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D.C. is a big brunch town—it's the one time of the week when high-powered locals relax—and no place straddles the line between northern efficiency and southern charm like Georgia Brown's. Recipe by Chef Darrell Hughes.
Ingredients:
1 box, biscuit dough
½ stick unsalted butter
8 large eggs
1.5 cups heavy cream
1 tablespoon vanilla
4 tablespoons brown sugar
1 tablespoon Grand Marnier
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg
Directions:
Make biscuit dough: Use a dry biscuit mix, but cut a half a stick of unsalted butter into the mix before preparing according to box directions. Once you have prepared your biscuit dough, press it out into a buttered, 8x8 inch baking pan. Cook as directed on the package. Cool and cut into four large squares. Cut each square in half horizontally in order to have two pieces.
Preheat a cast iron skillet to medium heat. Mix the following ingredients together with a wire whisk: eggs, heavy cream, vanilla, brown sugar, Grand Marnier, cinnamon, nutmeg. Dip each square of biscuit into the mixture and soak for 15-20 seconds. Place into preheated skillet with ample amounts of unsalted butter. Cook until brown on both sides and keep covered on a separate plate until all toast is cooked. Serve with your favorite syrup.
Servings: Serves four.
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