breakfast

Carrot-Spice Oatmeal Muffins

Actually the original are called “One-Bowl Carrot-Spice Oatmeal Muffins” from the very informative cookbook Brown Eggs & Jam Jars. (How cute is that name?) The book is loaded with great tips on “urban homesteading,” i.e., composting, gardening, and collecting rainwater to name a few. The author Aimée Wimbush-Bourque has an awarded food blog called Simple Bites that I should also mention, because it’s worth checking out. She and her team focus on whole foods, locally grown (if not right in her own backyard) and even closer to my heart- cooking with kids. Her recipes are easy to follow and yummy to eat! These muffins are a perfect morning treat you can feel good about; for those of us who love baked goods, but don’t want all of the normally applied sugar. It’s kind of like eating a baked bowl of oatmeal, lightly sweetened and packed with nutrition. Win!

Inspired  by Brown Eggs & Jam Jars:

Makes 12 medium or 24 mini muffins

1 cup Milk, at room temperature

1 tsp white Vinegar

1 cup old-fashioned Oats

1 Egg, at room temperature

1/4 cup raw cane Sugar

1/2 cup unsalted Butter, melted and cooled slightly

1 cup + 2 Tbsp Flour

1 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

3/4 tsp freshly ground Cinnamon

1/4 tsp freshly ground Nutmeg

1 cup grated Carrots

1/2 cup dried Cranberries

Combine milk, vinegar and oats in a large bowl and let stand for 1 hour.

Preheat oven to 375°. Line a 12-cup muffin pan or 24-cup mini muffin pan with cupcake papers.

Crack the egg into the oat mixture; add sugar and beat with a whisk to combine. Whisk in melted butter. I love the look of melted butter…

Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into the bowl. Gently fold into batter, taking care not to overmix.

Sprinkle grated carrot and cranberries into the bowl and combine muffin batter gently but thoroughly. Use a large ice cream scoop or 1/3-cup measuring cup to scoop batter into muffin tins.

Bake until light brown and tops spring back when gently touched, 12-14 minutes. Cool in pans for a few minutes, then transfer muffins to cool completely.

 

Carrot-Spice Oatmeal Muffins

Ingredients

  • 1 cup Milk, at room temperature
  • 1 tsp white Vinegar
  • 1 cup old-fashioned Oats
  • 1 Egg, at room temperature
  • 1/4 cup raw cane Sugar
  • 1/2 cup unsalted Butter, melted and cooled slightly
  • 1 cup + 2 Tbsp Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 3/4 tsp freshly ground Cinnamon
  • 1/4 tsp freshly ground Nutmeg
  • 1 cup grated Carrots
  • 1/2 cup dried Cranberries

Instructions

  1. Combine milk, vinegar and oats in a large bowl and let stand for 1 hour.
  2. Preheat oven to 375°. Line a 12-cup muffin pan or 24-cup mini muffin pan with cupcake papers.
  3. Crack the egg into the oat mixture; add sugar and beat with a whisk to combine. Whisk in melted butter.
  4. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into the bowl. Gently fold into batter, taking care not to overmix.
  5. Sprinkle grated carrot and cranberries into the bowl and combine muffin batter gently but thoroughly. Use a large ice cream scoop or 1/3-cup measuring cup to scoop batter into muffin tins.
  6. Bake until light brown and tops spring back when gently touched, 12-14 minutes. Cool in pans for a few minutes, then transfer muffins to cool completely.
http://sadiesnest.com/carrot-spice-oatmeal-muffins/

 

Chipotle Cheddar Biscuits

I am bringing the heat with this one, the subtly smoky note and in your face-spice of chipotle. Chipotle is a smoked jalapeño chile. It’s got a unique flavor all its own, and I can confirm it pairs well with sharp cheddar… in a biscuit… with elk chili… or with coffee for breakfast (as suggested). And I can scratch this success off of my goal list! Because a while back, during one of my giveaways, I asked for you guys to tell me your favorite cookbooks. One of my readers suggested anything from the line of “Baked, New Frontiers in Baking” by Matt Lewis and Renato Poliafito. I ordered a book right away; choosing a recipe from this book has been on my to do list for longer than I’d like to admit. (I also think I discovered my new dream job- a recipe tester. I know, I know, it’s what I’ve been doing; except recently I learned that novice home cooks, such as myself, can actually make a living testing recipes from a to-be-published book to help the process of tweaking instructions! If only I lived in the Hamptons next to Ina Garten -or like in a tent in her garden.) Anyway, these biscuits are so flavorful they steal the show, a great introduction into the world of Baked; too good not to share! And who doesn’t love the simplicity of drop biscuits? (And cheddar?)

