Just Grab ’Em in the Biscuits
Next time you want to showcase your skills, bring on this classic recipe, with some “biscuits ain’t just for brunch” twists on prep, presentation and taste. If nothing else, little tweaks make a meal more memorable.
Next time you want to get someone’s attention, dish them a biscuit. It’s completely unexpected anytime after the 1970s. Like most stylish trends, we’re liking this one better the second time around. Reinventing this classic is simple.
— Add ingredients to the batter before baking: chives, freshly ground black pepper, minced garlic, corn kernels, dried fruits like cranberries or currants, and chopped nuts.
— Slice in half after baking and stuff with seasoned butter, spicy jams, flavored honey, sweetened condensed milk or lemon curd. Or go savory with bleu cheese and minced celery or bacon crumbles.
— Dig out the center and fill with: fresh berries or your favorite pie filling (cherry spiked with cocoa nibs, or blueberry with a dash of ginger powder).
— Bake as a topping to casseroles, pot pies or cobblers — bonus points for individual servings.
— Make mini lunch bites of thinly sliced apples and cheese or smoked salmon and dill spread.
— Update your breakfast sandwich for a brunch party: thinly slice a hard boiled eggs, then layer with Canadian bacon and Hollandaise.
— Swap out sliced bread: Slice biscuits in half then dip in an egg-cinnamon mixture, cook like french toast and top with maple syrup, fresh berries or a berry sauce (think raspberry).
— Use as the new crouton in soups and salads: Slice into half-inch cubes, toss with a drizzle of olive oil and freshly chopped herbs, then toast in the oven till crunchy.