breakfast

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During the whole kitchen renovation process, we found ourselves eating breakfast out on the weekends. We heard about Chev and Rachel’s first from the previous owners of our home. Rachel happens to be their real estate agent, so we actually met her at the closing. We knew that we needed to try the local diner in our new neighborhood and this was the perfect opportunity.

SImple Clean and Homemade I Chev and Rachels

Chev and Rachel’s is located on Center Avenue in Emsworth. It is a small, quaint, inviting diner with tons of options. You can watch them make your breakfast behind the counter as you sip a hot cup of copy or a glass of juice. Pierre couldn’t resist trying the Chili Cheese scrambler. He is a sucker for chili. It was scrambled eggs mixed with a small amount of chili and cheese. It was delicious and paired well with the home fries and Mancini’s toast.

SImple Clean and Homemade I Chev and Rachels

I ordered the 2 eggs, pancakes, bacon, and toast so I could get a sampling of everything. The bacon was extra crispy, just the way I like it. The eggs were nice and dippy.

SImple Clean and Homemade I Kitchen 22

As you can see, the pancakes are enormous. We shared them and barely got through half of one. They were cake pancakes that soaked in the syrup.

Overall, we enjoyed our trip to Chev and Rachel’s. We will probably go back because we love to support local establishments. If you are looking for a warm, freshly made breakfast, Chev and Rachel’s is worth a visit.

Chev & Rachel's Family Diner on Urbanspoon

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SImple Clean and Homemade I Canadian Bacon Strata

I wanted to invite you over for brunch. Because it is impossible to invite all of you to my home, I made you brunch instead. I LOVE brunch. I know it gets a bad rap, but man is it good. You can pick breakfast or lunch and it is stuff I would not normally eat. I don’t think I told you how OBSESSED my mom was with breakfast casseroles for like an entire decade. Especially that one that uses cream of mushroom soup and seasoned croutons. To me it tastes like salt, but I guess for her it is all delicious.

SImple Clean and Homemade I Canadian Bacon Strata 2

If you haven’t noticed, I steer clear of processed foods, so seasoned croutons and cream of mushroom soup are two things that I do not put in my shopping cart (I am fairly certain they have more than 5 ingredients). In order to feed her cravings for breakfast casserole and stick to my 5 ingredient rule, I had to figure out how to make a lighter, less processed breakfast casserole. To do that, I made a strata.

SImple Clean and Homemade I Canadian Bacon Strata 5

Stratas are just like breakfast casseroles. They are really just the fancy term for our old favorite. Aside from how fancy it sounds and custardy and creamy it tastes, I love how easy and flexible stratas are. I stick to a general recipe to make a strata, only changing the protein and cheese, sometimes adding some low moisture vegetables. I like to make a small batch (1/2 baguette, 4 eggs, 1 1/2 c milk, 1 tsp mustard, 1 tsp hot sauce, 1/2 lb protein, 4 oz grated cheese, 1/4 c parmesan), but it also works really well doubled.

SImple Clean and Homemade I Canadian Bacon Strata 4

I like to make it on Saturday night to bake on Sunday for brunch. Then, we eat the leftovers for a few days for breakfast. I love this quick weekday breakfast.

Canadian Bacon Strata

by Jessica

Prep Time: 15 minutes active Overnight in

Cook Time: 40-60 minutes

Ingredients (6 servings)

  • 1/2 pound Canadian bacon
  • 1/2 baguette, cubed
  • 1 green onion, chopped
  • 4 eggs
  • 1 1/2 cups skim milk (or milk of choice)
  • 1 teaspoon mustard
  • 1 teaspoon hot sauce (I use Frank’s)
  • 1/4 cup parmesan cheese
  • 4 ounces grated cheddar cheese

Instructions

In a medium skillet, brown the Canadian bacon. Set aside.

In a medium bowl, whisk egg, milk, mustard, and hot sauce. Set aside.

In a 2 quart baking dish, add the bread and green onions. Toss with the Canadian bacon. Pour the egg mixture over the bread. Sprinkle the cheese over the top. Cover and refrigerate overnight.

Bake at 350 for 40-60 minutes or until set in the middle. If the cheese becomes too brown, cover with foil. Allow to sit 10 minutes before serving.

