Southwestern Scrambled Eggs, Buttermilk Biscuits & Carrot Cake Donuts - First Fall Brunch

Today we slept in late..it was so nice to do for a change. It was chilly this morning and it's only up to 72 degrees here in this afternoon. We took our time this morning and didn't rush around like we typically do and we're getting ready to head out to run errands late this afternoon instead of our usual mornings. Since this is our first "fall brunch"...I wanted to make it a little special. We didn't eat until after noontime today, so we won't eat again until dinnertime. 

I made Southwestern Style Scrambled Eggs by mixing in a dollop of fire roasted salsa that I picked up at Sprouts (it's their brand) and diced Cabot pepper jack cheese (my favorite cheese) as the eggs cooked. I also baked a batch of my grain free Southern Style Buttermilk Biscuits. I still have a some of my Carrot Cake Donuts w/ Cream Cheese Frosting so we had those with our breakfast too along with a big cup of coffee. It was so good. I snapped a few photos for you to see below and included the recipe for my buttermilk biscuits. The biscuits turned out really good. I probably still prefer my Cheddar Black Pepper Biscuits...but these are really good if you are looking for a basic southern style buttermilk biscuit. You really can't tell the difference between these and those made with regular flour. My hubby and sons really love these. Enjoy!

Southern Style Buttermilk Biscuits #2

Ingredients:

3 cups blanched almond flour
3 teaspoons baking powder
1/4 teaspoon baking soda
1/2 - 3/4 teaspoon Kosher or Celtic sea salt
3 tablespoons chilled butter, small diced
3 ounces very cold brick style cream cheese, diced
1/2 cup cold buttermilk
1 large egg, beaten

Directions:

Preheat oven to 350 degrees F.  Place flour, baking powder, soda and salt in a medium mixing bowl and whisk to mix well.  Add diced chilled butter and cream cheese.  Using a pastry/dough blender, quickly cut butter and cream cheese into dry ingredients until it appears crumbly and moistened.  Make a well in the center of the mixture and add buttermilk and egg, mixing until it pulls together into a soft sticky dough. The dough will be light, airy and fluffy.  

On a parchment paper lined baking sheet (or lightly buttered non-stick foil), use a retractable scoop to make 15 equal sized mounds of dough on the baking sheet, spaced evenly apart. Tamp tops very lightly to barely flatten top only (careful not to flatten biscuit).  Bake at 350 degrees for about 20 minutes until light golden brown. Let cool approximately 5 to 10 minutes for easier slicing. Makes approximately 15 biscuits.

*If desired, brush tops lightly with melted butter and return to the oven and bake an additional 5 minutes.  

Note: This recipe has been revised from the original recipe to make biscuits less fragile and easier to slice when cooled.