Bacon and Eggs with Buttermilk Biscuits

Well, it's all over. Now that I know I can make buttermilk biscuits from scratch at home with very little effort or ingredients and achieve fantastic results, I may never leave the house again.

When my family relocated to Raleigh, North Carolina, when I was in high school, I was hostile about it, to say the least. My knee jerk reaction was to hate everything Southern in order to differentiate myself from the locals. Cute accents? Lame! Mild weather? Boring! Local TV show that covered Friday night's high school football "action" and pre-empted David Letterman by 30 minutes every week? THE END OF CIVILIZATION! The very first thing that won me over was the food. Of course.

I was at the Bojangles on Western Boulevard with my sister and our friend Lauren (may she rest in peace) on a Friday night. "Try the cajun filet biscuit combo with sweet tea," they told me. "But my ulcer...I don't want to get heartburn," I weakly protested. "It's not that spicy, just try it!" Worn down, I ordered. Oh. Mah. Gah. Of course, the chicken was delicious, but the biscuit! I had never eaten anything like it. Light and fluffy, yet toothsome, with a mild flavor and buttery finish. It was my bread-y nirvana, everything I had been searching for but didn't know how to put into words. It has been almost 13 years since that night, and I still feel the same way. So when I saw Adam Roberts' recent post about buttermilk biscuits the other day, I knew I was looking at my destiny.

I followed his recipe exactly, so I'm not going to re-post it here. The finished product was just perfect. As good as any biscuit I have ever had in a restaurant, but even better because I made them myself! I cooked the bacon in the oven in my broiler pan for the last 15 minutes of the biscuits' cooking time. The bacon came out a little crunchy at the edges, but otherwise fine. The eggs were just simply scrambled, nothing fancy.


Rating: This is awesome.

I ate 3 biscuits, and now I'm feeling a little on the wrong side of full. Oink. Be careful--they are rich! I'm going to try freezing the leftovers for quick, re-heated breakfasts in the future. Wei ate his split open with some strawberry jam smeared on the tender interior, and he said it was tasty. I have no need for such flashy adornments!

Bacon & Waffles

Ah, breakfast for dinner. I remember my ninth grade English teacher telling us once about how his mother made breakfast for dinner once a week when he was growing up (he told a lot of random stories!). He said that, at the time, he assumed she did it because she knew how much he liked breakfast food. When he got older, he realized that it was to save money. Therein lies the main attractions of breakfast for dinner: it's delicious and cheap!

For the first time tonight, I tried cooking bacon by baking it, and I am a convert! It has so many advantages over frying: no grease everywhere, no watching while it cooks, and no guesswork about when it's done. This method made perfectly done bacon: slightly chewy, not crunchy, with enough fat rendered out that you don't feel too bad about eating it! Just preheat your oven to 400 degrees and set a cooling rack inside of a baking sheet. Lay 8 slices of bacon on the cooling rack and bake for 15 minutes. Drain the cooked bacon on paper towels and enjoy the deliciousness!


This is the recipe I use for waffles; I got it from my Betty Crocker Cookbook. One batch makes 5 or 6 waffles in my Belgian Waffle Maker.

2 large eggs
2 cups all-purpose flour
1 3/4 cups milk
1/2 cup vegetable oil or melted butter
1 tablespoon sugar
4 teaspoons baking powder
1/4 teaspoon salt

Start by heating your waffle iron. Beat the eggs in a large bowl with a wire whisk until light and frothy. Beat in the remaining ingredients just until smooth. Spray the inside of the waffle iron with nonstick spray and cook the waffle batter according to the manufacturer's directions. Serve immediately with your favorite topping!

Rating: This is awesome
The waffles were crunchy on the outside, tender on the inside, and so tasty with maple syrup.