WEST LOOP BRUNCH RECIPES

Steps:

• Preheat the oven to 400 degrees.
• Line a muffin tin with paper cups.
• In a large bowl, whisk together the flours, baking soda, baking powder, salt, spices and wheat germ, if using. Set aside.
• In a smaller bowl, whisk together the oil and brown sugar until well combined.
• Beat the egg and vanilla into the bowl with the oil and sugar. Add the mashed bananas and yogurt and stir well to combine.
• Add the wet ingredients to the bowl with the dry ingredients all at once. Stir with a wooden spoon just until combined. Do not overmix.
• Divide the batter among the muffin cups.
• Bake 12-15 minutes until a toothpick inserted in the middle of a muffin comes out clean.
• Cool on a wire rack.

Steps:

• Preheat oven to 425 and line a baking sheet with parchment paper or a Silpat baking mat.
• Mix dry ingredients together in a medium-sized bowl.
• Add the butter and toss it to coat with flour.
• Using a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse crumbs but pea-sized piece of butter are still visible.
• Add the grated cheese and chives.
• Add the buttermilk and stir mixture with a fork just until it comes together.
• Gather the dough into a ball and knead it against the sides of the bowl, picking up any crumbs at the bottom of the bowl.
• When you have incorporated all of the flour into the dough, turn it out onto a lightly floured board and pat the dough into a rectangle ½ to ¾ inch thick.
• Using a metal biscuit cutter, cut out as many biscuits as you can.
• Gather up the scraps and gently pat together and cut into more biscuits if possible (the biscuits made from the scraps will never rise as much as the first batch).
• Place the biscuits close together on the baking sheet and, if desired, brush the tops with milk.
• Bake the biscuits until risen and golden brown, 10-12 minutes.
• Serve warm.