Chunky Cinnamon Bites with Cream Cheese Icing

I don't recall where I got the recipe I made in 2011, but it was easy and a keeper. I've been working towards making the stuff I love vegan. I've renamed this because, like the first time, it doesn't really hold together well, so you don't need to pull it apart. The bites pull apart, though. 

Ingredients:
3/4 cup granulated sugar
1 Tbsp ground cinnamon
16 oz refrigerated biscuits 
1/2 cup Earth Balance, melted and divided

4 oz Tofutti Better Than Cream Cheese
1/2 - 3/4 cup powdered sugar
1-2 Tbsp almond milk

Directions:

1. Preheat over to 350.
2. Separate biscuit dough into individual biscuits and cut each one into quarters.
3. Mix cinnamon and sugar in a gallon zipper bag. Shake dough quarters in the cinnamon sugar by batches, until coated.
4. Place half the biscuits in a greased 12-cup Bundt pan.
5. Drizzle with half the melted butter (1/4 cup).
6. Top with remaining biscuit quarters, and the remaining melted butter.
7. Top off the unbaked biscuit pile with remaining cinnamon sugar mixture.
8. Bake 40-45 minutes or until golden.
9. While letting the cinnamon bites sit for 5 minutes in the bundt pan, make the icing.
10. Icing: Beat softened cream cheese and powdered sugar until well blended. For a more tangy icing, use closer to 1/2 cup powdered sugar. For a sweeter icing, use 3/4 cup or more powdered sugar. 
11. Add 1-2 Tbsp milk as necessary, beating until desired consistency is reached.
12. Invert the bundt pan with cinnamon bites onto a plate. 
13. Drizzle the icing over the warm loaf.

Notes:

• I used Immaculate biscuits, as seen in the photo. 

Multigrain Biscuits

In my effort to make things I enjoy so that I will choose to eat them again, I decided to make my Homemade Multigrain Biscuit Mix.


Ingredients:
For mix:
1 cup whole wheat pastry flour
1 cup spelt flour 
1 cup cornmeal
1/2 cup rolled oats 
1/2 cup wheat germ 
1/2 cup powdered coconut milk
2 tablespoons baking powder
1/4 cup stevia
2 teaspoons salt
1/2 cup cold vegan buttery sticks, (short time in freezer helps) 

For biscuits:
1 cup biscuit mix
1/4 cup water or more
1 tablespoon unsweetened vanilla almond milk, optional

Directions:

1. For the biscuit mix, in a large bowl, mix the flours, cornmeal, rolled grains, milk powder, baking powder, stevia, and salt. When well combined use a grater to shred the cold butter or margarine into the bowl, tossing with the flour to coat. Squeeze the mixture in handfuls to break up the butter or margarine into small pieces. Store in zipper-top bags in the refrigerator or freezer. 
2. (If frozen, measure what you want to use and let it come to room temperature for an hour before proceeding.)
3. To make 4 biscuits, preheat the oven to 450ºF. Measure 1 cup of the mix into a large bowl. Quickly stir in 1/4 cup water or enough just to moisten; don't overstir. Flatten the dough in the bottom of the bowl and cut it into 4 wedges. Transfer the biscuits to an ungreased baking pan. Brush the tops with milk (if desired), and bake for 8-10 minutes. Serve hot.

Other Details:

• Makes 5 cups biscuit mix, enough for about 20 biscuits. 
• Subsitutes: kamut flour for spelt flour; rolled oats = rolled rye = rolled barley; wheat germ = rolled quinoa; almond milk = any milk. Use gluten-free flours for gluten free option. powdered coconut milk = soy protein powder.
• According to My Fitness Pal, nutrition per biscuit is 149 Calories, 19g carbs, 7g fat, 3g protein, 2g fiber.

Cream Scones

Originally called "Cream Biscuits," these are more scone-like. Actually quite easy to make.

Ingredients:

3 cups all-purpose flour

2 Tbsp. Sugar

1 tsp. Baking powder

¼ tsp. Salt

2 cups heavy (whipping) cream

extra cream or milk, for brushing (optional)

grated cheese, fresh or frozen berries, chocolate chunks (optional)

Directions:

1. Preheat the oven to 400ºF.
2. In a medium bowl, stir together the flour, sugar, baking powder and salt. If you like, add a handful of grated sharp cheese, some fresh or frozen berries, chocolate chunks or other additions. Add the cream and stir just until the dough comes together. 
3. On a lightly floured surface, knead the dough a few times, then pat into a circule about an inch thick.
4. Cut into wedges and transfer onto a parchment-lined baking sheet; if you like, brush the tops with milk or extra cream and sprinkle with coarse sugar. 
5. Bake for 15-20 minutes, or until golden. Serve warm.

