{"id":7632,"date":"2025-06-30T15:04:47","date_gmt":"2025-06-30T20:04:47","guid":{"rendered":"https:\/\/mobilesouleats.com\/?p=7632"},"modified":"2025-06-30T15:04:47","modified_gmt":"2025-06-30T20:04:47","slug":"june-2025-biscuit-of-the-month","status":"publish","type":"post","link":"https:\/\/mobilesoul.online\/?p=7632","title":{"rendered":"June 2025 Biscuits of the Month"},"content":{"rendered":"<p>The June Biscuit of the Month is a bit of a departure from the biscuits of the month up to this point. I wanted to try out two new (to me) types of biscuit recipes: the 2-ingredient biscuit and gluten-free biscuits. I&#8217;ve done a little bit of experimenting and am pretty pleased with the results for both. Let&#8217;s get into it!<\/p>\n<p>&nbsp;<\/p>\n<h3>1. Inspiration Behind the Biscuits<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-7652\" src=\"https:\/\/mobilesouleats.com\/wp-content\/uploads\/2025\/06\/IMG_0319.avif\" alt=\"\" width=\"600\" height=\"460\" \/><\/p>\n<ul>\n<li>What sparked this month&#8217;s biscuit experiments?\n<ul>\n<li>Full transparency: I had an idea for June&#8217;s biscuit but when I looked at the produce in season, that idea seemed like it would be better for July or August.<\/li>\n<li>For June and the celebration of Black liberation, I did not want to stress myself out thinking of a completely new biscuit creation in the 2 weeks I had left, so I decided to work on some variations of a basic buttermilk biscuit.<\/li>\n<li>People are always asking me for gluten-free versions of my baked goods, so that was a given.<\/li>\n<li>Also, I was curious about the least amount of ingredients I could use to get a really good biscuit, and the 2-ingredient biscuit was it.<\/li>\n<\/ul>\n<\/li>\n<li>Connection to tradition or innovation?\n<ul>\n<li>Quick story-time (and it&#8217;s more about my connection with biscuits in general than these 2 biscuits specifically): My dad&#8217;s parents owned and worked on a tobacco farm here in North Carolina. They had day laborers who my grandmother (who I&#8217;m named after) made breakfast for each morning along with breakfast for her own family. I&#8217;ve heard from at least 10 people about how she made the best biscuits, and made them every single morning.<\/li>\n<li>She passed before I was born, but once I learned about this bit of family history, my obsession with biscuits made so much more sense.<\/li>\n<li>Actually, both of my grandmothers are known to keep them biscuits on deck. My mom&#8217;s mom keeps some frozen for me to take back to Charlotte every once in a while.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>2. Recipe Development Process for the June Biscuits of the Month<\/h3>\n<ul>\n<li>Challenges faced during development\n<ul>\n<li>The first challenge was trying to decide on which types of experiments I wanted to conduct.<\/li>\n<li>Beyond that, the texture of gluten-free baked goods has always been far from ideal in my opinion so that was a challenge I hoped to face head-on with this month&#8217;s GF biscuit<\/li>\n<li>There were no challenges for the 2-ingredient biscuit. I did have to make my own self-rising flour (combining all-purpose flour, baking powder and salt), but you can skip that step by getting a bag of self-rising flour from the store.<\/li>\n<\/ul>\n<\/li>\n<li>Ingredients you experimented with\n<ul>\n<li>Gluten-free flour always leaves a gnarly, crumbly texture to the baked goods I&#8217;ve used it to make. It&#8217;s an ongoing process, but I&#8217;m looking for ways to make the biscuits soft and fluffy instead of crumbly and reminiscent of crackers.<\/li>\n<li>Heavy cream &#8211; you can use heavy cream to make butter so it makes perfect sense that cold heavy cream can be used to replace both the butter and buttermilk in a more traditional biscuit recipe.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>3. Biscuit Construction<\/h3>\n<ul>\n<li>Assembly of the biscuit\n<ul>\n<li>This month&#8217;s biscuits aren&#8217;t really full sandwiches or dishes, but rather the bases are the complete experiment this go &#8217;round.