February 06, 2011

Sunday Brunch

I made brunch for the fabulous Ms. Shutterbean today.

Here was the menu:

  • Brussel Sprout-Potato Hash (recipe from Appetite for Reduction)
  • Fried Eggs (served over the hash)
  • bacon
  • homemade biscuits

As much as I love cooking for me and the boy-fiance, it's even better to cook for my friends (especially when they're of the food loving variety). I find that even if something didn't turn out quite the way you wanted (I should have cooked the bacon a little longer), most people seem to appreciate a nice home-cooked meal and don't even notice the stuff that you're beating yourself up about. (I need to remind myself of that fact. And I need to cook for my friends more.)

Tracy really like the biscuits I made, and even though she has the recipe, I'm going to share it here too. It's my go to recipe and I've been using it for years. It's about time I shared!

(adapted from a very old Betty Crocker cookbook recipe)

2 cups flour*
4 tsp baking powder
1/2 tsp salt
1/2 tsp cream of tartar
2 tsp sugar

1/2 cup butter (1 stick) - cold, cut in 6 or 7 pieces
2/3 cup milk

Preheat oven to 450 degrees. Whisk dry ingredients together in a medium sized bowl. Add butter to the dry ingredients and cut in with a pastry cutter until the mixture is like coarse crumbs. Make a well in the center of the mix and add the milk all at once. Stir quickly with a fork until dough follows the fork around the bowl. On a lightly floured surface, knead gently 10-12 strokes. Roll or pat to 1/2" thick. With floured cutter, cut dough straight down, trying not to twist the cutter. Bake on an ungreased baking sheet for 10 to 12 minutes.

Yield: 9-10 biscuits depending on the size of your biscuit cutter. (The recipe also halves pretty easy)

* I've used half whole wheat and half regular flour and these still turn out pretty good.



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© Whitney Brandt-Hiatt: All writing, images, and photogrpahy are the property of Whitney Brandt-Hiatt unless otherwise noted.