I made buttermilk biscuits using shortening for Parent’s weekend brunch. They tasted pretty yummy, but weren’t that flaky. I want something lighter and fluffier next time, maybe using some butter would help. I might have overworked the dough, but I’m not sure. I think the dough/ingredients should be cold next time. Next time, I’ll try Alton or Tyler’s buttermilk biscuit recipe. I cooked them in my cast iron skillet, placed close together with lots of butter brushed on top! Served with raspberry preserves. I think my next batch of biscuits might need some gravy, but I’ll be waiting for a special occasion to do that. I also cooked my oven baked omelette, with bacon, onions with thyme, spinach, roasted red bell peppers, and 1+ cup gruyere (save some for on top). Used 8 eggs, some half and half, tsp salt, and pepper. 425 degrees for 20-25 minutes. Would have frozen leftovers but there wasn’t any left!
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