A brief bit on breakfast biscuits
I read a lot of stuff on the internet. I’m not exactly a fountain of random facts like my teammate Ollie, but I see more places I want to go, things I want to learn more about, and recipes that I want to cook than I could ever possibly have time for. It’s kind of depressing, in a way, all the things I want to do and be and learn, but can’t.
But anyway, one such example is the Blue Cheese and Parmesan Buns over at Delectable Tidbits. They look so good! I finally decided that it was such a great idea that I was going to make them. Only I was much lazier than Mimi and didn’t want to go through the hassle of using sourdough (save that for a dedicated bread-baking day). Instead, I went with something much simpler but equally as tasty: biscuits. As soon as I came up with this idea my mouth was watering thinking of a warm cheesy biscuit split open, with a fried egg inside, which I couldn’t wait to eat for breakfast the next morning.
Biscuits are something of a legacy recipe for me. All through my childhood we used the same biscuit recipe: Biscuits Supreme, which I always thought that my grandmother had somehow invented but actually originated in the Better Homes and Gardens Cookbook. Ah, well, we made it our own, and they are damn tasty biscuits.
So: I woke up a little earlier than usual, and whipped up some biscuits with blue cheese and parmesan, and had my egg in the middle. Yum. Highly recommended. I might throw in some chives next time too.
The only way you could have a better breakfast with biscuits would be to head to my Uncle Todd and Tia Christa’s house on a Sunday morning and have biscuits with sausage gravy. But I ain’t them. So you’re getting cheese biscuits instead.
Biscuits Supreme with Blue Cheese and Parmesan
2 cups flour
4 tsp baking powder
½ tsp salt
2 tsp sugar
½ cup melted butter
2/3 cup milk
1/2 cup blue cheese crumbles
1/2 cup shredded parmesan cheese
Mix together the dry ingredients, then sprinkle the melted butter over the top and mix with a fork. Pour in the milk, and then add the cheeses; mix together gently, so that your biscuits stay light and fluffy. Scoop spoonfuls of batter out and press with your hands into rounds, before placing on an ungreased baking sheet. Bake at 450° for 10-12 minutes. Makes about 12 biscuits.
Great idea to use the cheese combo in biscuits! I bet they tasted great with eggs. Yum!
hmmm too bad I am on a diet of coaches oats cooked in cider with apple bits and cinnamon — this sounds better, at least today. When you compare Mom’s recipes with what is in the cookbooks they are nearly all the “supreme” recipes- the biscuits, brownies etc- We were lucky to make and eat supreme while Dad was brown bagging with homemade bread.