2 Easy Out
Charise Scrivner
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I mentioned that these biscuits are easy so do not be alarmed by all the tips that I have for you below. These biscuits are easy, but technique matters and I want to arm you with all the information that you need so that you can make these easily and have them come out perfectly the very first time.
While you can certainly use a pastry cutter to cut your butter into the dry ingredients, I recommend freezing your butter for about 30 minutes before beginning. Then, use a box grater to grate the butter before combining this in with your dry ingredients.
And yes, I do recommend using unsalted butter in this recipe and then adding salt. If you want to know more about why I write my recipes this way, you can read all about it (and an easy substitution if you only have salted butter on hand) in this post that I wrote about salted vs unsalted butter.
I have tried making biscuits from scratch in the past, and they always turn out horrible (so horrible in fact, that I made a back up can of biscuits today just in case). I am so glad I found this recipe, though, because they turned out awesome! So good that no one ate the sad canned biscuits. Since I have already tried several other recipes on your site, I should have known that no insurance would be needed, ha.
Hi Victoria! Are you weighing your flour? It could be that you are over-measuring or adding too much during the lamination process. Overworking can absolutely cause the dense texture. Hopefully they turn out better next time!
Now, we can add the remaining hummus ingredients. I like adding the chickpeas in two batches, processing the first batch for a minute before adding the rest. Then, I stand back and let my food processor run.
When it looks close to done, I add a splash of cold water while the processor is still running. After a few tablespoons of water, the mixture transforms into fluffy, creamy, whipped hummus.
2Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, and then process for another 30 seconds or until well blended.
3Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and process them until thick and relatively smooth, 1 to 2 minutes.
4The hummus will likely be too thick and still have tiny bits of chickpea. To fix this, slowly add 2 to 3 tablespoons of cold water or aquafaba with the food processor turned on until you reach the perfect consistency.
Wow! This is a great recipe. Super easy and delicious. I had to make a substitution because I realized I didnt have any tahini on hand so I used sunflower butter and it still came out great. Thanks for sharing this. It will definitely be on replay to make again in my house.
Make batter: Combine melted butter, sugar, and yogurt in a large bowl. Add eggs and whisk until evenly combined, then milk and vanilla. Sprinkle surface of batter with baking powder and salt and whisk to thoroughly disperse into the batter. Add flour and mix until it disappears.
Toast and serve: Place frozen waffles directly in toaster and cook until crisp and lightly browned outside. You can also toast them in an oven heated to 400F, either on an oven-safe rack for 8 minutes, or on a baking sheet, flipping waffles over midway for even toasting.
Ahhh! Printing this recipe, putting together the dry ingredients and ordering a tiny waffle iron for a birthday present for an 11yr old girl right now! Maybe a few sprinkles and a sprinkle hair clip for a bow? Thanks for the fantastic idea.
To taste-test a couple, I cooked until done and then put in toaster oven for 8 minutes or so to crisp them up. I am putting first batch in the freezer now and look forward to comparing taste and texture.
Hi Deb, do you think the same concept could be applied to pancakes? I love your tall fluffy buttermilk pancakes but they also tend to dry out in the toaster when I have leftovers. Should I try undercooking them for the reheat?
This is just a great waffle recipe. A tiny waffle iron caught my eye at Target yesterday, so I brought it home and made a batch this morning. Most of them went right into the freezer, but I cooked the last one until it was golden. It was perfect: tender on the inside and crisp but not too crisp on the outside.
Well, these are great. I have the same Dash mini waffle maker, and cooked them for a minute each. They were too wet after 30 seconds, and just fell apart when I tried to pull them out. I added an extra tablespoon of sugar and a big shake of cinnamon, since my kid eats them plain. The texture is perfect, like a real waffle. This is a massive improvement over an Eggo, and fun to make as well. Love it!
Deb, have you tried putting a cooling rack over them before covering with plastic? Should give them enough space to rise without getting stuck on the dough. My racks are the stackable kind that have a few inches between each layer so they are tall enough.
This recipe has been on my list since you posted it so I finally bought myself a heart shaped dash mini for my birthday, and I am absolutely delighted by both!! These are fantastic and the cuteness is almost unbearable.
I bought a current version of the removable plate regular size Belgium waffle maker that Deb recommended. I adapted this excellent recipe for full size waffles. I cook them for 1/2 the recommended cooking time of my waffle maker model. The waffles freeze well and I prefer toasting them in my toaster oven to reheat.
This recipe is also good cooked for the full recommended time for waffles that are to be eaten right away.
Your freezer waffle saga made me smile! The relatable family dynamics and the Eggos twist are too funny. Thanks for sharing the humor in the kitchen chaos. Excited to try your easy freezer waffle recipe and see if it can win over the whole crew!
The first time I had shakshuka was years ago on a trip to Egypt with my mom. I remember instantly loving the meal and the simple yet bold flavors and spices. So when I recently visited Israel and Jordan, where shakshuka is almost a national dish, it was the meal I was most eager to dive into, once again.
Saute the veggies. Dice an onion and red bell pepper and add that to a saut pan with a little olive oil over medium heat. Stir the veggies for about 5 minutes, or until the onions become translucent. Then add the garlic and spices and stir for another minute, until the mixture is nice and fragrant.
Simmer the eggs on top. Pour in a 28-ounce can of whole peeled tomatoes and use your spatula to break up the tomatoes into smaller pieces. Once this entire mixture is lightly simmering, you can crack your eggs on top. Use your spatula to make little holes for the eggs, then crack an egg into each hole. I use six eggs, though depending on the size of your pan you may use more or less. Reduce the heat to low, and cook for another 5 to 8 minutes or until the eggs are done to your liking.
The photo below is one shakshuka I enjoyed in Tel Aviv. How adorable is that single-serving portion served up in a mini saut pan? Shakshuka with freshly squeezed juice and a side of fruit, yes please!
Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.
Absolutely wonderful recipe that is foolproof! Made this for the first time today with 4 eggs and it was perfect except a little too much liquid. I could probably get away with half the quantity of canned tomatoes or at least less of the liquid.
Been wanting to try this for a couple of months and finally had time to make some bread at home to eat with this. Added a jalapeo and a little extra garlic, so delicious! Also used one can of stewed tomatoes, and one can of crush tomatoes. Absolutely loved this!