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Simple Clean and Homemade I Salted Caramel Monkey Bread with Toasted Pecans 4

Holy monkey bread. I thought I never had monkey bread until I was an adult. Then, where I was making this, I realized that we actually had it all the time when I was a kid. There were two small grocery stores in my town when I was a kid (now there is only one). The one that closed had a hot foods section with a bakery. Mom mom bought monkey bread all the time. Except it wasn’t called monkey bread. I thought it was dry as a kid and never really ate it. I hate when any kind of sweet breakfast food is dry (cinnamon rolls, stickies, etc).

Simple Clean and Homemade I Salted Caramel Monkey Bread with Toasted Pecans

This is so unbelievably good. The caramel makes it not dry. The nuts give it a toasted flavor. The salted caramel adds the salty sweet component. Plus all that cinnamon. Wow. So. Good.

Simple Clean and Homemade I Salted Caramel Monkey Bread with Toasted Pecans 3

I think it is best within the first hour, but it is good when reheated the next day, too. I think this is the perfect Christmas morning breakfast. Everyone can pick at it when they want to and enjoy yummy tidbits of salted caramel, fluffy cinnamon bread, and toasted pecans.

Salted Caramel Pecan Monkey Bread

by Jessica

Prep Time: 3 hours

Cook Time: 40 minutes

Ingredients (20 servings)

    For the Dough

    • 1 tablespoon sugar
    • 3 cups water (105-115 degrees F)
    • 1 1/2 tablespoons yeast
    • 1 1/2 tablespoons salt
    • 6 1/2 cups all purpose flour

    For The Caramel

    • 1/4 cup butter
    • 3/4 cup brown sugar
    • 1/4 cup heavy cream
    • 1/2 teaspoon salt
    • 1/2 teaspoon vanilla

    For the Monkey Bread

    • 1 cup cinnamon sugar
    • 1/2 cup melted butter
    • 3/4 toasted pecan pieces
    • 45 dough balls (from half of the dough recipe above)

    Instructions

    For the Dough

    In the bowl of a stand mixer, add sugar and warm water. Sprinkle the yeast on top. Allow to sit for 10 minutes or until foamy.

    With the stand mixer on low, add the flour and salt. Mix to combine, about 3-5 minutes. Place the dough in a greased bowl and cover with plastic wrap. Allow to rise for 2 hours in a warm place.

    If using later, break into four dough balls and place in a plastic bag. Store in the refrigerator for up to two weeks. You will use two dough balls for this recipe. You can use the rest for pizza or breadsticks.

    For the Caramel

    In a 3 quart sauce pan, add the sugar, butter, and cream. Heat over medium heat until it comes to a boil. Boil for 3 minutes . Do not stir while it is cooking. Remove from the hat and stir in the salt and vanilla.

    For the Monkey Bread

    Heat the oven to 350 degrees. Spray a bundt pan with nonstick spray. Sprinkle with half of the pecans. Drizzle in half of the caramel.

    Coat the dough balls in butter then roll in cinnamon sugar, only a few at a time. Line the bottom of the bundt pan with 20 dough balls. Add the remaining nuts and caramel. Add the remaining dough balls coated in butter and cinnamon sugar. Pour remaining butter and cinnamon sugar over the top.

    Set on top of the stove, making sure the burners are off. Allow to rise for an additional 30 minutes. Bake in a 350 degree oven for 30-40 minutes. Allow to cool and remove from the pan.

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    Simple Clean and Homemade I Coffee Cake Muffins

    This weekend I got my hair cut. It seems like it is a totally mundane thing. Yeah, so I did get my hair cut, but the best part of getting my haircut is breakfast. Last year we ALWAYS got my hair cut on Thursdays. We drove to my parents’ house, got my hair cut where they live, and take their dogs back with us to take them to the dog groomer. This year we go up there every weekend. It actually makes hair appointments really convenient. After we go, we go out to breakfast.

    Last weekend we went to Dunkin Donuts. I don’t really love it there, but every now and then I like a little breakfast treat. I normally eat some form of a sesame bagel because they are the best flavor of bagel. I really didn’t want a bagel but a muffin sounded so yummy. I ordered the coffee cake muffin.

