Buzz
One morning, I decided to bake the last few biscuits I had bought for an article about red-eye gravy. My boyfriend was hanging out, and since he works in construction, I assumed he'd eat at least two of the four biscuits. I baked them and offered him one with ham, only to find out he “doesn’t like biscuits.”
I figured he might be referring to canned biscuits because, although they’re fine with sausage gravy, nothing beats homemade. But no, he clarified that he doesn’t like the “texture” of any type of biscuit. This revelation frustrated me, especially with two biscuits left untouched. (I like to think this bizarre opinion has something to do with him being from Connecticut, where his strange food preferences seem to originate, but who knows.)
In any case, I ended up not eating all four biscuits. The remaining two were left on the countertop and forgotten as we rushed out the door. I didn’t think about them again until the next morning, when I went to make coffee and discovered the sad, stale biscuits. If I'd stored them properly before leaving, a quick toast might have revived them, but these were beyond saving. So, as I always do with sad bread, I decided to make croutons.
I've made plenty of croutons in my time, but biscuit croutons are now my favorite. They soak up fat better than any other bread, turning incredibly crispy on the outside while staying tender and slightly chewy inside. After preheating the oven, the entire process took just seven minutes. You can use any fat you prefer, but since we're working with biscuits, I suggest salted butter. Here's what you’ll need to make biscuit croutons:
Stale, leftover biscuits, however many you have
1 tablespoon of salted butter for each biscuit
Garlic powder
Freshly ground black pepper
Preheat the oven to 375℉. In a microwave-safe bowl, melt the butter for about 15 seconds. Swirl the butter until it’s fully melted. Tear the biscuits into bite-sized pieces and toss them in the melted butter.
Place the biscuit pieces onto an ungreased baking sheet, then lightly sprinkle with garlic powder and freshly ground black pepper. Bake for 5-10 minutes, or until the croutons are a rich golden brown. Serve them right away, or store in an airtight container for up to three days. They’re great on wedge salads, in a creamy tomato soup, or with this very easy black-eyed pea stew. Or, you can just snack on them by the handful, which I may or may not have done while writing this. (I did.)
