There could be quite possibly nothing better than warm, fresh out of the oven homemade buttermilk biscuits. Fluffy and brushed with butter on top, melt-in-your-mouth goodness! Then, the next day something happens to those heavenly biscuits right? They loose their moisture. Well, this morning while trying to think up a different variation to my husband's usual egg breakfast, I saw those two leftover biscuits on the counter. Perfect! So, I heated up my trusty cast iron skillet, scrambled some eggs with a glug of milk ( to make the eggs go farther), shredded up some ham lunch meat,crumbled up those biscuits and got to fryin'. I wasn't quite sure at first if it was going to work, but it was looking more and more like a typical breakfast casserole. Just before the eggs were cooked thru, I added some cheddar cheese and voila! Quick and easy breakfast casserole! It looked amazing, but would the official taste tester approve? "This is seriously good.I would make the biscuits just to have them like this," he says! Woo hoo, I win the good wife award this morning for sure!
Well, needless to say I was pretty proud of my accidental discovery for left over biscuits. Maybe you have done this before or have other great ideas? I have added them to soup, such as chicken noodle, and the biscuits soak up the broth and you've got a make-shift dumpling!
Do you ever poach eggs? Kent and I saw someone poach an egg on the food network and I tried it on a day old biscuit--delicious. I don't think I'll ever eat an egg any other way. It can be a bit tricky though. Maybe you can perfect it and post the secrets ;)
ReplyDeleteNever have. Now I have to try for sure. I wish we had cable some time, I would love to have food network!
ReplyDeleteThat's how I cook by the seat of my pants most of the time and it's great because you learn so much in the kitchen over time like a science experiment. Sometimes things work and some times they don't but it's fun none the less.
ReplyDeleteI had two new discoveries in one day not too long ago.
I didn't have enough kiwi pulp in making jam so I added Mandarin orange pulp to make the difference up. It turned out great.
The second discovery was the ritz cracker with some Mandarin kiwi jam and a slice of ham.