    Simple Clean and Homemade I Coffee Cake Muffins 3

    I am pretty sure everyone knows that the top of the muffin is the best. That is what I ate. Not the bottom. I don’t like that part. To conclude this really long breakfast story, the whole thing inspired me to make a similar (not the same) muffin for breakfast this week. Their version is a little too much like a cupcake in texture for me. I really wanted mine to be more like a coffee cake. The kind that is rich but really needs a cup of coffee to go with it. Especially my new coconut flavored coffee that I bought last week.

    Simple Clean and Homemade I Coffee Cake Muffins 2

    I am sharing with you my breakfast this week. And, I even ate the whole muffin, not just the top.

    Coffee Cake Muffins

    by Jessica

    Prep Time: 20 minutes

    Cook Time: 20-24 minutes

     

    Ingredients (12 muffins)

      For the Streusel

      • 1/3 cup sugar
      • 1/3 cup brown sugar
      • 1 1/2 tablespoons Cinnamon
      • 1/8 teaspoon salt
      • 1 stick butter
      • 1 1/4 cup flour
      • 1 teaspoon vanilla

      For the Swirl

      • 1/4 cup sugar
      • 1 tablespoon cinnamon

      For the Muffins

      • 1 stick butter, softened
      • 2 eggs
      • 1 teaspoon vanilla
      • 3/4 cup sugar
      • 1 cup nonfat Greek Yogurt
      • 2 teaspoons baking powder
      • 1 teaspoon baking soda
      • 1 tablespoon cinnamon
      • 1 3/4 cup flour

      Instructions

      For the Streusel

      Combine all ingredients in a medium bowl with a mixer until the butter is incorporated.

      For the Swirl

      Mix the sugar and cinnamon in a small bowl until homogenous.

      For the muffins

      Preheat the oven to 350 degrees. Line 12 muffin cups with paper liners.

      In a large bowl, cream the butter with an electric mixer. Add the sugar and mix with an electric mixer to combine. Add sour cream, vanilla, and eggs. Beat to combine. Add remaining ingredients and beat until most of the lumps are gone.

      Fill the muffin tin about 1/3 of the way full. Add a layer of swirl. Then, fill to about 3/4 full with batter. Top with streusel. Bake until a toothpick stuck in the middle comes out clean.

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      Apple Butter

      Simple Clean and Homemade I Apple Butter

      As you probably know, I grew up in a small town. There were very few restaurant options. I had a favorite thing at each of the small restaurants. One happened to make homemade apple butter and thick, crusty bread. It was the best part of the meal there. The apple butter was a very dark brown color and perfectly sweet. Unfortunately, the restaurant closed a few years ago and condos were built in its place. If I wanted that apple butter, I had to do it myself.

      Simple Clean and Homemade I Apple Butter 3

      I found tons of recipes that required the crockpot of baking it in the oven for hours. I really didn’t want to spend that kind of time. Plus, I sort of lost the crock pot. It is in a box somewhere. I guess we didn’t do the greatest job of labeling the boxes. What I learned through reading all about apple butter is it is basically applesauce that has been cooked down much, much farther. So the basis of my recipe is my grandma’s applesauce recipe.

      Simple Clean and Homemade I Apple Butter 2

      I did not try to can this. I just wanted to make a small batch for us to enjoy. I shared some with my parents. It was everything I remember it being.

      Apple Butter

      by Jessica

      Prep Time: 20 minutes

      Cook Time: 2-3 hours

      Ingredients (2 pints)

      • half peck of apples (mixture of varieties), peeled, cored, and diced
      • 2 cups apple cider
      • 1 tablespoon cinnamon
      • pinch nutmeg
      • 1-3 tablespoons sugar
      • 1-2 cups water

      Instructions

      In a 6 quart sauce pan, add apples and water. Cover with a lid and cook over medium until bubbling. Remove the lid and continue to cook very thick and dark in color. This takes a few hours over medium low heat on the stovetop. If the butter is not your desired color and there is no water left add more water and continue to cook down.

      Store in the refrigerator for up to a week. Serve with toast or biscuits.

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      We almost never go out for breakfast. We go out for brunch, but not breakfast. I am constantly saying that I would never pay for something that I can make at home, especial something as inexpensive as eggs. Seriously. The only problem with my strong opinions about breakfast is that I also really dislike making it. I only really make breakfast a few times a month. So sometimes it is necessary for us to go out. And by necessary, I mean I just have a couple of places that I really, really like to eat breakfast. I want to share those places with you.

