Brunching

This was an attempt at recreating a favorite breakfast from Bluegrass Grill & Bakery in Charlottesville, VA.  I haven’t had it for over two years, but I still miss my favorite dietetic internship breakfast spot.  The seating was not ample and the wait was long.  You have to be your own hostess and write your name on the list hanging inside the door.  It takes some faith to trust that your name won’t be crossed off by the other hungry people hoping to shorten their wait.  Despite it all, it’s worth it to hear bluegrass instrumental bands covering popular artists.  In simpler terms pickin’ on Metallica, pickin’ on The Beatles, or pickin’ Springsteen.  Crud, now I listened to some pickin’ on iTunes, and I want to buy some!  Smile with tongue out

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Anyway, back to the food.  Eggs.  I can do eggs.  In fact I eat eggs at least once every week.  Sunny side up, over easy, scrambled, omelet, you name it, I love it.  Eggs are certainly not difficult to make.  What I’ve been craving is a little more difficult to create.  Biscuits.  They have to be flaky yet moist, doughy yet light.  And they have to be half whole wheat.  What other kind of biscuit would Charlottesville get you hooked on?

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This weekend it was time.  The craving needed to be satisfied.  I don’t know anywhere to get a half whole wheat biscuit.  Every place I know only has the fluffy white version.  Have no fear!  Whole wheat flour is here!

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Into the Bowl
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoons + 1 teaspoon baking powder
  • 1 tablespoon sugar
  • a few grinds sea salt
  • 1/4 cup butter
  • 1 cup milk
Directions

In a medium bowl, combine flours, baking powder, sugar, and salt; mix well.

Cut in butter until mixture resembles coarse crumbs.

Stir in milk just until moistened.  It will be sticky, but that’s OK.

Drop 6 biscuits onto baking sheet (or stone).

Bake at 450 degrees F for 10 to 12 minutes or until lightly browned.

Serve warm!

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Drizzled with honey, this biscuit hit the spot.  I won’t lie, it’s not quite the same as Bluegrass, but it’s approaching the delight those brought me.  Let face it, it’s the best I’ve got for the time being.  Plus the leftovers were crumbled over chili, and you can’t go wrong with that!

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When you get a craving for far away foods, do you get adventurous and make it for yourself?

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