Hello everyone! Today we are going to be discussing a favorite biscuit recipe of mine to make for breakfast!
Oh my gosh, it has felt like I have not been on here in a while! If you are not following me on Instagram (which you really should be) we went to Seattle for my birthday weekend and then got food poisoning coming back to Denver! I swear we walked in the door and it just hit me like a ton of bricks. I pretty much spent the next 36 hours throwing up and sleeping on my bathroom floor. Charles held out until the next afternoon when he came home sick but REFUSED to throw up. I guess that is what we get for eating extremely perishable foods for 3 days straight. But what else do you do when you are in Seattle and spend several hours walking up and down Pike Place Market. We basically ate the entire time which is what we usually do on vacation. 🙂
I will include a whole post with the dos and don’t of Seattle for first timers needing some guidance to the city. I am hoping I can get them ready for you guys in the next couple of weeks.
I also have a logo in the works for the blog! I figured it was about time to actually get some branding going for My Daily Knead and I am super excited to see what it looks like!
The recipe I chose for this weeks post reflects on what I have been craving lately. It has been NONSTOP these last couple of weeks and I have found myself gravitating towards comfort food. Charles and I are trying to run every night and as a reward, we made some pretty bomb Buttermilk Biscuit Breakfast Sandwiches. I love this recipe because it truly is easy to make. Throw all the dry ingredients in a bowl, measure out your buttermilk and mix in the butter either by hand or with a pastry cutter. You would then just fold in the buttermilk and press into decently large rounds before baking them at 400 F. Super fluffy while still retaining that flaky crust that comes from not over kneading the dough. The dough creates a nice golden brown crust as well which is such a nod towards the biscuits we had in Seattle for our first breakfast. I will include a link here if you missed that post. Definitely worth a stop if you are in the area.
So let’s launch right into this recipe so we are one step closer to eating a deliciously comforting breakfast 🙂
Measure dry ingredients
Cut in butter
Into pea size bits
Form into rounds
Cut into biscuits
Get the bacon and eggs ready 🙂
Time to chomp down
High Altitude Biscuits
- 2 Cups All Purpose Flour
- 2 1/4 Tsp. Baking Powder
- 3/4 Tsp. Salt
- 1 stick Butter, cold
- 1 1/2 Cups Buttermilk You may also use half a lemon to curdle the same amount of cold milk
- 1) Preheat oven to 425 F and prepare a sheet tray with parchment.
- 2) Measure out buttermilk or make your own buttermilk with the same amount of cold milk and the juice of half a lemon.
- 3) Scale-out flour, baking powder, and salt. Work in butter to pea-size pieces. I like to do all of this in my KitchenAid mixer. It makes it so easy! Simply just throw in all the dry ingredients and mix them together with the beater attachment. Lastly, add in the buttermilk and mix just until combined!
- 4) Bake for about 20 minutes or until golden brown. Serve warm as a breakfast sandwich or with butter and honey.
*Post updated on July 12th, 2019*
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