{The 1st Meal} White Cheddar Biscuits with Black Pepper Pancetta Gravy

I’m not much of a southern lady.  In fact, I will proudly claim otherwise.  I will turn down hot, humid weather for cold rainy days, and I could even do without a large number of casseroles and coconut cakes in my life.  But, there is one southern delicacy which I will always adore and devour at every chance I get. 

Biscuits and gravy.  Gosh, I can’t even look at you.  That buttery, fluffy buttermilk biscuit covered in a rich, creamy gravy, fragrant from a liberal dose of freshly cracked black pepper.  It’s just too much for my butter-lovin heart to handle. 

To be perfectly candid, I had never made biscuits and gravy until several weeks ago.  Sadly, it is not something that normally makes its way into my weekly diet.  That is changing, starting now. 

When I began to think about recipes that would be included in my 1st Meal series, I knew that Biscuits and Gravy would have to make the list.  After all, it is one of my favorite breakfasts!  So, I set out to make my own version of this southern classic, I knew that I could not simply make biscuits and gravy.  I had to put a little of my unneeded, but obligatory sparkly food blog magic on it.  Sparkly foodie magic came in the form of sharp cheddar cheese and crispy, salty pancetta.  I will always, always, always add cheese and fat whenever and wherever I can.

Biscuits and gravy are simple.  Biscuits are made with a bit of stirring, crumbling, and cutting, and a super simple gravy comes together in minutes as the biscuits bake.

There is something therapeutic about making biscuits when the air is still crisp and the fog is wafting off the dew-kissed grass.  It's all essential to the regardfully and gingerly constructed First Meal.

There is something so comforting about an airy biscuit covered in a rich, peppery cream sauce, which is what this “gravy” really is. 

These biscuits are layered with a profuse amount of sharp, white cheddar and are sprinkled with a generous dose of sea salt and fresh black pepper.

Your pepper grinder is working hard for this meal.  

Pour yourself a glass of orange juice, hand-squeezed if you're fancy, turn on your favorite playlist, and maybe light a candle too while you enjoy these morning moments. 

Begin well.

Sincerely, 

  Pedantic Foodie

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White Cheddar Biscuits with Black Pepper Pancetta Gravy

serves 6 / biscuit recipe adapted from Baking At Home

for the white cheddar biscuits

• 3 cups all-purpose flour, plus extra for rolling 
• 1 tablespoon granulated sugar 
• 1 1/2 tablespoons baking powder 
• 1 teaspoon fine salt 
• 1/2 cup unsalted butter, cut into cubes
• 2/3 cup buttermilk 
• 1/2 cup whole milk, plus extra for brushing 
• 1 1/2 cups grated sharp white cheddar cheese
• course salt and freshly ground pepper, optional  

Preheat oven to 425 degrees F. 

In a large bowl sift to combine flour, sugar, baking powder, and salt.  

Use the tips of your fingers to work the butter into the flour mixture, until in pea-sized pieces.  Stir in white cheddar.  Add milk and buttermilk and use a spatula or wooden spoon to blend, being careful not to overwork the dough.  

Turn the dough out unto a floured surface and roll to 1-inch in thickness.  Use the bottom of a glass or a biscuit cutter to cut into 3-inch rounds.  

Place biscuits on a baking sheet lined with parchment.  Space about 1 1/2 inches apart.  Brush the top of each biscuit with milk and sprinkle with course salt and freshly ground pepper.  

Bake for 12-15 minutes, until golden, and then allow to cool slightly while you prepare the gravy.  

for the gravy

• 2 ounces pancetta, diced 
• 3 tablespoons unsalted butter 
• 1/2 cup all-purpose flour
• 2 1/4 cups whole milk 
• 1 teaspoon salt 
• 2 teaspoons freshly ground black pepper 

In a medium frying pan cook pancetta over medium heat until crisp.  Remove the pancetta from the pan, leaving the grease, and reserve for later use. 

Add butter and flour to the pan and whisk to form a paste.  Cook for 1-2 minutes, until the mixture is bubbling - do not brown. 

Stir in whole milk, salt, and pepper.  Cook for 3-4 minutes, until thickened and then return the cooked pancetta to the pan.  

to serve

Slice each biscuit in half and cover with gravy.  Serve immediately, enjoy leisurely!

Apple Pie Scones

What does your driving-to-work playlist look like these days?

Are you winning at eating more spinach than marshmallows?  Me neither.

Sweater weather feelings?  Are you into it?  Please be into it.  I don’t want to be cozy all by myself. 

Are you one of those people that sleeps with their socks on?  How do you do that?  Not trying to be creepy but, I kind of need to know. 

What do you think about before going to sleep?  Yeah...that sounded even creepier. 

If you were wondering, (which you probably were not because you are not as nosey as I am but I am going to tell you anyways) I think about scones.

I close my eyes and visions of scones appear.  Like the particular lady I am, I scroll through the webpage of my mind, rejecting or applauding each idea as it passes by.

It took a good bit of scrolling and forty-five minutes of lost sleep before I finally came upon an idea that impressed me.

Before deciding if a recipe concept deserves to be attempted I run it through some very strict, very technical criteria.

1. Is the concept reasonable?  Scratch that. I attempt unreasonable, completely ridiculous things in the kitchen all the time. 
2. Does it include butter?
3. Am I getting hungry thinking about it?
4. Does it require ingredients that are generally available?
5. Am I really hungry from thinking about it?
6. Am I starting to chew on my pillow out of desperation?  

