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Breakfast for Dinner by Gwen Hooste	No ratings Rating Details Rate this meal Printable View

Recipes:

Buttermilk Biscuits by Katy Weseman serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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:

2 Cups

All-Purpose Flour, plus more for dusting

2 tsp

baking powder

1/4 tsp

baking soda

1 tsp

coarse salt

1/2 Cup

cold butter, cut into small pieces

1/2 Cup

buttermilk, plus more for brushing

1/2 Cup

heavy cream

Directions:

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.

Categories:

Breads & Quick-breads
Brunch
Low Sodium
Peanut/Nut Free
Side Dishes
Smart Budget Foods

Fancy Scrambled Eggs by Jessica West serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Scrambled eggs with herbs.

Ingredients:

Large eggs

1/4 Cup

Milk

1 Tblsp

Thinly sliced fresh chives

2 Tblsp

Minced fresh flat-leaf parsley leaves

1 1/2 Tsp

Finely chopped fresh tarragon leaves

Salt

Pepper

2 Tblsp

Butter

Directions:

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.

Categories:

Eggs & Cheeses
Side Dishes

Sausage Gravy by Jes Mostek serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Absolutley required for "Biscuits & Gravy," this is perfect companion to Buttermilk Biscuits.

Ingredients:

1 lb.

pork sausage

2 T.

flour

1/2 c.

whole milk

1/2 tsp.

black pepper

Directions:

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.

Categories:

Brunch
Fall/Winter
Meats
Peanut/Nut Free
Quick & Easy
Sauces
Spring/Summer