These fluffy biscuits are a weekend favorite in my family...
Most weekends, my kids are up before me and begging for biscuits and gravy for breakfast. So after a few experiments and failed attempts, I finally came up with a recipe that is the perfect amount of fluffy and buttery. At this point, I make it off the top of my head so this tutorial might not be entirely accurate for you (and I have noticed since moving to Spokane that it occasionally comes out a little bit different despite doing the exact same things every time...I am going to blame it on the humidity and elevation), but if you get it right they pair perfect with sausage gravy.
“We prefer to DIY our biscuits, despite the mess that is usually made in the process for a few reasons. 1) It's more budget friendly 2) Way less sodium and more importantly, no preservative or other yucky chemicals 3) (and my personal favorite) They taste better!”
If you are filling out your Birth Boot Camp chow charts or just eating "twice as healthy" for your growing little one (not "eating for two" as some might say), I recommend serving up these biscuits with just a bit more protein and nutritional content than how my kids prefer to eat them (plain with butter for the girl and piled high with gravy for the oldest boy- and of course the baby still prefers his breakfast straight from the tap).
Protein-packed, healthy fats and those satisfying, buttery biscuits (with a side of "breakfast salad")
Sounds like something one might order from an up and coming, local, made-from-scratch, Millennial-owned, farm-to-table restaurant. But if you are like me, places like that are just too crowded and the wait too long for my crazy crew to endure first thing in the morning before anyone has eaten breakfast (or more importantly, in the case of the growns-up before having consumed coffee which is questionably more dangerous than having HANGRY kids!) So let me save you $17.95 with this make at home power meal.
Step one: Make biscuits (See recipe and video below) We prefer to DIY our biscuits, despite the mess that is usually made in the process for a few reasons. 1) It's more budget friendly 2) Way less sodium and more importantly, no preservative or other yucky chemicals 3) (and my personal favorite) They taste better!
Step two: Make sausage gravy (sorry, no recipe for that today. But to be fair, that is another one of those things I make intuitively. What can I say? I don't like being told what to do and recipes just seem so bossy)
Step Three: Split those fluffy biscuits open to reveal their buttery innards and spoon some free-range organic scrambled eggs (2 eggs equal 12 grams of protein), some fresh slices of avocado (healthy fats!) (Or if you're anything like me and can't keep fresh avocado in the house because they are grumpy little fruits that go from "not yet" to "too late" in the course of a standard work day, try the individual avocado cups which are usually located in the package produce area at the grocery store) and some sausage gravy on top. Sprinkle with your favorite cheese (we love sharp cheddar for budget reasons but smoked gouda really ramps up the flavor profile)
Step Four: Get your greens! We talk about he importance of leafy greens in Birth Boot Camp classes and any good midwife will tell you the same. So, make what I call "breakfast salad" with a lettuce mix (I like to use the package with herbs mixed in for some extra flavor). Top with real bacon (a little sprinkling of extra protein), candied nuts (careful of your sugar intake) or your favorite trail mix (this is a good time to throw in some chia seeds for extra protein or pumpkin seeds for some magnesium). Use an over easy egg and some smashed avocado for your "dressing" and TADA! Breakfast salad. I am making it a thing.
And now for the recipe you've been waiting for....I present to you The Fitzgerald Family Weekend Biscuits: