Delightfully Simple Grilled Flatbread

Looking for the perfect summer bread?  This grilled flatbread is so simple, so delicious, and so amazing, you just might want to make it every week (it makes about 16 flat breads, plenty to last for several meals for a family!)!  Grilled quickly and easily, it's made outside without ever warming up your kitchen! Your family will love this bread, and you will too for how very simple it is!!  I usually even freeze some to have on hand for surprise guests or spontaneous picnics!  We even use these now for sandwich bread and burger buns (made slightly smaller than for the regular flatbread), which just adds something special to the meal...I hope you love it as much as we do! 

Perfect Grilled Flatbread
Makes 16- 4 inch flatbreads

Ingredients:
1 1/2 cups warm water
1 Tablespoon active dry yeast
2 teaspoons sugar
1/4 cup, plus 2 Tablespoons Extra Virgin Olive Oil
about 3-4 cups flour, plus more for kneading and rolling out the dough
1 teaspoon sea salt


To Prepare:
1. Add the warm water to a large bowl, sprinkle with the yeast and sugar, stir gently, and leave to rest about 5-10 minutes in a warm area, to activate the yeast. 
2. When the mixture is frothy and creamy looking, stir in the 1/4 cup olive oil, sea salt and 3 cups flour.  Combine well, adding more flour as needed until you have a soft dough.
3. Turn dough out onto a well floured surface, and knead for about 5-7 minutes, until dough becomes smooth and has elasticity (springs back when you indent dough with a finger). 
4. Oil a large bowl with the remaining 2 Tablespoons olive oil. Place the rounded ball of dough into the bowl, cover with plastic wrap or a damp kitchen towel, and allow to set until double in size, about 30 minutes.
5. Preheat a very clean grill to high heat(about 500 degrees), I use a propane grill for the best temperature control, and least addition of flavor to the bread.
6. Once dough has risen, gently cut into 16 pieces, and roll out on a well floured surface to about 4 inch rounds.
7. Place the rounds on the preheated grill, and cook first side about 2 minutes.  Turn over gently and cook remaining side until just slightly puffed up, about 2 minutes.  Watch carefully so the flatbreads do not burn, but make sure to cook until lightly browned, and grill marks have been left in the bread.
8. Remove from grill immediately and enjoy!!!

-These breads do not have a "pocket", like pita, however occasionally some do puff up and enable you to create a pocket!  They are perfectly enjoyable without the pocket, and have a multitude of uses!  Enjoy!

A Light, Yet Very Satisfying Lunch

Bright Rays of sweltering Summer Sun were beating down upon us the other day, and it inspired me to come up with a light dish for lunch, that would keep us full all afternoon, but not slow us down with all of the increasingly uncomfortable heat... Vegetarian meals can be perfect for Summer, often leaving you feeling refreshed and vibrant, and full of energy for whatever endeavor comes your way!  For this lovely lunch, I layered a delightful Cannellini spread and a combination of lightly roasted summer veggies, and placed it all upon a quick and delicious homemade flat bread, the recipe of which is to follow this one! The bean spread is much like hummus, pulling it's flavor from fragrant imported extra virgin olive oil, and bright splashes of freshly squeezed lemon juice.  With a touch of seasoning it's ready: to spread, dip, spoon, or however else you can imagine enjoying it! Although the vegetables were roasted in the oven, it was fairly quick work under the broiler, and did not add to the afternoon warmth of the house.  Once finished, the delightful smell of lemon and roasted vegetables filled the house, lingering, and enticing our senses...Enjoy this flavorful dish, simple enough for any afternoon, yet lovely enough to serve to guests!

Lemony Roasted Vegetables and Cannellini Spread on Flatbread:
Serves 4
Prep Time: about 10 minutes
Cook Time: about 15-20 minutes
Ingredients:

For the Cannellini Spread (makes plenty to have for a few lunches):
3 cups Cannellini, cooked (Italian White Kidney Beans)
1/3 cup Extra Virgin Olive Oil
1/3 cup Lemon juice, freshly squeezed (about 1 medium lemon)
1 teaspoon sea salt, or to taste
1 teaspoon freshly ground pepper, to taste
1/2 teaspoon coriander, ground
1/2 teaspoon allspice, ground
1/2 cup Italian Parsley (flat leaf), finely chopped

