One way to start the day off right is with a yummy breakfast. Your mother was right: Breakfast really is the most important meal of the day. Not only does it give you energy to start a new day, but breakfast is linked to many health benefits.
Eating breakfast is important for everyone, but is especially so for children and adolescents. According to the American Dietetic Association, children who eat breakfast perform better in the classroom and on the playground, with better concentration, problem-solving skills, and eye-hand coordination. Even if you think you don’t have time to eat breakfast, biscuits with a piece of ham or egg tucked inside provide grab-and-go options that fill the bill.
Our grandson, Samuel, loves hot biscuits with gravy for breakfast. He also enJOYs biscuits stuffed with ham and cheese. When he spends the night, I make sure we have plenty of biscuits for him to enJOY, however he chooses to eat them. Seems like he always wakes up extra hungry after a good night's sleep.
Biscuits are great topped with plain white gravy or chocolate gravy. (Have you ever eaten Chocolate Gravy? If not, check out the recipe on page 94 of "A Pinch of This ... A Smidgen of That" cookbook.) My husband likes sausage gravy and biscuits, but I think his favorite biscuit topping is butter and either homemade blackberry jelly or peach jam. I try to keep a good supply of both on hand.
The recipe I want to share with you today still can't compete with my momma's, but it's pretty close. I still have a few "tweaks" I want to try with it, but I didn't want to wait until then to share this great biscuit recipe with you. I can tell you, these are delicious fresh and hot from the oven -- crispy on the outside and tender and fluffy inside -- and they are equally as good when they are a day old, if you wrap them in a paper towel and microwave them for a few seconds. I just bag up the leftovers from breakfast on Saturday morning, and we enJOY them with ham and cheese or other accompaniments during the week. It's a quick, but nourishing, treat with a hot cup of coffee. And, it makes you want to say, "Top 'o the mornin' to ya'", I promise!
So, let's get started and make a nice batch of yummy biscuits. Go gather your ingredients and "mise en place" (pronounced: miz on plas). My daughter tells me this is French for "putting in place". (Whatever it is, I know it sure helps avoid some messes in the kitchen if your ingredients are organized and ready to grab when you need them!)
3 cups of all purpose flour (you may substitute a cup of whole wheat, if you prefer)
1/2 teaspoon salt
2 tablespoons sugar
4 teaspoons baking powder
3/4 cup of butter.
1 cup of milk (I used 2%, but I want to try buttermilk to see how it turns out. I'll let you know!)
Preheat the oven to 450 degrees F. (It's important the biscuits go directly into the hot oven.) Lightly grease a cookie sheet or biscuit pan. I like to use air-bake cookie sheets.
Lightly beat egg in milk before stirring it in the flour mixture. Work quickly, using a spatula to combine. You may have a bit of flour in the bottom of the bowl when you turn it out onto the floured countertop, but it will work in as you press the dough down and roll it out. Knead only a couple of times to get the rest of the flour worked in. Don’t ever-knead the dough as you would yeast bread. The dough should appear floury on the outside and sticky on the inside.
Using your fingers and palm, press the dough down and roll to half-inch thickness. Cut to desired size and place on a lightly greased baking-sheet (I like the air-bake sheets). Bake for 10 - 12 minutes, or until they reach desired golden brown. I rarely use a timer; I just pull them out when I like how they look. I can get about 15 to 20 medium-sized biscuits out of this dough. You might get more or less, depending on the size of the cutter you use.
When hot out of the oven, these biscuits are flaky in the outside and moist in the inside. Store leftovers in a plastic bag and microwave to warm. (They will soften a bit on the outside after they cool, but they hold together well and remain delicious as leftovers.)