Sunday, August 25, 2013

Biscuits and Breakfast

Breakfast around our house is usually a fairly simple affair.  I usually have an egg or two and  aslice of taost.  The girls usually have cereal or toast or eggs.  And once in a while my husband or I make pancakes.  That is usually on a Sunday morning.  This morning however, we did breakfast in style.  Some home made biscuits, sausage from a locally made sausage place and some eggs.  DEElicious!

I used this recipe from Fine Cooking for the biscuits.

This recipe at Fine Cooking
by Ruth Cousineau from Fine Cooking Issue 124

8 oz. (1-3/4 cups) unbleached all-purpose flour; more as needed
2 tsp. baking powder
1 tsp. granulated sugar
1/2 tsp. baking soda
1/2 tsp. table salt
3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2-inch pieces
3/4 cup cold, well-shaken buttermilk

In a large, wide bowl, combine the flour, baking powder, sugar, baking soda, and salt. Using a pastry blender or your fingertips, cut in the butter until the mixture resembles coarse meal with some pea-size lumps.

Using a silicone spatula, stir in the buttermilk just until the flour mixture is moistened. Do not overmix; the dough should just come together, and it will be sticky.

Transfer the dough to a floured work surface and gently knead 6 to 8 times, dusting lightly with flour if needed to keep it from sticking.
Make Ahead Tips

The flour and butter mixture can be refrigerated in a zip-top freezer bag for up to 1 week, or frozen for up to 1 month. If frozen, thaw at room temperature for 30 minutes before proceeding with the recipe.

Position a rack in the center of the oven and heat the oven to 450°F. Line a large rimmed baking sheet with parchment.

On a floured surface, pat the dough into a 4x8-inch rectangle. Using a floured chef’s knife, cut the dough into eight 2-inch-square biscuits. Carefully transfer the biscuits to the baking sheet, spacing them about 2 inches apart.

Bake until golden-brown, 12 to 15 minutes. Let cool on a wire rack until warm, about 10 minutes, before serving. 
Calories per serving: 190 (8 biscuits)

Here is my favorite simple breakfast in the summer.

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