Who else is absolutely buzzin’ that Matt Murdock and co. are back for Daredevil: Born Again? My Daredevil mask red velvet biscuits are perfect for a Daredevil themed birthday party or Daredevil viewing party. Vigilantes gotta eat, too.
Contents
The Bake
There’s no debate; Daredevil is one of Marvel’s finest TV creations and one of the coolest superheroes to grace both comic book strips, as well as the big and small screens.
I am thoroughly enjoying the latest edition to the Daredevil Universe. There is SO much about it to like. Naturally, when I feel like this about a film or TV show, I’m inspired to create a recipe dedicated to celebrating such storytelling wonder.
My red velvet biscuits are shaped like Daredevil’s iconic mask (once he starts sporting the red costume, of course). To achieve this shape, I used a cat shaped cookie cutter and simply squared off the bottom of each biscuit. I also reshaped the ears to turn them into devil horns.
Neat, right?
These Daredevil red velvet biscuits bring the classic flavours of a red velvet sponge cake in buttery biscuit (cookie) form.
Red velvet typically includes chocolate and buttermilk as the dominant flavours. My Only Murders in the Building inspired red velvet cake is a prime example of this.
To achieve the red tint alongside the inclusion of cocoa powder – which is typically difficult to tint a different colour – I used a strong gel red food colouring. I aimed for a deep red colour for the biscuit and a brighter one for the filling.
Liquid food colouring can work, but you need quite a lot just to achieve a decent red colour, which is wasteful.
Red food colouring in general seems to be questionable in certain areas of the world, so an alternative that you can use in its place is beet powder. You can find beet powder online, and would only need 2 tsp.
My Daredevil inspired red velvet biscuits are moreish to say the least.
Fair warning, friends. If you’re a fan of red velvet in general, these biscuits are too tasty to just stop at one.
They are, to my American friends, cookies. Due to my British upbringing, they are biscuits in my eyes. Just so any potential confusion is dissipated.
The recipe itself is an adaptation of my Good Omens sugar cookies or my The Grinch Christmas cookies.
Enjoy them as they are, or sandwich them together with cream cheese frosting in between. It’s your choice, friends!
Top Tips
- If you can’t find buttermilk or prefer an alternative to save money, you can sour cow’s milk using lemon juice. As this recipe for red velvet biscuits only requires 1 tbsp of milk, simply tip the tbsp of milk into a small bowl or jug, then sour with a gentle squeeze or ½ tsp lemon juice. Leave to stand for 10 minutes before using in your dough.
- As mentioned above, red food colouring can be touch and go, so feel free to use 2 tsp beet powder in its place if preferred.
- If you don’t have a cat (head) shaped cookie cutter, you can sketch out an outline of Daredevil’s mask on a piece of paper. Cut the shape out, then use this as a guide to cut out biscuits using a sharp knife.
- Cutting eye holes out is entirely optional, but can be done using a sharp knife to create the mask’s menacing slits.
- If desired, use ready made or homemade cream cheese frosting to sandwich the biscuits together.
- These biscuits don’t need chilling before baking, but I usually pop them in the fridge while my oven is heating up.
The YouTube Video
The Recipe
Ingredients
Red velvet biscuits:
- 115g [4 oz] unsalted butter
- 100g [½ cup] light brown sugar
- 1 medium egg
- 1 tbsp buttermilk (or soured milk – see Top Tips)
- 1 tsp vanilla extract
- 140g [¾ cup + 2 tbsp] plain [all-purpose] flour
- 50g [¼ cup + 3 tbsp] cocoa powder
- 1 tsp baking powder
- Pinch of sea salt
- Extra strong red gel food colouring or 2 tsp beet powder
- Extra flour for dusting
Optional filling:
- Cream cheese frosting
- Extra strong red food gel colouring
Serves: 24
Preparation time: 20 minutes
Chilling time: 10 minutes (optional)
Baking time: 8 – 10 minutes
Method
Red velvet biscuit dough:
- Prepare two baking trays by lining them with greaseproof paper/baking parchment.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the egg, buttermilk and vanilla, and beat in well. Add the gel food colouring now and beat in, adding more if needed. If using beet powder, add in the next step.
- Sift in the flour, cocoa powder and baking powder. Add the salt and beat in until a dough has formed. Add the beet powder or more food colouring for a richer red colour.
- If the mix seems more soft than dough-like, add more flour gradually, 1 tbsp at a time. Do this until a firmer dough has formed.
- Tip out onto a clean and floured surface and bring together into a disc. Flour a rolling pin and use this to roll the dough out until around ½ cm in thickness.
- Using a cat shaped cookie cutter, cut out 24 biscuits and lay in rows of 4 (across) by 3 (down) on each tray. You will need to bring the dough together and roll back out again a couple of times to do this.
- Square off the bottom of each biscuit, either by reshaping gently or trimming the edge. Curve the cat ears inwards towards each other to create devil horns.
- Optional: using a sharp knife, poke eye holes in each biscuit, stretching the dough out slightly to create slits.
