I start every weekend with grand plans and long to-do lists.
I usually end weekends with my slippered feet up on the ottoman, a belly full of good food, and a still full to-do list.
This weekend, I actually crossed a few things off.
Laundry. Grocery shopping. Making croissants – that was a process, but totally worth the arm workout I got from using my crappy old rolling pin. Also – my abs hurt. Is that weird? Do your abs ever hurt from using your rolling pin 6 different times in 12 hours?
Did you have a list going this weekend? Did you get your stuff done and crossed off?
I hope you have “make a big Saturday morning breakfast” on your list every weekend. I don’t write it down on mine, but that’s always the plan.
If you didn’t have it this past weekend, let’s all write it down for this coming weekend, okay?
Pancakes, waffles, french toast, or biscuits. Eggs, sandwiches, a sugary bread pudding.
I don’t care what you make – just make it good and make it at home. Add coffee or tea and fruit.
I had “make cheddar biscuits” on one of my lists for a while and finally made them a few weeks ago. Why did I wait so long? I love biscuits. I love cheddar. I’m still obsessed with rosemary. It was a no brainer.
Nothing – and I mean nothing – beats a hot Saturday morning breakfast.
Who’s in for Big Breakfast Saturday this week? I know I’ve got plans.
White Cheddar and Rosemary Biscuits
Makes: 12-15 biscuits
- 1 cup self-rising flour
- 1 cup all purpose flour
- 1 Tbsp baking powder
- 1 Tbsp sugar
- 1 Tbsp fresh rosemary, chopped
- 1 tsp ground black pepper
- 1 tsp salt
- 1/2 cup shortening or cold butter
- 1 cup sharp white cheddar cheese, shredded
- 1 egg
- 3/4 cup buttermilk
- Preheat oven to 425 degrees.
- In a large bowl, mix the flours, baking powder, sugar, rosemary, pepper, and salt together.
- Cut the shortening (or butter) into the flour mixture, being careful to be light and not mash the mixture together. You want the flour and fat mixture to be the texture of cornmeal – a few bigger lumps are fine. Be gentle so you don’t make the mixture too clumpy and heavy. You can use your hands or a pastry blender or a fork.
- Once the fat is combined into the flour mix, gently mix the shredded cheddar into the flour.
- In a separate dish. beat the egg with the buttermilk.
- Make a well in the center of the flour mixture, and pour in the egg and buttermilk.
- With a fork, slowly start incorporated the flour into the egg and buttermilk, pulling the flour away from the sides. Mix gently with the fork until the dough comes together. It will be sticky – that’s good!
- Dump the dough onto a floured surface and knead the dough 2-3 times until the surface is smooth. Form into a round and roll out to 1-inch thick.
- Using a biscuit cutter, cut out the rounds and place on a baking stone or cookie sheet. With the leftover dough, pat it back out into a round and cut more biscuits until you run out of dough.
- Bake at 425 for 12-15 minutes until golden and puffed.