breakfast Archives • Birdseed Kitchen
Blueberry Lemongrass Scones

Blueberry Lemongrass Scones

Rich with blueberries and bright lemongrass, these Blueberry Lemongrass Scones are an easy drop scone, quick to make, and better than any scone you can find in a coffee shop.

Fast and Fluffy Challah French Toast

Fast and Fluffy Challah French Toast

The best French toast is golden and crisp outside, fluffy and soft inside. This Fast and Fluffy French Toast recipe delivers both, and is ready in under 30 minutes.

Carrot Apple Spice Smoothie

Carrot Apple Spice Smoothie

This smoothie reminds me of the thick, creamy consistency of a layered pumpkin dessert my mom used to make, without the pumpkin. I used apple pie spice because that’s what was handy, but you could substitute cinnamon, nutmeg, and just a hint of cloves if you have them. Pumpkin pie spice wouldn’t be bad, either.

Cheddar Garlic Biscuits

Cheddar Garlic Biscuits

If you like biscuits, it’s worth making your own from scratch, and you don’t even need to roll and cut them. This recipe is based on the Quick Drop Biscuits recipe from The Joy of Cooking, which I use often. I might even like drop biscuits better than rolled. The shagginess of the batter means you get golden, crispy peaks all over the surface.

These cheesy drop biscuits are not only great with breakfast. They would make a savory accompaniment to a hearty fall soup or stew. They keep well for a few days in an airtight container, but are definitely best when eaten as soon as safely possible right out of the oven.

Three Sisters

Three Sisters Breakfast Bowls with Black Beans, Hominy, and Roasted Butternut Squash

I’ve been working on solutions for nutritious breakfasts which are pre-cooked, pre-prepped, or grab-and-go. These bowls feature the “three sisters” – corn, beans, and squash – the three main agricultural crops of Native Americans in North America. This bowl has quite a few components, but the stovetop prep can be done while the squash is roasting.