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If you can plan ahead, these are the best waffles by far. There are many variations, but the important thing is using yeast and letting the batter sit overnight.
2c all purpose flour
1 tsp yeast
1/2 tsp salt
Mix the above ingredients, cover, and let sit overnight on the counter or in the fridge if your kitchen is much over 70 degrees. The next morning stir in:
1 beaten egg
6 TB melted butter
Make waffles according to your waffle iron's instructions. I recommend using the highest temperature setting to get a nice crisp exterior. Unfortunately some waffle irons do not get hot enough to do this.
Any cuisine that will put marshmallows on top of sweet potatoes is in serious trouble, but even so southern cooking does have some wonderful dishes. One of my favorites is sausage gravy, served for breakfast over freshly baked buttermilk biscuits. You probably will not want lunch after this!
1 lb bulk breakfast sausage
1/4c minced onion
6 TB flour
3-4c hot milk
sauté the sausage and onion together, breaking up the sausage into small bits, until the onion is clear and the sausage is cooked. If there is a lot of fat, remove all but 4 TB. Sprinkle the flour over and cook, stirring, for a couple of minutes. Stir in 3c of the milk and cook, stirring, until thickened. Add additional milk as needed to get the desired consistency. Add lots of black pepper and salt to taste.
Scrambled eggs with lox and onions
One of my favorites. Perfect with a toasted bagel and a big cup of coffee. This recipe serves 2.
1/3c chopped onion
1/3c chopped lox
1 TB butter
4 large eggs
2 TB milk
In a non-stick skillet saute the onions in the butter over medium-low heat for 10-15 minutes until golden brown. Meanwhile beat the eggs with the milk and a pinch of salt (use less salt than you usually would because the lox are salty). Reduce heat to low and add eggs to the pan. Cook slowly, stirring occasionally, until the eggs are almost done. Add lox and a grinding of pepper and stir. Serve when eggs are still soft and creamy.
Goat cheese and caramelized onion omelets
Suggested to me by the owner of Celebrity Dairy, our local source for terrific goat cheese.
Caramelized onions: Chop some onions and cook uncovered in a skillet with some butter or oil (about 1 TB per cup of onions) slowly (medium low heat) for one half to one hour, stirring regularly. They will slowly turn golden brown.
Make omelets in the usual way. Put equal amounts of fresh goat cheese and caramelized onions in each omelet - perhaps 1 TB of each in a 2 egg omelet.
Best buttermilk biscuits
My wife developed this recipe over the years. Outstanding biscuits! Don't expect this or any biscuit recipe to be perfect the first time you make it. It takes a little experience to get to know the right feel of the dough.
2 cups flour (low gluten such as White Lily)
1 tablespoon baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons unsalted butter, cut into bits
3/4 cup buttermilk
1 tablespoon butter, melted
Preheat oven to 450° (conventional) or 415° (convection). Convection gives the most even cooking.
Sift flour, baking powder, salt, and baking soda together in a large bowl. Cut in butter until mixture resembles corn meal. Add buttermilk, stirring until a soft dough is formed. Turn dough onto a floured surface; knead well at least 30 seconds. Roll to 1/2" thickness. Cut as desired. Place on non-stick baking sheet or greased regular baking sheet. Knead remaining scraps together into a ball, roll out, and cut more biscuits. Repeat as often as needed. Brush with melted butter. Let sit 5-10 minutes on baking sheet before baking. Bake 12-15 minutes in regular oven or 7-1/2 to 8 minutes in convection oven. They will double or triple in height and become lightly browned on top.
1) White Lily brand all purpose flour works the best. Do NOT use White Lily Self Rising Flour.
This is my wife's recipe - they are truly excellent! This serves 4 and can be cut in half for 2.
3/4c all purpose flour
1/2c buckwheat flour
2 TB sugar
1-1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2 TB vegetable oil
2 large eggs, separated
about 1-1/2c fresh blueberries
Mix dry ingredients in a large bowl, then stir in buttermilk, oil, and egg yolks until blended. Beat the egg whites until they form peaks, then fold into the batter. For each pancake, drop 1/4-1/3c of batter onto a heated, greased skillet and spread to a 4-5 inch circle. Sprinkle 2TB blueberries on each pancake. Turn when the top is covered with small bubbles and the bottom is browned, then cook another minute or so until the second side is browned.