Let’s talk breakfast here for a moment. I know I usually post about dinner, but breakfast is really my favorite meal of the day. Brunch to be exact. I get to have coffee and I can always seem to find more room in my stomach first thing in the morning, rather than just before going to bed.
We recently decided to host brunch for the first time. Why haven’t I done this before? The options are endless, it’s usually a lot cheaper than traditional “dinner” meals and who doesn’t love breakfast foods?
I’m glad I’ve convinced you.
So let’s get out our necessary ingredients. First, and possibly most important, when you’re making brunch for friends, it’s necessary to get the first pot of coffee brewing as you’re pulling out the recipe. This recipe is slightly involved, but having that cup of coffee to sip on as you chop ingredients makes all the work fun.
And let’s be real here. Two things that we know will make any recipe delicious: cheese and butter. I was sent coupons for these Kerrygold products and had a hunch that Irish cheese and butter would make a pretty good biscuit.
Yeah, I was right.
Okay, now let’s get down to business and talk biscuits. They may sound scary to make, but they’re really not. I promise.
Start by mixing together your dough.
Then flatten out your dough (but not too much; you want those biscuits to have some umph!). Cut out the biscuits using a biscuit-cutter (thanks, mom!) or by turning a glass upside down.
Then brush your egg wash over the tops of each biscuit to give it that nice golden brown color.
Pop them in the oven and allow them to bake. Seriously, if you can bake cookies (which you can), you can make biscuits.
You should host brunch. And make these. Mmm, k?
This recipe is from Smitten Kitchen. I will not be posting the recipe as I followed it nearly exactly (!!!) except I used plain old skim milk (what we had in the fridge at the time) rather than buttermilk. I loved the crunchy-yet-fluffy texture of these, and every bite is a cheesy, spicy mixture of goodness. Oh, and as she mentions in the original recipe– you really want to make sure you use 2 jalapeños to get the heat; 1 keeps it too mild.
Along with these biscuits, one of my favorite things to eat for breakfast is granola. I would eat it multiple times a day, if it was sufficient to live off. But instead, I’m just trying to pace myself through the delicious variety of granola sent to me compliments of Lucy’s Granola.
Their granola comes in 5 flavors: Extra Seedy, Gluten Free, Original, Really Nutty Pecan and Naughty Chocolate. Lucy and her teenage daughters literally turn every tiny batch of granola by hand, and and use local ingredients products from independent businesses as much as possible. Just from a few emails back and forth, I can tell she is passionate about what she does…and as sweet as can be. 🙂
First, I have to tell you about the toffee bars. O.M.G. I wish I had better words (or letters) to describe these but words simply won’t do them justice. These are incredible and way too addicting. Just imagine lightly toasted original granola bound together by chocolate and finished with a sprinkle of sea salt. Ugh. I just can’t explain what perfection of flavors these bars hold.
Now, let’s get to the granola. I first poured myself a bowl of the Original Granola and topped it with fresh blueberries. I really like the texture of this granola. It’s noticeably lighter than most other granolas on the market and just slightly sweet. It pairs perfectly with yogurt, milk and simply eaten by the handful.
~Have you ever hosted brunch? What is your favorite brunch food?