Last Saturday was absolutely BEAUTIFUL!! I mean, it was dress and no sweater weather at a balmy sixty degrees! So what better way to spend the day enjoying some cloudless sunshine than with a trip to the park to run out the pup. He chased the ball, found another dog to play with, took a long walk to just slow ourselves down, chased the ball some more, and enjoyed some cool water while lounging on the grass. Doesn’t he look like the happiest dog in the world right now? I know I was a very happy human soaking in some quality Vitamin D!
But what made this day even better? BISCUITS. I. LOVE. BISCUITS! The way they pull apart into soft little layers [yes, I do believe it is okay to play with your food in certain circumstances], their comforting heartiness, but most of all, their versatility. Sure, buttermilk biscuits are great and always a crowd pleaser on any given night, but I’m learning that biscuits and toasts aren’t just boring and one note foundational meal carbs, but can be elevated into scrumptious meal complementers.
For example, for breakfast on that very fine Saturday I mentioned earlier, I had myself Tomato Scallion Shortcakes with Whipped Goats Cheese…yeah, incredibly delicious. And I’m typically not a breakfast person [oh just wait, that’s not the shocking part]. I just never liked being super full right when I woke up and find I can be just as energetic on a single cup of coffee and nothing else. Plus sweet breakfasts or heavy greasy breakfasts always sat in my stomach and made me feel gross, so I always chose a light savory breakfast of side plates—like bacon, hash browns, whole wheat toast, or fruit—or something savory that really could be constituted as lunch. I’m trying to be better though—because breakfast is the most important meal of the day—but my breakfast options are very limited. [Wait for it.] Due to an unsavory event of many moons and years past, I do not eat or like cooked eggs [please, proceed to be shocked here]. Deep breath, because I’m going to now correct myself.
I like the idea of cooked eggs, would love to really like cooked eggs [especially Eggs Benedict because poached eggs are deliciously sexy to look at], but I just can’t stomach more than a bite or two of one, single over easy egg that’s been cooked and drenched in butter or oil. It’s so sad, truly, this battle of mind over matter, and as a result, since most breakfast-y items are egg based, I stick to the easy bowl of cereal or granola with a side of banana, and on occasion waffles or pancakes at Walker Bros. when Frankie and I feel like brunching on the weekend. But this year, I’m taking a stand and relearning to love breakfast—and try to relearn how to eat and like eggs again, with some help from Frankie—and on that glorious Saturday, I went all out.
I cut the butter into my flour—which I haven’t done since high school, but boy did it feel so good to work through an old and familiar technique. And I patted out the dough, and cut my biscuits, baked them, and got very into this whole preparing breakfast on the weekend ordeal. And it was fun! And delicious! I actually enjoyed making and eating my breakfast, slowing down my morning to not just be about my cleaning tasks or grocery list or what events were happening when, and just drink my coffee, sit by the window of our living room with my dog at my feet patiently waiting for me to finish my food so we could go outside for playtime, and eat my biscuit and tomatoes and whipped goat cheese. A complete success I think!
So what’s next for me in my breakfast adventure? Eggs. Yup. It’s staring me in the face and it’s time. Baby steps, but any step is good for me, but I’m going to pair it with something tasty like potato hash OR LATKES! Maybe even my own attempt at Eggs Benedict…who knows, but I’ve already got a list of future weekend breakfasting ideas and I’m ready to get crackin’! [Okay, I’ll admit, that was bad.]
Wishing happy eatings over a warm cup o’ joe, and a possible afternoon nap: Cooking Maggie Out!
Recipe made: Tomato Scallion Shortcakes with Whipped Goats Cheese from Smitten Kitchen Cookbook
However, since I won’t share her recipe here, I’ll include a similar recipe for Herbed Buttermilk Biscuits that I make with my sausage & gravy instead (recipe for that to follow another time)! Enjoy!
Herbed Buttermilk Biscuits
- 1 cup all-purpose flour, plus more for dusting
- 1/2 tablespoon baking powder
- 1/2 teaspoon coarse salt
- 3 tablespoons cold butter (unsalted, cut into 1/4 inch pieces)
- 1/2 cup buttermilk
- 1 scallion, finely chopped (save the whites for the gravy if making)
- 2 tablespoons freshly chopped parsley
- Preheat oven to 450°. Combine the flour, baking powder, and salt in a large bowl. Using your fingers, cut the butter into the flour until flour looks like coarse meal.
- Add the buttermilk, scallions, and parsley. Stir until JUST combined. Don’t overdo it. It should be on the wet side.
- Dust a clean work surface with flour and gently pat the dough until it’s about 1 inch thick, but don’t over work it.
- Cut 2-3″ rounds from the dough, folding and reworking it as needed to cut more. Place them about 1/2 – 1 inch apart on a baking sheet lined with parchment paper.
- Bake for 10 to 12 minutes, turning the pan halfway through the process to ensure even baking, taking them out when they’re golden brown.
- Serve sliced biscuits warm with butter, a few good spoonfuls of your favorite gravy, or whatever your favorite biscuit topper is (grits even!!!), and sprinkle with fresh parsley to finish!