For the Roasted Vegetables:
4 cups fresh Green Beans, ends trimmed
1- 14 ounce can Artichoke Hearts, drained and quartered, ( make sure to get the un-marinated variety)
2 cups Grape Tomatoes
1/4 cup Shallot, finely minced
1/4 cup Lemon juice, freshly squeezed
1/4 cup Extra Virgin Olive Oil
1/2 teaspoon sea salt, to taste
1/2 teaspoon freshly ground pepper, to taste

4 Flatbread to serve upon

To Prepare:
1. First prepare the Cannellini spread by adding all ingredients to a food processor or blender, and blending until smooth and creamy.  Place spread into a container, cover tightly, and place in the refrigerator until ready to serve.
2. Trim the ends off of the green beans, and place on a large baking sheet. Add the drained and quartered artichoke hearts.  Cut the grape tomatoes into quarters and add to the baking sheet, with the minced shallot. Drizzle with the lemon juice, olive oil, and salt and pepper.  Toss well to evenly coat the vegetables.  Place under a 500 degree broiler, and roast until artichokes and shallot just begin to brown, and the green beans are tender, yet still crisp, about 15-20 minutes, stirring often. 
3. Spread about 1/4 cup (to taste) of the Cannellini spread on each flatbread, divide the veggies evenly over each, serve, and ENJOY!!
This is Delicious served with my grilled flatbread: make a batch to enjoy with this great dish, or just to dip in the Cannellini spread!!

In Search of The "Perfect" Breakfast Muffin!

Well, it's back to the kitchen again, this time to try and come up with a delightful new muffin!  As I sit and contemplate all of the delicious varieties of muffins, I remember my sweet potato muffin from a few months ago, and decide to try a variation to share today!  Instead of using grated raw sweet potatoes (like in my Sweet Potatoes Strike Back post), this time I am using a delightfully roasted and mashed white sweet potato, added in to a flavorful apple muffin, to create the perfect light and fluffy texture! This is a simple recipe, sure to be enjoyed by family and friends alike, and is a great start to the day!  Sweet potatoes, apples, oats, maple and spices = DELICIOUS!

Ingredients:
1 medium sweet potato (I used a white sweet potato today, but you can use any variety), baked and mashed
2 Large Granny Smith apples, chopped (peels and cores removed)
2 eggs
1/2 cup mild olive oil
3/4 cup milk
3/4 cup maple syrup
2 Tablespoons cinnamon, ground
1 1/2 teaspoons nutmeg, ground
1 teaspoon ginger, ground
1/2 cup oats (old fashioned)
2 cups flour, unbleached
1 teaspoon sea salt
2 teaspoons baking powder

To prepare:
1. Preheat oven to 350 degrees.  Prepare a large 6 cup muffin pan by spraying lightly with cooking spray (or use a normal size 12 cup muffin pan). Set aside.
2. In a large bowl, combine the mashed sweet potato (equal to about 1 cup), chopped apples, eggs, olive oil, milk, maple syrup, cinnamon, nutmeg and ginger. Stir well.
3. In a medium bowl, combine the oats, flour, sea salt and baking powder, stir well.  Add in to the wet ingredients, stirring just till combined, being careful not to over mix.  Batter will be thick and stiff.
4. Spoon in to muffin tin cups, filling about 3/4 full.  Place in to preheated oven, and bake until golden and fluffy, about 30-35 minutes for large muffins, 20-25 minutes for normal size muffins. Remove from oven and allow to cool in pan about 5-10 minutes before gently removing muffins from tin. Makes about 9 large muffins, or 18 regular size!

Deliciously Hearty Vegetarian New Mexico style Chile (Stew)

With a big Summer Monsoon storm thundering outside, the comfort of the kitchen was calling my name, and the warmth of a hearty stew was the perfect answer!  Here in New Mexico, you can find red and green chile readily available, and I love gracing our dinner table with their delightfully full flavor (although I don't really save them for dinner! You'll find chile in many breakfasts, and even some sweet dessert foods around here!). Green Chile can be a deliciously mild chile, full of robust flavor ready to complement any dish, but it can turn around and be devilishly hot as well, surprising you with a kick of heat that can throw you off your chair!  Red chile tends to have more of a "smoky" flavor, very deep and ancient.... I generally use a ground red chile powder to add it's deep flavor to my dishes, or I sometimes even make an incredibly hot and flavorful sauce of the red chile soaked in liquid and blended to a paste!  The People of New Mexico have been using chile in their food for so long, that it is a rich part of our culinary culture, and there are not many restaurants that you go to here without being asked, "Red, or Green?".  Well, today- I say, "Christmas!"  A delightful blend of both, to fully enjoy all the flavor of chile, in this Deliciously Hearty Vegetarian New Mexico Style Chile!! 

