Meals on Monday:
What is on the menu today? Scrambled eggs, cinnamon pecan (melt in your mouth) biscuits, with a side of smoothie.
On Sundays I usually try to make something special for my family-some kind of treat. It is not everyday that we eat something sweet for breakfast. These biscuits are a hit around my homestead. I make them when I have company and everyone just raves and raves. The only trouble is that I always wish I would have made another batch or two.
I love making the old fashioned cinnamon rolls, but sadly, I think of it too late in the morning. Who wants to wait a couple hours for breakfast? Not my crew.
I have discovered that spicing up a batch of my biscuits will do the trick…
It is fast, easy, and you would never be able to tell the difference between this and a regular cinnamon roll.
Making Butter: We have fresh milk because of our lovely family cow-a special thank you to Marilla MOO for giving us such creamy milk! And a special thank you to my son, Miles, who yodels to her each morning as he milks. He claims she gives more milk that way.
I have lots of milk and lots of cream floating atop, so I make my own butter and buttermilk…
I start by ladling my cream into my big blender. For this batch, I made sure to ladle about 2 cups of cream. I turn the blender on high and it whips into butter so fast. I think it takes about 3 minutes! You always know when it is ready, because the globules of butter will begin to float around in the liquid.
I grab the solid butter and squeeze the buttermilk out.
Next, I place my butter ball into some ice cold water, switching out the water when it gets too white. I wash the butter until my water is clear.
The remaining liquid in the blender is pure buttermilk.
I add my 1/2 cup of soft butter to my 2 cups of flour. (We use spelt but you can substitute with what ever flour you like best.) I add 2 2/3 teaspoons of my homemade baking soda and 2/3 teaspoons of sea salt to the flour: Here is how to make your own Homemade baking powder…
I blend the dry ingredients with the butter until crumbly.
I pour my 3/4 cup of buttermilk into the mixer next and blend until sticky.
I flour my work table with a nice dusting. Then I pour my sticky dough on the flour and turn, dust with more flour every side, until it pats down without sticking.
Pour the 2 Tablespoons of ground cinnamon, 3/4 cup of brown sugar, and 1/2 chopped pecans in the middle of the dough. If you want to substitute honey or sucanat for the brown sugar, you can.
Fold the biscuit 3-4 times.
With a biscuit cutter, cut out the seven biscuits.
Preheat the oven to 425˚F. Place a glass baking pan or cast iron skillet with 2 Tablespoons of butter into the hot oven to melt the butter and heat the pan.
Place the biscuits into the sizzling hot pan.
Bake the cinnamon pecan biscuits for 20-30 minutes depending on your oven. Make sure when you insert the toothpick into the middle it comes out dry. That is how you know they are cooked through. Start mixing your glaze while the biscuits are baking. Add 1/2 cup butter, 1-1 1/2 cups of powdered sugar,
1 teaspoon of vanilla, and cook over heat until bubbling. Remove from heat. If you are looking for a healthier glaze, just combine 4 oz cream cheese with a 1/2 cup of honey or maple syrup. Blend until smooth.
Pour hot glaze over hot biscuits to thoroughly melt on top. This allows the glaze to penetrate the crumb of the biscuit, making it delectably moist.
While the biscuits are cooling, you can start preparing the scrambled eggs.
This is my version of scrambled eggs.
Heat a skillet on medium with 2 Tablespoons of butter to melt. Crack one dozen eggs into the pan and let slightly cook.
Break the yolks with a wooden spoon and blend the eggs together slightly.
I keep stirring the eggs as they cook so they do not stick to the bottom of the pan until the eggs become fluffy.
Serve the hot eggs with the hot, melt in your mouth, cinnamon pecan biscuits. Blend up a yogurt or kefir smoothie. I use 4 cups kefir, 1 cup kale, 1/2 cup strawberries, 1/2 cup blueberries, 1/4 cup maple syrup, 1 lemon or frozen lemon cube. Blend until smooth.
Click image below to download and print off the recipe cards FREE for this meal. I recommend using card stock paper. After printing out, you can cut them to 3 x 5 inch cards to add to your recipe box.