By Saffron Tomatto

Let’s stack some crisp lettuce, even crispier bacon and slices of a beefsteak tomato, slather homemade or store-bought mayo on a biscuit and put it all together. But not just on any old biscuit. I make my biscuits with cannabis because a.) high-but-not-hungry is my preferred state of consciousness and b.) it’s comic compensation for having to make brunch for the in-laws.

Some people infuse their baking mix (boxed or homemade) with cannabis oil, or cannabis milk or cannabis yogurt. You can even use the decarbed (baked) herb and grind it fine.

I prefer the taste of cannabutter when I bake a stoner’s dozen. (In this case, 8 to 10; who can count when they’re stoned?) Remember the cannabutter recipe that you enjoyed from us in March? No? Here it is again:

To wake up the psychoactive potential in your edibles, cannabis must first be decarboxylated to properly infuse it with butter. Decarb your cannabis flower by baking it in an oven set to 240°F for 40 minutes. This process converts THCA in the plant into THC. Once it’s done, you’re ready to start making your very own cannabutter.

Place a clean towel on the bottom of a large crockpot. Create a water bath by filling your crockpot with enough warm water to cover two 16-ounce wide-mouth mason jars;

Place a digital thermometer in the water and set the crockpot to high heat. When a temperature of around 185°F is reached, turn the heat to low. Never go above 185°F.

Put a stick of butter in each mason jar. Divide the decarbed cannabis flower between the two jars.

Using a clean towel, wipe the rim of the jars and attach the lid. Lightly tighten. Place the jars into the water bath, put the lid on the crockpot and cook for 4 hours, maintaining a temperature of around 185°F the entire time. After 4 hours, carefully remove the jars from the water bath and allow them to cool enough to handle.

Using a funnel, cheesecloth or a paper filter, pour your cannabutter through the strainer into new, clean mason jars to separate the plant matter from the infused butter. Save the plant matter if you plan to use it for other recipes

Put the strained butter into a flexible container or wide-mouth mason jar. You can also use butter molds. Place the container in the refrigerator and allow it to cool completely.

The infused butter will harden and solidify in the refrigerator. Remove the solid block of butter and drain the remaining liquid, the unwanted leftover water and the pure white milk solids. Store in the refrigerator and use by the expiration date on the butter. You can store it longer in the freezer.

You’re good to go. Never microwave to soften it for recipes. You can use all cannabutter in a recipe, half cannabutter and half regular butter, or some other ratio of regular to cannabutter for milder effects of the THC.

Now for the yummy BLT biscuits:

Use 1 box of biscuit mix like Red Lobster.
Prep a baking sheet with parchment paper.

Disregard box directions (my favorite part) and mix the following: 1 pouch biscuit mix;
1 pouch garlic herb blend; 1/2 cup grated Cheddar cheese; 3/4 cup cold water; and 1/4 cup cannabutter, melted (in a pan on the stovetop, not in the microwave).

Scoop batter into 8-10 portions and make round, flat patties with your hands. You can spread egg wash on the top before baking for a golden finish.

Bake 14 -16 minutes @425F until golden brown.