Notes:

• Makes 8-10 biscuits.

Biscuits

We were making a meal that required biscuits, so I looked up a biscuits recipe and these are really good. I did not get the browning right because I didn't have grapeseed oil. I got them from Chez Bettay.

Ingredients:

2 cups all purpose flour
3 teaspoons baking powder
3/4 teaspoon kosher salt
1/4 cup - plus 2 tablespoons coconut oil or Earth Balance
3/4 cup soy milk or soy milk creamer, Plain (or almond milk)
1 teaspoon organic unfiltered apple cider vinegar
1 tablespoon grapeseed oil , reserved for brushing biscuits before baking

Directions:

1. Preheat oven to 400 degrees.
2. Sifted flour into the Cuisinart Food Processor fitted with the Knife Blade.
3. Add oil/earth balance and salt and pulse a few times until the flour resembles small pea sized particles... NO NOT OVER MIX!
4. Make the mock buttermilk by adding the vinegar to the milk.
5.  Drizzle the "mock buttermilk" through the feed tube and pulse till the mixture starts to form a ball... STOP don't over process. The ingredients should NOT be totally combined.
6. Scoop the dough contents out onto a floured surface, and dust with more flour.
7. Gently gather the dough together and gently press out to a 3/4 inch high circle.
8. With a 2 inch stainless round cutter (or a shaped cookie cutter), cut out as many biscuits as possible.
9. Arrange the cut biscuits on a cookie sheet with space between each one...no edges touching.
10.  Brush the tops of all the biscuits with grapeseed oil to ensure browning.
11. Bake at 400 degrees for 10 – 13 minutes or until gently golden brown.

Other Notes:

• Makes 10 biscuits (more or less)
• 153 Calories/biscuit, 19 carbs, 7g fat, 3g protein, 1g fiber
• Original Recipe

Breads: Homemade Multigrain Biscuit Mix and 15-Minute Biscuits

These are biscuits from Robin Asbell's The New Whole Grain Cookbook. Truly quick and easy. These are lovely whole grain biscuits. They would not be mistaken for white biscuits. They are also very biscuit-y rather than muffin-y (as some biscuits are.)

The Mix

A Biscuit

Ingredients:
For mix:
1 cup whole wheat pastry flour
1 cup spelt flour (or kamut flour)
1 cup cornmeal
1/2 cup rolled oats (or rolled rye or rolled barley)
1/2 cup wheat germ (or rolled quinoa)
1/2 cup nonfat powdered milk
2 tablespoons baking powder
1/4 cup sugar or other granular sweetener
2 teaspoons salt
1/2 cup cold butter or margarine


For biscuits:
1 cup biscuit mix
1/4 cup water or more
1 tablespoon milk, optional

Directions:

1. For the biscuit mix, in a large bowl, mix the flours, cornmeal, rolled grains, milk powder, baking powder, sugar, and salt. When well combined use a grater to shred the cold butter or margarine into the bowl, tossing with the flour to coat. Squeeze the mixture in handfuls to break up the butter or margarine into small pieces. Store in zipper-top bags in the refrigerator or freezer. 
2. (If frozen, measure what you want to use and let it come to room temperature for an hour before proceeding.)
3. To make 4 biscuits, preheat the oven to 450ºF. Measure 1 cup of the mix into a large bowl. Quickly stir in 1/4 cup water or enough just to moisten; don't overstir. Flatten the dough in the bottom of the bowl and cut it into 4 wedges. Transfer the biscuits to an ungreased baking pan. Brush the tops with milk (if desired), and bake for 10 minutes. Serve hot.

Other Details:

• Makes 5 cups biscuit mix, enough for about 20 biscuits. 
• If you cannot find rolled quinoa (aka quinoa flakes), use wheat germ, rolled barley, or more rolled oats.
• The mix can be made using gluten-free flours, and vegans can use soy protein powder and margarine.
• Nutrition is per biscuit.
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