Recipes for Continental Breakfast: A FREE Virtual Cooking Class from Feed Your Soul!

Recipes from Continental Breakfast: A FREE Virtual Cooking Class

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Country Biscuits

Yield: about 12 biscuits

2½ teaspoons baking powder

2 teaspoons kosher salt

2 teaspoons granulated sugar

¼ teaspoon baking soda

3½ cups all-purpose flour, plus more for surface

1 cup (2 sticks) chilled unsalted butter, plus more melted, for brushing

1 cup chilled buttermilk (see Chef Tips)

1 teaspoon sea salt, optional

Preheat oven to 425°F. If using a food processor, pulse baking powder, salt, sugar, baking soda, and 3½ cups flour to combine. Add chilled butter and pulse until largest pieces of butter are the size of a pea. If making by hand, whisk together the same dry ingredients and grate cold butter into the flour mixture (see demo). Transfer to a large bowl and gradually drizzle buttermilk over top, tossing with a fork as you go to incorporate. Knead mixture a few times in bowl until a shaggy dough forms (mixture will look a little dry), then turn out onto a clean surface and pat into a 1"-thick square. Using a knife or bench scraper, cut dough into 4 pieces. Stack pieces on top of one another, sandwiching any loose dry bits of dough between layers, and press down to flatten. Lift up dough with bench scraper and dust surface with flour. Roll dough into a 1"-thick rectangle and trim a thin border around sides of dough to create clean edges. Cut into a 4x3 grid to make 12 biscuits (don’t reroll scraps). Transfer to a parchment-lined baking sheet, spacing 2" apart; freeze 10 minutes.

Brush tops of biscuits with melted butter and sprinkle with sea salt, if using. Place in the middle rack of the preheated oven. Reduce oven temperature to 400°F and bake biscuits until deep golden brown on bottom and golden on top, about 20–25 minutes.

Chef Tips: Biscuits (unbaked) can be made 1 month ahead. Freeze, uncovered, on baking sheet until solid, then transfer to a resealable plastic bag. Do not thaw before baking, but add a few minutes to baking time.

Cultured buttermilk is best but if you don’t have any, pour 1 tablespoon of white colored vinegar or lemon juice into a 1 cup measurer. Fill the rest of the measuring cup with milk.  Next, gently stir the mixture and let it sit for about 5 minutes.

 

Homemade Berry Jam

Yield: about 1 cup

2 cups mixed fresh berries (strawberries, blueberries, raspberries), washed, hulled and sliced

3/4 cup granulated sugar

zest of one lemon

1 teaspoons lemon juice

In a medium heavy pot, combine the berries and sugar and place over simmer-low heat until sugar dissolve and fruit juice is present, about 30 minutes. Increase to medium heat and bring mixture to a boil. Stir to soften fruit and incorporate all the sugar. Reduce the heat to medium-low, stirring often until the fruit breaks down and the mixture starts to thicken slightly about 30-35 minutes. Stir in lemon juice and zest. Mash berries, puree berries with an immersion blender or leave chunky. Jam will still be a little loose (it will firm up as it cools), but should coat the back of a wooden spoon. Allow jam to cool before enjoying.

Chef Tips: Jam can be stored covered (in Tupperware or jars) for 1 month in the fridge or in the freezer for 6 months. Mix and match berries for your favorite blend. Enjoy!

 

Prosciutto, Parmesan and Mustard Palmiers

Yield: about 20 palmiers

1 sheet favorite puff pastry, thawed

1/4 cup favorite mustard

2-1/2 ounces thinly sliced prosciutto

4 tablespoons grated parmesan cheese, divided

1 large egg yolk, beaten with 1 tablespoon water and a pinch of salt

Preheat oven to 400°F and place a rack in the center. Roll pastry to a 6 x 4-inch rectangle. Trim uneven edges with a sharp knife. Using a silicone spatula or offset spatula, spread mustard evenly over the pastry. Cover with prosciutto slices and sprinkle with 2 tablespoons of parmesan cheese.

Tightly roll the long side of the pastry half way to the center, then turn and roll the other long side to meet in the center of the pastry. Refrigerate until firm, about 20 minutes.  Brush the pastry with the beaten egg yolk on all sides with a pastry brush. Cut pastry roll crosswise into 1/2-inch thick slices. Place slices on a rimmed baking sheet lined with parchment paper or a silicone mat. Place in preheated oven and bake until crisp and golden, about 10 minutes. Remove from oven and immediately sprinkle remaining parmesan over the palmiers. Transfer to a wire rack to cool. Serve warm or at room temperature.

 

Shopping List

  • 2½ teaspoons baking powder

  • 2 teaspoons kosher salt

  • 2 teaspoons granulated sugar

  • ¼ teaspoon baking soda

  • 4 cups all-purpose flour

  • 1 cup (2 sticks) plus 1 tablespoon unsalted butter

  • 1 cup buttermilk

  • 1 teaspoon sea salt, optional

  • 2 cups mixed fresh berries (strawberries, blueberries, raspberries)

  • 3/4 cup granulated sugar

  • 1 fresh lemon

  • 1 sheet favorite puff pastry, thawed

  • 1/4 cup (2 ounces) favorite mustard

  • 2-1/2 ounces thinly sliced prosciutto

  • 4 tablespoons grated parmesan cheese

  • 1 large egg

Do Before Class

  • Chill biscuit butter and buttermilk

  • Preheat oven to 425°F

  • Place frozen puff pastry in the fridge, preferable overnight

  • Make egg wash for palmiers, see recipe

  • Measure all recipe ingredients

  • Wash, hull and slice berries for jam

  • Have tools and equipment within reach

  • Review recipes and have questions ready!

Equipment List

  • Food processor, optional

  • Box grater, optional

  • Knife

  • Cutting board

  • Bench scraper, optional

  • Rolling pin

  • Cookie sheet with parchment or silicone mat x 2

  • Oven

  • Pastry brush, optional

  • Medium, heavy bottom saucepan

  • Microplane or fine grater

  • Assorted mixing bowls

  • Assorted mixing spoons

  • Citrus juicer

  • Whisk, optional

  • Fork

  • Immersion blender, optional

  • Potato masher, optional

  • Measuring spoons and cups

Stacy HornFeed Your Soul