Come and get some fresh, hot, sweet, and savory biscuits the whole family can indulge in!

On the newest episode of Plated, I taught my friend, Jacksonville Jaguars Kicker, Josh Lambo, how to make biscuits for all and any occasion, even for man’s best friend!

Keep reading all the ingredients and techniques and bake along with us! Catch Episode 2 of Plated on demand – right now – only on AWKNG TV. 

What do you need for these melt-in-your-mouth biscuits?

INGREDIENTS

BLUEBERRY LAV BISCUIT (Serving: 9)

1 lb. White Lilly Flour

4oz Butter

¾ cup Buttermilk

¾ cup Sour Cream

1 tsp Salt

1 tsp Lavender

1 cup Blueberries

1 Lemon Zest Each

2 tbsp Sugar in the Raw

Lemon Glaze

1 Lemon each (juice from)

1 cup Powdered Sugar

SAVORY BISCUIT (Serving: 9)

1 lb. White Lilly Flour

4 oz Butter

¾ cup Buttermilk

¾ cup Sour Cream

1 tsp Salt

1 cup Ham (cubed)

2 cup Cheese

1 tbsp Rosemary

How to whip up these delicious biscuits

Here’s what you need for sweet biscuits:

1. Cut butter into about half inch cubes then reserve it in the fridge or freezer to keep it nice and cold. 

2. Combine self-rising flour, salt, ground lavender, sugar, and cold cubed butter in the bowl of a stand mixer fitted with the paddle attachment. 

3. Mix on low speed, just until the butter is cut into the flour and there are small pea to hazelnut sized chunks of butter remaining. Turn the mixer off. 

4. In a separate bowl, combine the sour cream and buttermilk. Whisk to thoroughly combine. 

5. Add the sour cream and buttermilk mixture to the flour mixture all at once. 

6. Mix on low speed, just until everything comes together to form a dough. If there are still some dry ingredients at the bottom of the bowl, use your hands to gently incorporate them without over mixing. 

7. Flour the countertop then use a rolling pin and your hands to pat the dough into an even 2-inch thick layer. It’s helpful to keep it in the shape of a square. 

8. Using a small amount of flour on the surface of the dough, use the rolling pin to roll the dough to a 1-inch thickness. Spread blueberries evenly across the dough then fold it over into thirds to create layers of dough and blueberries. 

9. Roll the dough out to 1-inch thickness and fold it into thirds one more time. Roll dough out to 1.5-inch thickness. 

10. Use a knife to cut biscuits into 12 squares. 

11. Bake biscuits on a parchment lined sheet pan in a 425-degree preheated oven for 15 minutes, rotate, then another 5-10 minutes or until they are baked through.

12. Once cooled, drizzle with lemon glaze and top with lavender buds. 

13. Enjoy! 

Optionally, add the lemon glaze by combining all the ingredients in a small bowl and whisk to combine. 

Maybe you prefer savory biscuits – here’s how to bake them:

1. Cut butter into about half inch cubes then reserve it in the fridge or freezer to keep it nice and cold. 

2. Combine self-rising flour, chopped rosemary, crumbed ham, grated cheese, salt, and cold cubed butter in the bowl of a stand mixer fitted with the paddle attachment. 

3. Mix on low speed just until the butter is cut into the flour and there are small pea to hazelnut sized chunks of butter remaining. Turn the mixer off. 

4. In a separate bowl, combine the sour cream and buttermilk. Whisk to thoroughly combine. 

5. Add the sour cream and buttermilk mixture to the flour mixture all at once. 

6. Mix on low speed just until everything comes together to form a dough. If there are still some dry ingredients at the bottom of the bowl, use your hands to gently incorporate them without over mixing. 

7. Flour the countertop then use a rolling pin and your hands to pat the dough into an even 2 inch thick layer. It’s helpful to keep it in the shape of a square. 

8. Using a small amount of flour on the surface of the dough, use the rolling pin to roll the dough to a 1-inch thickness. Fold the dough over into thirds to create the layers in the biscuits. 

9. Roll the dough out to 1-inch thickness and fold it into thirds one more time, then roll out to 1.5-inch thickness.

10. Use a round cutter to cut biscuits into 12 rounds. 

11. Bake biscuits on a parchment lined sheet pan in a 425-degree preheated oven for 15 minutes, rotate then another 5-10 minutes or until they are baked through.

12. Enjoy! 

A special treat for man’s best friend!

DOG BISCUIT INGREDIENTS

1/2 can (15 oz) Pumpkin Puree

2 tbsp Peanut Butter

1 Eggs Each

1 cup Brown Rice Flour

¼ cup Flax Meal

DOG BISCUIT BAKING TECHNIQUE

  1. Combine all ingredients in a medium bowl then use a spatula to thoroughly combine. 

2. Place dough on a piece of parchment paper then top with another piece of parchment paper. Use a rolling pin to roll dough to a 1/4-inch thickness. 

– If you are not using parchment paper to roll out the dough, be sure to use brown rice flour instead of all-purpose flour to dust your countertop before rolling dog biscuit dough out.

3. Use a cookie cutter to stamp out dog biscuits. After stamping out as many cookies as you can, press the dough trims together then reroll and continue to stamp out. 

4. Place them on a parchment lined sheet pan. 

5. Bake dog biscuits in a preheated 300-degree oven for about an hour or until biscuits are crunchy. 

6. Let cook then store in an airtight container.

For any questions, feel free to find me on Instagram – @Thebakerreed! 

Happy baking!

Learn more sweet recipes you can take on in your own kitchen by streaming Plated on AWKNG TV! Start your FREE 7-day trial today!