<\/li>\n<li>I did make a peach butter\/spread to go with them since the peaches at the farmers market were smelling so good.<\/li>\n<\/ul>\n<\/li>\n<li>Textural details\n<ul>\n<li>2-ingredient biscuit: this biscuit had a delightfully (and surprisingly) fluffy texture. I don&#8217;t know why, despite all the important ingredients being there, I thought this biscuit would be just &#8220;meh&#8221;. It was NOT that. They are soft and buttery-tasting without the actual butter being present.<\/li>\n<li>Gluten-free biscuit: No comment&#8230;&#8230;. and I guess they really weren&#8217;t the worst. The texture was like a tough biscuit, which isn&#8217;t ideal at all but the TASTE was the issue for these, not so much the texture.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-7654\" src=\"https:\/\/mobilesouleats.com\/wp-content\/uploads\/2025\/06\/IMG_0321.avif\" alt=\"\" width=\"300\" height=\"279\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-7653\" src=\"https:\/\/mobilesouleats.com\/wp-content\/uploads\/2025\/06\/IMG_0320.avif\" alt=\"\" width=\"309\" height=\"279\" \/><\/p>\n<p>&nbsp;<\/p>\n<h3>4. The Flavor Profile<\/h3>\n<ul>\n<li>Flavor balance\n<ul>\n<li>2-ingredient biscuit: These are SO good. They really taste like a traditional biscuit with butter and buttermilk. To be honest, they might even be a little tastier because of the lack of effort it takes to throw just two ingredients together.<\/li>\n<li>Gluten-free biscuit: they taste&#8230;. half-baked. I&#8217;m not sure what it takes to mask the gluten-free flour flavor within actual flavors. This brand is made from rice flour and other ingredients, so I&#8217;m guessing that a different type of gluten-free flour could yield a more fully-baked taste and texture.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>5. Cooking Tips &amp; Techniques<\/h3>\n<ul>\n<li>Biscuit-making tips\n<ul>\n<li>Use cold ingredients and utensils, if possible \u2013 cold butter makes for fluffy biscuits<\/li>\n<li>Avoid over-mixing and over-working the dough before forming biscuits. It\u2019s okay if the dough isn\u2019t uniform<\/li>\n<li>Brush with butter or buttermilk before baking for more browning<\/li>\n<li>More <a href=\"https:\/\/mobilesouleats.com\/pro-tips-for-making-great-biscuits-at-home\/07\/\">Biscuit Tips<\/a><\/li>\n<\/ul>\n<\/li>\n<li>Additional tips for these specific biscuits\n<ul>\n<li>2-ingedient biscuit: the only tip I can give for these is to keep the heavy cream cold and brush the finished biscuits with salted butter. Otherwise, these are pretty hard to mess up.<\/li>\n<li>Gluten-free biscuits: &#8230;I am still working on making these an acceptable biscuit and finding tips for gluten-free baked goods in general. Please respect my privacy at this time. lol<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>6. Visual Appeal<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7661\" src=\"https:\/\/mobilesouleats.com\/wp-content\/uploads\/2025\/06\/IMG_0326.avif\" alt=\"\" width=\"500\" height=\"500\" \/><\/p>\n<ul>\n<li>Presentation\n<ul>\n<li>These biscuits were pretty plain compared to the first 5 biscuits of the month. Although the peach butter is a rustic addition to the biscuits, the straightforward presentation lets you know up front that the flavors you expect in a good biscuit are going to shine through.<\/li>\n<\/ul>\n<\/li>\n<li>Any garnish or final touches?\n<ul>\n<li>A brush of melted, salted butter is all these biscuits need.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>7. Tasting Experience<\/h3>\n<ul>\n<li>The first bite\n<ul>\n<li>2-ingredient biscuit: Biscuit perfection. The top and bottom were crisp and buttery while the inside remained soft and fluffy. When I say, these might be my new favorite biscuits to make when I need something quick and on a whim? I mean that.<\/li>\n<li>Gluten-free biscuit: A crumbly mess lol<\/li>\n<\/ul>\n<\/li>\n<li>How do the flavors evolve as you eat it?\n<ul>\n<li>2-ingredient biscuit: The only thing that kept occurring to me as I ate this biscuit is how much the butter flavor still comes through.