I made you this!
But before I tell you about my Skinny Bitch Tuesday mess, I have a little dog story for you! Today Hubby and I had to save our dogs! Yes save our dogs! My girl Samantha decided it would be fun to jump in the pool and go for a swim, thats find and dandy, but my boy Sampson, well he can’t swim. Yes I own a Lab that can’t swim! He’s so muscular that he can’t keep his body afloat. We managed to pull him out of the pool which was not fun! I tell ya he swims like two girls having a cat fight! He swings his arms everywhere. We actually have a life jacket for him so he can enjoy the pool. Here’s a picture of him swimming with his life vest!
For Skinny Bitch Tuesday we had to make or in my case, try to make Dill and Chive Biscuits. I tried to make these biscuits and it turned to a goopy, watery, mess. Than I tried the recipe again, but decided since it was Father’s Day, that I would make strawberry biscuits, using the basics of the recipe. Second time I made this, another goopy mess!! What the heck? So I decided to use more flour to make it less sticky and needless to say, my 2 cups of flour turned into 3 and it still didn’t turn out! Come on, I was so embarrassed! How can I show this disaster to you? I found the issue I was having was too much milk. The recipe said to add 3/4 cup almond milk, which I used skim milk instead. The flour consistency seemed right on, but once I added milk it turned to, well, blah! It was like my flour mixture disintegrated. Sigh…
But I won’t give up! Third time I tried this recipe, I decided to use my past biscuit experience instead of the recipe. The dough was still a little soft, but manageable, I didn’t roll it out but took handfuls to make the biscuit/roll shape. It kind of reminded me of making scones. The biscuits may look like a roll, but it tastes just like a biscuit. I decided to turn my biscuits into a strawberry shortcake for my Husband. I asked him if it was blog worthy. He said yup, you did good!! I trust his judgement, most of the time, unless I’m cooking food he wouldn’t like, such as most everything.
I have to say that this recipe is nothing like the Skinny Bitch recipe, but I really tried and I did use the basic concept. I actually think my biscuits are kind of cute and they were perfect to make into strawberry shortcake. One thing you should know about biscuits is that you need to eat them the day you make them. They taste best the first day, after that, there not as great. This goes for all biscuits. I hope you give these a try to, I would love to hear how they turn out for you.
A sweet, light biscuit made with fresh strawberries, perfect for making strawberry shortcake.
- 1 1/4 cups whole wheat pastry flour
- 1 cup all purpose flour
- 1 tbsp. baking powder
- 1/4 cup sugar
- 1/2 tsp. salt
- 6 tbsp. butter (I used Brumble and Brown)
- 1 cup strawberries, sliced thin
- 1 cup non-fat milk
- Preheat oven to 400 degrees
- Line two baking sheets with parchment paper.
- In a large bowl add flour, baking powder, sugar and salt. Add butter and mix with a pastry cutter or fork, until crumbly. Gently fold in strawberries.
- Pour in the milk and with a spatula gently fold until combined.
- Wet your fingers and take the dough and form into 1/2' thick circles about 2" wide and place on prepared baking sheet.
- Bake for 10 to 15 minutes until bottom of biscuit is lightly brown.
Calories per biscuit: 133.4, Fat: 3.1, Sodium: 274, Potassium: 32.5, Carbs: 23.9, Fiber: 2.2, Sugar: 5.9, Protein: 3.5
Adapted from Skinny Bitch Cookbook
Now be sure to check out everybody else’s recipe and see what they did to change there’s up. I can’t wait to see if anyone else had any issues making these. So check out these lovely ladies posts!
Michelle from The Healthy Bites
Stephanie from Eat.Drink.Love
I hope everyone has a wonderful day!