Little known fact: John and I *almost* considered serving breakfast at our wedding reception. Even though I was super happy with our taco truck, breakfast would have been a delightful choice. My love for breakfast is pretty monumental but I have to admit that I don’t eat it on a daily basis. A lot of things contribute to me not eating breakfast in the morning and it’s mainly because I don’t wake up early enough to even prepare anything. I marvel at those folks who are able to just wake up, eat breakfast and get their day started. I know that breakfast is the most important meal of the day but I seriously have some struggles with actually eating it…during the week.
The weekends are much easier for me to navigate through breakfast. Whether it’s preparing it at home or heading out to one of our favorite breakfast spots, the weekends are just easy for breakfast. I recently came across an article on PopSugar about easy grab and go breakfast foods you can make yourself; I’m hoping to try some of these very soon.
OK, enough about my inability to eat breakfast during the week. I love biscuits but I have a huge secret. Until recently, I’d never, ever made a biscuit from scratch. It wasn’t because I didn’t think I could follow a recipe, of course, I can. It was mainly because I just didn’t want to deal with the time and in my opinion, drama, that went into it. Flouring the surface, kneading dough…it just all seemed so tiring, therefore, I didn’t bother. When I decided I wanted to tackle the daunting task of biscuit making, I put my big girl
pants apron on and got to work. Not to brag or anything [insert brag] but I can’t believe I waited so long to try to make homemade biscuits – these were so good. I used Chrissy Teigen’s biscuit recipe as a guide but added my own flare to it. Enjoy these biscuits on their own or take a page from my book and make a breakfast biscuit. A good breakfast biscuit should always have a protein and something cheesy to bond it all together. Here’s how I put together an amazing breakfast biscuit.
Cheddar + jalapeno biscuits – adapted from Cravings
1 stick cold, unsalted butter (cut into cubes)*
3 cups plus 2 tbsp all-purpose flour (plus more for kneading)
1 tbsp baking powder
1 tsp sugar
1 tsp kosher salt
1/2 tsp baking soda
1 jalapeno, seeded & chopped
1/2 cup sharp cheddar cheese, shredded
1 1/2 cups buttermilk, shaken
*keep butter in the fridge until you’re ready for it
Heat oven to 425 degrees.
Put butter in a small bowl and toss it with 2 tablespoons of flour then put it in the freezer for 5 minutes.
In a food processor, combine 3 cups of flour, baking powder, sugar, salt and baking soda then pulse in the cold butter (about 20 pulses).
Transfer the mixture to a large bowl and add in the jalapeno, cheese and buttermilk. Stir until moistened – do not overmix.
Transfer the dough to a floured surface, flour your hands and carefully knead the dough. Pat the dough into an 8-inch square and cut into squares or rounds – whatever you prefer.
Arrange biscuits on a baking sheet and bake for 20 minutes or until golden brown on top.
Note: I roasted some bacon for my breakfast biscuit and should you decide to do the same, you can use some of the leftover bacon grease to brush on top of the biscuits before you pop them in the oven.
When the biscuits are done, let them cool for a bit then cut them open and stuff with your favorite breakfast items. How do you like your biscuits?