Inspired by Baked, New Frontiers in Baking:

2 1/4 cup Flour

1 tsp freshly ground Black Pepper

1/2 Tbsp Chipotle Powder

1 Tbsp Sugar

1 Tbsp Baking Powder

1 tsp Cream of Tartar

1 tsp Salt

1/2 cup (1 stick) unsalted Butter, chilled and cut into 1 inch pieces

2 cups grated and tightly packed sharp Cheddar Cheese

1 1/4 cups Buttermilk

1 Egg

Kosher salt for topping

Preheat the oven to 400°. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, pepper, chipotle powder, sugar, baking powder, cream of tartar, and the 1 teaspoon of salt.

Add the butter and using your hands or the back of a wooden spoon, work the butter into the dough.

The mixture should look like coarse sand. Add the cheese and stir to thoroughly incorporate it into the dough.

In a small bowl, whisk together the buttermilk and egg.

Add to the flour mixture and stir until just incorporated. Do not over mix.

Use a small ice cream scoop or a 1/4 cup measuring cup to scoop the dough and drop it in mounds onto the prepared baking sheet about 2 inches apart.

Sprinkle with the kosher salt and bake in the center of the oven for about 20 minutes, rotating the baking sheet halfway through the baking time, until golden brown and a tooth pick inserted in the center of a biscuit comes out clean.

Transfer the biscuits to a cooling rack. The biscuits to a cooling rack. The biscuits can be served slightly warm or at room temperature.

Store biscuits in an airtight container for up to 2 days.

Chipotle Cheddar Biscuits

Ingredients

  • 2 1/3 cup Flour
  • 1 tsp freshly ground Black Pepper
  • 1 Tbsp Chipotle Powder (if you are not used to strong spices reduce to 1 tsp)
  • 1 Tbsp Sugar
  • 1 Tbsp Baking Powder
  • 1 tsp Cream of Tartar
  • 1 tsp Salt
  • 1/2 cup (1 stick) unsalted Butter, chilled and cut into 1 inch pieces
  • 2 cups grated and tightly packed sharp Cheddar Cheese
  • 1 1/4 cups Buttermilk
  • 1 Egg
  • Kosher salt for topping

Instructions

  1. Preheat the oven to 400°. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, pepper, chipotle powder, sugar, baking powder, cream of tartar, and the 1 teaspoon of salt.
  3. Add the butter and using your hands or the back of a wooden spoon, work the butter into the dough. The mixture should look like coarse sand. Add the cheese and stir to thoroughly incorporate it into the dough.
  4. In a small bowl, whisk together the buttermilk and egg. Add to the flour mixture and stir until just incorporated. Do not over mix.
  5. Use a small ice cream scoop or a 1/4 cup measuring cup to scoop the dough and drop it in mounds onto the prepared baking sheet about 2 inches apart. Sprinkle with the kosher salt and bake in the center of the oven for about 20 minutes, rotating the baking sheet halfway through the baking time, until golden brown and a tooth pick inserted in the center of a biscuit comes out clean.
  6. Transfer the biscuits to a cooling rack. The biscuits to a cooling rack. The biscuits can be served slightly warm or at room temperature.
  7. Store biscuits in an airtight container for up to 2 days.
http://sadiesnest.com/chipotle-cheddar-biscuits/

Migas

Let’s get to it. Have you bought the cookbook, It’s All Easy by Gwyneth Paltrow yet? I don’t know what more I could do to promote this book. I have loved everything about it- including my most recent re-creation, Migas. It looks like there are a few variations of the dish, translated as “crumbs” depending on where you go, Spain, Portugal or Mexico. These are more Mexican style, using tortillas and eggs to make an awesome “breakfast nacho” dish. (Although the first time I made them, they were eaten for dinner and did not disappoint. They were “migas with amigos” -thank you Chad.) I’ve added a little twist with my chunky guacamole salsa. And I should note, that from here on out all corn tortillas should be fried with diced onion. It should be a law. Drop the mic.

