Wednesday, June 18, 2014

From the Kitchens of Bunny and Brandy: popchip BBQ Apple Biscuits

The worst thing you can do to Brandy is hand her a delicious looking snack and tell her its "healthy."  You'll be treated to the most withering eye roll you've ever witnessed, and that's only if you're lucky.  At Brandy's advanced age, she seems to no longer care about what's "good" for her.  "All I want is something that tastes good," she says, "If it tastes good and keeps me alive a little longer, than I suppose that's a bonus."

Recently, Brandy was introduced to the world of popchips, the healthy snack that is a wonder of science.  Made from pressurized and heated potatoes, popchips are never fried or baked in order to preserve both their "half the fat" guarantee as well as a crispy and crunchy texture that is full of flavor.  Coming in varieties like Sea Salt, Cheddar and Sour Cream, and Sweet Potato, popchips certainly took Brandy's fancy in a hurry, especially since their "share" bags now come with 15% more chips to love.

Inspired by the healthiness and deliciousness of the Barbeque flavored popchips, Brandy devised a a clever way to use the chips in one of her favorite brunch staples: biscuits.  The popchips not only add flavor to these tender morsels, but also a fun bit of crunch and texture.  For more popchip recipe ideas, be sure to visit their blog, or follow them on Twitter and Facebook.

BBQ Apple Biscuits

2 Granny Smith Apples
1 tablespoon brown sugar
2 cups all purpose flour
2 tablespoons baking powder
1 "share" bag (3.5 ounces) of Barbeque flavored popchips
1/3 cup of shortening
3 tablespoons milk

Empty the popchips into a gallon freezer bag, seal, then crush the chips until most of the chips are reduced to a course powder (leaving some small chunks in tact is ok as they will add texture to the biscuits).  Set aside.

Peel the apples, then cut into a small dice and toss with the brown sugar.  Set aside.

In a large mixing bowl, add the flour, baking powder, and crushed popchips and combine.  Add the apples and milk and give a quick stir.  Begin incorporating the shortening in small chunks, taking time to mix (with a wooded spoon or by hand) until the mixture forms a cohesive dough.

Preheat an oven to 475 degrees.  Grease a baking sheet with cooking spray.  Roll small balls of dough (about 2-3 inches in diameter) and place them on the baking sheet, flattening slightly with the palm of your hand (alternatively, you can roll the dough out on a floured surface and cut into rounds with a cutter for more uniform biscuits).  Bake the biscuits for 10-15 minutes or until golden brown on top.

Serve warm with honey butter.

Yield: 12-18 biscuits

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