Thunder Bay Grille Biscuits Recipes

THUNDER BAY GRILLE BISCUITS

Steps:

• Stir together flour, both measures of sugar, baking powder and salt in a large mixing bowl.
• Blend in margarine or butter until the mixture is crumbly.
• Add milk a little at a time and mix to make a stiff dough. You might not use all of the milk.
• Drop by heaping tablespoons onto a greased cookie sheet.
• Bake at 370 degrees until golden brown, approximately 12 minutes.
• CINNAMON BUTTER.
• 1 stick soft butter.
• 1/8 cup brown sugar.
• 3/4 teaspoon cinnamon.
• dash of vanilla.
• Whip all ingredients together with a mixer or wire whip until well blended. Serve with Thunder Bay Biscuits, alongside quick breads or muffins, or over French Toast or pancakes!

GRILLED BISCUIT SUNDAE WITH PEACHES AND BLUEBERRIES

Steps:

• Brush 4 of the biscuits with the melted butter and sprinkle with the demerara sugar, then bake according to the package directions (save the remaining biscuits for another use). Remove from the oven and allow to cool.
• Meanwhile, in a small saucepan, combine the blueberries, granulated sugar, lemon juice and salt. Bring to a simmer, then cook, stirring frequently and using the back of a wooden spoon to mash the berries, until the juice has thickened, 5 to 7 minutes. Remove from the heat and set aside to cool slightly.
• Meanwhile, heat a grill pan or grill to high heat and oil the grates.
• Brush the peaches with oil and add to the grill, cut-side down. Cook, without moving the peaches, until charred grill marks develop, 4 to 5 minutes. Flip the peaches, then cook until the peaches have heated through but still hold their shape, another 1 to 2 minutes. Remove from the grill and cut into bite-size pieces, then set aside.
• Split the biscuits open and place on the grill cut-side down. Grill until grill-marked, about 2 minutes. Tear the biscuits into large chunks.
• In parfait glasses, layer the biscuits chunks, a scoop of ice cream and blueberry sauce. Continue with another set of layers and finish with the grilled peaches and dollops of whipped cream.

GLUTEN FREE FINNISH (HOITO) PANCAKE

Steps:

• Get 2 mixing bowls: 1 large bowl for mixing all the ingredients and 1 medium bowl for mixing the flour and starch. Do not add the Xantham Gum.
• Add rice flour, quinoa four, potato starch and cornstarch / tapioca starch into the medium bowl. Use a combination of Tapioca and Corn Starch. Mix with a fork.
• Add the sugar, salt, eggs, vanilla and milk into large bowl. Mix or blend thoroughly until all ingredients are dissolved then add melted butter and mix again.
• Slowly add the flour and starch from the medium bowl to the large bowl while constantly mixing or blending.
• Finally add the Xantham gum. I find 1/2 teaspoon is perfect however some may prefer less or more. You can add it in smaller increments however keep in mind that I have found that Xantham gum does take a few minutes to activate. Therefore if you add it in smaller increments make sure you blend in between the increments for at least 2-3 minutes to see the full effect.
• Let the mixture sit for at least 30 minutes to flatten out the batter or in the Fridge overnight.
• Pre-heat a 12" pan to half the temperature of what you would cook regular pancakes (medium-low), this should take about 5 minutes. From my experience the rice flour and starches need a longer and slower cooking process otherwise the pancake will be crispy on the outside and mushy on the inside. To get a golden crispy look and texture, pre-grease the pan with butter before cooking each pancake.
• Place no more then 1/2 cup of the pancake batter into the centre of the pan and rotate/tilt the batter to the edges of the pan. You want the pancakes to been slightly thicker then a crepe. Every pan is different so experiment to get the right dose per pancake.
• Cook for at least 2 minutes on the first side and 1 minute on the second side.