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I’m taking the bull by the horns so to speak. I haven’t been getting along with breakfast for some time and I aim to rework that this year. Join me in my quest to find 52 Fresh Breakfast Ideas that don’t leave me feeling heavy or my family still hungry. We may revisit dishes you already know or find some new favorites but my goal for 2014 is a new appreciation for breakfast.
It’s late at night and I’ve got something special for breakfast prepping on the kitchen counter. It’s actually incorporated into our homeschool Science lesson for tomorrow and I thought it would be nice to use one of the recipes from From Scratch.
From Scratch is a new book for me. (If you picked up a bundle it’s found in the Real Food Recipes section.)
Written by Shaye Elliot it’s got 7 sections of recipes
- Breadish (where I landed)
- Soups and Salads
- Main Dishes
- Side Dishes
- Beverages, Ferments, and Condiments
Shay’s recipes are easy to implement and her color photos of the recipes are beautiful. They make you hungry just looking at them.
There are tips for buying whole foods and healthier versions of foods you may buy each week. And there are little notes above each recipe on Shay’s thoughts about the dish you’re about to make.
So you may ask yourself what am I making? Well I chose the Buttery Biscuits recipe. It’s found in the Breadish section on page 50.
We’ll be using the biscuits to make pull apart bread for Science class.
Now the lesson plan calls for pull apart biscuit dough found in your grocery store but I haven’t eat then for over 20 years and won’t it be much better with homemade, wholewheat, buttery, flakey biscuits? Yeah! I think so.
The recipe makes much more than I need for our class but that’s the idea. There is so much you can do with biscuits.
- Breakfast Sandwichs (eggs and sausage between)
- Chicken and Dumplings (dinner)
- Make a biscuit pizza
- Strawberry shortcake (yes I know they are out of season but mine started fruiting again for some reason)
- and more. Just type it in your search engine and see
Right now my flour mix is soaking. I took some pics so you can see how it’s doing and I’ll be sure to update you on the finished product and how the lesson went.