      Simple Clean and Homemade I Gab n Eat 2

      We order the same exact thing every time we go to Gab n’ Eat. The coffee is the best coffee anywhere. I have no idea what makes it so good, but it is really good. Above is a “Half a Louie”. It is has browns with tomato, peppers, and onions and a sprinkling of cajun seasoning. A half an order is way too much for the two of us. They often recommend the half order.

      Simple Clean and Homemade I Gab n Eat

      And now for the things that make Gab n’ Eat really special. The toast is Mancinis bread that is toasted on the flat top with butter. It is addicting and I save a few bites for the end of the meal because it is so rich and crispy that I feel like it is dessert. The sausage is homemade hot Italian sausage. It is the best hot sausage I have ever had. Tie it all together with a dippy egg. This is the best breakfast in the Pittsburgh area.

      Gab N Eat on Urbanspoon

      Simple Clean and Homemade I Cs Waffle House

      C’s Waffle House is located in New Castle, PA. I have been going to C’s Waffle house since before it was even located in New Castle. They have consistently delicious breakfasts with some totally awesome hash browns. Above is my typical order. I get one egg over light with extra crispy bacon, wheat toast, and has browns smothered and covered (With cheese and onions).

      Simple Clean and Homemade I Cs Waffle House 2

      I really can’t remember what Pierre ordered. I think it was called the Southern Smothered or something like that. It was basically a giant pile of meat and eggs topped with sausage gravy and served with a biscuit. Not my style but definitely good and Pierre loved it.

      These places are very different and located nowhere near each other, but the breakfast is a great deal and really delicious. Put them on your must try list.

      C's Waffles Family Restaurant on Urbanspoon

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      Simple Clean and Homemade I Pumpkin Muffins Stuffed with Cream Cheese Topped With Streusel 2

      Since fall is officially starting this weekend, I needed to share this pumpkin muffin recipe with you. Pumpkin season officially starts this weekend even though I have unofficially kicked off the season on September 1. I made these over the weekend to enjoy all this week for breakfast. Monday morning we tried the first one and could not even believe how good they were. Like pumpkin explosion good.

      Simple Clean and Homemade I Pumpkin Muffins Stuffed with Cream Cheese Topped With Streusel

      I have always hated breakfast. As a kid I remember avoiding all breakfast foods. I liked the cereal prizes, but hated the cereal. Eggs grossed me out most of the time and I have never loved pancakes. Muffins were the only breakfast food that I actually enjoyed. Never could I ever have imagine pumpkin muffins and how delicious they are.

      Simple Clean and Homemade I Pumpkin Muffins Stuffed with Cream Cheese Topped With Streusel 4

      When I decided to make pumpkin muffins, I knew that there had to be cream cheese involved. Pumpkin and cream cheese are best friends. It would be wrong to not enjoy them together in a baked good. The last component was the streusel topping because all the best muffins are topped with streusel.

      Simple Clean and Homemade I Pumpkin Muffins Stuffed with Cream Cheese Topped With Streusel 3

      These muffins are my new favorite muffins and my new go to fall recipe. They are a great way to kick off the flavors of fall and the official pumpkin season.

      Pumpkin Muffins Stuffed with Cream Cheese Topped with Streusel

      by Jessica

      Prep Time: 15 minutes

      Cook Time: 20-25 minutes

       

      Ingredients (12 muffins)

        For the Muffin

        • 1 cup pumpkin puree
        • 1 teaspoon vanilla extract
        • 1/2 cup sugar
        • 1/4 cup vegetable oil
        • 1/4 cup nonfat plain Greek Yogurt
        • 1 1/2 teaspoons cinnamon
        • 1/2 teaspoon ginger
        • 1/2 teaspoon cloves
        • 1/2 teaspoon nutmeg
        • 2 eggs
        • 1/4 teaspoon salt
        • 1/2 teaspoon baking soda
        • 1 teaspoon baking powder
        • 1/2 cup whole wheat pastry flour
        • 1/2 cup all purpose flour

        For the Cream Cheese Filling

        • 8 ounces low fat cream cheese, softened
        • 1 egg
        • 3 tablespoons sugar
        • 1 teaspoon vanilla

        For the Streusel Topping

        • 2 tablespoons sugar
        • 3 tablespoons brown sugar
        • 1/2 teaspoon cinnamon
        • 1 teaspoon vanilla
        • 1/2 stick butter
        • 1/2 cup flour

        Instructions

        For the Muffin

        Heat the oven to 350 degrees. Line muffin tins with paper muffin liners.

