"Recipes are meant to be shared"...Ann Thibeault

Saturday, July 06, 2013

Breakfast

A few our morning meals.
 Open-faced Peameal Bacon and Tomato Sandwiches.

On toasted homemade baguette.

My favour "bacon" and I'm  finally able to buy it here on the Island.

 Peameal Bacon and Fried Egg Sandwich.

Bacon, Cheddar and Chive Biscuits


  Print Recipe

Country Biscuits

2 cups of flour
1 Tablespoon of baking powder
1/2 teaspoon salt
1/2 cup shortening, lard, Crisco or butter (I use butter)
1 cup of milk (cream) or buttermilk
if using buttermilk add 1/2 teaspoon baking soda)

Optional. Add a little sugar if you prefer sweet rather than savory.

Mix the flour with the baking powder, and salt. Cut in butter/shortening until it resembles coarse meal. Stir milk or cream in to flour mixture. Mix quickly with fork just until dough starts to come together. Tip out on to lightly floured surface. (Will look shaggy)   Using hands gently pat mixture to flatten. Now fold dough like an envelop. Turn and fold again.  Do this at least three to four times.  The dough is now ready to roll out. This whole step should only take 30 to 45 seconds.   Do not over-handle.  (Folding forms layers which makes for a very flakey biscuit).

Pat out to about 1/2 to 3/4 inch thick on a lightly floured board. Cut with biscuit cutters and place on a parchment paper lined cookie sheet.  Brush biscuits with a little milk or cream and bake for approximately 12 to 15 minutes at 450°F.
TIP:  Using your thumb push a little dent into the middle of the biscuit.  This helps the biscuit rise straight and prevents it from tipping over as it rises.

If making cheese biscuits add the mustard and cayenne to the dry ingredients and add the cheese after the shortening has been cut into the flour.

Tip: An easy way to cut the butter into the flour is to use a box grater. The large side of the grater makes the perfect size pieces of butter.
 
Options:

You can use any favourite cheese. Gorgonzola and other blue cheeses are wonderful with the addition of black pepper. Cheddar cheese is good with chives or green onions. Sometimes I add dry mustard and cayenne pepper. Or bacon or ham.

NOTE:  If you like the tops to stay soft, dip the biscuits, top side down into melted butter.





7 comments:

  1. Your biscuits look so good. I always forget to push my thumb on top so I end up with a crooked biscuit. I need to add that tip to my card to remind me. May I suggest adding parmesan and rosemary combo - when the smell wafts up everybody has a smile on their face. So far it is our favorite.

    ReplyDelete
  2. The peameal bacon looks so good. I've never eaten any and don't think I can get it here. I'd love to give it a try.

    ReplyDelete
  3. Wonderful, WW.
    I haven't seen tomatoes like these since last summer. But I've been keeping an eye on my 'tomato lady,' waiting and hoping that she and her heirloom tomatoes will come through, this year.

    ReplyDelete
  4. Sliced tomatoes and bacon on toast is my favorite breakfast. That bacon looks delicious.

    ReplyDelete
  5. I wish we could get peameal bacon here, Ann! The closest thing I can find is from a local place, they call it 'Cottage Bacon'. Close, but no cigar. ...eh.
    Oh, do those sandwiches look delicious!!

    ReplyDelete
  6. How is pea meal bacon different from reg American bacon.?

    ReplyDelete
    Replies
    1. Ruben, No, Peameal bacon is very different from regular side bacon. Are you familiar with Canadian Back bacon? Canadian Bacon bacon is a smoked pork loin. Peameal bacon is also from a pork loin, but instead of being smoked the loin is pickled/brined. It wouldn't be commonly found in the USA.

      ~Ann

      Delete

Thank you for visiting my blog.
I really appreciate you taking the time to leave a comment
.

LinkWithin

Related Posts Widget for Blogs by LinkWithin