- Place the trays in the fridge while your oven heats up.
Baking:
- Preheat your oven to 180°C [350°F] or 160°C fan.
- Once up to temperature, place your trays on the middle shelves and bake the biscuits for 8 – 10 minutes, until dry looking on the surface. They will continue to bake on the tray so don’t be tempted to bake for longer!
- Once baked, leave to cool on the trays completely.
- Optional: while your red velvet biscuits are cooling, prepare cream cheese frosting to sandwich the biscuits together. Add red food colouring to the frosting if desired.
These Daredevil inspired red velvet biscuits are incredibly moreish and make a perfect addition to any Daredevil themed birthday party or Daredevil: Born Again watch party. They are best eaten on the day, but can be kept in an airtight container and enjoyed for 4+ days. Just be mindful that they will likely soften over time. If sandwiching the biscuits with homemade cream cheese frosting, store in an airtight container in the fridge and eat within 3 days. Enjoy!
The TV Show
Netflix was at the top of its game when Daredevil was a part of its offerings. Along with shows like Jessica Jones (2015 – 2019), The Punisher (2017 – 2019) and Luke Cage (2016 – 2018), Marvel fans were treated to a whole host of darker, grittier adapted characters and storylines.
Thankfully, Disney+ picked up Daredevil (2015 – 2018) and gave us Daredevil: Born Again, which brought back the core characters we know and love.
Donning the red suit again is Charlie Cox as solicitor Matt Murdock.
Only this time, tragedy has struck and he’s made a big decision that has affected more than just his own life.
Fear not, friends. There are no spoilers here.
Joining Charlie Cox in the return to Daredevil as one of the best antagonists in fiction is Vincent D’Onofrio. Alongside them, the returning cast also includes the likes of Deborah Ann Wool, Elden Henson, Ayelet Zurer, Wilson Bethel and fellow vigilante, Jon Bernthal.
New additions include talent such as Margarita Levieva, Genneya Walton, Nikki M. James, Rubio Qian, Arty Froushan and more.
The original creators of the comics were legends Stan Lee and Bill Everett. While Drew Goddard was responsible for creating Daredevil, writers Matt Cormon, Chris Ord and Dario Scardapane all co-created Daredevil: Born Again.
Daredevil: Born Again continues the more intense, grittier feel that Daredevil brought.
The colour palette brings visual depth and dark tones.
The mixed shot choices and styles give us experiences of a hand held, rough edge often seen in independent cinema; clean cut cinematography that we have come to expect from MCU productions, AND interview footage that feels personal and inclusive.
The music by The Newton Brothers is always superbly atmospheric.
I’m here for it. I’m guessing that as you’re reading this, you are, too.
Recipe Card
Easy Rich Red Velvet Biscuits inspired by Daredevil: Born Again
Ingredients
Red velvet biscuits:
- 115 g [4 oz] unsalted butter
- 100 g [½ cup] light brown sugar
- 1 medium egg
- 1 tbsp buttermilk or soured milk – see Top Tips
- 1 tsp vanilla extract
- 140 g [¾ cup + 2 tbsp] plain [all-purpose] flour
- 50 g [¼ cup + 3 tbsp] cocoa powder
- 1 tsp baking powder
- Pinch of sea salt
- Extra strong red gel food colouring or 2 tsp beet powder
- Extra flour for dusting
Optional filling:
- Cream cheese frosting
- Extra strong red food gel colouring
Instructions
Red velvet biscuit dough:
- Prepare two baking trays by lining them with greaseproof paper/baking parchment.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the egg, buttermilk and vanilla, and beat in well. Add the gel food colouring now and beat in, adding more if needed. If using beet powder, add in the next step.
- Sift in the flour, cocoa powder and baking powder. Add the salt and beat in until a dough has formed. Add the beet powder or more food colouring for a richer red colour.
- If the mix seems more soft than dough-like, add more flour gradually, 1 tbsp at a time. Do this until a firmer dough has formed.
- Tip out onto a clean and floured surface and bring together into a disc. Flour a rolling pin and use this to roll the dough out until around ½ cm in thickness.
- Using a cat shaped cookie cutter, cut out 24 biscuits and lay in rows of 4 (across) by 3 (down) on each tray. You will need to bring the dough together and roll back out again a couple of times to do this.
- Square off the bottom of each biscuit, either by reshaping gently or trimming the edge. Curve the cat ears inwards towards each other to create devil horns.
- Optional: using a sharp knife, poke eye holes in each biscuit, stretching the dough out slightly to create slits.
- Place the trays in the fridge while your oven heats up.
Baking:
- Preheat your oven to 180°C [350°F] or 160°C fan.
- Once up to temperature, place your trays on the middle shelves and bake the biscuits for 8 – 10 minutes, until dry looking on the surface. They will continue to bake on the tray so don’t be tempted to bake for longer!
- Once baked, leave to cool on the trays completely.
- Optional: while your red velvet biscuits are cooling, prepare cream cheese frosting to sandwich the biscuits together. Add red food colouring to the frosting if desired.
Notes
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