Thread: Rise and shine! The Breakfast car is now open. Show us your Breakfast !!

My first attempt at Sour Dough Waffles. I've used the same batter, but thinner for pancakes. The pancakes were very tender but the waffles were quite tough, but very flavorful. I'm thinking that I need to thin the batter down more and have thinner waffles.

Anyway, cooked on my vintage # 9 Griswold cast iron waffle iron, topped with Real Maple Syrup (compliments of Randydance) and real butter.





My brother is coming for a visit so I'll use him as a Guinea Pig and remake the waffles.

The main attraction pictured above carried bacon, sunny eggs, heirloom tomato, mixed greens tossed w/EVOO+lemon+s&p.

Baking biscuits “Unscripted” with my hands brings me peace. It is rather easy; cleanup takes longer than any other active piece of the process. The final product is simply unbeatable.

Here’s my “Unscripted” recipe:
A couple heaps of self-rising flour
Additional baking powder (maybe .5t/cup)
Pinch salt
Butter (maybe 1 stick/heap)
Lard (maybe 1:8 ratio lard:butter)
Buttermilk (until everything comes together sticky)

*It’s extremely important to “cut” the fat into the flour prior to adding the buttermilk. This creates additional leavening as well as tenderness, richness, and flavor.

I dust my board and gently shape rectangles to fold in half. I repeat shaping/folding the dough 6-7 times, dusting generously w/flour with each fold. Then flatten the dough to ~1.5” to cut out the biscuits and place on parchment-lined baking sheet. Brush each w/butter or bacon fat. Finally bake @425F until lightly browned.

A hint when I use butter in the biscuits. Don’t see why it wouldn’t work with other fats:

Freeze a pound of butter and then grate it while frozen. Store frozen in a ziplock bag until needed. Saves a lot of time when cutting in to the flour and it’s always on hand for when you just decide to make biscuits.

A book, coffee and home made burger on my deck.
Church bells in the background.
The good life.

Well, more lunch than breakfast.
Coffee, apple cake and a book.

This is about as classic as it gets.

Since I’m already ready for winter. Got the winter tires on my car, extra food and fire wood.
I can relax with a slow breakfast.
Weat and rye bread, butter, bacon and eggs, blood- / black- sausage and beans.
Have a great weekend, gentlemen.

Has any one used their spurtle recently?

No spurtling here lately......might have to remedy that.

Originally Posted by Otto

Since I’m already ready for winter. Got the winter tires on my car, extra food and fire wood.
I can relax with a slow breakfast.
Weat and rye bread, butter, bacon and eggs, blood- / black- sausage and beans.
Have a great weekend, gentlemen.

I should've been born in the UK ,I never tire of this kind of food. +1.