I’ve become obsessed with cashew butter. It’s by far the best of all the butters – better than peanut, better than almond, better than jam! (Ok I may be embellishing cause I’m not a fan of jam and bread to begin with), but I’m not embellishing how much I love cashew butter. Its crazy.
My recent food dilemma has been what I should put the cashew butter on. The thought of it on bread is a little gross to me. I wanted something slightly sweet but tame enough to be breakfast-like and filling. Which made me think of Stefani’s Coffee Buttermilk Biscuits with Dark Chocolate Cinnamon Butter over at the Cupcake Project. I made these biscuits a while back and Rabin and I ate them nonstop until we felt vaguely nauseous but still wanted more. Instead of chocolate cinnamon butter, I used a mascarpone icing to top it because of a very scientific and technical reason – I had a lot of it in the fridge left over from a previous baking experiment.
The first time I made it, I followed the biscuit recipe exactly (steep the beans in butter! How genius!) but this time I wanted to finish it quickly because it was early evening and of course I left everything until the last minute and didn’t even start dinner and I was already hungry.
It’s hard to find snacks that aren’t granola bars, aren’t overly sweet, are healthy, and can be used for breakfast, and this is totally a keeper. In making this recipe, I decided to further healthify it a bit and switched out the all purpose flour for whole grain flour (with flaxseed).
Stefani’s recipe is pretty great as is, but you can check out my variation below.
3/4 cup butter
2 1/4 cups Whole wheat / Multigrain flour
2 tablespoons brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon baking soda
3/4 tsp vanilla extract
3/4 cup buttermilk
Preheat oven to 400 °F. Stir sugar, flour, baking powder, baking soda and salt together in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Add buttermilk & vanilla and stir until clumps form. Knead mixture briefly – about 30 seconds.
Transfer dough to floured counter and pat out until 1/2 to 3/4-inch thick. Use a round cookie cutter (I used a 2″) or shape of your choice and cut out dough. Place biscuits on a cookie sheet lined with foil or parchment paper. Bake for 12 minutes. Allow to cool and top with jam, jelly or butter of your choice.
And yes. I know cashew butter isn’t pictured at all. It wasn’t because I was eating another biscuit loaded with it while I was taking these pictures… *averts eyes* *cough cough*
I’m bringing this to Angie’s Fiesta Friday Party as well.
So that’s it. I’m planning to whip up a batch of this on Sunday for the upcoming week and toss in some dark chocolate chips (That’s healthy, right?). I’m hoping that I can get my sh*t together this weekend and not stumble through another week like a drunk hobo. These biscuits are the first step! I hope.
Have a great weekend, and also where the H-E-Double Hockey Sticks did this year go? For those of you that made resolutions, how has your progress been? I made some exciting progress on my Food Resolutions. I’m totally gonna update my page next week. I promise.