Ingredients:
2-3 Tablespoons Extra Virgin Olive Oil
1 large Sweet onion, chopped (vidalia, oso, walla walla, etc...)
1 large Red Bell Pepper, chopped
1 large Green Bell Pepper, chopped
3 cups mushrooms, chopped (I used Baby Bellas, but you can use any full flavored mushroom)
3 bunches green onions, chopped
3 cups Roasted and peeled Green Chile, chopped
4 cups White Hominy
4 cups diced tomatoes, with juice (I had a can on hand of Ro*Tel tomatoes and green chile today so I used that, but you can use fresh!)
1 cup fresh Cilantro, chopped
1 1/2-2 teaspoons Sea Salt, or to taste
Freshly Ground pepper, to taste
1/4 cup ground Red Chile powder ( I use the special Reserve highest quality ground chile for the best flavor!)
1 teaspoon Coriander, ground
1 teaspoon Cinnamon, ground
2-3 Bay leaves*
2 Tablespoons Honey or Agave Nectar

To Prepare:

Chop all vegetables to about the size of Hominy, removing all seeds or skins as needed.  Place a large pot over high heat ( 4 qt. or larger), and add in the olive oil.  Add in the onion, peppers and mushrooms, and saute until softened. stirring often.  Add in remaining ingredients, stirring well.  Bring to a simmer, cover, and adjust temperature to maintain a simmer for at least one hour, stirring occasionally.  The longer you allow this dish to simmer, the more flavor you will have!

Variations: you can add meat to this dish if you desire, by browning the meat first and then following the recipe.  Or you can add in some beans (black or pinto would be very tasty!), or even switch up what vegetables you use in the dish!  Have asparagus, or green beans?  Extra corn, spinach, or beets on hand?  throw them in!  Or potatoes (even sweet potatoes would be delicious!)!  Use this basic recipe and make it your own!

Delicious ways to serve this dish: Just as it is, as a stew, with a bit of fresh cilantro, avocado, a touch of cheese and a warm tortilla.  Or as a filling for enchiladas, or burritos! Try with Blue Corn tortillas for an even more authentic flavor!  Regardless of how you serve this dish, I am sure your family and friends will love it, and it makes enough to share with them all!  Please enjoy on your next stormy day, I promise it will bring some spice and warmth to your day!
*Remove Bay leaves before serving...

Simply Amazing Mango Freezer Jam

I am completely enamored with the luscious and flavorful mangoes available right now, with their delicious odor wafting through the produce aisle at the local market to tantalize my senses...With all of the delicious abundance of mangoes in my kitchen, I knew I wanted a way to preserve them to enjoy later in the year.  And what better way to preserve their flavor than by turning them into beautiful little jars of delightful freezer jam?! Freezer jam is an old favorite of mine, conjuring memories of turning juicy ripe fruits and berries into a treat to be enjoyed all year, beautiful warm days of simple times spent with family...And the flavor is so outstanding compared to the typical canned (cooked) style of jam.  The fresh fruit flavor bursts over your taste buds, and you feel the warmth of sun on your face and grass under your toes with each bite.  So amazingly simple, and Simply AMAZING, this jam will become a favorite for your family, especially delightful on cold Winter days when you need the tropical warmth of the Sun, and the pure delicious flavor of golden ripe mangoes!  It is also perfect to make a batch and share jars with friends, or to enjoy at your next brunch, and even in salad dressings and marinades for grilled or roasted meats.  It's uses are endless in the kitchen, so make sure to make several batches to last you the whole year, and to share with friends!

Mango Freezer Jam

Prep Time: about 10 minutes

Ingredients:
4 cups crushed mangoes (about 8 whole mangoes)
1/4 cup freshly squeezed lime juice
1 1/2 cups sugar
1 ( 1.59 oz)packet Instant Pectin (I use Ball brand)

To Prepare:
1. Peel the mangoes and cut the fruit off the seeds, placing the fruit into a large bowl.  Use a potato masher to crush the fruit well, leaving a few small pieces. Stir in the lime juice.
2. Sprinkle the sugar over the top of the fruit, and stir well, about 1 minute.
3. Sprinkle the pectin over the sweetened fruit, and stir well, for a full 3 minutes.
4. Spoon the jam into clean, freezer safe containers, cover, and let sit at room temperature about 30 minutes.
5. Place in freezer.

