Sunday, September 29, 2013

Big Sunday Breakfast - Biscuits, Eggs, Bacon & Pumpkin-Pecan Cheesecake Yogurt Parfaits

Happy Sunday! This morning it was 55 degrees outside when we woke up as well as another beautiful bright, sunny fall morning. I decided to start with breakfast first this morning before taking a walk and running errands. I made my Easy Cheddar Black Pepper Biscuits, fried organic eggs, oven roasted uncured bacon (by Maverick Ranch) and Pumpkin-Pecan Cheesecake Yogurt Parfaits that I made last Sunday. When I made my biscuits this morning, I only made 1/2 a batch and made 8 smaller biscuits instead of the 10-12 larger ones I usually make using my full recipe. I had a cup of Hawaiian Blend coffee with my breakfast. I am not sure what in the world I was thinking making myself that much for breakfast...but obviously my eyes were bigger than my <former> wheat belly!  ;-)  I ate less than half of the parfait -- I was absolutely stuffed, so I put it away in the fridge to eat later. I wanted to finish up the rest of the canned pumpkin I opened last week, so I went ahead and made a bigger batch of the pumpkin cheesecake layer so I can easily whip it out and layer it with my yogurt and chopped pecans for either dessert or breakfast in a nanosecond (I increased the cream cheese a bit to make it "cheesecakier"). It is so good and a nice change from the usual yogurt and berries. I snapped a few pics of my breakfast below. Enjoy!

Easy Cheddar Black Pepper Biscuits (recipe below)

This is excellent bacon -- much meatier than most, too

Easy Cheddar Black Pepper Biscuits


2 cups blanched almond flour
3 tablespoons "cold" butter, diced
1 egg (or 1/4 cup Egg Beaters)
1 cup sharp shredded cheddar cheese, divided
1/4 to 1/2 teaspoon salt, or to taste
1/2 - 1 teaspoon freshly ground black pepper, or to taste
2 teaspoons baking powder (aluminum free)
1/2 cup heavy cream 

Preheat oven to 350 degrees F.  Lightly grease a baking pan or line with non-stick foil or parchment paper.  

In a medium bowl, add almond flour, butter, egg, 1/2 cup of cheddar cheese, salt, black pepper, baking powdercut in with a pastry cutter/dough blender until crumbly and all flour is slightly moistened and cheese is pulverized into the mixture. Stir in cream and remaining 1/2 cup of shredded cheddar cheese; mix in lightly.  Divide and roll dough into 10 to 12  balls (I make 10) and place on a lined cookie sheet; do not flatten dough balls (this will result in a thicker biscuit).  Bake at 350 degrees F for approximately 18-20 minutes or until light golden brown; be careful not to overcook.
   Remove from oven; brush tops with melted butter, if desired.


Patricia said...

NICE! Love the taco idea. Those cheddar biscuits are the best - i make them and then I have one (or two) for breakfast every day. I never get tired of them. Great recipe. Love the bacon recommendation too. Thanks for posting!

Patricia said...

Thanks also for the Honeyville tip about almond flour - and amazon! I do get Honeyville's emails! Appreciate your time very much.

Gourmet Girl Cooks said...

Thanks, Patricia! You are very welcome! :-)

Annie said...

Hi Gourmet girl! Do you think I could use egg whites in your cheddar biscuits? BTW, Thanks for you beautiful blog! Very inspiring!

Gourmet Girl Cooks said...

Thanks, Annie! Yes, you most definitely could use egg whites (I have used Egg Beaters before -- 1/4 cup for 1 egg). They turn out good either way. :-)