As organic as possible:

Inspired by Migas, in It’s All Easy by Gwyneth Paltrow… which serves 1- so I quadrupled the following recipe in “1 serving” batches:

1-2 Tbsp of Olive oil

3 mini corn tortillas, quartered (making 12 wedges)

2 Tbsp diced white Onion

2 Eggs

Salt and freshly ground Black Pepper

1/4 cup grated Mild Cheddar

2 Tbsp Guacamole Salsa

2 Tbsp Salsa

3 slices Jalapeño (optional)

1 Tbsp chopped fresh Cilantro

 

In a non-stick frying pan, heat the oil over medium-high heat. When oil is hot, add the tortilla wedges and onion. Cook until onions start to soften and tortilla starts to crisp.

Crack the eggs right over the tortillas and onions.

Season with salt and pepper, and give the whole thing a messy stir. When eggs are almost cooked through add the cheese and give a stir.

Transfer to a plate and top with the guacamole, salsa, jalapeño and cilantro.

Migas

Ingredients

  • 1-2 Tbsp of Olive oil
  • 3 mini corn tortillas, quartered (making 12 wedges)
  • 2 Tbsp diced white Onion
  • 2 Eggs
  • Salt and freshly ground Black Pepper
  • 1/4 cup grated Mild Cheddar
  • 2 Tbsp Guacamole Salsa (see Sadie's Nest for recipe or substitute with sliced avocado)
  • 2 Tbsp Salsa
  • 3 slices Jalapeño (optional)
  • 1 Tbsp chopped fresh Cilantro (optional)

Instructions

  1. In a non-stick frying pan, heat the oil over medium-high heat. When oil is hot, add the tortilla wedges and onion. Cook until onions start to soften and tortilla starts to crisp.
  2. Crack the eggs right over the tortillas and onions.
  3. Season with salt and pepper, and give the whole thing a messy stir. When eggs are almost cooked through add the cheese and give a stir.
  4. Transfer to a plate and top with the guacamole salsa, salsa, jalapeño and cilantro.
http://sadiesnest.com/migas/

Sault Ste Marie Hot & Sweet Breakfast Sausage

Nick, my husband’s Canadian coworker, is rapidly becoming a favorite and preferred contributor to Sadie’s Nest. I’ve told you before about the great support I receive from my husband’s colleagues. It’s awesome. This is the second recipe Nick has passed along. (The first is a bread recipe which I have yet to post… Some of you know my mental angst with my bread making skills.) Not only did he give step-by-step instructions for the sausage, but he sent pictures! And btw, it’s really delicious. I love this simple spicy and sweet breakfast sausage, but not nearly as much as I love Nick’s description, “Enjoy with a loved one. Goes with anything: coffee, red wine, white wine, gin and tonic, beer, eggs, homefries, can also have for breakfast, lunch, supper, snack.” How can I beat that? Brilliant. Thank you Nick!

3.3 lbs (1.5 KG) hot italian sausage
1/4 cup Fennel
2/3 cup Maple Syrup
Remove sausage from wrapping. (I used a knife… Nick used scissors… Whatever works for you!)

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Add fennel (adjust amount as you like)

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Add syrup.

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Mix by hand.

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Make a ball about size of a baseball. (I laughed really hard at this instruction.)

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Put 3 in a large frypan at med heat.

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Cook for 1 min, flip, flatten with spatula for faster cooking.

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Cook for 5 minutes, flip and cook for 5 minutes more.

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Move to a plate and let sit for a few minutes.

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Enjoy with a loved one. Goes with anything: coffee, red wine, white wine, gin and tonic, beer, eggs, homefries, can also have for breakfast, lunch, supper, snack… I enjoyed mine with a large slice of raw milk organic cheddar and a biscuit. It was stellar.

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Thanks again Nick!

