Hotel room service.
So crazy, Right? Coffee. 14$? How? Why? Highway robbery!! Do they have to grow their own beans, roast them, hand grind them, and then pull water from a fresh spring? Must they start a fire by rubbing two sticks together to heat the water? And a delivery charge of 3$? Are they building the stairs as they climb them? Why don’t they use one of the 4 elevators and escalators to transport the food runners? Seems more efficient. Those people movers are reliable…and it isn’t like they have to search for the room – they number them and put them in numerical order and construct them to form long straight hallways. It is not a game of hide and go seek.
Convenience charge…that is what the 3$ delivery charge + exorbitant mark-up on the actual food itself + the 22% service charge should be called. ‘because you are too lazy/hungover/entitled/spoiled/in a foreign city to come downstairs for breakfast or pack a granola bar, we will be more than happy to deliver a mediocre breakfast and weak coffee to your door and charge you out the ass. Thank and Enjoy your stay!’ That is what the voice in my head mumbles when I order room service.
2 eggs over easy should never be 8$. Even if they popped out the bottom end of a happy-go-lucky cage-free grass fed hand fed chicken. Can anyone justify ordering 8$ scrambled eggs? Plain. No cheese. No veggies. Salt and pepper…maybe. Coffee NOT included.
I can’t even justify paying 8$ for a honey roasted pecan and blue cheese biscuits…and they are bursting with flavor, satisfying, and they don’t leave you feeling like you just got duped. Quite the opposite, they make you feel quite delightful. Flaky warm buttermilk biscuits studded with sharp blue cheese and chunks of honey roasted pecans. Buttered and then drizzled with a bit more honey. Salt and sugar. Sweet and savory. The combo reminds me of this simple week night meal…a handheld version.
What I am really saying (beyond the idea that one could argue that I am cheap), that on this trip, I will be wishing I had packed a few biscuits…instead I will traipsing across the street to purchase a non-8$ egg sandwich and a cup of coffee that won’t leave me broke….
Blue cheese + honey roasted pecans.
Crumble and roughly chop.
If you stopped here and just started eating … I would not blame you. Salty sharp soft blue cheese and the sweet nutty crunchy honey roasted pecans…Heavens to Betsy!
Dry ingredients. We are talking basics. Flour, sugar, salt, baking powder, baking soda.
Wet ingredients…egg and buttermilk. No buttermilk? Milk and lemon. Or milk and vinegar. No milk? Go to the store. You need milk. Duh.
I grate frozen butter. Love breaking down butter into the flour with your fingertips? Have had it…knock yourself out. 1000 ways to skin a cat. Who would skin a cat?
Grated butter meet flour. Flour, grated butter.
A well is dug in the flour/butter and in goes the buttermilk and egg.
Stir (with fork/hand/wooden spoon) until a shaggy dough forms. Fold in the goodies. Have a tablespoon or so of extra buttermilk – just in case. Sometimes you need more liquid. Sometimes you don’t. The more you make biscuits the easier it will be to make the more or less liquid call…So, yea…I am totally giving you the go-ahead to make more biscuits.
That flat circle-ish bit of dough … it takes a bit of kneading. Be quick but gentle. And grab your biscuit cutter. I use biscuit cutter lightly…Mine was a can of chickpeas with both ends removed. I roasted the chickpeas.
Biscuits. Simple. This you can do.
A bit more messy than a refrigerated can that scares the living day lights out of you when you begin to unwrap what seems like a harmless tube of dough. Every time. I jump.
Don’t wait for these bad boys to cool…
Steal one away…a little bit of hot potato action.
Pull it apart at a flaky buttery level.
Slather with butter and
drizzle pour on the honey.
Breakfast of champions.
Ok, fine … if coffee was included (bottomless) … I could possibly justify a price tag of $8. But don’t forget the salted butter and honey!
- 1 Cup Honey Roasted Pecans, roughly chopped
- 3/4 Cup Blue Cheese, roughly crumbled
- 3 Cups All-Purpose Flour
- 2 + 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 2 Tablespoon Sugar
- 3/4 Cup Unsalted Butter – very cold ( Stick in freezer for about 10-20 minutes)
- 3/4 Cup Buttermilk, cold
- 1 Large Egg
- Extra buttermilk for brushing the top
- Preheat oven to 400F.
- Using a fork, break blue cheese into medium-ish crumbles and roughly chop honey roasted pecans. Set aside.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Grate cold butter into dry ingredients. If the butter becomes too soft, pop everything in freezer for 10 minutes and then continue on. Toss together butter and flour, it will resemble coarse meal.
- In a small bowl, whisk together buttermilk and egg. Make a well in the flour/butter mixture and all at once, pour in the buttermilk/egg mixture and stir to form a soft dough. It will be rather shaggy.
- Fold in blue cheese and chopped pecans.
- Turn dough out onto a lightly floured surface and knead about 10-15 times. Work quickly, but gently. Roll or pat dough to about a 1 inch thickness. With a floured biscuit cutter (or clean tin can with both ends removed) cut out biscuits – press, do not twist the biscuit cutter. Reshape and roll out extra dough, making more biscuits. Place biscuits onto an ungreased (or parchment lined) cookie tray and brush tops with extra buttermilk. Bake in preheated oven for about 15 to 20 minutes until golden brown.
- Remove from oven and let sit for a few minutes before serving. They are best when eaten fresh from the oven.
- Top with soft salted butter and honey.
- If there are any left over, let them cool completely and then wrap them tightly with tinfoil. Reheat by placing them in a 350F oven for 5-10 minutes. Perfection!