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 A perfect addition to your brunch table, these savory Mini Ham and Avocado Biscuit
Sliders are quick and easy to make. For even more homemade flavor, make the
biscuits from scratch using a buttermilk-sweet potato mixture. 

Recipe (adapted from Wilton)

2   cups, plus 1 tablespoon, all-purpose flour, divided
1   tablespoon baking powder
1   teaspoon salt
3/4    teaspoon sage
1/4       teaspoon smoked paprika
1/2       cup cold butter, cut into 1/2 inch slices
1          cup buttermilk, divided
1          medium sweet potato, boiled, peeled and mashedspinach leavesdeli ham
1          avocado


Heat oven to 425 F. Prepare baking sheet with parchment paper.

In large bowl, whisk 2 cups flour, baking powder, salt, sage and paprika. With pastry blender, cut in cold butter until mixture resembles coarse crumbs.

In medium bowl, whisk 3/4 cup buttermilk and mashed sweet potato. Stir into flour mixture until dough forms.

Using remaining flour to prepare surface, knead until dough forms. Roll dough to 3/4-inch thickness. Using 2-inch round cutter, cut dough into 18 biscuits. Re-roll and cut out dough until all is used.

Place biscuits on prepared baking sheet. Brush each biscuit with remaining buttermilk.

Bake 11-13 minutes, or until golden brown.

Cool completely.

Split biscuits in half. Top bottom half of biscuit with spinach leaves, deli ham and
an avocado slice. Replace biscuit top and serve immediately.

Find more brunch recipes at Culinary.net.

Click the image below to read Cooking Mama's recipe for Bucatini  Bolognese a simple meal the whole family will love!

https://www.cookingmamas.com/

Your avatar
MFish • 07/29/2019 at 10:05AM • Like 1

My favorite sauce. I can't put more than one like or I would.

I’m committing a mortal sin. Or so my younger self would tell you.

Somewhere in my freezer, near the ice cream and homemade popsicles, there are a half dozen or so very black bananas. Bananas which I SWORE I would never eat.

Oh, how times have changed.

By 4:50 on a Wednesday night, the line stretched down the block and around the corner at JuneBaby. Whispers of turkey legs fried in oxtail fat spread from patron to patron. When the door finally opened at 5:01, the street was flooded with the savory scent of braised meat.

The line wasn’t new. It’s a regular occurrence in Seattle’s quaint Ravenna neighborhood. After all, Chef Edouardo Jordan won not one, but two James Beard Awards in 2018 — Best Chef: Northwest for his nearby restaurant Salare and Best New Restaurant for JuneBaby....

Review originally published in GrnTea February 2019

Your avatar
Loy • 02/07/2019 at 12:14PM • Like

Definitely must try this restaurant, the food sounds amazing. Your blogs always make me hungry :)

Your avatar
Mikaela Cowles Judd • 02/08/2019 at 06:39AM • Like

Thanks Loy! It really is an amazing spot! I can't wait to go back. There were so many good things on the menu that I didn't get to try.

In my humble opinion, a good lunch salad needs a few key components: hearty greens that’ll stay fresh through the week, crisp veggies for plenty of texture, grains to give it some stick-with-you fullness, and a tasty dressing.

This combo of kale, barley, and veggies meets the mark perfectly! It even had a creamy chipotle dressing to give it some zing. And the best part is, it’s easy to make — whether you’re great at buying socks or not.

I grew up in a meat and potatoes house. Dinners were served in generous protein, starch, and vegetable portions. We had soup from time-to-time, but it was of the chowder and stew variety. Brothy pho and hearty ramen bowls weren’t even on my radar.

Eight years ago that changed. And man, am I happy about it.

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