Sault Ste. Marie Hot & Sweet Breakfast Sausage

Ingredients

  • 3.3 lbs (1.5 KG) hot italian sausage
  • 1/4 cup Fennel
  • 2/3 cup Maple Syrup

Instructions

  1. Remove sausage from wrapping
  2. Add fennel (adjust amount as you like)
  3. Add maple syrup (adjust type and amount as you like, real maple syrup ideally)
  4. Mix by hand
  5. Make a ball about size of a baseball
  6. Put 3 in a large frypan at med heat.
  7. Cook for 1 min, flip, flatten with spatula for faster cooking.
  8. Cook for 5 minutes, flip and cook for 5 minutes more.
  9. Move to a plate and let sit for a few minutes
  10. Enjoy with a loved one. Goes with anything: coffee, red wine, white wine, gin and tonic, beer, eggs, homefries, can also have for breakfast, lunch, supper, snack...
http://sadiesnest.com/sault-ste-marie-hot-sweet-breakfast-sausage/

Unbirthday Buttermilk Waffles

We all know the Mad Hatter was onto something brilliant with the celebration of the “Unbirthday”. The whole concept is awesome! You only get to enjoy your birthday one day a year, but your unbirthday party can last all year long. That alone is worth celebrating! (Ok, I’ll stop.) The same idea goes for these waffles. They are definitely any day of the week buttermilk waffles… but whipped cream and sprinkles make anything special, am I right? (Caramel sauce doesn’t hurt either.) Of course, you can use any topping of your choice. It’s YOUR unbirthday after all. 😉

As organic as possible:

1 3/4 cup Flour

2 Tbsp Sugar

1 1/2 tsp baking Powder

1 tsp baking Soda

1/4 tsp Salt

2 Eggs, beaten

2 cups Buttermilk

1/2 cup Sunflower oil (or subtle oil of your choice)

1 1/2 tsp Vanilla

Caramel sauce, whipped cream and sprinkles (optional, along with any other toppings of your choice!)

Preheat your waffle maker. Lightly coat with non-stick spray. I use a Krups Waffle Maker, you can find it by clicking here.

In a large bowl add flour, sugar, baking powder, baking soda, and salt to a bowl and whisk together.

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Add eggs, buttermilk, oil, and vanilla to dry ingredients and stir until incorporated. (Little lumps are okay!)

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Using a 1 cup measure, scoop the batter onto each waffle grid square.

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Close lid and don’t peak until indicator shows done! (Or according to manufacturer instructions.)

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Remove with tongs or fork.

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Repeat until batter is gone. Serve warm with your favorite toppings! Makes about 12 waffles.

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Happy Unbirthday! (Or birthday… if it just so happens to be!)

 

Unbirthday Buttermilk Waffles

Ingredients

  • 1 3/4 cup Flour
  • 2 Tbsp Sugar
  • 1 1/2 tsp baking Powder
  • 1 tsp baking Soda
  • 1/4 tsp Salt
  • 2 Eggs
  • 2 cups Buttermilk
  • 1/2 cup Sunflower oil (or subtle oil of your choice)
  • 1 1/2 tsp Vanilla
  • Whipped cream and Sprinkles (optional)

Instructions

  1. Preheat your waffle maker. Lightly coat with non-stick spray.
  2. In a large bowl add flour, sugar, baking powder, baking soda, salt to a bowl and whisk together.
  3. Add eggs, buttermilk, oil, and vanilla to dry ingredients and stir until incorporated. (Little lumps are okay!)
  4. Using a 1 cup measure scoop the batter onto each waffle square grid.
  5. Close lid and don't peak until indicator shows done! (Or according to manufacturer instructions.)
  6. Remove with tongs or fork.
  7. Repeat until batter is gone. Makes about 12 waffles.
  8. Serve warm with your favorite toppings!
http://sadiesnest.com/unbirthday-buttermilk-waffles/

 

Blueberry Muffins

Is there anything more beautiful than a blueberry muffin? Not if you’re into baked goods with crumbled topping and bursts of fruit- which I am. And it just so happens that I am in Michigan where we have the best blueberries in the world (and cranberries, and cherries, and apples…). We are fortunate enough to have two blueberry seasons, and by-golly we can freeze them in-between. So eat up buttercup, life is good.

Adapted from Muffins by Williams-Sonoma

As organic as possible:

For the Topping:

1/4 cup Flour

2 Tbsp Sugar

2 Tbsp Brown sugar

1/4 tsp ground Cinnamon

2 Tbsp cold unsalted Butter

 

For the Muffins:

7 Tbsp unsalted Butter, at room temperature

3/4 cup Sugar

2 Eggs

2 1/4 cups Flour

4 tsp Baking powder

1/2 tsp Salt

1 cup Milk

1 1/2 tsp Vanilla

1 pint Fresh Blueberries

 

Preheat the oven to 375°. Grease 12 standard muffin cups with butter or non-stick cooking spray.

