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Easter Cooking

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Creamed Eggs and Biscuits, Kevin Style

After hunting for and finding all the eggs and york peppermint patties my fantastic hubby hid for me, I got cracking on our traditional Easter breakfast: Creamed Eggs over Biscuits. My family has eaten this meal every Easter for as long as I can remember. The last couple of years I have cheated and used canned biscuits. However, since then we have learned all about the crap in canned biscuits so we refuse to purchase them any more. So, I called my mom and asked her for her biscuit recipe. Turns out, she uses the one in the Joy. You can find it under Biscuits, Rolled in the index.  Or, just follow these simple instructions:

Ingredients: 2 cups all-purpose flour, 1 tsp baking powder, 1/4 tsp salt, 5 or 6 Tbsp chilled unsalted butter, diced, 3/4 cup milk

Combine flour, baking powder, and salt in a medium bowl. Use a pastry blender or fork to cut in diced butter. Work the butter until the chunks are pretty small and all pieces are coated in flour. Add the milk all at once and stir until most of the mixture is moistened. Make a ball with the dough and knead it against the side of the bowl a few times to pick up all the extra little bits of flour in the bottom and on the sides of the bowl. Roll out the dough until it is about 1/2 inch thick, or thicker if you like bigger biscuits. Cut out biscuits with your favorite cutter and place on a cookie sheet. Bake the biscuits at 400 for 10-12 minutes, or until they are golden brown on top.

Wasn’t that easy?  Hopefully you aren’t all reading this going “No way I’m every trying that!” because it really is easy and homemade biscuits taste so much better than canned. Not to mention the chemicals you are saving your family from, and the garbage you will not contribute to the landfill. Need I go on? I didn’t think so. 🙂

Now for the gravy, which is equally as easy. You need 5 or 6 hard-boiled eggs, chopped up, if you do creamed eggs. You can just have biscuits and gravy by leaving out the eggs.  To make the white gravy melt 2 Tbsp butter in a small pan. Whisk in 2 Tbsp of seasoned flour (if you have it) and after the butter and flour are mixed whisk in 1 cup of milk. Bring to a boil, reduce heat, simmer and stir until gravy gets to desired thickness. What really makes this gravy special is the seasoned flour my granny sends me from Kentucky. It’s just perfectly seasoned.  AFter your gravy has thickened, stir in your eggs until they are coated in gravy and pour over biscuits. Then stuff your face and remember to only make it once a year or you will be the size of a sumo wrestler in no time. 😉

Now I have a cherry pie in the oven, but that’s for another blog.

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Author: Kendra

Children's Librarian in the Northwest. Lover of toddlers, twitter, and TV (T's, too, apparently!).

2 thoughts on “Easter Cooking

  1. You know, if you used good for you butter and non-fat milk, this wouldn’t be that bad of a meal for you. Sounds yummy, though!

  2. Yes, but it also wouldn’t taste as good. 🙂 But, yes, you could use substitutions to make it healthier.

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