Monday, December 29, 2008

Oven Hash and Drop Biscuits

I wanted to make some hash for breakfast, but I didn't feel like frying anything. I tried making the hash in the oven, and it turned out beautifully. I sliced up a bunch of red potatoes, some bell peppers, and some red onion. I seasoned the veggies with some salt, pepper, and hot sauce. I drizzled over some olive oil and mixed well. I roasted the veggies in a 350F oven, stirring often, until they were tender and starting to brown, about 40 minutes. This hash would be great for breakfast, or as a side dish for dinner.

This drop biscuit recipe is a gem! I rarely make biscuits because most recipes involve rolling out the dough, cutting the biscuits, etc. I've tried other drop biscuit recipes before, and the results were always dry, crumbly biscuits. Not these! They are light, fairly moist, and with a great flavor. Plus, they are really easy to make. The recipe comes from:

2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
1/4 teaspoon salt
1 stick, plus 2 tablespoons butter
1 cup buttermilk
parchment paper

Preheat oven to 475F.

Melt 1 stick of butter and let cool 5 minutes.

Whisk together the dry ingredients.

In a separate bowl, combine the melted butter and the buttermilk, and stir until clumps form.

Stir the liquid into the dry ingredients until just incorporated and the dough pulls away from the sides of the bowl.

Line a baking sheet with parchment paper.

Using a 1/4 cup dry measure, scoop out and drop 12 balls of dough onto the baking sheet (this is easier if you spray the measuring cup with nonstick cooking spray).

Bake until the tops are golden brown, about 14 minutes.

Let cool on a wire rack.

Meanwhile, melt the remaining 2 tablespoons of butter and brush the tops of the biscuits with the butter before serving.

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