It’s true! I’m from the south, and I love biscuits of all kinds! They can be plain, full of fruit, stuffed with veggies or even used as a base for the best breakfast pizza you’ll ever have!
Why so much biscuit love? They are easy to throw together and take less than an hour to complete (from start to finish). You can use leftover bits of fruit or veggies and you can even use leftover grains to bump up nutrition – all the while cleaning out the fridge at the same time.
The very best part is your family will go nuts – and probably do the dishes after!
Secret ninja trick: make a double or triple batch and freeze for breakfast or brunch all month.
I’ve gone spelt crazy this year – it’s wonderful in biscuits like these strawberry ones. These would be good with pears or dried apricots as a replacement for the strawberries, or you can simply use the frozen strawberries that you have in the freezer.
In the middle of pumpkin-everything-season, make sure you don’t neglect those sweet, crisp apples. These biscuits are flavored with the essence of autumn – cinnamon, and they are packed full of juicy apples.
Here’s a new idea for you, biscuits with shredded carrots, kale and quinoa. You could use up any leftover cooked grain you have. I like the quinoa because it adds a protein boost. I used tri-colored quinoa, but what ever you have in your pantry will work fine too. It’s from my book, The Easy Vegan Cookbook.
Who wouldn’t be enticed by a biscuit crust pizza with gravy sauce and tofu scramble on a weekend morning? This delicious recipe is by Natalie Slater from her book, Bake and Destroy – it’s one of Cheryl’s favorites!
Halloween tip – form the dough in the shape of a pumpkin or ghost to make it even more fum.
What’s your favorite biscuit or biscuit dish?