Ghee Breakfast Biscuits + Grape Preserve – a beautiful way to use your homemade Ghee and perfect for Easter brunch!
So about a week ago I gave you guys the low-down on Ghee – what it is, how you make and it and what are the benefits (culinary and health) of using it. Soooo I thought it would be appropriate to showcase a couple of recipes that I use my homemade Ghee in – and this is the first! It is based on a recipe for biscuits that my Mom used to make when I was little and my brother and I would just devour them. But you have to put grape preserve (really any jam or jelly) on it, you just have to. Its like, a rule. So you have to follow it.
The biscuits are kind of classic breakfast biscuit. I don’t really know how else to describe them. They are obviously a bit more dense than a muffin, but still soft enough in the inside that, especially when they are still warm (or re-heated) and you put some more ghee on them (or butter) and then some jam, jelly or preserve, ….. it is glorious. Kids will inhale them and you will hoard them. I swear. They are so simple, but that classic combo of warm biscuits, melted ghee and sweet jelly – it will always be hit.
I think the Ghee lends a very particular flavor to the biscuits that only makes them taste that much better. It is a nutty flavor and it is absolute perfection in a biscuit.
One thing to note in the recipe, since I essentially replaced the butter with ghee, I had to add some applesauce to the recipe to make sure the biscuits were still soft enough. I made a batch without the applesauce and the biscuits were still good, but pretty dense and a little dry for my taste. Adding a tablespoon of applesauce helps replace some of the water that is boiled off in the process of making Ghee.
With Easter Sunday coming up, these would be perfect addition to your Easter brunch menu!
Also, if you are in the market for a new photography board – visit our Etsy Store!
- 2½ cups all-purpose flour
- ¼ cup granulated sugar
- 1½ Tablespoon baking powder
- ¼ cup cold ghee
- 1 Tablespoon cold, unsweetened applesauce
- 1 cup cold almond milk (or cows milk)
- Preheat oven to 400.
- Grease 12 cup muffin tray.
- Combine flour, sugar and baking powder (preferably sifting the ingredients first) into your stand mixer bowl.
- As mixer is on med, slowly add the cold ghee until it resembled course crumbles.
- Add applesauce and milk.
- Once completely mixed, spoon into muffin cups.
- Bake for 20-25 minutes, ensuring the tops are golden brown.
- Let cool in muffin tins and then remove.
- Serve warm with additional ghee (or butter) and grape preserve (or really any jam or jelly you desire).
Looking for other great breakfast/brunch ideas? Check out the incredibly easy Blackberry Compote that you can serve over yogurt with the granola of your choice! Always a crowd favorite and can easily be made ahead of time!