Tag Archives: biscuits

green eggs & “ham” with whole wheat biscuits

Hi everyone! I apologize for another picture-less post, but I am having some issues getting the Instagram photo I took of this meal to upload here. However, I still wanted to post the recipes for you, because they are just that good!

Like I told you in my last post, my husband and I are making an effort to eat more whole, real food and less processed food. These recipes came from one of my new favorite blogs, 100 Days of Real Food. I’ll admit, I wasn’t expecting much, but this was so easy to do and so delicious I think it will make it into our regular rotation. We like have breakfast for dinner – or, “brinner” as we call it – about once a week. I admit that starting out on this recipe, I felt a little like Sam I Am from the Dr. Suess classic – I really wasn’t sure that I would like it. However, with one taste, I was delighted. This is really, really delicious!

The eggs are made green by the addition of kale. This is a great way to get some more leafy greens into your diet, and you can barely taste them in the eggs. I am sure this recipe would be great for kids as well. If you do make it for kids, go easy on the onion. This dish had a distinct onion flavor. I didn’t think it was overpowering or anything. In fact, I quite enjoyed it. However, if even the slightest hint of onion will be off putting to your kids, I’d leave them out.

I served this with bacon (I buy organic bacon without nitrates, such as Applegate Farms brand from Publix, or local bacon from a local farmer when I can get it) as the ham component and whole wheat biscuits also from 100 Days of Real Food. Let me tell you, the biscuits were melt-in-your-mouth delicious. I didn’t miss the white flour at all!

Green Eggs

makes 2-3 servings

  • 6 eggs (preferably local and/or organic)
  • 1 tablespoon organic whole milk
  • 2 tablespoons onion, roughly chopped
  • 1 cup fresh kale, washed, stems removed
  • salt and pepper to taste
  • 2 tbsp organic butter

Put first 5 ingredients into a blender, and blend until kale is in very tiny pieces. Melt the butter in a medium to large skillet over medium-low heat and pour the mixture into the pan. Cook, stirring occasionally (I use a figure-8 motion) until eggs are set. Serve immediately.

Simple Whole Wheat Buttermilk Biscuits

makes 6-7 large biscuits

  • 2 cups King Arthur White Whole Wheat flour (organic preferred)
  • 4 teaspoons baking powder
  • 1/2 tsp kosher salt
  • 1 cup buttermilk (I made my own by adding a splash of vinegar to whole milk)
  • 1/2 stick cold organic butter, cut into small pieces.

Preheat your oven to 450 degrees. Whisk flour, baking powder, and salt together in a medium bowl until well combined. Cut in the butter with a fork or pastry blender, until it resembles small peas. Add the milk, and stir until the dough just comes together. Turn the dough out onto a flat, floured surface. I put a big piece of parchment paper on my counter, flour it, and turn the dough out onto it. Knead the dough 6-8 times, and then pat it out until it’s 3/4 inch thick. Using a large, round, biscuit cutter, cut out rounds. Place them onto a silicone baking mat lined baking sheet and bake for 10 minutes, or until puffy and golden.

Recipe Tips:

This dinner probably took me thirty minutes to prepare, start to finish. I was able to do this largely because of my freestanding range with double oven. But, you could also use the stovetop for the bacon and do it in the same amount of time. Here is how I did it:

1. I preheated my top oven for the biscuits.

2. I prepared the biscuit dough using the recipe and instructions below. Once the biscuits were cut out, I dusted off the excess flour and placed them on a plate. I put the plate in the refrigerator until I was ready for them.

3. Next, I made up the egg mixture in the blender and set it aside until I was ready for it.

4. I placed the bacon slices on a rimmed baking sheet that had been lined with foil, and placed it in my bottom oven. Then, I turned the oven on to 375 and set the timer for fifteen minutes. (Or, you could begin cooking them in a pan on the stovetop).

5. When the time said 12 minutes remaining, I pulled the biscuits out of the fridge, put them on a Silpat lined baking sheet, and put them in the top oven.

6. I poured the egg mixture into a pan after the butter melted and cooked them as the bacon and biscuits finished cooking. I even had time to slice up some local strawberries for dessert!

Recipe Source: 100 Days of Real Food

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candied bacon biscuits with sea salt butter

After a title like that, I almost don’t need to say anything else. It kind of speaks for itself, doesn’t it?

Candied. Bacon. Biscuits. with. Sea. Salt. Butter.

Yum!

I had the idea for these biscuits a while back and knew I wanted to include them on this blog. Even though I had a long list of ideas for posts, I couldn’t get this idea out of my head. I thought I should save it for down the road, maybe when my blog gained some readers or when I’d had a little more experience with my writing and food photography.

Then I thought, why not? Why not begin with a recipe that’s so completely over the top and so incredibly delicious. I couldn’t think of anything more perfect. Have a friend who’s feeling a little under the weather or having a bad week? Bake them up some Candied Bacon Biscuits with Sea Salt Butter and I guarantee you’ll have a friend for life.

Fluffy, buttery, Southern-style biscuits studded with jewels of sticky-sweet candied bacon with a kick of cayenne at the end. Top that with crunchy, salty sea salt butter. These are extremely easy to make and so incredibly delicious and decadent. Maybe a little dangerous, because once you try them, odds are you will probably want to make them again and again.

Welcome to my blog and my kitchen! I can’t wait to share my favorite recipes and talk about food and life with you. Please feel free to leave a comment below – I would love to hear from you! Here’s to many more posts here on Sarah June Bakes!

Candied Bacon Biscuits with Sea Salt Butter

Makes 8 large biscuits

For the Brown Sugar-Cayenne Candied Bacon:

  • 1/2 cup brown sugar
  • 1/4 tsp cayenne (or more to taste)
  • 8 oz bacon (I used Applegate Farms Uncured Sunday Bacon)

First, line a jelly roll pan or other rimmed backing sheet with foil. Next, in a large shallow dish (such as a pie plate), combine the brown sugar and cayenne. Press the bacon into the brown sugar mixture and then place it sugar side up on the foil lined baking sheet. Sprinkle any remaining sugar mixture over the bacon. Place the bacon into a cold oven and then turn on to 400 degrees. Bake for 17-20 minutes, or until bacon is crisp (but not burnt) and the sugar is bubbly. Let cool completely, and then chop into small pieces with a knife.

For the Biscuits:

  • 2 cups White Lily brand Unbleached Self Rising Flour
  • 6 tbsp cold butter, cut into pieces
  • 2 tbsp cold shortening
  • 3/4 – 1 cup buttermilk
  • 2 tbsp butter, melted

Preheat the oven to 425 degrees.

Measure flour into a large mixing bowl, and whisk to fluff it a bit. Add your cold butter and shortening, and cut it into the flour with a pastry blender, until pea-sized pieces form. Make a well in the flour mixture, and add your buttermilk. I usually add 3/4 cup at first, and add more if I need it. Mix the dough lightly with a fork. The dough will be sticky. If it is too dry, add a little more buttermilk. When it looks like it is just about to come together, dump in the candied bacon pieces and mix in.

Turn the dough out onto a lightly floured surface, and knead 5-6 times. Pat it out into a circle 1″ in thickness. Using a large circular biscuit cutter, cut out the biscuits. Press the cutter straight down into the biscuits and do not twist. Place onto a parchment paper or Silpat lined baking sheet, side by side. Brush with the melted butter.

Bake for 15-20 minutes or until golden brown. While they’re baking, make the sea salt butter.

For the Sea Salt Butter:

  • 1/2 stick unsalted butter, room temperature
  • 2 large pinches sea salt

Combine softened butter with sea salt. Spread over warm biscuits.

Recipe Tips:

  • Feel free to add more cayenne if you like things a little more spicy. The current amount just leaves you with a tiny bit of a kick at the end.
  • If you do not have buttermilk on hand, make your own! This is what I always do. Just put 1 tbsp of white vinegar in the bottom of your liquid measuring cup, and top it off with milk (any type will do, but whole is best if you have it) to make one cup. Let it sit for 5 minutes, and you will have buttermilk!
  • The trick to good biscuits is cold butter and shortening, and not to handle them too much. Don’t be stressed and fuss over them. They are meant to be rustic and not perfect.
  • Try to get a sea salt that has larger flakes. You could just top these biscuits with salted butter, but the fun of this sea salt butter is you can control how salty you want it to be, and also the bit of crunch you get with the sea salt is fantastic.

Recipe Sources:

The base biscuit recipe is loosely adapted from this recipe at Sprinkle Bakes.  It makes an excellent base recipe on its own. It has become my go-to biscuit recipe.

The candied bacon recipe was adapted from Emeril Lagasse’s recipe here.

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