Breakfast for Dinner
by Gwen Hooste
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Recipes:
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Buttermilk Biscuits
by Katy Weseman
serves: 8
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The only scratch-made biscuit recipe you'll ever need. Moist and tender in the middle, flaky and golden on the outside. They reheat perfectly, as if fresh made, and are a perfect compliment to gravy, honey butter, or scratch-made jam. You will not be disappointed! |
| Ingredients: |
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2 Cups |
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All-Purpose Flour, plus more for dusting |
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2 tsp |
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baking powder |
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1/4 tsp |
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baking soda |
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1 tsp |
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coarse salt |
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1/2 Cup |
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cold butter, cut into small pieces |
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1/2 Cup |
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buttermilk, plus more for brushing |
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1/2 Cup |
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heavy cream |
| Directions: |
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Preheat oven to 375. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Cut in butter using a pastry blender or hands until mixture resembles coarse meal. A good rule is when all large blobs of butter are gone. Add buttermilk and cream and stir to combine.
Turn out dough on floured surface and pat into a 6 1/2 inch round (about i inch high.) Using a floured 2 1/2 cutter, cut out rounds. Transfer to a parchment paper lined baking sheet or a baking stone. Gather scraps, reshape, and continue to cut out till dough is gone. Brush tops with buttermilk. Bake until tops are golden, 22 to 24 minutes.
Reheats well in a toaster oven or regular oven. Just keep the heat low and watch to make sure it doesn't burn.
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Fancy Scrambled Eggs
by Jessica West
serves: 4
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Scrambled eggs with herbs. |
| Ingredients: |
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10 |
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Large eggs |
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1/4 Cup |
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Milk |
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1 Tblsp |
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Thinly sliced fresh chives |
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2 Tblsp |
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Minced fresh flat-leaf parsley leaves |
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1 1/2 Tsp |
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Finely chopped fresh tarragon leaves |
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Salt |
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Pepper |
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2 Tblsp |
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Butter |
| Directions: |
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n a medium bowl, whisk together the eggs, milk, chives, parsley, and tarragon. Season with salt and pepper.
Melt the butter in a medium non-stick skillet over medium to medium-low heat. When the butter's foam begins to subside, add the egg mixture and cook, stirring almost constantly, for 4 to 7 minutes depending on the desired firmness of the eggs. Serve immediately.
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Sausage Gravy
by Jes Mostek
serves: 4
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 Absolutley required for "Biscuits & Gravy," this is perfect companion to Buttermilk Biscuits. |
| Ingredients: |
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1 lb. |
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pork sausage |
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2 T. |
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flour |
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1/2 c. |
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whole milk |
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1/2 tsp. |
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black pepper |
| Directions: |
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Brown sausage, drain if desired. Keep skillet over heat. Stir in flour, and immediately whisk in milk. Bring to a boil and simmer until thickened. Add additional milk to achieved desired consistency. Stir in black pepper (may want to add more to taste). Serve over buttermilk biscuits.
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