Category Archives: Mountain Mornings

Sweet Potato Hash Skillet

Makes 4 servings

2 medium sweet potatoes

1/4 cup plus 1 tablespoon extra-virgin olive oil, divided

1 pound bulk pork sausage

1 cup diced yellow onion

1 cup diced green bell pepper

1 cup diced red bell pepper

1 tablespoon minced garlic

2 tablespoons brown sugar

1 teaspoon ground cumin

 

1/8 teaspoon ground red pepper

1 pound bulk pork sausage

1 cup (8 ounces) grated Sweet Water Cheddar Cheese

4 large eggs, cooked to preference

 

Preheat oven to 400°F.  Peel and dice sweet potatoes;  spread on a baking sheet and toss with 1 tablespoon olive oil.  Roast until sweet potatoes are tender and browned, stirring once, 20 to 25 minutes. Let cool.

Heat a large cast-iron skillet over medium-high heat.  Add sausage and cook until browned, stirring to crumble. Drain in a colander;  wipe skillet clean.

Return skillet to heat;  add olive oil and heat until hot but not smoking. Add onions, peppers, and garlic;  sauté until softened, 3 to 5 minutes.  Add sweet potato, brown sugar, cumin, and ground red pepper;  reduce heat to medium and sauté 3 to 5 minutes.

Stir in the sausage;  cook until hot.  Season with salt and pepper.  Spoon into small, individual cast-iron skillets;  top each with one-fourth of the cheese.  Broil until cheese melts. Keep warm.

Cook eggs according to your preference. Top each serving with cooked eggs.

 

Self-Rising Buttermilk Biscuits

 

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2 1/4 cups OLD MILL SELF-RISING FLOUR

1 stick (1/2 cup) chilled unsalted butter, cut into 1/4-inch pieces

1 1/4 cups full-fat buttermilk

2 tablespoons butter, melted

Preheat oven to 450°F.  Line a baking sheet with parchment paper.

Place Old Mill Self-Rising Flour in a large bowl.  Sprinkle butter pieces over flour; using your fingertips, snap butter and shortening into dry ingredients pieces are no larger than small peas and mixture is crumbly. (The faster the better, you don’t want the fats to melt.) Make a well in center and pour in buttermilk. Stir just until the dough comes together;  it will be sticky.

Turn dough onto a floured surface.  Dust top of dough with flour and gently fold dough over itself until a soft dough forms, about 5 or 6 times. Press into a 1-inch thick round. Using a 2-inch cutter, cut out biscuits by pushing straight down;  do not twist cutter. Place biscuits on baking sheet, sides just touching. Gently gather scraps, press out 1-inch-thick, and cut out biscuits.  (These scrap biscuits will not be quite as light as the first ones.)

Bake until biscuits are fluffy and golden brown, 15 to 20 minutes.  Brush tops with melted butter, if desired. Makes 12 biscuits.

Buttermilk Biscuits

_MG_15812 cups OLD MILL PLAIN UNBLEACHED FLOUR

4 teaspoons baking powder

1/4 teaspoon baking soda

3/4 teaspoon salt

3 tablespoons chilled butter, cut into 1/2-inch pieces

1 tablespoon chilled shortening or butter, cut into 1/2-inch pieces

1 cup buttermilk, chilled

Preheat oven to 450°F.  Line a baking sheet with parchment paper.

Combine Old Mill Plain Unbleached Flour, baking powder, baking soda, and salt in a large bowl. Using your fingertips, snap butter and shortening into dry ingredients pieces are no larger than small peas and mixture is crumbly. (The faster the better, you don’t want the fats to melt.) Make a well in center and pour in buttermilk. Stir just until the dough comes together;  it will be very sticky.

Turn dough onto a floured surface.  Dust top of dough with flour and gently fold dough over itself until a soft dough forms, about 5 or 6 times. Press into a 1-inch thick round. Using a 2-inch cutter, cut out biscuits by pushing straight down;  do not twist cutter. Place biscuits on baking sheet, sides just touching. Gently gather scraps, press out 1-inch-thick, and cut out biscuits.  (These scrap biscuits will not be quite as light as the first ones.)

Bake until biscuits are fluffy and golden brown, 15 to 20 minutes.  Brush tops with melted butter, if desired. Makes 12 biscuits.

Lemon Blueberry Cornmeal Muffins

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1 1/3 cups OLD MILL White Unbleached Plain Flour

1 cup OLD MILL White or Yellow Unbolted Cornmeal

1 tablespoon baking powder

3/4 teaspoon salt

1/2 stick (4 tablespoons) butter, melted

3/4 cup plus 2 tablespoons sugar

1 large egg

1 cup buttermilk

1 cup fresh blueberries

1 tablespoon freshly grated lemon zest

Preheat oven to 425°F.  Line 12 muffin cups with paper liners and place on baking sheet.

Combine Old Mill Plain Flour, Old Mill White or Yellow Unbolted Cornmeal, baking powder, and salt in a large bowl.  Whisk melted butter and sugar in a medium bowl until blended;  whisk in egg and buttermilk. Add to cornmeal mixture and stir just until combined.  Fold in blueberries.

Spoon batter into muffin cups, dividing evenly. Bake until a wooden pick inserted in centers comes out clean, 15 to 20 minutes.  Makes: 16.