It’s been a minute, as the kids say these days.
In the last four months, I have quit a job, sold our house, started a new job and moved across the country. In other words, I have been BUSY.
We are now located in Colorado, which means I can GO TO THE STORE AND BUY WEED, which is amazing, btw. I hope our country follows Canada’s suit and legalizes nationally, because this is awesome.
Since our relocation, I have found an amazing shortcut to infusing decarbed flower into butter: Shatter. For those unfamiliar, Shatter is a cannabis concentrate that is translucent and hard in texture. It breaks and shatters like glass. For more info, click here.
Most dispensaries carry Shatter. It is sold in small amounts due to the very high THC percentage, as it is a concentrate. In the recipe that follows, I used Weed Witch Shatter, 1g/75% THC.
To make Shatter Butter:
Place your butter amount in a 2 qt saucepan. Melt gently on low heat until butter is mostly liquid. Add in the full gram of Shatter and stir until completely dissolved. Remove from heat and allow to cool. My butter separated as it cooled, so I used an immersion blender to reconstitute.
My butter came out with the following specs: 1g shatter @ 75% THC + 16 oz (453g) unsalted butter = 47mg THC per ounce of butter. I used 8oz butter in the biscuits and each biscuit measured out at 27mg THC each.
High Altitude measurements follow
Yield: 14 large biscuits
Dosage: 27mg THC/biscuit
Time: 45 minutes
- 4 1/2 cups All-Purpose Flour
- 2 tsp sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 TBSP salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/2 tsp dried thyme
- 8 oz cannabis-infused butter, room temp
- 2 eggs
- 16oz liquid buttermilk
- 2 cups shredded cheese
- 1 bunch scallions, sliced
- 1 bulb shallot, small dice
- 8 slices bacon
Cut bacon into small dice and cook until crisp. Drain onto plate lined with paper towels and reserve.
In a large bowl, place flour, sugar, baking soda, baking powder, salt, black pepper and cayenne pepper. Stir to combine.
Add butter to dry mixture and using your hands, mix butter into drys until fully combined.
Add bacon, cheese, scallions and shallot to butter/drys and toss to combine.
Whisk the two eggs into the buttermilk and add to the bowl with all the other ingredients. Combine with spatula until buttermilk/eggs are fully incorporated and no dry bits remain.
Use a 1/2 cup or a #8 scoop and drop onto lined baking sheets. This makes 14 BIG biscuits, ideal to slip a fried egg into for the ultimate breakfast.
Bake @ 375F for 25-30 minutes, rotating pans halfway through baking.
Pull from oven and allow to cool on a wire cooling rack until completely cool.
These freeze like a dream and come back to life with a quick nuke in the microwave.
As always, label your baked goods and store away from children under 21 so you don’t cause trouble in your household.
Not a fan of meat? These can be made meatless and are still amazing. You can modify the cheese type and the scallion/onion/shallot. Bell peppers, sauteed mushrooms, fresh parsley, fresh rosemary, or other veg you have on hand are all good substitutions.
A note about absorbancy: these biscuits are what we call a slow burn. Because they are big and full of delicious add-ins like cheese and bacon, they digest slower and it may take a while for you to feel the effects. Two hours later and you are good and stoned . . .
High Altitude adjustments:
Reduce baking powder and baking soda, add more buttermilk and salt.
3/4 tsp baking soda
2 1/2 tsp baking powder
1 TBSP + 1/8 tsp salt
18 oz liquid buttermilk
Questions? Drop me a line!