Mix together:
1 c. flour
1 c. wheat flour
2 t. baking powder
1/3 c. sugar
1/2 t. salt
Cut in:
5 T. cold butter
Stir in:
1/4 c. dried fruit, chopped
1/4 c. chopped nuts
Beat in a seperate bowl:
2 eggs
Reserve 2 T. of eggs. Mix the rest into the flour mixture. Pat into a square about 3/4 inch thick. Cut into 4 (or 8 for smaller scones) triangles. Place on cookie sheet lined with parchment paper. Brush tops with reserved egg. Sprinkle with cinnamon & sugar. Bake at 450 for 15 minutes.
1 pie shell, par baked
10 eggs
1 c. plain yogurt
shreaded cheddar or swiss
salt & pepper
caramelized onions & garlic
bacon or ham
spinach or broccoli
Beat together eggs, yogurt, & salt. Layer meat, veggies, & cheese in the pie shell. Pour egg mixture on top. Bake 45min @ 350.
Preheat oven to 425. In medium bowl whisk together:
4 eggs
3/4 c. milk
salt
Slowly add while whisking until smooth:
3/4 c. flour
In a 12 in a cast iron skillet, melt:
3 T. butter
Pour batter into skillet and place into preheated oven. Bake until puffy and golden brown, 15-20 minutes. While baking, in a separate skillet, brown:
1 lb. Italian sausage
Remove from pan, and in the fat left behind, cook:
4-5 chopped apples
1 t. ginger powder
When the egg pancake comes out of the oven, fill with apples, sausage, then top with:
4 oz grated white cheddar
3 1/2 flour
1 t. salt
2 T. baking powder
8 T chilled butter
1 1/2 c. milk
Combine flour, salt, & BP. Grate in the cold butter with a cheese grater & toss into the flour mixture. Make a well in the center and stir in the milk quickly until just combined (less than 30 seconds). Turn on o floured surface and gently fold until consistent. Flatten to ~3/4 in. thick. Cut into biscuits, place on baking tray, and bake for ~12 minutes for 450.