Buttermilk drop biscuits and breakfast hash

I was looking for a new iteration of breakfast for supper and came up with a hash.  I even did some research.  Wikipedia says it isn't just for leftovers anymore.  Restaurants have sophisticated versions and there is an all hash cookbook out there somewhere.  But the definition of the hash is still easy- just diced meat, potato, and spices.  Wikipedia goes on to say that it is often served with biscuits.

Hash itself is not pretty, a bunch of stuff mixed together with eggs over the top or scrambled right into the dish.  Very hard to have a beautiful picture of a hash.  So for blogs sake I thought of trying a biscuit recipe along side it.  These biscuits were so easy, the whole meal came together in less than 30 minutes.  So to have hot flaky biscuits and hash in less than 30 minutes especially for a inexperienced biscuit maker is pretty good.

Buttermilk Drop Biscuits with Cheddar

MAKES 12 BISCUITS

To refresh day-old biscuits, heat them in a 300-degree oven for 10 minutes.

INGREDIENTS

• 2cups (10 ounces) all-purpose flour
• 3ounces extra-sharp cheddar cheese, shredded (3/4 cup)
• 2teaspoons baking powder
• 1/2teaspoon baking soda
• 1teaspoon sugar
• 3/4teaspoon salt
• 1cup buttermilk, chilled
• 8tablespoons unsalted butter, melted, plus 2 tablespoons unsalted butter

INSTRUCTIONS

1. 1. Adjust oven rack to middle position and heat oven to 475 degrees. Line rimmed baking sheet with parchment paper. Whisk flour, cheddar, baking powder, baking soda, sugar, and salt together in large bowl. Stir buttermilk and melted butter together in 2-cup liquid measuring cup until butter forms clumps.

   

   
   

   2. Add buttermilk mixture to flour mixture and stir with rubber spatula until just incorporated. Using greased ¼-cup dry measuring cup, drop level scoops of batter 1 1/2 inches apart on prepared sheet. Bake until tops are golden brown 12 to 14 minutes.  Rotate pan half way through.

   

   
   

   

   
   

   3. Melt remaining 2 tablespoons butter and brush on biscuit tops. Transfer biscuits to wire rack and let cool for 5 minutes before serving.

   

As for the hash, there is no one right way to proceed.  I did dice the potatoes and soften in the microwave before browning, this just moves the whole dish along a little faster.  From there on it is whatever you have in the fridge.  I added diced green pepper and ham.  Then the finishing touch may be fried eggs on top or, as I did, just poured in scrambled eggs and cooked it all up together.  An easy one pan meal with minimal clean up!

The week in preview

Wednesday:  Breakfast hash and biscuits with fruit

Thursday:  Cobb salad with turkey, avocado, hard boiled eggs, blue cheese

Friday:  Taco night with guacamole

Saturday:  Homemade pizza and salad