 425°F
  2. Whisk together the rosemary, flour, salt, and baking powder in a large bowl.
  3. Add the heavy cream and honey.
  4. Mix with a spoon until just about everything is roughly incorporated.
  5. Flour a flat working surface.
  6. Place the dough on the work surface and kneed the dough until everything looks uniform.
  7. Roll the dough out until about 3/8 of an inch thick.
  8. Cut out the biscuits in any shape you want. I tend to just free style them. You just want them rought all the same size so they cook evenly.
  9. Place the biscuits on a greased baking sheet.
  10. Bake for 18-20 minutes.
  11. Place the biscuits on a cooling rack and then consume.

These biscuits are super easy and super delicious. If you don’t want the rosemary in the biscuits, then take it out. The biscuits will still be delicious. I absolutely love making these to have with my biscuits and gravy. The rosemary compliments sawmill gravy so well.