Yes, they are square biscuits. I probably never would have cut a biscuit like this if Bobby Flay hadn’t done it first! I adore him and anyone who knows me, knows that! So, if it’s good enough for Bobby, it’s good enough for me. This is his recipe, by the way.
These biscuits are much like the recipe I’ve already posted here on my food blog except these just seem a bit heartier and sturdier, if that even sounds right. They can definitely hold up to adding a scrambled egg in between those wonderful layers without any issue. Add a slice of crispy bacon and a bit of cheese and you’re breakfast on the go is ready.
12 tablespoons unsalted butter; cut into small pieces
1 1/2 cups buttermilk; cold
1/2 cup heavy cream
2 teaspoons freshly ground pepper
2 tablespoons melted Butter
Preheat the oven to 450 degrees F. Grease a baking sheet with butter or line with parchment paper.
Combine the flour, baking powder, baking soda and salt in a large bowl. Combine until the ingredients are incorporated. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and gently mix until the mixture just begins to come together.
Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Cut into 2-inch squares or use a 2-inch round cutter to cut out biscuits. Press together the scraps of dough, and repeat the process. Place the biscuits on the prepared baking sheet. Brush the tops with cream and sprinkle with the black pepper. Bake the biscuits until lightly golden brown, 12 to 15 minutes. Brush the tops with the melted butter. Cool on a baking rack.
Thanksgiving is tomorrow and if you haven’t yet determined what you’ll be serving for breakfast, might I make a suggestion? This recipe for Breakfast Brunch is the best! It was shared with me from a dear friend many years ago and I’ve since made it a tradition to serve every Thanksgiving and Christmas.
It’s quick to pull together and quick to cook. And it includes all your favorite breakfast items – eggs, sausage, cheese, and crescent rolls! Oh, and a little milk! You just can’t go wrong.
If you have left overs, yes, I said IF, you can portion and freeze. Take out from the freezer, as needed, and pop into the microwave for a couple of minutes. Wha la! Breakfast is served!
And if you don’t yet have any holiday breakfast traditions, well, it’s a fine time to start one! Now, get to the grocery store and get the needed supplies. In the morning, comment back and let me know how your family enjoyed your Breakfast Brunch.
Preheat oven to 425 degrees. Spray bottom of 9 x 13 pan with vegetable cooking spray. Press crescent rolls into bottom and up sides about one-quarter inch of pan. Sprinkle cheddar cheese over crescent rolls. Cook sausage. Drain. Crumble sausage over cheese. Mix milk and eggs. Add salt and pepper to taste. Pour over cheese and sausage layer. Bake 12-15 minutes or until browned and bubbly. Let stand 5 minutes. Cut into squares and serve.
For years I’ve made a Breakfast Brunch casserole for Christmas morning and other special occasions. That is until now . . . I think this Buttery Breakfast Casserole will have to be the “go to” breakfast casserole for all holidays and special occasions going forward.
This version you make the night before. It’s very much like a savory bread pudding. It is delicious, decadent,and satisfying. As EmerilLagasse might say, this casserole definitely kicks it up a notch.
Add a glass of Prosecco to complete the decadence of this meal.
Heat oven to 500 degrees. Spread croissants on a large baking sheet and toast, cut side up, until golden brown, 5 to 10 minutes (watch carefully to see that they do not burn). Let cool, then tear into large bite-size pieces.
In a medium skillet over medium-high heat, cook sausage until brown and crumbly. Drain. Toss together sausage, Parmesan, and next three ingredients.
Whisk together eggs, milk, cream, and 1 1/2 cups Gruyere cheese.
Lightly oil a 9- x 13-inch baking dish. Turn croissant mixture into pan, spreading it out evenly over the bottom. Pour custard into pan, pressing croissants down gently to help absorb the liquid. Cover pan with plastic wrap and refrigerate at least 4 hours or overnight.
When you’re ready to bake the casserole, heat oven to 350 degrees. Scatter the remaining grated cheese over the top of the casserole. Transfer to oven and bake until casserole is golden brown and firm to the touch, 45 minutes. Let stand 10 minutes. Garnish with sliced scallion tops before serving.
You can substitute Swiss cheese for Gruyere cheese.
Oh my – I absolutely love this quiche! I crave it – yes, I do! And when I make it, I’ll have it for breakfast, brunch, lunch or I’ve been known to eat it for dinner. That’s the beauty of quiche, it’s very versatile. I’ll often take it to work for lunch. Add a tossed salad and you’re set!
Obviously you can customize your quiche to satisfy your tastes. You can use a multitude of combinations such as – bacon and cheddar, broccoli and Swiss, tomato, bacon and Swiss, etc. You get the idea. The variations are endless.
Quite frankly, I love the Swiss and ham and I rarely deviate from it. It’s part of the craving, I guess. Try it, you’ll see!
In a hurry but still want a filling and hot breakfast? Then this is the recipe for you. You just make your grits, as normal, add a bit of cheese and spinach, fill individual custard cups, add your egg and bacon bits and bake until the egg is set.
This can also be served to guests because, as you can see, it’s quite pleasing to the eye. Add some fruit on the side and perhaps some link sausage, and you’ve satisfied everyone in your home. Surely this recipe will bring a smile to your family – anytime of the week.