To make the topping, stir together the flour, granulated sugar, brown sugar, and cinnamon in a small bowl. Using a pastry cutter or your fingers, cut or rub the butter into the dry ingredients just until coarse crumbs form.

For the muffins, using an electric mixer cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition until blended into the butter.

In another bowl, stir together the flour, baking powder, and salt. Reserve a tablespoon of the dry ingredients and set aside. Add the remaining dry ingredients to the butter mixture in 2 increments, alternating with the milk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy. Gently toss the blueberries in the reserved tablespoon of flour. Carefully fold the blueberries into the batter, just until evenly distributed, no more than a few strokes. Take care not to break up the fruit. Do no over mix.

Spoon the batter into each muffin cup, filling it level with the rim of the cup. Sprinkle each muffin with some topping.

Bake until golden, dry, and springy to the touch, 20-25 minutes (until an inserted toothpick comes out clean). Let cool for about 5-10 minutes. Unmold the muffins and serve warm or at room temperature.

 

 

 

Maple Raisin Scones

Scones, either you get them or you don’t. It’s like jazz. I love ’em both. I was trying to explain them to my kids, “They’re kind of like a cross between a cookie and a biscuit, a muffin-cracker…” I appreciate their dryer and less sweet nature. I love that you can load them with fun dried fruits and citrus zests. And of course I think anything that complements my cup of coffee is pretty fantastic.

As organic as possible:

1 cup Whole wheat flour

1 cup Flour

2 tsp Baking powder

2 Tbsp Sugar

1/2 tsp salt

1/2 cup Butter (cold), cut into cubes

1/2 cup (rounded) dried Raisins

1 1/2 Tbsp Lemon zest

1 Egg

3 Tbsp Maple Syrup

3/4 cup Cream

 

Preheat the oven to 375°.

Whisk the dry ingredients; whole wheat flour, flour, baking powder, sugar, salt. Using a pastry blender or two table knives cut the butter into the dry mixture until it resembles pea sized crumbs. Add the raisins and zest, toss until evenly distributed.

In a small bowl whisk the egg. Add the maple syrup and continue to whisk until blended. Pour in the cream and whisk a little more.

Add the egg mixture into the dry ingredients. Gently stir until all is combined. Then place the dough onto a lightly floured surface and shape into a rectangle. (An oval will do fine, just try to cut even pieces.) Using a dough lift or knife, cut the dough in half lengthwise and across the center width making 4 small rectangles. Then cut those small rectangles in half through the width (making 8 squares). Next cut diagonally from corner to corner (making 16 triangles). Use the lift and place the triangles onto a Silpat or parchment lined baking sheet. Bake 20-25 minutes. Until the bottom is just browning.

Enjoy warm with cream… and a cup of coffee.

Adapted from Brown Eggs and Jam Jars Make Ahead Currant Scones

Chocolate Chip-Cinnamon Muffins

It’s a well publicized fact (on my personal blog) that I am a breakfast person. I am also a coffee person, a baked good person, a chocolate person… I really enjoy a freshly baked muffin in the morning with my cup of joe. This hits the mark on a number of levels. And it’s so easy to whip up- to appease the craving. Please note: it’s very satisfying eating this warm, while the chocolate is still soft… The cinnamon adding just another little hint of depth. (It’s really like eating a cupcake. But don’t tell anyone.) So sit back and relax. You have my permission to take in the moment.

As organic as possible:

1/2 cup Butter, melted

3/4 cup Milk

2 Eggs, beaten

1 Tbsp Vanilla

2 cups Flour

3/4 cup Sugar

1 Tbsp baking powder

1/2 tsp Salt

1/4 tsp Cinnamon

11.5 oz Milk Chocolate Chips

 

Preheat the oven to 350°. Using non-stick spray or butter, grease a 12 cup muffin pan. (Or line with pretty papers)

In a large bowl, whisk the flour, sugar, baking powder, salt and cinnamon. Remove about 3 tablespoons of the dry mixture and in a small bowl toss with the chocolate chips. Set aside.

In a medium bowl, whisk the butter, milk, eggs, and vanilla. Slowly add the dry flour mixture and stir until combined. Gently fold in the chocolate chips.

