5 Responses to “Good Morning”

Comments

1. Martha Says:
   March 21st, 2009 at 8:36 am

   Nice light.

2. Peter Says:
   March 21st, 2009 at 11:11 am

   I’ve been craving this as well. In fact a couple weeks ago I bought all the ingredients, but seeing this post inspired me to clean my kitchen and cook.

   Mine are a bit more Pillsbury/Jimmy Dean but were pretty great nonetheless…

   http://www.flickr.com/photos/peterleenhouts/sets/72157615630464159/

3. Tom Says:
   March 21st, 2009 at 12:34 pm

   Those look great, Peter! This is the true breakfast of champions

4. Uncle Don Says:
   March 22nd, 2009 at 9:41 am

   How about the recipe!

5. Tom Says:
   March 22nd, 2009 at 12:06 pm

   Always willing to oblige with a recipe. The biscuit recipe is from Cook’s Illusrated (surprise surprise) #69. Combine 2c flour with 1 T baking powder, 1 T sugar, 1 t salt, and 1/2 t baking soda in food processor, run for a few seconds to combine. Add a half stick of cold butter cut into chunks and then pulse it to cut the butter in, 6 or so one-second pulses. Mixture will resemble wet sand. Dump this into a bowl and add 1 1/2 c cold buttermilk. Mix until everything is just incorporated but batter is still lumpy. Using a quarter cup measure to portion, make lumps of batter, coat them in flour, and set them in a greased, floured cake pan. Bake at 500 degrees for 5 minutes then 450 degrees for another 15. Cool, turn out, and eat. Despite the claims Cook’s would probably make I doubt the measurements here are too important; what is important is buttermilk.
   The sausage was bulk mild Italian. Breakfast sausage would be better, but it is hard to find a good one around here. I would like to develop my own recipe; does anybody have any suggestions?

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