We’re moving in! As Neal and I settle into our new home, my mind is flooded with all of the new memories I can expect to make here. Soon the rooms will be filled with laughter and joy as we entertain our friends and family. With a fresh place, we will make fresh new memories!
I especially can’t wait to have the grandkids over. As summer approaches, I know that I will be looking forward to a weekend or two when they will stay at the house. These sleep over trips are filled with adventure and fun games like airplane building competitions. I cherish every moment!
During these weekends with the grandkids, I struggle to think of easy recipes that satisfy the grandkids’ appetite as well as Neal and I’s. When I came across this “Toad in a Biscuit” recipe in our new Southern Biscuits and Quick Breads book, I though how wonderful these would be if I made them for the grandkids! I remember growing up having a breakfast called “eggs in a basket,” or as some call it “toad in a hole,” a slice of toast with a hole cut out in the center filled with a sunny side up egg. This new recipe is a southern twist on the British classic. So no matter what you call it, enjoy!
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1⁄2 teaspoon baking soda
- 1⁄4 cup cold unsalted butter, cubed
- 1 1⁄4 cups whole buttermilk
- Preheat oven to 425°.
- In a large bowl, whisk together flour, baking powder, salt, and baking soda. Using 2 forks or a pastry blender, cut butter into flour mixture until crumbly. Make a well in dry ingredients; add buttermilk, stirring until mixture just comes together.
- Using a 1⁄2 cup measure, drop dough 2 inches apart on an ungreased baking sheet.
- Bake until golden brown, about 15 minutes.
- 1 Cat Head Biscuit (recipe precedes)
- 1 tablespoon unsalted butter
- 1 large egg, separated
- Kosher salt
- Ground black pepper
- Using a 2-inch round cutter, cut a hole in center of biscuit. Reserve cutout for another use.
- In a small nonstick skillet, melt butter over medium heat. Place biscuit in skillet, top-side down; cook for 1 to 2 minutes. Turn biscuit over. Pour egg white into hole in biscuit. Cook, without touching, for about 1 minute. Add yolk to white. Cover and cook to desired degree of doneness, 6 to 7 minutes. Season to taste with salt and pepper. Serve immediately.
What kid friendly recipes do you make?
