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Buttermilk Canna-Biscuits

Recipes

Buttermilk Canna-Biscuits

Risk it for the biscuit with this cannabis-infused recipe and find your buttery happy place.

By Daniel Rivas

Prep time: 15 min.
Cook time: 25-30 min.
Yields: 8-10 biscuits

INGREDIENTS

  • All-Purpose Flour – 2.5 Cups
  • Buttermilk – 3/4 Cup
  • Heavy Cream – 1/4 Cup
  • Butter, unsalted– 1/2 Cup
  • Baking Powder – 1 Tbsp
  • Baking Soda – 1/4 tsp
  • Salt – 1 tsp
  • Agave (optional) – 1 tsp
  • Fluent Baldor Drops (cannabis extract) –  10 mg. per biscuit, or as needed

INSTRUCTIONS

  1. Warm up the heavy cream and infuse it with your cannabis drops or syringe.
    1. If using a syringe, add 0.1 mL (a single line) OR 2 rice grain-sized dots of concentrate. Stir it to make sure it dissolves and disperses fully in the cream.
    2. If using drops, add 100 ml of the tincture (2 full and 1 half dropper). Stir it to make sure it mixes and disperses fully.
  2. Once stirred in well, place in the fridge to cool down.
  3. Cut the stick of butter into small cubes and keep refrigerated with the heavy cream and buttermilk until ready to mix.
  4. In the food processor, add flour, salt, baking soda, and baking powder.
  5. Once mixed, add the cold butter. Begin to pulse, so the butter breaks up, mixes with the flour, and forms coarse crumbs.
  6. When it reaches that consistency, transfer the mix to a clean bowl and mix by hand to eliminate any large clumps.
  7. Transfer the mix to fridge for 5 min. before you continue.
  8. After 5 min, pre-heat the oven to 450°F and pull out the mixture.
  9. Create a well in the flour and begin to add the pre-mixed buttermilk and heavy cream.
  10. Gently mix all together with a spoon or rubber spatula until forming a crumbly, shaggy dough.
  11. Transfer your dough to a well-floured work surface and continue to knead with well-floured hands gently; start spreading it out to about ¾ inch thickness.
  12. Then fold it in half and repeat this process about 4 or 5 times. On the last fold, flatten the dough to a ¾ in. thick rectangle.
  13. Using a biscuit cutter, begin to cut out 2.5-3 in. circles.
  14. Re-roll any scraps, continue to flatten and cut circles until you’ve used all the dough (this recipe should yield 8 x 3-inch circles or 10 x 2.5-inch circles).
  15. Place the circles into a buttered cast iron pan OR baking pan, and put them in the oven.
  16. Bake the biscuits for 25-30 min. OR until golden brown. After you pull them from the oven, you’ll want to brush some melted butter to top them off before serving.
  17. You’re all set! I recommend pairing these with some homemade sausage gravy, homemade jam/marmalade, or simply as your bread for a breakfast sandwich. They’re absolutely delicious and effective!
  18. Bong Appetit!