Like I said, it’s technical.

I interrupt this post to say - hey, stop eating all of the spiced pecans!  My supply should have given me enough for two batches but somehow, well… at least I had enough for one. 

As I was saying, these scones underwent some serious thought before they were able to pass the criteria.  I knew I wanted something faintly evocative of the coming season, and I knew I wanted my scones to be stuffed with some sort of fruit.  

After a bit of refining, this was the final idea and I am very happy to say that these scones are absolutely marvelous.  They also taste like you accidentally dropped an apple pie in them.  

Now perhaps you, like my mother, believe scones to be dry, dense, English hockey pucks.  If that is the case, I'm truly sorry, because that means that you have been subjected to one of the many lackluster scones that exist in this world.  However, these scones are nothing like those hockey pucks from your past.  These scones are incredibly moist, slightly crumbly, and cakey.  

Their moisture comes in two forms; heavy cream and sour cream.  Basically, I really love cream. 

Stuffed with apples and cinnamon, brushed with more cream, and baked to perfection.  

I'm still waiting on an answer about those socks.  In the meantime, I think I'll have a cup of tea and another scone.

Sincerely, 

  Pedantic Foodie

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Apple Pie Scones

makes 9

• 3 1/4 cups all purpose flour, plus extra for rolling
• 1/2 cup light brown sugar 
• 1 teaspoon salt
• 2 tablespoons baking powder
• 1/4 teaspoon ground allspice 
• 1/2 cup unsalted butter, chilled and cut into cubes 
• 2 cups heavy cream 
• 1/4 cup sour cream
• 3/4 cup spiced pecans, roughly chopped
• 2 tablespoons granulated sugar 
• 1/2 teaspoon ground cinnamon 
• 1 crisp apple (I used a pink lady), sliced thinly
• egg wash (1 egg mixed with 1 teaspoon water)
• turbinado sugar

In a large bowl whisk to combine flour, brown sugar, salt, baking powder, and allspice.  Toss in chilled butter and use your fingertips to break up the butter, forming pea-sized pieces.  Toss in spiced pecans. 

In a small bowl combine heavy cream and sour cream.  Pour into the flour mixture and mix quickly using a spatula.  Do not overwork the dough; we do not want to create a lot of gluten.  Stir until just combined and then turn out onto a floured surface. 

Divide the dough into two equal halves and shape each half into a 8-inch square, about 1/2 inch in thickness.

In a small bowl combine ground cinnamon and granulated sugar.  Sprinkle one half of the dough with cinnamon sugar and press down lightly.  Cover the surface evenly with apple slices and then top with the second square of dough.  

Wrap the dough in plastic wrap and refrigerate for 1 hour.  

Preheat oven to 350 degrees.

Cut the dough into 9 squares and lay out onto baking sheets lined with parchment paper.  Brush the top of each scone with egg wash and sprinkle with turbinado sugar.  

Bake for 25-30 minutes, until golden brown.  Allow to cool 15-20 minutes before serving.  Enjoy! 

Honey Roasted Almonds with Cinnamon, Sea Salt & Turbinado Sugar

Yesterday marked the first day of what I believe is my favorite month.  It's a toss up between September and November, but I feel as though September has a bit of an edge this year.  Perhaps it is because September is full of promises.  It is when I lay aside the lackadaisical habits of the Summer and begin the regimented routine of the Fall.  

I thrive on routine - I always have - which is probably why school was always exciting to me.  

This year, though school is not a part of the equation, I am more eager than ever to dive back into a strict routine - and part of that routine means better eating habits.  Namely, eating a substantial breakfast rather than an iced coffee and maybe a piece of fruit around 10:30.    

I'm bad at feeding myself.  We have talked about this before.  I get distracted by a plant that needs to be moved, hair that needs to be tamed, and emails that beg for replies, and I forget that this body of mine runs on food.  So, in order to ensure that I eat, I have to equip myself with tools.  Edible tools, than can quickly be turned into healthy, lady-sustaining breakfasts and snacks. 

Almonds!  Almonds are my friends because they have protein and fiber and are easy to carry in my purse if I need a quick snack on my way to an appointment. 

Of course, I cannot just eat plain almonds, that would be boring.  Instead, I just coat them in honey, cinnamon, and everything wonderful.  

The final product is just sweet enough to add some interest to your morning yogurt.  

I would suggest making a batch or two on Sunday afternoon and packaging them in small plastic bags so that you can easily grab a serving before heading off to work.  

Oh, and did I mention that these can be made in less than thirty minutes? 

My weekday breakfast just got way better. 

Sincerely, 

  Pedantic Foodie

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 Honey Roasted Almonds with Cinnamon, Sea Salt & Turbinado Sugar

- 1 cup raw almonds 

- 3 tablespoons clover honey 

- 1/2 teaspoon cinnamon

- 1/4 cup turbinado sugar 

- 1 1/2 teaspoons sea salt 

Place almonds in a medium frying pan and place over medium high heat.  Toast, stirring often, for 4-5 minutes; until fragrant.  Watch the almonds carefully, they can burn quickly.  

Remove from heat and stir in honey and cinnamon.  Toss until the almonds are fully coated in the honey.  Add turbinado sugar and sea salt.  

Spread the almonds out unto a Silicone Baking Mat, or a piece of greased parchment paper. Allow to cool for 15-20 minutes. Store in an airtight container. Enjoy!