Just because you have a perfect biscuit recipe, does not mean you need to stop there. Last week, I thought to add more eggs—and less milk—to the mix and it worked out really well. This morning, I decided to spice things up a bit by adding another egg, blueberries, brown sugar, and spices.
Tag Archives: biscuits
Bread is mostly flour mixed with a liquid. However, because of the complex chemistry of the starches and gluten in the flour, small changes in handling techniques and additional ingredients can make a big difference in the texture of the final product. I posted an updated recipe for light and flaky biscuits.
I decided that I wanted biscuits and gravy for breakfast, but I did not have my usual sage pork sausage—which wife, Jan, does not really prefer. I did have some Trader Joe’s chicken sausage in the freezer, so I decided to go with that. I did not used to make this kind of thing—except on special weekends—but I just had a hankering.
Sometimes, I am at a loss for what to make for dinner. I go on-line and search for “dinner ideas.” While I am usually sure—when I see a picture of a dish—about what I do not want to make for dinner, but I sometimes struggle to find what I want. I keep looking, and eventually, I will spot something that just seems right—and off I go.
Bread is mostly flour mixed with a liquid. However, because of the complex chemistry of the starches and gluten in the flour, small changes in handling techniques and additional ingredients can make a big difference in the texture of the final product. A few weeks ago I posted my updated recipe for light and flaky biscuits. I had been making these biscuits for years, so throwing them together was second nature. However, when I tried to make these biscuits as I had written the recipe they came out tough and dense.
The prospect of fresh hot bread is one of the joys and reasons to get up in the morning. Most cultures have some form of baked good, but in the end it is mostly flour mixed with some kind of liquid and then baked—or fried. However, because of the complex chemistry involved in exactly what other ingredients you add—and how you treat the resulting dough—it produces amazingly different results.
Jan’s “old” brother—long story involving 23&Me—and his wife are stopping by for breakfast. He has few teeth left and they have very standard “American” tastes—so nothing too chewy or exotically spiced. I decided that biscuits and gravy would be to their liking.
It is the Fourth of July, so I decided to do something a little patriotic. Red jam, white flour and dried blueberries seemed just the ticket for a holiday breakfast.
This posting is more of a “what do I do with the leftovers.” When I make a whole roast chicken we will usually eat only about half of it. If I have a left over breast, I will slice it for a Chinese chicken salad. If I have made the pan drippings into gravy, I have the joy of biscuits and gravy for breakfast, today with leftover fruit salad.