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Breakfast for Dinner
by Gwen Hooste
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Recipes:
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:
  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
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  Scrambled eggs with herbs.
Ingredients:
  10   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
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  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


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