It’s hard to believe, but this is the last weekend that you can have a NFL brunch this season.Â Next weekend, even if you live on the West Coast, 12pm is too late for brunch.Â You’ll need something heavier,Â greasier, and… Well.Â Lunch-ier.
I love the Sunday football brunch and I am sad to see it leave us until next September.Â Name another sport that allows you to wake up and start drinking and eating at 10AM? (Premiere League does not count, because who the eff is going to wake up and cook at 4am for a 6am game. Exactly.Â Footie is for going out and drinking at 6am and letting someone else put beans on toast and spots on dicks.)
So for the last Friday Football Foodie of the year – a Limited Edition year at that! – let’s go for one last breakfast.
Maple Bacon Biscuits and Ham, Cheese, Pepper, and Onion Biscuits.
From the LA Times Maple Bacon Biscuits*,Â you will need –
1 pound bacon, cut into 1/2 -inch pieces
3 1/2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 pound (2 sticks) butter, cut into 1/2 -inch cubes
3/4 cup – divided 1/2 cup and 1/4 cup
3/4 cup plus 2 tablespoons buttermilk
1 egg yolk
1 tablespoon heavy cream
Fleur de sel (Or ground sea salt)
1. In a medium frying pan, cook the bacon over medium heat until cooked but not crispy, 10 to 12 minutes, stirring frequently. Drain off fat.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
3. Using a pastry cutter or fork, cut in the diced butter, until it resembles small peas. Stir in the bacon, 1/2 cup of maple syrup and the buttermilk until the dough just comes together (it will still be clumpy). Be careful not to overwork the dough.
4. On a lightly floured surface, gently press or roll the dough to 1-inch thickness. Cut the biscuits using a 2-inch round cutter; you should have 24 biscuits. (The recipe lies. You will have about 28-30.) Place biscuits on two parchment-lined baking sheets, spaced 2 inches apart. Freeze the trays just until the biscuits are chilled, about 10 minutes.
5. Heat the oven to 350 degrees. While the biscuits are chilling, prepare the egg wash: In a small bowl, whisk together the egg yolk, egg and cream. Brush the chilled biscuits with egg wash and top each with a pinch of ground sea salt.
6. Bake the biscuits until they just begin to brown, about 25 minutes (you should easily be able to pick the biscuits up off the tray). Remove the tray from the oven. Quickly drizzle 1 teaspoon of the remaining maple syrup over each biscuit, then place the tray back in the oven for 3 minutes more. Serve while still warm.
Want to be naughty? Leon Lett/Casey Hampton style naughty? Serve with softened butter! (So, so, good.)
Biscuits store nicely in the fridge for reheating.Â (Perfect for watching highlights the rest of the week.)
Ham, Cheese, Pepper, and Onions Muffins
I actually cannot remember the recipe for these.
So, make the muffin recipe from the Biscuit box, but make these changes –
Add one cup cubed cooked ham
Add one cup sharp cheddar cheese
Add 1/2 cup red or green bell peppers
Add 1/2 cup green onions.Â (Or regular onions.)
Add 1 tsp cayenne pepper.Â (Or more. Or less.Â Or use ground mustard.)
Use buttermilk anywhere it says “milk” in the Bisquick recipe.
Serve with Franks Hot Sauce.Â (Yes, really.)
And it is not a breakfast brunch without…
… Eh, heck with it.Â If you don’t know how to put Baileys in your coffee or champagne in your OJ by now, I really cannot help you.
Happy Best Football Weekend of the Year!
*You will note what I put here varies just a bit from the LATimes post, because their measurements for the maple syrup are off.