BUTTERMILK SAUSAGE-CHEESE BISCUITS

Ingredients

2 c gf all-purpose flour

Plus 1/2 c extra flour for dough and for rolling dough

2 t baking powder                                                                

1/2 t baking soda

1/4 t salt                                             

8 T cold, unsalted – infused butter* – cubed

1 c cold, well shaken buttermilk – use additional as needed        

1 – ½ c breakfast sausage, cooked and crumbled

1 c fontina or cheddar or gouda or gruyere cheese, grated

Method

Preheat oven to 475 degrees

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

Use a pastry blender to work the butter into the dry mixture to create pea sized lumps

Stir the buttermilk into the flour / butter mixture until the dry mix is moistened

Use additional buttermilk as needed adding 1 T at a time

Do not overmix!  Dough will be sticky!

Prepare work surface with a couple tablespoons of rolling flour

Arrange a layer of the sausage and cheese on the floured work surface

Transfer the dough, placing the dough directly over the sausage and cheese

Gently press the dough into the sausage and cheese and begin to fold the dough over the surface working the sausage and cheese into the dough

Dust lightly with flour as needed

Roll the dough to about an inch and half thickness

Cut with biscuit cutter, pressing down and lifting up – avoid turning the cutter.

Brush the biscuits with melted butter or additional buttermilk

Bake on parchment lined sheet for 12 – 15 minutes.

Remove to cooling rack.

Serve warm

Yield:  18 biscuits

Deviled Eggs with Capers

Ingredients

6 eggs, hard-cooked and peeled

¼ c mayonnaise

1 t Dijon mustard

1 T capers, chopped

1/8 t cayenne

1 t caper juice

Method

Peel the eggs and slice the in half lengthwise

Gently remove the cooked yolks and transfer them to a work surface

Hold the cooked egg whites aside until ready to fill

Add to the work surface with the egg yolks the mayonnaise, mustard, capers, cayenne, caper juice.

Use a fork, smash the egg yolks and combine the ingredients to create a smooth filling for the egg whites

Use a small scoop or spoon transfer the egg yolk mixture to the egg whites filling the space where the egg yolks had been.

Chill and serve

Yield:  12 halves

EGG, POTATO AND FONTINA FRITTATA

Ingredients

6 eggs

2 T half n half

2 T olive oil

2 baking potatoes, peeled/chopped

1 c Fontina cheese, grated

(may replace Fontina with cheddar, swiss or cheese of your choice)

Salt and Pepper to taste

Method

Preheat oven to 375 degrees.

Prepare a baking sheet with a drizzle of olive oil.

Arrange the potatoes on the baking sheet and drizzle more of the olive oil over the potatoes.

Roast at 400 for 15 -20 minutes or until tender and crisp

Set aside.

In a medium bowl, whisk the eggs with the half n half

Season with salt and pepper

Prepare a buttered casserole dish by arranging the potatoes and cheese on the bottom of the baking dish.

Can also be baked in a skillet on the stove top or oven as pan allows.

Pour the egg mixture over the potatoes and cheese.

Bake for 25 – 35 minutes depending on the size of the baking dish.

Using a knife check the center of the frittata to be sure it is baked thru.

Depending on the baking dish you may need to adjust for additional baking time. Frittata is done when the tip of knife inserted to the center reveals that the egg is fully cooked.

Serve!

Cinnamon Streusel Coffeecake

NOTE: THIS RECIPE USES GF BAKING MIX and

NOT! ALL PURPOSE FLOUR BLEND

Ingredients

Topping

2/3 c g-f baking mix

½ c brown sugar

1 t cinnamon

6 T butter, softened

optional:  ½ c chopped almonds or pecans or walnuts

Cake

1 ½ c gf baking mix

½ c sugar

¼ c butter, melted

2 eggs

½ c buttermilk

1 t vanilla

Method

Preheat oven 350 degrees

Prepare baking pan/muffin pan – paper liners or butter

In a medium bowl, prepare topping – combine all ingredients using a pastry blender to create small to medium crumbs.

In a large bowl, whisk together the baking mix and sugar.

In a glass measuring cup whisk together the buttermilk, eggs, and melted butter and vanilla

Pour the liquid into the dry ingredients and fold together to blend.

Transfer the mixture to the baking pan.

Distribute the topping evenly over the cake batter.

Bake 22 – 26 minutes testing for springiness at center.

Serve warm or cool.

Spring Brunch from Your Kitchen

Check out our March recipes for items that can be prepared at home, in advance! Easter Brunch gatherings may still be limited this spring so we have some wonderful recipe options that could be a part of your celebrations!

Check out our recipes in the March post including:

Irish Soda Bread, Apple Walnut Maple Muffins, Streusel Coffee Cake, Deviled Eggs, Buttermilk Sausage Cheese Biscuits and Potato Leek Gruyere Frittata.

And, enjoy the NEOhio transition to spring!