I had an overwhelming desire for buttermilk biscuits this morning, but also knew I had egg whites that needed to be used. What's a gal to do with a dilemma like that? So I made brunch.
I had leftover egg whites (3) from making bread pudding and wanted to put them to good use. I used the egg whites, one egg, and some yummy veggies I had in the fridge. (Recipe at the end of post.)
And because it was brunch I went ahead and made smoothies! We had extra strawberries and bananas in the house so I also put those items to good use.
And, as Emeril says, Bam! We had brunch. And it was fantastic.
Buttermilk Biscuits Recipe:
Yeilds about 20 biscuits
- 2 cups flour
- 2 cups cake flour
- 1 tbsp salt
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 cup butter (chilled, cut into ½in cubes)
- 1½ cups buttermilk
Mix the dry ingredients together in a food processor. Add the butter cubes and pulse until you have a "grainy" texture.
Put your grainy mix in a bowl. Make a little well in the middle of your dry mix and add the buttermilk. Delicately fold/mix until you have a sticky dough.
On a clean flat surface sprinkle some flour and then roll out your dough mixture. I just knead it about a little bit, until it's not sticky, and then pat it down. You want about ¾ an inch thick dough. Using a 2in circular cookie cutter, or whatever you have in your home (I used my water glass) cut out your biscuits. Place your biscuits on a cookie sheet (w/ or w/o parchment paper) and place the biscuits in the oven for 15 - 18 minutes.
You can also brush the tops of your biscuits with more buttermilk and/or butter before placing them in the oven. Brushing the tops will help get a more golden/crisp top.
And now, enjoy your delicious biscuits! They're really great with home made sausage gravy.
Veggie Scramble Recipe:
- 1 tbsp butter
- 2 small zucchini
- 1 portobello mushroom
- 4 chunks of garlic
- 1/2 an onion
- 1 cup spinach
- 1 tomato
- 3 egg whites (alternatively you can use full eggs, I just happened to have egg whites.)
- 1 egg
- 1/4 cup shredded cheese (I like a nice mix of cheddar/jack)
- Salt and pepper to taste
- Dried pepper flakes (optional)
Place a skillet on the stove top on a low heat, and throw in your butter. Chop up the zucchini, portobello, garlic, and onion. Add your chopped veggies and stir everything around, go ahead and add some salt and pepper along with the pepper flakes if you like spice. Turn up the skillet to about medium and saute the veggies. Add the spinach about five minutes in, so it doesn't get too soggy. While your veggies are sauteing chop up your tomato. When your zucchini is slightly translucent add the tomatoes and stir the veggies around.
In a separate bowl mix your eggs together with a whisk. Add a little bit of water and whisk some more to help fluff up your eggs. Salt and pepper as you'd like.
In the skillet evenly spread your veggies and pour the whisked egg across the top. Let the eggs set for a couple of minute and then stir all the ingredients together. Cook until your eggs are almost solid and add your cheese and stir again.
And ta-da, you have a wonderful veggie scramble. You can use any variety of vegetables you'd like in a scramble, it's ridiculously easy.
Strawberry/Banana Smoothie Recipe:
- 1 cup plain yogurt
- 1 cup fresh strawberries
- 2 bananas
- 1 cup orange juice
Blend everything together in your blender. It's that easy.
And then enjoy your wonderful brunch!
(Extra timing tip - Put your biscuits in the oven right after you start sauteing your veggies. This way, everything will be ready at almost the same time.)