These pictured in my breakfast are not made from the same recipe but I really think this one is better. You can use margarine instead of butter to keep costs down. If you do not have buttermilk you can just just regular milk (I use non-fat) or put some vinegar (about 1 teaspoon more or less) in the milk and let it set for a 1/2 hour.
Tall and Fluffy Butermilk Biscuits
2 cups unbleached all purpose flour
1 tablespoon double action baking powder
1 tablespoon Sugar
1 teaspoon Salt
1/2 teaspoon baking soda
4 tablespoon cold butter, unsalted; cut into 1/4-inch cubes
1 1/2 cups cold buttermilk
To Form And Finish Biscuits
1 cup unbleached all purpose flour
2 tablespoon unsalted butter; melted
Most biscuits are best hot from the oven but these are better if you allow the steam to escape for a few minutes.
Put oven rack to middle position and heat oven to 55 degrees F. Spray 9 inch round pan with no-stick spray, set aside. Generously spry inside of 1/4 cup dry measure with nonstick cooking spray.
Dough: In food processor, pluses flour , baking powder, sugar, salt, and baking soda to combine, about six 1 second pulses. Scatter butter cubes evenly over dry ingredients; pluse until mixture resembles pebbly coarse cornmeal, eight to 10 1 second pluses. Transfer to a medium bowl. Add buttermilk to dry ingredients and stir with rubber spatula until just incorporated (dough will be very wet and slightly lumpy).
To form and Bake:
Using 1/4 cup dry measure and working quickly , scoop level amount of dough. Drop dough from measuring cut into flour on baking sheet (if dough sticks to cup, use small spoon to pull it free.) Repeat with remaining dough, forming 12 evenly sized mounds. Dust tops of each piece of dough with flour from baking sheet. With floured hands, gently pick up piece of dough and coat with flour , gently shaping into ball, shake off excess flour and place in prepared cake pan. Repeat with remaining dough. barraging 9 rounds around the perimeter of cake pan and 3 in center. Brush mound with melted butter, taking care not to flatten them. Bake 5 minutes, then reduce oven temperature to 450 degrees F, continue to bake until biscuits are deep golden brown, about 15 minutes longer. Cool in pan 2 minutes, then invert biscuits from pan onto clean kitchen towel, turn biscuits right side up and break apart. Cool 5 minutes longer and serve.
I really do not see the point in giving directions on how to make eggs but I have linked to simple directions in case you have never made them. Do not fret. they are as easy as pie. Well to tell you the truth much easier than that. You can just do a Google search or any other ssearch engine to fine scrambled eggs. Just in case you are wondering my eggs are more orange than normal since I have pastured chickens.
This is one of the best juices you can drink. It is a great source of vitamin C. This is orange juice I made form frozen. Fresh orange juice is great but for value and frozen juice has been shown by research to maintain more Vitamin C than caned, or bottled. I also tend to buy the calcium fortified orange juice. I do this because calcium gets absorbed better with vitamin C. Orange juice has other benefits as well.the following newsletter from Yale Heath Care is a good review.
This breakfast is part of a plan that I am working on to see how well I can make a week worth of meals for four adults for around $70. It will b low cost and not too many frills. My main challenge is to keep the fat content down.