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Old 02-23-2015, 01:57 PM   #4881
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Cold, gloomy, icy, snowy...time to roll out the comfort breakfast.

We had corned beef hash with fried eggs on top, biscuits with butter and honey or molasses, orange juice, and coffee.
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Old 02-24-2015, 04:07 PM   #4882
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Had some leftover pulled pork. . . so that went on a toasted half of an english muffin, poached egg and sausage gravy. Like a porky Eggs B. A nap was soon to follow.
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Old 02-24-2015, 04:41 PM   #4883
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Breakfast and I are not close friends. A slice of toast or bread and butter and a cup of strong "builder's tea" in total silence with no-one bothering me is about all I can cope with.

And that is after I have got used to being vertical for half an hour or so!

I know a "proper" breakfast is good for you when you have a busy day but I'm an owl not a lark and operate better at the end of the day than the beginning. And I'm worse if I have an early night!
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Old 02-24-2015, 04:44 PM   #4884
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I'm from UK so not familiar with 'biscuits and gravy'....presumably not sweet biscuits?
They mean something like what we call scones. Or so I'm told.
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Old 02-24-2015, 05:04 PM   #4885
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They mean something like what we call scones. Or so I'm told.
Kind of.

From what I understand, scones contain sugar and eggs, which our buttermilk biscuits don't. The best biscuits are layered and flaky. The gravy is usually a bechamel type sauce made from the rendered fat of seasoned pork breakfast sausage.



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Old 02-24-2015, 05:12 PM   #4886
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Today's breakfast was an onion bagel topped with cream cheese and smoked salmon.
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Old 02-24-2015, 05:30 PM   #4887
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Quote:
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Kind of.

From what I understand, scones contain sugar and eggs, which our buttermilk biscuits don't. The best biscuits are layered and flaky. The gravy is usually a bechamel type sauce made from the rendered fat of seasoned pork breakfast sausage.



That sounds great!
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Old 02-24-2015, 06:07 PM   #4888
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Kind of.

From what I understand, scones contain sugar and eggs, which our buttermilk biscuits don't. The best biscuits are layered and flaky. The gravy is usually a bechamel type sauce made from the rendered fat of seasoned pork breakfast sausage.



Sounds good.


Basic scones in the Uk are 8oz self raising flour + a level teaspoon of baking powder + 1or2 ounces of butter or marge (not in my house it isn't - no margarine for me) + 5fl oz of yoghourt, a pinch of salt and a couple of oz of sugar depending on whether they are sweet or savoury. They can be gussied up with dried fruit or glace cherries or cheese, or served plain with jam and cream. The unsweetened ones are often eaten with cheese or used as a topping for a meat cobbler or if they are sweetened on a fruit cobbler.

I think your scones are richer than ours judging by Food Network demos.
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Old 02-24-2015, 06:38 PM   #4889
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Oh, those biscuits and gravy look good!!!
I live in B&G country, and my local supermarket often runs butcher shop specials on their in-shop made sausage, making it very affordable. Around here, if you can't make a very good sausage gravy, you had better not get caught making breakfast!
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Old 03-15-2015, 10:52 AM   #4890
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Leftover hash with a couple of sunny side up eggs!

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