-This jam will stay fresh tasting in the freezer for one year (make sure to label the date on your containers), or you can store in the refrigerator once opened for 3 weeks.

Herbed Citrus Cream Cheese Fruit Tarts

 
It has been a while since my last blog post, however- I have a delightful recipe to share with you today, that I hope was worth the wait!  I happened to come across the most perfectly ripe and sweet mangoes the other day, as well as some incredibly flavorful blueberries.  I felt inspired to create a new dessert using these delightful ingredients, and am quite pleased with the delicious results!  A light and flaky Butter Lime crust topped with smooth and creamy Thyme Citrus Cream Cheese filling, and a layer of flavorful mangoes and blueberries...DELICIOUS! This dessert would be just perfect for your next Summer evening grill with friends, just be sure to make plenty, as most of your guests will likely want a second helping!  I felt inspired to add the thyme in to this recipe as a new change in herb for sweet dishes.  It adds just the right note of "herb-i-ness" and rounds out the sweetness of the dish, providing for an interesting taste combination that may be new to most people, but is completely wonderful, particularly paired with the citrus notes.  Please enjoy these delightful little tarts, and let me know if you do try them, and how they turned out for you!

Herbed Citrus Cream Cheese Fruit Tarts:
Prep Time: about 10-15 minutes
Bake Time: about 25 minutes
Serves: makes about 18 individual tarts

Ingredients:

For the Butter Lime Crust:
2 cups unbleached white flour
3/4 cup butter, softened (I used salted sweet cream butter)
1/4 cup sugar
1 teaspoon sea salt
1/4 cup lime juice, chilled
1/4 cup cold water, plus more by tablespoon as needed

For the Thyme Citrus Cream Cheese Filling:
4 ounces cream cheese, softened
1 egg
1/3 cup unbleached white flour
1/4 cup sugar
2 tablespoons citrus zest (I used orange and lime zest)
1 tablespoon fresh thyme leaves, very finely minced

For the Mango and Blueberry layer:
2 ripe mangoes
1 cup fresh blueberries
2 Tablespoons agave nectar
2 tablespoons lime juice
2 tablespoons orange juice


To Prepare:
1. First, in a medium bowl- combine the flour and butter for the crust, using a fork to cut the butter in until the texture is like corn meal. Add in the sugar and salt, stirring just till combined.  Sprinkle the lime juice over the crust ingredients and lightly stir.  Add in the cold water, a tablespoons at a time, until crust is like a pie crust consistency, being careful not to over mix, as this will cause the crust to become tough.  Place the combined crust into a large zip type storage bag, and place in the refrigerator to chill while you prepare the rest of the tarts.
2. Prepare the cream cheese filling by combing all ingredients (cream cheese, egg, flour,sugar, zests and thyme) well in a medium size bowl. Set aside.
3. Cut mangoes into thin slices (after removing the skin), and place into a medium bowl with the blueberries, agave nectar, and citrus juice. Stir well. Set aside.
4. Preheat oven to 355 degrees Fahrenheit while you assemble the tarts.  Roll the chilled dough out very thinly (about 1/8th-1/4 of an inch), and cut into 4 inch rounds.  Place one round into the cup of a large cup size muffin tin (my tins hold about 1 cup muffin batter per cup). Repeat with remaining rounds, pressing down into each cup to create the tart shells. Place 1 tablespoon of thyme citrus cream cheese into each cup, spreading evenly across the bottom. Fill with sliced mangoes, and place a spoon of blueberries on the top of each tart.
5. Place into the preheated oven and bake about 25 minutes, till fruit is bubbly, cheese has puffed up, and crusts are slightly golden. Remove from oven, and run a knife around the edge of each tart. Allow to cool in pans about 10 minutes, then gently remove tarts, placing on a wire rack to cool.
6. Serve and thoroughly enjoy!!

