Thank you I Can’t Believe It’s Not Butter! for sponsoring this post. Visit www.icantbelieveitsnotbutter.com for more information about Breakfast After Dark.
If you’ve been following along for a while now, you may remember a while back when I talked about my mealtime identity crisis. It’s a slight problem and one that I definitely picked up in college. After a long day of class or work, it’s just easier to pour a bowl of Honeycomb or whip up an egg-white sandwich, than to cook a feast. Because ain’t nobody got time for that.
Now that I’m a soon-to-be college grad (2 days!), I may need to start reevaluating my living habits. I mean, living off of granola bars and cereal isn’t what normal people do? I’ve been told not. With more free time in my very near future, I’m excited to be able to cook real-people meals (that’s what I call them anyway) and be able to explore all the culinary options of the real world. But that’s definitely not to say that my breakfast for dinner will be going extinct. No, no. That cannot happen. Breakfast after dark is here to stay.
Like I mentioned above, one of my favorite simple things to make are egg-white sandwiches. I usually buy liquid egg whites, fry em’ up, and throw them on a piece of toast. It’s a pretty quick, simple, and healthy way to tackle a late-night dinner. But after a year or two of making these boring sandwiches, I got to thinking. Maybe I should start experimenting with other options to sandwich the egg-white goodness.
I have always been a little hesitant to make homemade biscuits. I tried once a few years back and it was an epic fail. I’m talking dry dough that never even quite turned to biscuits. When culinary trauma like that hits, it takes a while to recover.
And in quite honestly, I’m usually perfectly content with the canned biscuits. BUT I hesitate to buy those because they are addicting and are not the healthiest bun in the bunch. So I set off to attempt to make a biscuit that was lighter than the buttery-delicious-biscuits we are all used to. I’m a real butter type of baker, so the risk of trying substitutes is always hard for me to do. To me, butter is butter. “Substitute at your own risk”, is my way of thinking. Sometimes it works, sometimes it doesn’t. I know everyone has their opinions on substitute versions of products (spreads included), and I respect those opinions. Some people say real butter is better for you, some people say real butter will kill you. We aren’t going to start a debate on that one…it will be buttah for all of us.
All that aside, I decided to use I Can’t Believe It’s Not Butter! Light Spread to lighten up this recipe. With 50% less fat and calories than butter, I figured it wouldn’t hurt to give it a shot in the biscuits. I had seen it used in a few other breakfast recipes as part of their Breakfast After Dark webisodes. Italian Skillet Eggs, Breakfast Burritos, and Breakfast Pizza just to name a few.
I was a bit skeptical at first, but after seeing them bake up to perfection, I let out a sigh of relief. My second biscuit making experience was a success. Where they as flaky and buttery as I’m used to? Not as much. But after a little extra swipe of the buttery spread on top of the hot roll, I was satisfied. Besides, breaking me from my buttery ways is not going to be easy.
And just like that, I took my boring ol’ egg white sandwich up another notch. Egg meet biscuit, biscuit meet egg. We’re all about to become real good friends.
Light Breakfast Biscuits
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 3/4 teaspoon cream of tartar
- 1/2 cup of I Can't Believe It's Not Butter! "Light Spread"
- 1 cup milk I used 1%
Preheat oven to 450 degrees F.
In a large bowl combine flour, baking soda, sugar, salt, and cream of tartar. Stir with spoon until combined.
Next, drop in butter spread by the tablespoon in different areas throughout the bowl. Using a pastry blender (or with clean hands), mix in butter spread until mixture resembles coarse crumbs. (If using your hands, rub mixture together between hands to help break up butter spread and incorporate with the flour.)
Make a well in the center of the flour mixture, and add in milk all at once.
Using a fork, stir just until mixture is moistened.
Place dough onto a floured surface. Knead dough for 5-10 strokes or just until dough holds together.
Pat dough down until 3/4 inch thick. Using a biscuit cutter or glass cup, cut dough into 2 1/2 inch circles.
Place dough circles 1 inch apart on an ungreased baking sheet. Bake for 10-14 minutes or until lightly golden. Remove biscuits from pan immediately after baking and serve warm.
Do you have a go-to Breakfast After Dark “recipe”?
(I use the term “recipe” lightly because my bowl of cereal doesn’t quite scream gourmet.)