Morning meals have always been a favorite of mine. My daughter Alexa and son Joel have enjoyed many succulent breakfasts and brunches, but the true breakfast monster is my wife Nicoletta.
The first words out of her mouth when we wake up in the morning are: “I am hungry, what are you making, and is it ready yet”. On a few occasions I have beat her to the punch as I am an early riser, but I love the cute look on her face when she is in this mode. I have had a bit of left over buttermilk in the fridge, and as I am not one who likes to waste food, I was inspired to create something and I decided that biscuits were the draw winners this morning: Applewood cheddar chive and mushroom biscuits, to be exact. The thing I enjoy about biscuits is their lightness and flakiness and the smell that fills the house would even give rise to lazy teenagers, not that all teenagers are lazy. The only thing was what was I going to have with the biscuits and it was a no brainer: scrambled eggs.
It has taken me a while to perfect the craft of scrambled eggs but I am getting there. It demands attention, care and patience, but the end result is lovely.
My only regret is that my wife is not here and I miss being the witness of her sheer pleasure when she tastes what I have made, and yes, sometimes, her look of “hmmm interesting”!
Give this recipe a try, no worries, it’s really easy to make and also a great dish if you want to utilize what you may have left over in the fridge.
Enjoy with a nice glass of orange juice.
Recipe for the biscuits adapted from: Canadian Living Magazine.Print
- 1 cup of double zero flour
- 1/4 cup whole wheat flour
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 and 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup shaved cold butter
- 2 eggs
- 3 stalks of chives
- 1/2 cup of sautéed mushrooms
- 1/2 cup grated applewood cheddar cheese
- chopped parsley
- dash of pepper
- dash of thyme
- dash of oregano
- spoonful of salsa
- 1.Pre-heat oven to 425°F
- Chop mushrooms, drizzle a bit of olive oil in a pan. Add mushrooms, salt, pepper, thyme and oregano. Sauté for about 2 minutes.
- In a bowl combine flours, salt, pepper, baking powder, baking soda.
- Take butter out of the fridge and shave it with a knife into the flour mixture. I use a small potato masher and blend the dry ingredients with the cold butter until the mixture becomes crumbly.
- Add chives, cheddar, mushrooms, fresh parsley and blend. Save some cheddar to top biscuits in last stages of baking.
- Then slowly add buttermilk a little at a time mixing until it becomes doughy.
- Lightly flour surface and kneed dough for about for 2-3 minutes. Do not over work, the biscuits can become a bit spongy. I use a spoon and scoop a spoonful of dough and roughly arrange on a cookie sheet lined with parchment paper. I like the biscuits a bit rustic but you could use a cookie cutter and make wedges or any shape you so desire.
- Place in oven middle rack and bake for 15 minutes, they should be a light golden brown color. Sprinkle with cheddar and bake another couple of minutes.
- Take out of the oven and place on a cooling rack.
- For the scrambled eggs: In a bowl crack open two eggs, add a spoonful of milk, salt, pepper, paprika. Wisk with a fork.
- In a pan drizzle a bit of canola oil and heat pan to medium temperature.
- Add eggs and keep mixture moving to ensure eggs don’t overcook. I use a spatula to move the eggs in a pan. You may have to take the pan off the heat to monitor the pan temperature, this ensures the eggs to cook slowly and they become fluffy.
- Sprinkle with fresh chopped parsley.
- Serve with a dollop of tomato salsa.