UPDATE!! :)

Just wanting to let everyone know that my recipe for "The "NEW" Deviled Egg" won the Grand Prize in the contest from Avocados From Mexico!!  Not only did I get to enjoy each and every bite from the recipes I came up with, but I also won $3,000 in the process!  What fun!  Here is a link to the little "blurb" posted on Avocados From Mexico! I hope you all will try out my recipe, and let me know what you think!  I am sorry for the lack of recent blog posts, beautiful weather has been calling my name most days lately, and I've been spending all my time outdoors, but I'm starting to feel the "itch" of the kitchen, and think I'll be returning soon!  So look soon for a new blog post, who knows where my recipe wanderings will take us!  :)  -The Kitchen Enchantress :)

Simple Stuffed Avocados with Creamy Avocado Dressing

Looking for an elegant and simple way to serve avocados at your next lunch or gathering?  These Extremely simple stuffed avocados will bring an elegance and delightful flavor to any table!  These go together so quickly, but have a well rounded and full flavor, sure to impress even the most unadventurous eater!  The dressing gets it's wonderful creaminess from avocados and a touch of almond milk.  Quick, simple, and amazingly good, your family will ask for these again and again! For the best flavor, use as many local organic ingredients as you can find!! :)

Simple Stuffed Avocados with Creamy Avocado Dressing
Serves: about 8 (1/2 an avocado per person)

Ingredients:

5 ripe avocados
3 Tablespoons almond milk (plain, unsweetened- you can substitute any kind of unsweetened milk)
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon sea salt
1/4 teaspoon freshly cracked pepper
1/8 teaspoon ground coriander
1/8 teaspoon ground allspice
1/8 teaspoon garlic powder (or 1 clove garlic, very finely minced)
12 large cherry tomatoes
1 stalk celery
2 green onions
1/4 cup finely chopped flat leaf (Italian) Parsley


To Prepare:

1. Slice the avocados in half, removing the pits, and scoop gently with a large spoon to remove the halves from the skins, leaving intact.  Place two halves into a large bowl, and arrange the other halves on a platter to serve family style, or individually on plates.  Set aside.
2. Using a fork, mash the two avocado halves in the bowl, until smooth and creamy.  Add in the almond milk, balsamic vinegar, sea salt, freshly cracked pepper, coriander, allspice and garlic. Stir until fully combined.
3. Clean the tomatoes, celery, green onions, and parsley.  Cut the tomatoes into about 4 wedges each, and add to the bowl with the dressing.  Finely mince the celery and slice the green onion thinly, adding to the bowl.  Finely chop the Italian Parsley and add in to the other ingredients, stirring well to fully combine and coat with the avocado dressing.
4. Place a heaping scoop of the dressed salad into each avocado half, mounding up, and dividing evenly among the avocado halves.
5. Serve and fully enjoy!

Perfectly Delightful Avocado Premium "Ice Cream"

What could be better on a hot sunny day than a scoop of ice cream?  How about a scoop of delicately flavored Avocado Nut Milk "ice cream"?!  I wanted to explore a new taste sensation this morning, and I think I came up with one of my best recipes to date!  This ultimately creamy luscious frozen treat is 100% vegan, refreshing, and so delicate in flavor, that it is now my new favorite flavor in nut milk "ice cream"!  So supremely simple, all you need are 5 lovely ingredients and a freezer, and you're ready to go!  An ice cream maker will help to make the supremely light and fluffy texture, but if you do not have an ice cream maker, don't despair!  You can freeze this treat on a large tray in your freezer and scrape with a metal spoon or even place in a blender after it's frozen, so you can still enjoy the delights of avocado ice cream!  I even had a little more mixture than would fit in my ice cream maker, so I poured the remaining mixture into Popsicle molds, for delightfully dreamy "ice cream" bars.  This treat is a beautiful shade of green, and the avocado flavor is apparent in each creamy bite!  The coconut and almond milks add just a touch of nuttiness, that complement the avocado very nicely. Give this recipe a try, and I know you will be blown away by the sophisticated flavor and perfectly creamy decadence!  I can't say enough about how delicious this turned out, I really hope you will try making it for your next special evening, or for a delightfully refreshing treat on your next hot summery day.