Spoon the mixture into the prepared muffin pan, filling to the brim. Bake for 20-25 minutes until a toothpick comes out clean. Allow to cool slightly before indulgence.

Pour yourself a cup of coffee (or tea, or milk… or whatever you like to drink) and serve. Enjoy!

 

Lemon Poppy Seed Muffins

I don’t know anyone that doesn’t like a lemon poppy seed muffin. They’re like light little yellow cakes, beautifully polk-a-dotted with tiny black beads. Like little cake pieces of art, that you can eat- that taste like lemon. They are great for luncheons, brunches, and breakfast… nice with coffee or tea. Lemon poppy seed muffins are perfect to serve alone or along side a salad. And they are great in all sizes from jumbo to mini-muffins. I just love ’em.

Makes 12 medium muffins

As organic as possible:

1/2 cup Butter (1 stick), softened

3/4 cup Sugar

2 Eggs, at room temperature

1 1/2 cups Flour

1 tsp Baking soda

2 Tbsp Poppy seeds

zest of 1 large or 2 small lemons

1/4 tsp Salt

1/2 cup Milk

Juice of 1 lemon (about 3 Tbsp)

1 tsp Vanilla

 

Preheat oven to 350°. Grease a standard 12 cup muffin pan and set aside.

In a large bowl cream together the butter and sugar with a hand held mixer (or a spoon and determination), until light and fluffy. Add eggs 1 at a time, trying to keep a creamy consistency but not over-beating. In a separate bowl, whisk together the dry ingredients; flour, baking soda, poppy seeds, zest and salt. Thirdly, in a liquid measuring cup, stir milk, lemon juice and vanilla. Alternate adding and mixing the “dry” ingredients (flour mixture) and the “wet” ingredients (milk mixture) to the creamy butter mixture- just until incorporated. When all ingredients are combined, scoop batter into prepared muffin pan about 3/4 full. (Side note: I like to use an ice-cream scoop to keep an even amount in each cup. It helps them bake evenly.)

Bake for about 20-25 minutes, until edges are just starting to brown and cake is light and spongy. Insert a clean toothpick into center muffin to test. If it comes out clean, they’re ready!

 

 

 

Biscuits & Gravy

I love a hearty breakfast, weekend or weekday. Anyone who knows me can attest to that. You know that line on Gone With the Wind when Scarlett says something to the effect of “Ashley told me he likes a girl with a healthy appetite.” And Mammy says “What gentlemen says and what they thinks is two different things.” I don’t know why that reminds me of me eating breakfast. It really has nothing to do with biscuits and gravy. But the amount of them I can put down in the morning is impressive. Or is it that it just feels that way when you’re finished? Regardless, I love that feeling. Comfort food at it’s finest. They’re so good! Don’t judge me.

As organic as possible:

1 pound Spicy ground pork breakfast Sausage (*you can do any ground breakfast sausage)

3 Tbsp flour

2 1/2 – 3 cups milk divided (whole or 2%)

1/2 tsp salt

1/2 tsp freshly ground black pepper

1/2 tsp granulated garlic

1/2 tsp granulated onion

8-10 Biscuits, baked to golden perfection (homemade or store bought)

In a large skillet, brown the sausage. If you didn’t use spicy sausage (which is highly recommended), I suggest adding a few red pepper flakes. I just love how the heat cuts through the gravy and gives it a little depth. When the meat is browned, there should be a little fat left in the skillet. Add the flour and let it cook a couple minutes. Pour in about 1 cup of the milk, stirring gently until it starts to thicken, add about 1 1/2 cups more. Add the salt, pepper, granulated garlic, and granulated onion. Taste for seasoning and adjust to your preference. (Side note: I usually add more black pepper because I like to see the flecks on the top. It’s totally a childhood thing.)

If you find the gravy is too thick for your liking add another 1/2 cup of milk. If it’s not thick enough add a teaspoon of flour… gravy can be so forgiving.

Here’s where it gets personal. I have another childhood habit of tearing my biscuit into pieces and spooning the gravy on the top. Some people keep their biscuits whole and spoon the gravy on like snow on a mountain.  Owen likes to cut his biscuit in half (horizontally) and place the gravy on both halves. As far as I’m concerned there is no right or wrong way (or amount 😉 ). Just enjoy yourself one of life’s simple pleasures.