I didn’t realise until after writing the title that if it were an acronym it would spell FAB which basically sums it up. These ackee biscuits are tender, light and amazingly versatile. The nutty ackee flavour is noticeable when the biscuit is had on its own but when paired with something else it sits back and allows the other player to shine. The recipe has intentionally been kept simple, it’s meant to be a canvas if you will, but there are definitely variations and upgrades in its future.

Ackee-biscuits,-yes-please!-Sweet-or-savoury-these-biscuits-are-the-perfect-base,-topping-or-side

When done right biscuits are the real MVP. A favourite side of fried chicken or BBQ; heaven smothered in gravy and the foundation of a banging breakfast sandwich. But they don’t only play for the savoury side: warm with a smear of butter and preserves do a Sunday morning brunch right; a hearty dollop of sweetened cream and fresh berries and you’ve got a simple, rustic dessert. There are truly no limitations outside of your imagination.

How to make vegan ackee biscuits

To make them vegan substitute the butter for vegan butter or chilled coconut oil and the buttermilk for a nondairy milk such as soy with a splash of lemon juice or vinegar to give it a pleasant tang and thicken it.

How-about-some-guava-cheese-in-an-ackee-biscuit,-the-nutty-flavour-of-the-biscuit-makes-this-combo-reminiscent-of-a-peanut-butter-and-jelly-sandwich,-only-tender-and-light

For a sweet version and my favourite I tucked some guava cheese (paste, guayabate or goiabada) into the warm biscuit, Yuuuummmy! (I must confess I really have a thing for guava)

For the savoury version: a veggie egg-white frittata with sriracha, good morning!

Say-good-morning-to-an-eggwhite-frittata-on-an-ackee-biscuit

The best thing about these biscuits is that they are easy to put together (done in less than 25 minutes start to finish) with only a few keys to bear in mind:

  1. Keep cool: Work with cold buttermilk and butter, if your kitchen is very warm, put your flour mixture in the fridge until you are ready to mix
  2. Be gentle: Gently but quickly combine the wet ingredients with the dry, alternately you could use a food processor (although someone’s Southern grandmother is undoubtedly tutting at the very suggestion)
  3. Pat, don’t roll: Gently pat the dough down to the desired thickness with your hands and not a rolling pin. You can give the dough a fold to create layers (pat it thinner than desired then fold into thirds as you would a letter before cutting).

How do you like your biscuits?

Sweet:

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or savoury:

Ackee-biscuits-are-here-for-breakfast

Feel free to share your thoughts in the comment section below. If you try this or any of the recipes on this site be sure to #amazingackee and @amazingackee so I can see your post across social media.

Thanks for stopping by, till next time! 😊

[lt_recipe name=”Fluffy Ackee Biscuits” servings=”8 3-inch round biscuits” prep_time=”10M” cook_time=”12M” total_time=”22M” difficulty=”Easy” summary=”Fluffy tender biscuits are a quick and easy favourite. These feature ackee for unique twist” print=”yes” image=”http:////\/\/amazingackee.com/wp-content/uploads/2017/04/Tender-fluffy-biscuits-with-a-special-add-in-ackee-350×200.jpg” ingredients=”2 cups All purpose flour;1 tbsp Baking powder;½ tsp Baking Soda;½ tsp Salt;6 tbsps Butter, unsalted, cold and diced;¾ cup Buttermilk, cold;¾ cup Parboiled ackee;” ]Set rack in upper third of oven and preheat to 450F. Line a sheet tray with parchment;Puree ackee and buttermilk together, set aside;In a large bowl, combine flour, salt, baking powder and soda, whisk together to combine;Rub butter into the flour mixture with your fingertips until it resembles coarse crumbs (a few chunks are fine, they actually help to make the biscuits flakier);Pour buttermilk mixture over the flour mixture and stir gently with a wooden spoon or spatula to combine. Turn out of the bowl onto a lightly floured surface and gently pull together to combine;Pat down to about an inch thick and cut as desired (I used a 3 inch round cutter). If you want the biscuits to be flakier, gently press out to about half an inch thick then fold into thirds as you would a letter; pat down to an inch thick and cut as desired;Gently pat together the scraps to make more biscuits until the dough is finished. Note: with rerolling the biscuits won’t rise as high or be as tender but they’re still great. If you pat the dough into a square and then cut squares or triangles you can avoid rerolling altogether;Place on tray and bake for 10 – 12 minutes till golden brown. (Place the biscuits close together if you want them to stick together at the edges when baked and further apart if you want them to have a nice crust all around);Enjoy!;[/lt_recipe]

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