Saturday, July 23, 2011

Breakfast for Supper

A time honored tradition in my family is having breakfast for supper. Since I had half of my immediate family here this evening it was extremely appropriate for tonight's meal. To make things even better my younger brother worked with me to prepare it! On the menu were : Buttermilk Biscuits with Sausage Gravy , Scrambled Eggs, and Fried Potatoes and Onions. Good old-fashioned,fattening southern style comfort food. The kind that draws a family together and ties good memories to the smells of buttery biscuits rising in the oven, the sound of potatoes and onions sizzling in a cast iron skillet, the bright cheerful yellow of scrambled eggs with bright green pepper pieces and orange cheddar cheese, the taste of smooth and creamy white sausage gravy, peppery on your tongue and warm and filling in your belly. Then, inevitably, after eating everyone gathers in the living room and talks to each other, catching up on gossip and news until Mom or Dad starts telling a story and everyone in the room quiets down to listen to some bit of treasure from their past. It helps to identify with where we come from, who we are as a family. Their experiences are what have created traditions for us that make us a family others envy openly.
     So while many people serve breakfast food at supper time, this particular menu is something akin to a religious holiday celebration when served at my house. I hope you will take these recipes and add your own to create your own traditional family "Breakfast for Supper" menu!



"The Perfect Biscuit"

 2 C All Purpose Flour
 2 tsp Clabber Girl Baking Powder
 1/4 tsp Baking Soda
 1 tsp Salt
 1/4 c Butter Flavor Shortening
 4 TBSP Buttermilk Powder
 1 C Cold Water

 Mix the Flour, Baking Powder, Baking Soda, Salt and Buttermilk Powder. Cut in the Shortening until mixture is crumbly (resembles Bisquick). Add water gradually and mix gently. The dough will be very moist and sticky, it's OK. Flour the counter top or board with a handful of flour. Tip dough out of the bowl onto the flour. With floured hands pat the dough out VERY GENTLY. Do NOT roll this dough, it is too light and airy and you will get very hard, flat biscuits if you roll it. Flour a biscuit cutter, cut and gently place biscuits on a baking sheet, about 1" apart. Refrigerate for  10-15 minutes. Lightly brush the tops with melted butter. Bake for 15-20 minutes.
Makes about 6-8 Large (3") biscuits. It's a little tedious but well worth the effort for tender, flaky, melt-in-your-mouth biscuits!

Down-Home Scrambled Eggs

2 TBSP Butter or Margarine
1 dozen Large Eggs
1/3 C Milk
1/2 tsp Salt
1 Green Bell Pepper, diced
1/2 Medium Onion, diced
1 cup Shredded Sharp Cheddar Cheese

  Warm a large (10") skillet to med-high and melt the butter. Add Peppers and Onions and cook until tender. Wisk Eggs, Milk and Salt. Reduce heat to Medium. Add Eggs to pan with Peppers and Onions. Stir frequently to prevent scorching. Eggs are cooked when they are firm and not liquidy anymore but are still soft and fluffy. Turn heat off and add Cheese. Mix together gently and serve piping hot!

1 comment:

  1. Wonderful meal Amy ! I am glad you proudly posted your recipes, they are worthy. We loved the meal and loved the gathering that went with it.
    "YUM!", she said, to the entire visit !

    ReplyDelete