        In a large bowl, combine the vanilla, sugar, pumpkin, oil, yogurt, spices, eggs, salt, baking soda, and baking powder. Mix until evenly combined. Add flours. Stir until the batter is no longer lumpy.

        For the Cream Cheese Filling

        Beat the cream cheese in a medium sized bowl using a hand mixer until fluffy. Add remaining ingredients and beat until no longer lumpy.

        For the Streusel Topping

        Cream the ingredients together using a pastry cutter until the butter is evenly dispersed and there are no longer large chunks.

        Cover the bottom of the muffin liner with pumpkin muffin batter. Add about 1 tablespoon of cream cheese mixture. Top with muffin batter. Top the muffins with streusel topping.

        Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before serving.

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        Simple Clean and Homemade I Kolache 2

        Have you heard of kolaches before? They are prominent in a few areas in the United States and originate in central europe. We are very lucky to have a kolache bakery nearby called Cafe Kolache. It offers sweet and savory kolache of all different varieties. If you live near Beaver, PA, I suggest you make a trip.

        Simple Clean and Homemade I Kolache

        I decided to roll my kolache dough into a cinnamon roll style treat. Mostly it is because of my love of Nutella. This way you get a more even dispersal of Nutella. I added a few chopped hazelnuts for texture.

        Simple Clean and Homemade I Kolache 4

        Chocolate Hazelnut Kolaches make a great breakfast, brunch, or dessert. Or maybe even a special after school treat.

        Chocolate Hazelnut Kolache

        by Jessica

        Prep Time: 2 hours 30 minutes

        Cook Time: 18 minutes

        Ingredients (6 kolaches)

        • 1 1/8 teaspoon dry yeast
        • 1/8 cup water (105-115 degrees)
        • 1/8 cup sugar
        • 1/4 cup butter, softened
        • 1/2 egg yolk
        • 1/2 cup milk (scald and cool to lukewarm)
        • 1 1/2 cups flour
        • 1/2 teaspoon salt
        • 1/2 jar Nutella
        • 1/3 cup toasted hazelnuts
        • 1 tablespoon melted butter

        Instructions

        In the bowl of a stand mixer, pour in sugar and water. Sprinkle the yeast on top and allow to stand for 10 minutes or until foamy. Begin mixing with the dough hook attachment. Add the butter, egg yolk, and milk. Add the flour and combine until the dough comes together. Add the salt and continue to mix for about 5 minute, adding flour as needed.

        Put the dough in a greased bowl. Cover with a dish towel and place in a cold oven with a small pot of boiling water. Allow the dough to proof in the oven for about 1 hour or until doubled in size.

        Roll out the dough on a floured surface to make a large rectangle. Spread Nutella over the dough and sprinkle with some hazelnuts. Roll the dough and cut it into 6 rolls. Place in the oven and allow to rise for 30 more minutes. Remove from the oven. Heat the oven to 425 degrees. Brush with butter. Top with a dollup of Nutella and sprinkle with hazelnuts. Bake for 12-18 minutes. Serve when hot.

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        Simple Clean and Homemade I Pumpkin Bagels 3

        After I swore I would not imbibe in my pumpkin addiction until the official start of fall, I have to admit that I didn’t even make it to labor day. As a result, I will move on before most people have even started to crave all things pumpkin. Well, unless you are like me and you could eat pumpkin all year round.

        Simple Clean and Homemade I Pumpkin Bagels

        I love a pumpkin bagel for a quick weekday breakfast when I run out the door for work. I like to make a big batch to keep in the freezer. Most of the time I make sesame bagels. I really can’t figure out why I never made pumpkin bagels before this weekend. All I know is that I am in pumpkin bagel with pumpkin cream cheese heaven.

        Simple Clean and Homemade I Pumpkin Bagels 4

        I made these half white flour and half whole wheat flour. It makes them a little more dense, but it is totally worth it for the extra fiber and healthy grains. Try these for a quick weekday breakfast this fall before school or work. The extra weekend cooking is worth the effort.

