The Frugal Foodie

Breakfast for Dinner: Rosemary Biscuits w/ Honey

I've been struggling with budget constraints and the end-of-winter blues.  In essence, I have fallen off the good-food wagon.  I should know myself well enough to know that this is a momentary blip that happens annually.  Mid-February to mid-March is a major struggle for me--it feels like there is nothing fresh to eat, and all that lack of daylight makes me crave simple, refined carbs in all their unhealthy glory.  Now that Daylight Savings Time and the beginning of Spring have brought sunshine back into my life, I expect positive changes.  Farmers' Market Season is literally JUST around the corner--I can almost taste it!

What about you?  What do you do when you feel yourself faced with dinnertime with "nothing to eat?"  Or nothing you feel like eating.

Here is a fail-safe option used in awesome households everywhere: Breakfast for Dinner.

Might I suggest what we had for dinner last night?
These poached eggs over a bed of fresh spinach and my adaption of these biscuits...

I'm not sure if they are still on the menu, but Houston's restaurant used to offer biscuits very similar to these as an appetizer option.  They were less optional and more mandatory once you walked into the lobby and smelled them baking in the back of the restaurant.  (Nice move, Houston's marketing director.)

These biscuits also include some white whole wheat flour--feel free to use all white flour or sub the white whole wheat flour for regular whole wheat flour if you don't have any on hand.  Dried rosemary (or even thyme leaves) would work if you don't have access to fresh.

The spinach & poached eggs would be delicious ON TOP OF the Rosemary Biscuits, but I looooove me some honey on my biscuits.  And honey on Rosemary Biscuits is divine, take my word for it.

Don't let the notion of homemade biscuits scare you off.  If you have a food processor, you can pulse all of the ingredients until combined--super super easy.  Mixing by hand is not that much more difficult--just put your arm in it and/or enlist the help of pint-sized kitchen helpers.  If (like me) you don't own a biscuit cutter ring thingy, just use a drinking glass!


INGREDIENTS:
3 cups all-purpose flour (plus extra for work surface, if needed)
1 cup white whole wheat flour
2 Tbsp baking powder
1 1/2 Tbsp chopped fresh rosemary
2 tsp kosher salt
1 tsp baking soda
1 1/4 cups (2 1/2 sticks) cold unsalted butter, cut into pieces
1 1/2 cups buttermilk

DIRECTIONS:
1. Preheat oven to 400 degrees. Whisk together the dry ingredients.

2. Add butter to mixture & incorporate (cut it in with a pastry cutter, fork, your fingers OR pulse in a food processor) until crumbly. Add buttermilk & mix/pulse until just moistened.

3. Put the dough on a lightly floured surface--knead a few times if necessary to bring it "together." Gently shape a 1 1/4-inch disk.  Using a 2 1/4-inch round cutter (or a wide mouth glass, as I did), cut out biscuits & place on cookie sheet, remaking the scraps into new disks as often as is necessary.  (My dough yielded 18 biscuits.

4. Bake, rotating the sheets about halfway through, until golden 15-20 mins.

(I froze my extras & plan to reheat straight from the freezer in a 400 degree oven.)

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