Sheet Pan Spring Roasted Veggie Grain Bowl
Roast all your veggies on the same sheet pan to make for an easy-peasy, healthy dinner.
Hellooooooo Monday! Well, as I write this actually it is Sunday night, but chances are you are reading it on Monday. Like any red-blooded human being I am wishing I had another day in my weekend. But these biscuits are helping me feel a teensy bit better:
I am actually making these now because they are a Thanksgiving favorite. We made a similar recipe a couple years ago for our first Thanksgiving in Portland. And I’ll tell you why I love to make them (besides the brie), it’s two words:
Do you want to be dealing with a yeasted rise Thanksgiving morning, when you are already preparing all day and oven space/time is at a premium? Heck no! Me neither. Which is why I prefer to make a delicious old-school biscuit instead (plus personally I think they are much better with serious amounts of gravy than a regular old dinner roll).
You can whip them up in ten minutes. They’ll be done baking in another 15.
Did your Thanksgiving meal just get a little bit easier? You bet it did. You’re welcome.
By the way, this recipe will be featured in “The Ultimate Oregon Thanksgiving,” airing November 18 on KPAM’s Simple Kitchen with Missy Maki.
Here’s what you need:
Stir together the flour, baking powder and salt in a mixing bowl, and then cut the pastry into the flour mix with a pastry cutter, a fork or your fingers until it looks mealy.
Next, add the brie and herbs, and finally the milk. Stir the milk in until the dough comes together. Turn out onto a very well-floured surface – sometimes I need to work in another few tablespoons of flour before the dough plays nice. Roll out into a 3/4-inch-thick sheet and cut into rounds using a pint beer glass (or something similarly shaped). Bake at 450 for about 15 minutes (but check earlier, just in case).
This recipe should make about 8 large biscuits or a dozen 4-inch biscuits.