I feel like Biscuits are one of those staple items that just works for breakfast regardless of what you’re making.
Breakfast Hash, check, Eggs Benedict, you betcha, good ol Scrambled Eggs, you better believe you’re making biscuits!
Homemade biscuits are easier than you think, it only takes a few pantry items that I’m sure you have on hand and a little bit of love.
Biscuits are always made with love.
Cheese makes everything delicious, whether you have gouda, cheddar, gruyere or even blue. You can put them into biscuits and make them that better. Chives? Rosemary? Parsley? Thyme? Put them in there and you have fancy herb biscuits.
That’s exactly what I had this morning, leftover shredded cheddar cheese and chives. Always work with what you got on hand. Never waste what you got in the fridge. Make biscuits!
Now, there is a grand debate about using buttermilk or regular milk in a biscuit recipe. This is my take on it, every time I buy buttermilk for a recipe, I end up wasting it. It sits in my fridge until it sours..or gets more sour. So if you’re staunch on using buttermilk than by all means but for me, I always have milk on hand so that’s what I use.
If you want to use buttermilk and don’t want to run to the store, but do have milk. Here’s how to make buttermilk substitute; combine 1 cup milk and 1 tablespoon of lemon juice or vinegar. Let sit for 10 minutes at room temperature, it will seem slightly curdled and that’s when it’s ready to use. Voila, buttermilk!
Wine Pairing Recommendation; Mimosa of course!
Butter my buns and call me a biscuit!