        Pumpkin Bagels

        by Jessica

        Prep Time: 2 hours 30 minutes

        Cook Time: 30 minutes

        Ingredients (12 bagels)

        • 1 1/3 cup water (110 degrees)
        • 4 1/2 teaspoons yeast
        • 2/3 cup brown sugar
        • 1 cup pumpkin puree
        • 2 teaspoons vanilla extract
        • 3/4 teaspoon nutmeg
        • 3/4 teaspoon cloves
        • 3/4 teaspoon ground ginger
        • 3 teaspoons cinnamon
        • 3 cups all purpose flour
        • 3 cups whole wheat flour
        • 2 teaspoons salt

        Instructions

        In the bowl of a stand mixer, combine brown sugar and water. Sprinkle yeast on top and allow to sit for about 10 minutes until foamy.

        Add the pumpkin, cinnamon, nutmeg, ginger, cloves, and vanilla. Using the dough hook, combine on low.

        Slowly incorporate flour, 1 cup at a time and salt until the dough pulls apart from the bowl and is no longer sticky. Mix on high for an additional 5 minutes until the dough is elastic.

        Place dough ball in a large, greased bowl. Cover with a wet towel and place in a cold oven with the light on for an hour or until more than doubled in size.

        Punch dough down. Form into 12 equal-sized dough balls. Punch a hole in the ball with your finger. Cover with a moist towel and allow to rise for 30 minutes on a greased surface.

        Prepare a baking sheet with cornmeal. Set aside. Bring a pot of water to a boil.

        Boil each bagel for 30 seconds per side, one at a time. Remove from water and set on the greased baking sheet. Heat the oven to 400.

        Bake for 30 minutes at 400 degrees or until lightly browned on the bottom

        Allow to cool and eat immediately or store in an airtight container in the freezer.

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        Simple Clean and Homemade I Buttermilk Biscuits with Chorizo Gravy 3

        I thought it was August, but it feels more like September or June. The high today is 67 degrees. What happened to those 90 degree days that I love. They came in June and July, but they have not returned in August. Just a few more before summer is over. With the colder weather today, I thought I would make some biscuits and sausage gravy. It is a staple in southern cuisine and hearty enough to make you feel full the rest of the day.

        Simple Clean and Homemade I Buttermilk Biscuits with Chorizo Gravy 2

        My spin on this southern classic features homemade chorizo. It is spicy that goes perfectly with the creaminess of the gravy. Plus, the spices in the chorizo give the gravy a pretty color. I like to serve the gravy on the side because I am not a fan of soggy biscuits.

        Simple Clean and Homemade I Buttermilk Biscuits with Chorizo Gravy 4

        Serve it with an egg and a few pieces of chopped cilantro for garnish. Enjoy on a cool morning.

        Chorizo Gravy

        by Jessica

        Prep Time: 5 minutes

        Cook Time: 10 minutes

        Ingredients (2 servings)

        • 1/4 pound chorizo gravy, browned and crumbled
        • 1 tablespoon olive oil
        • 1 tablespoon flour
        • 2/3 cup milk
        • salt to taste
        • cilantro for garnish if desired

        Instructions

        In a small sauce pan, heat oil. Whisk in the flour and allow to cook on medium for 1-2 minutes. Whisk in milk and bring to a boil until thick. Stir in the chorizo and serve over homemade buttermilk biscuits.

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        Whole Wheat Buttermilk Biscuits

        by Jessica

        Prep Time: 5 minutes

        Cook Time: 10-12 minutes

        Keywords: breakfast sandwich

        Ingredients (2 large or 4 small biscuits)

        • 1/3 cup whole wheat pastry flour
        • 1/3 cup all purpose flour
        • 1/2 teaspoon baking powder
        • 1/4 teaspoon salt
        • 1 tablespoon and 1 teaspoon butter
        • 1/2 teaspoon honey
        • 1/3 cup buttermilk
        • 1 teaspoon melted butter (to spread on top)

        Instructions

        Heat oven to 450.

        Put flour, baking powder, salt, and butter in the food processor. Pulse until it reaches a sand consistency.

        Pour flour mixture into a large bowl. Add honey and milk.

        Dump mixture onto a floured surface. Pat until is it about 1/2 inch in thickness. Cut biscuits using a biscuit cutter or glass. Reform and cut until all the dough is used.

        Place on an ungreased baking sheet and bake for 10-12 minutes or until the bottoms are browned. Brush with melted butter.

        Serve hot.

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