Buttermilk Biscuits

This recipe makes about a half dozen LARGE biscuits or a dozen smaller ones... so I usually DOUBLE it so that I have biscuits for a few days after....which is very important when you live in a biscuit-less country!

Preheat oven to 400F.

Mix 2 cups of flour with 3 tsp baking powder and 1 tsp salt.

Cut in 6 TBSP of ICE COLD butter.

Use your hands to mix this together so that it resembles corn meal when you are finished.

Measure out 3/4 cup of buttermilk and add in 3 TBSP of honey. Blend together.

Add to the dry mix and blend everything together WITH YOUR HANDS. Be careful not to overmix.

Roll out dough onto a floured surface until it is about 1 inch thick.

Using a drinking glass (size of the glass will determine the size of your biscuits), cut out your biscuits and place on a baking sheet.

Bake about 12 minutes or until golden brown.

SERVE WARM!

Preferably with GRAVY! :-)

Brunch Quiche

Always a winner and you can change it up each time so your guests always think it is a new recipe!

Preheat oven to 350.

Version WITH MEAT:

Fry 1 pkg of bacon (or sausage or ham) in a skillet.

While it's frying, chop 1 yellow onion. When you remove the bacon from the pan, add 1 TBSP of oil to the bacon grease plus 2 shakes of your favorite seasoning (I use Slap Ya Mama, of course). Saute the onions until they are soft.

Version WITHOUT MEAT (which I actually make most often)

Chop 1 large yellow onion and 1 red bell pepper. Saute in butter plus 2 shakes of your favorite seasoning (I use Slap Ya Mama, of course) until they are soft.

In the meantime, grease a baking dish (I use a large round one) and place 1/2 cup of shredded cheese (you pick the flavor) on the bottom of the pan (spread it out).

Place the bacon/onion/pepper combo on top of the cheese in the baking pan.

In a mixing bowl- combine 1/cup of milk, 1 cup of sour cream, 4 eggs, 1/2 cup (I use a BIT more!)jm, of shredded cheese, 1/2 cup of flour and 1 tsp of baking powder. Mix these together and then add another shake of your favorite seasoning.

Pour this mixture on top of the bacon/onions/peppers and then bake.

Bake for about 40 minutes until the middle of the quiche is set. Do not overcook.

Slice like a pie to serve.

MY version of Jimmy Dean Sausage

I live in the land of pork, but for 3.5 years I have suffered in silence about the LACK of REAL BREAKFAST SAUSAGE here. Danes don't eat hot meats for breakfast, so I am sure they don't realize they are LACKING in this department!

However after visiting my friend Lisa in Prague last weekend, I found out that I no longer have to suffer.... it IS possible to make your own "Jimmy Dean" pan sausage! And so this morning I did!

The best part is that EVERY SINGLE ingredient can be found in Denmark!

Ingredients:

• 2 lbs of ground pork (which in DK is available at ALLLL grocery stores every day of the week!)
• 2 TBSP dried sage (salvie på dansk)
• 2 TBSP brown sugar
• 1/4 tsp ground cloves (nellike på dansk)
• 2 tsp salt
• 2-3 TBSP of Slap Ya Mama (Here is where you can use your favorite cooking spice -- some recipes call for a tsp of black pepper plus a tsp of red pepper flakes, etc...you decide) But you need a little "kick" in your recipe so that is why I use SYM.

First step is to blend all the spices together in a small bowl so that they can be more evenly distributed throughout the pork. Set aside.

Use your hands to really mix the pork...break up any lumps and try to get it as smooshy as possible. Then sprinkle about 1/3 of your dry mix into the pork and keep smooshing... sprinkle another 1/3....and repeat. This will ensure that each bite of sausage has the same yummy flavors.

Form the meat into balls and flatten before putting in your skillet to fry. You do not need any oil or grease to fry them...they make their own which is just enough to keep them from sticking to the pan. Cook them on a low heat because you don't want the outside to cook faster than the inside. Flip, continue cooking, and most likely flip again.

This morning I served them with buttermilk pancakes and when I dipped them in that maple syrup, I thought I had died and gone to heaven...

Tomorrow's breakfast will be sausage biscuits for the road because we are going to Århus and then I have plenty in a freezer bag to save for the next time I want biscuits and gravy!

Bon Appetite!

MoMo´s Blueberry Muffins

MoMo NEVER used sour cream for anything in her life until she created this recipe for the best blueberry muffins I have ever eaten! They are a perfect addition to any breakfast or brunch!


Mix together the following ingredients.
2 cups flour
1 cup sugar
1 tsp baking powder
½ tsp salt
½ tsp baking soda
2 eggs, beaten
1 ½ cups sour cream
½ cup oil
1 tsp vanilla


Gently fold in 1 ½ cups blueberries, drained, as the last ingredient.


Mix (without breaking the blueberries).

Grease a muffin tin and fill each cup with the batter. Sprinkle ½ tsp of sugar on top of each cup´s batter. Bake at 350. Bake 12 minutes for mini muffins and 15-18 minutes for standard sized muffins. (or until set and golden brown)

Batter makes 12 standard or 24 mini muffins.