Photo by Marcus Nilsson for Bong Appétit

A recipe from Munchies' new cookbook, 'Bong Appétit: Mastering the Art of Cooking with Weed'

Rebecca Firkser
August 13, 2018

“Breakfast is the most important meal of the day, and there's no better way to start your day than with infused biscuits,” Munchies Culinary Director Farideh Sadeghin told me in an email. This recipe for corn biscuits, created by Milktooth’s Zoe Taylor, is featured in the site's forthcoming book, Bong Appétit: Mastering the Art of Cooking with Weed, out October 2, 2018. “Weed-infused butter adds a touch of THC, while grilled corn adds a nice hit of smoky sweetness, Sadeghin said. “You can even make the dough the night before, heck, even days in advance, and freeze it, so all you need to do is roll out of bed and pop these guys in the oven frozen for the ultimate wake and bake.”

Corn Biscuits

Yield: 12 biscuits
THC: 8.4 mg per serving; 100 mg total recipe

Ingredients

3 2⁄3 cups all-purpose flour
1 tablespoon kosher salt
1 teaspoon baking soda
6 tablespoons flower-infused butter (see recipe below), frozen and grated on the large holes of a box grater
6 tablespoons unsalted butter, frozen and grated on the large holes of a box grater
3⁄4 cup buttermilk
3⁄4 cup sour cream
1 cup fresh or frozen corn kernels

Step 1: Heat the oven to 375°F. Line a baking sheet with parchment paper and set aside.

Step 2: In a large bowl, stir together the flour, salt, and baking soda. Scatter both butters over the top and, using your fingers, mix the butters with the flour mixture just until pea-size crumbles form. Add the buttermilk and sour cream and mix with your hands just until combined, taking care not to overmix. Stir in the corn kernels.

Step 3: Turn the dough out onto a lightly floured work surface. Pat into a large rectangle 3⁄4 inch thick and then fold over onto itself five or six times (this helps create the flaky layers that we know and love about biscuits). Pat the dough out again about 3⁄4 inch thick. Using a 2 1⁄2-inch round biscuit cutter, cut out twelve biscuits, pressing straight down and pulling straight up to form them. Do not twist the cutter as you lift or you will mess up all those buttery, flaky layers you created by folding the dough over onto itself. As the biscuits are cut, transfer them to the prepared baking sheet, spacing them about 1 inch apart.

Step 4: Bake the biscuits until golden brown, about 15 minutes and rotating the pan 180 degrees halfway through baking. Serve warm.

Weed-Infused Butter

You use the same method to infuse butter that you use to infuse oil. For the most efficient infusion, purchase European-style butter, which has a higher butterfat content than conventional butter. We store the finished butter in a jar, but you can also freeze it in an ice-cube tray, which makes it easy to measure consistent doses.

Although the infusion process doesn’t do much to activate the THC in kief, we find that butter infused with kief tastes the best, making it perfect for diners seeking a low THC dose with excellent flavor. It is ideal for simple applications that call for larger amounts of butter, such as drizzling over popcorn or spreading on a piece of toasted rustic bread. The flower-infused butter works well for baking, as it has relatively low potency and a pleasant but distinct cannabis flavor. —The Munchies Test Kitchen

Equipment

12-ounce canning jar with lid
Stockpot
Kitchen towel
Silicone oven mitt or jar tongs
Mesh strainer
Cheesecloth
Liquid measuring cup
1 cup unsalted European-style butter, melted
3 grams cannabis flower or 1 gram raw kief

Step 1: Pour the butter into the canning jar. Add the cannabis material and stir to combine. Seal
the jar tightly.

Step 2: Stand the jar upright in the stockpot and add water until it is level with the top of the jar.
Place the stockpot, uncovered, over high heat and bring to a gentle simmer. Let simmer for 2 hours, checking the water every now and again and adding more as needed to maintain the original level. Make sure it never reaches a full boil. After the first hour, “burp” the jar by unsealing the lid to release any pressure buildup and then recap it.

Step 3: After 2 hours, lay the kitchen towel on a heatproof work surface. Using the oven mitt, remove the jar from the water, set it on the towel, and let cool until it can be handled. Then, while the butter is still liquid, line the strainer with the cheesecloth and strain the butter into the measuring cup, squeezing any solids at the very end to extract all of the butter. Compost or discard the plant matter. If you used kief, you don’t need to strain. Use right away, or transfer to a clean jar and store in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
 Reprinted with permission from Bong Appétit: Mastering the Art of Cooking with Weed by the Editors of Munchies, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House.

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