Published: May 2020
By: Kabria Rogers
Brunch is one of the best meals ever conceived! Over the weekend, when you’re allowed to sleep a little later and only start to feel hungry in the hours between breakfast and lunch. The sweet and savory components from both meals come together into a glorious smorgasbord of delight.
We’re at home but haven’t given up our right to brunch. Below are some quick and easy recipes to get the ball rolling. Brunch needs at least 3 things, a sweet, a savory and a blended item.
Our friends from the Free Library of Philadelphia Culinary Literacy Center taught us from home how to make pancakes from scratch. It’s one of the first things you think about for breakfast or brunch. Simple to make with some well placed pantry staples and always fun for the family. Yes, you can recruit the kids to help with this one.
Think you can beat those pancakes? French Toast or Waffle Lover? Show us @phillyfunguide #freelibrarycooks
Maybe you don’t have a sweet tooth, have a gluten intolerance, or simply plan to eat both, brunch is not complete without a savory addition. The best leading option is a quiche. This familiar egg option is versatile, comforting, and pretty easy to make. You can pick up pie crust from the store or even try your hand at making one.
Do you have a go to quiche recipe? Show us what’s you’re making @phillyfunguide #freelibrarycooks
Biscuits are one of my favorite additions to any meal, especially brunch. They are simple and quick. A biscuit is the beginning to all types of flavor combinations. You can keep it simple with butter (honey butter for a touch of sweet). They are always the ideal option if you want sweet elements- all jams and marmalades are welcome. Biscuits remain versatile for those who prefer savory options like gravy, eggs, sandwiches. The options are endless!
From my own family’s repertoire, I’ll share my family biscuit recipe from our table to yours while we’re all brunching at home:
3 cups of Flour
3 tablespoons of Sugar
1 ½ teaspoons of Salt
4 teaspoons of baking powder
1 ½ teaspoons of cream of tartar
1.75 sticks of butter
1 cup of milk
Step 1: Read through all the steps. There are tips along the way.
Step 2: Preheat the oven at 450 degrees.
Step 3: Put your butter in the freezer. Once hardened, grate into a bowl and return to the freezer to keep cold.
Step 4: Combine dry ingredients in a large mixing bowl and set to the side.
Step 5: Combine milk and egg in a small bowl. *Insider Tip: For best biscuit results, use super cold milk and super cold butter.
Step 6: Combine flour mixture with milk/egg mixture. Stir until combined
Step 7: Add grater butter from the freezer.
Step 8: Flour a rolling surface, dump your pre-biscuit mixture on the rolling surface. Sprinkle a little more flour on top of the pre-biscuit mixture.
Step 9: Knead dough until no longer sticky. * Insider Tip: don’t overwork dough, it’ll melt the butter and your biscuits tough.
Step 10: Roll out dough to an inch thick. Use a cutter (a mason jar lib or glass cup) to cut out your biscuits. *Insider tip: Push down on your cutter. Don’t twist, it will keep them from rising. Also, the thicker the roll the more they will rise.
Step 11: Lay biscuits on an oil parchment baking pan.
Step: 12: Bake for 8-10 mins
Step 13: Devour Responsibly!