Buttermilk Biscuits w/ Guava Jelly

When you wake up in the morning and you start to yawn… that means it is time to make some breakfast and get yourself ready for the day. With breakfast comes the needed energy and nutrition to help power through the day until your next big meal. That is unless you are making breakfast in bed for either yourself or someone else and if that is the case, well then you need to check out these buttermilk biscuits that will surely set the day off on the right foot.

Light and fluffy, not dense and dry is our theory when it comes to making biscuits and this simple, tried and true recipe produces just what the Doctor ordered when it comes to having a little something, something to sop up your morning gravy with.

Remember to not over work the dough when rolling it out, or that will surely result in dry, heavy, disgusting biscuits.

After the biscuits come out of the oven, we like to slice em open with a fork (that helps to create nooks and crannies) and slather a bit of Guava Jelly & Butter inside to help give the rest of the meal some extra kick.

Enjoy!

(click Read More for the Entire Recipe)

Recipe Of The Day: Strawberry Cheesecake Pancakes

This is the type of recipe you wake a loved one up too, on a Sunday or Saturday morning, with some crisp Bacon, fresh fruit and a cup of whatever they like to sip on in the morning, even if it is a Mimosa. This recipe goes a long way as far as giving you energy to start off the day, or even better a full stomach to turn over and go back to sleep for a few more hours, leaving the dishes to someone else hands.

Enjoy your day either which way.

Ingredients

1 ½ cups strawberries, hulled and sliced

2 TBS seedless strawberry jam

1 ¼ cups all-purpose flour

1 ¼ cups buttermilk

1 large egg

¼ cup vegetable oil

¼ cup granulated sugar (for a healthier lighter version, use Nectresse™ Sweetener)

1 tsp baking powder

1 tsp baking soda

Pinch of Kosher salt

2 cups chopped frozen cheesecake

Cooking spray

Butter, confectioners' sugar or whipped cream, for topping (optional)

Directions:

Mix the strawberries, jam and 2 tablespoons warm water in a bowl; set aside. Preheat the oven to 200 degrees F.

Pulse the flour, buttermilk, egg, vegetable oil, granulated sugar, baking powder, baking soda and salt in a blender until smooth.

Transfer to a bowl and stir in the cheesecake pieces, keeping them whole.

Coat a large nonstick skillet or griddle with cooking spray and heat over medium heat.

Working in batches, pour about 1/4 cup batter into the skillet for each pancake. Cook until bubbly on top, about 4 minutes, then flip and cook until the other side is golden brown, about 2 more minutes.

Transfer the finished pancakes to a baking sheet and keep warm in the oven. Serve the pancakes topped with the strawberry sauce; top with butter, confectioners' sugar or whipped cream, if desired.