I'm not a morning person. But, I am obsessed with morning food. Weekday mornings are not my friends, but weekend mornings? Weekend breakfasts are the highlight of my week. Brunch is magical. There's just nothing like a lazy morning spent in my pajamas dancing around the kitchen whipping up a breakfast feast. Brunch, to me, and I suspect many others, means an overwhelming amount of dishes. I don't want to have to make big decisions in the morning, especially not when it comes to food, and brunch allows me to put off decision making until a little later in my day. I get to have all of the food. Not just waffles, not just eggs, not just toast, but a taste of everything if my heart desires, and it always desires.
A staple to any good brunch is smoked salmon. Another staple to any good brunch is the magnificent clump of dough that is the biscuit. Combine the two? Genius. A Little Sweet Life has mastered this pairing. I followed their recipe for Smoked Salmon and Chive Biscuits and let me tell you, these have the power to convert any non-salmon loving brunch eater to see the light. Due to an herb garden shortcoming (I'm new at gardening and my green thumb has yet to fully develop), my chives turned out to be nonexistent and so I substituted thyme, which my little garden does have, and it was so good. What I love about this recipe is that you can surely add any other ingredients that would pair with smoked salmon and the result is bound to be remarkable. Next time (and there most definitely will be a next time!) I plan on adding some onion for that spicy, savory kick.
Smoke Salmon and Chive Biscuits
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter
- 3/4 cup whole milk
- 2 teaspoons vinegar or lemon juice
- 2 oz smoked salmon cut into small pieces
- 1 tablespoon chopped chives
- 1/2 teaspoon salt
- 1 tablespoon water
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Add your vinegar or lemon juice to milk and set aside.
- Mix flour, baking soda, baking powder, and 1 teaspoon salt. Add to food processor or Vitamix blender.
- Cut butter into 1/2 inch cubes. Add to flour and pulse about 7-8 times or until mixture resembles coarse crumbs.
- Pour in milk and pulse just until mixture starts to stick together.
- Turn out onto a lightly floured surface. Work salmon and chives into dough. Knead a few times until you can form a ball and flatten out into a 9 in disk. Using a biscuit cutter cut out rounds and place on parchment lined baking sheet.
- If you have scrap dough flatten out again and cut out more rounds.
- Mix 1/2 teaspoon salt with 1 tablespoon water and brush the tops of the biscuits.
- Bake in preheated oven for 15-17 minutes or until golden brown.
- Remove from oven and serve warm or place on rack to cool.
- If you have leftovers, wrap in plastic wrap and place in a plastic bag. Reheat in a 325 degree F oven for about 8 minutes.
A morning must-have is a tasty beverage or two. I like to double fist it in the morning with something hot and caffeinated and something cold and refreshing. This Tangerine Rosemary Mocktail epitomizes cold and refreshing. The savory sweet combination of herbaceousness and sweet citrus is enough to instantly transport me to summer. I was wise and even made enough of the rosemary simple syrup (delectable on its own, by the way) to save for cocktails during the week. The mocktail, delicious and perfect as it was, could even be improved in more afternoon hours by adding a taste of gin! The mocktail is the perfect citrus accompaniment, chock-full of your daily dose of Vitamin C, to make that morning adjustment just a little bit easier, as brunch tends to do!
Tangerine Rosemary Mocktail
1/4 cup fresh squeezed tangerine juice
1 tablespoon fresh squeezed lemon juice
1 tablespoon rosemary simple syrup (recipe below)
2 tablespoons lemon-lime soda
Fill glass with ice. Add in juices, simple syrup, and lemon-lime soda. Top off with club soda. Garnish with tangerine slice and sprig of rosemary. Stir before drinking. (If you prefer your drinks a little less sweet, just leave out the lemon-lime soda).
Rosemary Simple Syrup
1/2 cup water
1/2 cup granulated sugar
4 sprigs of rosemary
Combine water, sugar and rosemary in a small saucepan over medium heat. Bring to a boil, stirring until sugar is completely dissolved. Remove from heat and let sit for about 10 minutes. Strain out rosemary and let cool completely. Store syrup in a lidded jar or bottle in the refrigerator.
Check back tomorrow for more Mother's Day inspiration! Happy Planning!