Some of my favorite Instagram photos are those moody morning, overhead shots of the perfectly poised woman, lounging on the floor in her fair isle sweater and grey, knit leggings. She’s clutching her coffee with her plated scone or cinnamon roll, whimsically tossed atop the latest issue of Vogue or the NY Times, #breakfastvibes #morningslikethese. I love them because I love lazy, lounge-ee mornings but mostly because it’s undeniable, I love breakfast.
I realize that I’m not alone in this which is why I’ve been looking forward to today’s recipe. It’s from one of my favorite cookbooks of the year, Breakfast: Recipes to Wake Up For, written by the farmers/chefs behind Egg, the popular, southern-style breakfast spot in Brooklyn.
This book features greatest hits from the restaurant like their signature Eggs Rothko (their take on “egg in a nest”). However, if anything, it’s a modern reference guide for the most simple and delicious of breakfast dishes from basic Over-Easy Eggs and French Toast to Advanced Bacon. It also includes a few more sophisticated, brunch numbers like Duck Confit and Smoked Trout Salad. I’m excited to be giving away a copy of Breakfast to one lucky reader, this week. All you need to do is:
- Subscribe to The Wisch List on the upper, right-hand side of this page
- Like The Wisch List on Facebook
- Follow The Wisch List on Instagram
This giveaway is open to US and Canada residents only and I will be randomly selecting the winner on Friday, 12/18. Good luck!
Now, did someone say biscuits?
Biscuits are more or less a b-team breakfast bread, given they live in a world with muffins, scones, croissants and cronuts. I used to be on the fence myself because, until I had a really delicious Southern biscuit, they had generally been a non-event. They were either smothered in gravy or Benedict and were unrecognizable or were dry and tasteless. The perfect biscuit, however, holds it’s own…toasty, crisp and crunchy on the outside and light on the inside with a barely detectible sweetness about it. It seems like a futile balance to strike but this recipe nails it. Fresh out of the oven, these gems will send you straight to your pile of cozy sweaters and you’ll be hashtag’ing your heart out with #morningvibes.
I’m happy to tell you that biscuits are really easy to make, no rising time or pesky kneading. As they say in the book, “it’s as easy as tying your shoe”. You simply need to work “quickly with a light hand to keep your biscuits delicate”. You want to thoroughly combine all of the ingredients without overworking or stressing the dough, which makes for a tough and dense biscuit. You’re not going for a super smooth texture with this dough. The lumps and bumps are exactly what you want so no need to work it beyond the point in which the ingredients are combined.
These babies made me proud as a purple peacock and I’m not at all ashamed to say that I’ve had more than one cheezy, egg biscuit over the past 48 hours. Not even a little. And if you’re more of the sweet sort, try topping ’em with this bourbon, maple, bacon butter. Of course, you can always just rip them open, hot out of the oven, and drizzle with some buttery, mellow honey. #excusemewhileigodothat
- 3¼ C (1 lb) pastry flour
- 2 C (10 oz), bleached all-purpose flour
- 3 tbsp baking powder
- 1 tbsp kosher salt
- 1 tbsp turbinado sugar
- 6 oz cold butter, cut into small pieces
- 2½ C soured milk (see notes for instructions)
- Preheat oven to 500°.
- In a large bowl, combine the flours, baking powder, salt and sugar and blend well.
- Toss the butter pieces into the flour and blend well with your fingers - - you'll squeeze and pinch the butter into the flour until it's well mixed and no piece of butter is larger than the fingernail on your smallest finger. The flour should resemble cornmeal. You want to do this step as quickly as posible so the butter does not begin to melt, but be thorough: Getting the butter right is your best hedge against tough biscuits.
- Add 2/14 cups of the soured milk to the flour and butter.
- Working quickly, mix the milk in with a rubber spatula, mixing only until the dough begins to hold together. If the mix seems dry, add the last ¼ cup of milk.
- Dump the dough onto a floured work surface. Gather it together and pat briefly to flatten.
- Fold the dough over on itself three or four times, then pat it into a rough rectangle about 1½ inches thick. Use a bench scraper to ensure the dough isn't sticking to the table.
- Dip a 2½ inch biscuit cutter in a little flour before pressing it into the dough. Lift the cut biscuit out without twisting the cutter and place on a well-buttered baking sheet.
- Brush tops lightly with soured milk.
- Repeat until you've used all of the dough.
- Bake for 15-20 minutes, until the biscuits are golden, well risen and light. If they feel wet or heavy, bake them longer (note: mine were done in just under 15 minutes so you may want to start watching them after 10 minutes).