Avocado Premium "Ice Cream"
serves: about 6-8

Ingredients:
2 ripe Avocados
1 1/2 cups Coconut Milk
3/4 cup Almond Milk (I used Vanilla flavored, sweetened with evaporated cane juice)
1/2 cup crushed Pineapple (in pineapple juice, NOT syrup)
1/2 cup Agave Nectar

To Prepare:
1. Add all ingredients into a large bowl (removing the pits of the avocados, and scooping the fruit out of the peel).  Use an immersion stick blender to quickly blend all ingredients until smooth.  If you do not have an immersion blender you can pour into a regular stand type blender and blend until creamy.
2. Pour into your ice cream maker, following the directions of your particular machine.  I use a Cuisinart frozen yogurt and sorbet maker, the type that has the removable bowl that you keep in the freezer before use.  It takes about 20-25 minutes to freeze to a delightful soft serve type consistency.  If you like a more firmly frozen treat, simply scoop into a container, cover, and place in the freezer for a few hours, or overnight.
3. Serve as a soft serve style treat, or freeze until firm, and be transported to a delightful Avocado heaven! 

-*A note on Agave Nectar:
Agave Nectar can now be found in almost any regular supermarket (and can definitely be found in markets like Whole Foods, Wild Oats, or Sunflower if you have one in your area), located usually either by Maple Syrup, or in the Natural Foods baking section.  I like the well rounded sweetness that it provides, and prefer it over highly refined granulated sugar.  You may replace the agave nectar in this recipe with about 3/4 cup sugar if you desire, but I'd really suggest you try it first with agave nectar!

For the True Avocado Lover!

I decided to really try an experiment with Avocados today, something I had never tried before!  I have been intrigued with the thought of using Avocados as a substitute for butter in baking, so I gave it my first attempt, and I thought it was a huge success!  I wanted to first try using avocados as a butter substitute in a biscuit recipe, as I thought that if I can make a biscuit light and fluffy without using butter (or buttermilk), I could make just about any kind of baked good with avocado!  I grew up eating my Great Grandma's biscuits, full of buttermilk and butter, and just loads of yummy fat that is not so good for us to be eating... This is definitely not Grandma's Saturday morning biscuit (which was always smothered in gravy too!), but it's a fresh, light and new version!  The avocado gave the biscuit a soft, almost creamy texture (almost like baking with pudding, or sour cream), and yet it was also very light and fluffy.  The amazing part?  Every single bite was exploding with avocado flavor, and it was also a very attractive pale green.  I thought the color might turn off some appetites at first (some people have issues eating "green" things), but once it was baked it became a pale and delightful green, that reminds me of fresh grass peeking out in the first of the spring!  I think these biscuits are lovely by themselves, as they are slightly sweet and incredibly flavorful, but I think they could also be delicious with just a bit of jam for breakfast, or could even be used for a delightful shortcake (hmmmm, Avocado shortcake anyone??).  I think they'd even taste great used as bread for a turkey sandwich, with a just a little dijon, some fresh sprouts, tomato, and a lovely slice of Swiss cheese, YUM! If you love avocados you will love these lovely little vegan biscuits, and you will feel great eating them, knowing they contain only healthy, good for you fats, and are not loaded with dairy products that can weigh you down.  Enjoy!!

Light and Fluffy Avocado Biscuits

Ingredients:
2 ripe Avocados (equals about 1 cup, mashed)
1/2 cup whole wheat flour
1 cup unbleached flour
1/2 teaspoon sea salt
1 1/2 teaspoons baking powder
2 Tablespoons agave nectar

To Prepare:

1. Preheat oven to 350 degrees Fahrenheit.  Very lightly oil a baking sheet with coconut oil or cooking spray. Set aside.
2. Cut the avocados in half, remove the pits, and scoop the fruit out with a spoon into a medium size bowl.  Using a fork, mash the avocados until creamy.  Add in the remaining ingredients, and use a fork to fully combine.  You can use your hands at the end to just get all the ingredients fully incorporated. 
3. Turn the biscuit dough out onto a lightly floured surface and pat out to about 1/2 inch thick.  Use a glass (about 3 inches), with the rim lightly dipped in flour, to cut out the biscuits, reshaping the dough as needed to cut round biscuits about 1/2 an inch thick.  You could use a biscuit cutter if you have one, or we also used cans (cleaned thoroughly) to cut biscuits sometimes when I was growing up!
4. Place the biscuits on the prepared baking sheet, about 1 inch apart (you should have 6-8 biscuits), and place into the preheated oven.  Bake for about 14-16 minutes, until just slightly golden on the top, and fluffy. Remove from oven.
5. Serve, and ENJOY the delightful flavor of avocados!