What’s Your Weekend Breakfast?
Posted on 10 October 2008 by joy
If you were to ask me how excited I am that it’s Friday, I would do a back flip in response. A back flip, and I don’t even know how to do a back flip. That’s how excited I am that it’s Friday. To celebrate this lovely Friday morning, let’s talk about what we’re going to eat this weekend.
Even though the weather hasn’t exactly cooled to Fall temperatures here in Los Angeles, I’m set on making myself a deliciously savory and comforting breakfast this weekend.
I’m going to start with simple buttermilk biscuits and top them with eggs over easy, Canadian bacon and a slice of sharp cheddar cheese… just because.
Here’s the lovely biscuit recipe. Treat yourself to a gorgeous breakfast this weekend!
Buttermilk Biscuits with Green Onions, Black Pepper and Sea Salt
Bon Appetit November 2008
- 3/4 cup chilled buttermilk
- 1/2 cup finely chopped green onions
- 2 cups self-rising flour
- 1/2 cup yellow cornmeal
- 3 tablespoons sugar
- 1/2 teaspoon coarsely ground black pepper plus additional for sprinkling
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus 1 tablespoon melted butter
- Coarse sea salt
Position rack in center of oven and preheat to 425°F. Line baking sheet with parchment paper. Combine buttermilk and green onions in medium bowl. Whisk flour, cornmeal, sugar, and 1/2 teaspoon ground black pepper in large bowl to blend. Add 1/2 cup chilled butter and rub in with fingertips until mixture resembles coarse meal. Add buttermilk mixture and stir until moist clumps form.
Gather dough together. Turn dough out onto floured surface and knead gently just to combine, about 3 to 4 turns. Roll out to 3/4-inch thickness. Using floured 2-inch cookie or biscuit cutter, cut out rounds. Reroll scraps and cut out additional rounds. Place 2 inches apart on prepared baking sheet. Brush tops of biscuits with melted butter. Sprinkle each lightly with coarse sea salt and ground black pepper.
Bake biscuits until golden and tester inserted into center comes out clean, about 20 minutes. Cool slightly. Serve warm or at room temperature.
(photo by: Misha Gravenor)