<\/li>\n<li>Gluten-free biscuit: It surprisingly gets better as it goes along, but I&#8217;m pretty sure that&#8217;s just my taste buds building up a tolerance to the raw, gluten-free taste of these.<\/li>\n<\/ul>\n<\/li>\n<li>Feedback from others\n<ul>\n<li>2-ingredient biscuit: &#8220;Are you sure there&#8217;s no butter in these?!&#8221;<\/li>\n<li>Gluten-free biscuit: Friends said it wasn&#8217;t as bad as I&#8217;m making it seem, but also agree that they taste a bit raw somehow.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>8. Serving Suggestions<\/h3>\n<ul>\n<li>How would you serve it?\n<ul>\n<li>I&#8217;d serve the 2-ingredient biscuits with just about anything &#8211; as a bacon, egg and cheese breakfast sandwich, on the side of a plate of salisbury steak, rice and greens, plain with sliced strawberries and a dollop of whipped cream. There are endless uses for a good biscuit.<\/li>\n<li>The gluten-free biscuit would probably be best under a sausage gravy or with some other sauce that would (1) complement the texture and (2) mask the gluten-free taste.<\/li>\n<\/ul>\n<\/li>\n<li>What would you name it?\n<ul>\n<li>2-ingredient biscuit: &#8220;Etta&#8221; &#8211; these biscuits are like every older Black woman I&#8217;ve ever known named Etta &#8211; straight to the point.<\/li>\n<li>Gluten-free biscuit: This one needs to be named &#8220;TBD&#8221; because it is a work in progress.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>9. The Verdict: Would You Make the June Biscuits of the Month Again?<\/h3>\n<ul>\n<li>Would you tweak anything for next time?\n<ul>\n<li>2-ingredient biscuit: I would like to try to make these into a drop biscuit recipe and\/or add some garlic and herbs or cheese to see how delicious these biscuits can get.<\/li>\n<li>Gluten-free biscuit: I am looking forward to trying out gluten-free biscuits using different types of flour &#8211; I have a bag of almond flour that I use for desserts mostly, but I am interested in what sort of biscuit flavor profile and texture that would give. Stay tuned!<\/li>\n<\/ul>\n<\/li>\n<li>Overall thoughts\n<ul>\n<li>Pretty much any biscuit is a good biscuit to me so expanding my biscuit knowledge and experimenting with the core group of ingredients needed to make biscuits was a lot of fun. Obviously, the 2-ingredient biscuit was closer to the perfection I expect in a biscuit BUT the gluten-free biscuit surprised me. I thought it was going to be a complete mess, but there were some pleasant surprises and enough success to want to keep tweaking that recipe.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>10. Next Month\u2019s Biscuit<\/h3>\n<ul>\n<li>I moved June&#8217;s original biscuit idea to July since I figured the watermelons would be even more delicious next month.<\/li>\n<li>Biscuit will be a cornbread biscuit hybrid.<\/li>\n<li>Pulled smoked chicken topped with a watermelon-based barbecue sauce.<\/li>\n<li>Watermelon rind relish.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The June Biscuit of the Month is a bit of a departure from the biscuits of the month up to this point. I wanted to try out two new (to me) types of biscuit recipes: the 2-ingredient biscuit and gluten-free biscuits. I&#8217;ve done a little bit of experimenting and am pretty pleased with the results [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7662,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2,36],"tags":[],"class_list":["post-7632","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked-goods","category-general-food-articles"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>June 2025 Biscuits of the Month - mobile soul<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/mobilesoul.online\/?p=7632\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"June 2025 Biscuits of the Month - mobile soul\" \/>\n<meta property=\"og:description\" content=\"The June Biscuit of the Month is a bit of a departure from the biscuits of the month up to this point. 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