I’m just going to do you all a favor and tell you how to start your Valentine’s Day off right: breakfast in bed with rosemary and brie biscuits. Spread a little strawberry jam on the biscuits if you like. Serve them with a tall fruit smoothie topped by a dollop of Greek yogurt. You can even cut the biscuits into heart shapes before you bake them if you’re into that sort of thing.
This is why it’s the right way to start V-Day:
It’s perfectly easy because you can make up the biscuit dough the night (or several nights) before, shape the biscuits, put them on a tray and freeze them so that in the morning you just toss them in the oven and blend up your smoothie while they bake.
It’s perfectly romantic because 1. Brie: nothing says lovin’ like fancy French cheese for breakfast. 2. Rosemary: It’s an aphrodisiac, according to eatsomethingsexy.com. Also, it symbolizes fidelity. Or so I hear.
It’s perfectly loving because it’s delicious, simple, and somewhat nourishing. It’s not an over-the-top-chocolate-waffles-with-whipped-cream-and-caramel-sauce kind of breakfast, but it shows you care.
There you have it! Valentine’s Day breakfast all taken care of. You’re very welcome.
Rosemary and Brie Biscuits adapted from King Arthur Flour
3 cups unbleached all-purpose flour
1 cup whole wheat flour
2 T. chopped fresh rosemary
4 tsp. baking powder
1 teaspoon salt
1/2 cup cold unsalted butter, cubed
4 ounces cold Brie cheese, cubed
1 1/2 cups milk
Preheat the oven to 475°F.
Stir together the flours, rosemary, baking powder, and salt. Use a pastry blender, pastry fork, or your fingers to cut in the butter and cheese, mixing till coarse crumbs form. Add cold milk and stir gently until everything is moistened.
Transfer dough to a floured work surface, and gently knead it a few strokes, just until the dough stays together. Then pat it 3/8-inch-thick. Cut with a round (or heart-shaped!) cutter. Place the biscuits on an ungreased or parchment-lined baking sheet. Re-roll and cut the scraps until you’ve used all the dough.
Bake the biscuits for 10-12 minutes, until the tops are just beginning to brown. Serve warm or at room temperature with butter, jam, or whatever your favorite biscuit spread may be. They’ll keep for a couple of days in an airtight container.
**If you’re participating in the RSBC Challenge this year, don’t forget to send Christy (email@example.com) your mileage/recipe/photo by Tuesday at midnight! And check back here tomorrow for the Week 2 food challenge ingredient.