Fried Pies & Fireflies: Blueberry Biscuits and Egg Muffins

That sweet man was working on Mom's yard today....

"Hey would you mind fixing me something for breakfast?"

"Will this get me out of yardwork?" I inquired...

"Yes!" he stated.

So, I ran to the kitchen!

No hard decision between mixing bowls, blender and ovens vs.

lawn mowers, weed eaters and chain saws for this girl!

I've been dying to try this recipe for Blueberry Biscuits

as well as these wonderful Egg Muffins that you can make a batch of and eat all week for a quick breakfast on the go.

So today, you're getting a 2 for 1! :)

As I was happily baking, and hour later, he stuck his head in the door....

"Is it possibly lunch yet? " he inquired.

"I've given up on breakfast!"

"Well...being a food blogger takes time,"

I informed him.

"I can't just mix something in a bowl,

throw it in the oven and scrape it onto a plate.

It's a process of organization,

pictures, words and presentation."

"Well, I don't know about all that, but am I going to

get to eat anytime soon, or do I

have to call Domino's before I pass out?"

Ok....he obviously does not understand the importance of the way I have to do this cooking thing...

honestly...

Anyway...

He did get to eat...he did not pass out or

have to eat sub par pizza...

And he did admit it was all worth the wait!

Surprise your family with these delicious recipes for breakfast or brunch this week and they will think it's worth the wait too!

Hey, you might be able to get your

yard work done in the process!

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Blueberry Biscuits

2 cups Self-Rising Flour

3 Tb. sugar

1 stick unsalted butter (VERY cold)

1 cup buttermilk

1 c. fresh or frozen blueberries
(I had fresh blueberries on hand)

1/2 stick melted salted butter

Prepare cast iron skillet with a tiny amount of grease--
about 2 TBSP.

Preheat oven to 500 degrees and set skillet in oven
while you prepare dough.

Combine all the dry ingredients--flour and sugar.

You can then cut in 1 stick of butter with a

pastry blender or grate yours like I do.

Combine all the dry ingredients (flour, baking powder, salt, sugar) together and then cut in the cold unsalted butter.

Cut in until the butter is about pea sized.

Add buttermilk.

Stir until just combined and roll it out
onto a well-floured surface.

Sprinkle your counter top area or a

large cutting board with some flour.

Put the dough on the floured area and sprinkle

some flour over the dough.

Press the dough out with your hands

and flatten to about 1/2″ thickness.

Add blueberries over the dough.

Knead a couple of times and flatten back out
to about 1″ thickness.

Cut them with a biscuit cutter or

just a glass like Momma did--like I do!

Place biscuits in the cast-iron skillet

and be sure biscuits are touching.

Bake at 500 degrees for about 8-10 minutes.

At the 6 minute mark, take the skillet out of the oven and

brush the biscuits with the melted salted butter.

Brush all over and on the sides of the biscuits
if they are showing.

Glaze:

1 c. powdered sugar

3 Tb. heavy cream (or more if not thin enough)

1/2 tsp. vanilla

Stir the glaze ingredients together and make sure the powdered sugar is completely dissolved.

When you take the biscuits out of the oven,

and pour the glaze over them.

Serve them while their hot!

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The yummy biscuit ingredients:

Put the oil in your skillet and set in the oven...

In your mixing bowl, add the flour...

and cut in the butter with a pastry cutter or you can grate it like I do...Make sure your butter is really, really cold...

It looks so very pretty like this! :)

Add the sugar...

And the buttermilk...

Mix until combined and turn out onto your floured surface...

Press is out with your hands and then add the blueberries...

Keep folding over the dough...

Flatten it out again to about 1 inch thickness and cut with your biscuit cutter or a glass like I do...

They will look like this...

Take your hot skillet out of the oven...

Add the biscuits to the hot skillet...

Mmmm....

Bake about 6 minutes and then take them out of the oven and baste them all over with the melted butter...

Like so...

Until they are fully immersed in the butter...

Bake the additional 4 -6 minutes and they will look like this...

You'll add the glaze next....

The glaze ingredients:

Mix the confectioners sugar...

vanilla...

and the heavy cream...

stir till combined and smooth...

Add the glaze on next and enjoy!

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Good Morning Egg Muffins

12 eggs or Egg Beater equivalent

( I used Egg Beater's Southwest and Egg Beater's Florentine)

1-2 tsp. Morton's Nature Seasoning

1 cups shredded Mexican Cheese

1 cup shredded Monzarella cheese

A couple of pieces of Boar's Head ham and turkey

Chopped veggies and meat:

red and orange peppers, green onion, Mexican shredded cheese and turkey for the Southwest muffins

and

mushrooms, green onion, baby spinach, tomato, ham and monzarella cheese for the Florentine muffins

(I saute' my ingredients--except for the cheese--
in a little butter and olive oil)

Preheat oven to 375 F. Use regular muffin pan.

Spray with with nonstick spray.

In the bottom of the muffin cups layer

vegetables and cheese.

You want the muffin cups to be about 2/3 full,

with just enough room to pour

a little egg around the other ingredients.

Break eggs into large measuring bowl with pour spout,

add Morton's Nature Seasoning, and beat well.

Or, if you're using the Egg Beater's, just pour it over the filling ingredients until it's about 3/4 full.

Bake 20-25 minutes until muffins have risen