Last weekend, we went on a little road trip to the mountains. It involved a mini marriage and spiritual retreat in a hotel for a few days. Nothing formal–just snow, a marriage book, the Word, and each other.
Google said seven and a half hours, which might be accurate if we were the only people living in this country but of course that’s not real life. So, ten hours later, we reached our destination. At one point, when we were stuck on a snowy road that looked more like a parking lot with cars every which way, we thought we might as well just sleep in the car. I think the only thing that forced us awake was watching the cars trying to maneuver around each other and audiobooks (they somehow make time speed up).
When you live abroad, you don’t always know what your breakfast options will be. masala veggies, oily bread, or dry toast. For our weekend retreat, I was going for something a little more American and familiar.
Hearty breakfast in the mountains, here we come.
It was honestly such a blessing to be able to open the curtains, enjoy the glistening snow covered ground, make coffee in the French press we brought, and chow down on some bananas and biscuits.
These biscuits are actually made with yogurt, which gives them the perfect smooth texture without getting dried out. I threw some strawberry jam in the road-trip-food-bag along with a jar of peanut butter to eat with the bananas.
Melt-in-your mouth yogurt B I S C U I T S
-Sherri’s No-Rise Hot Rolls from Tastes Like Home (you can make these into breadsticks, cinnamon rolls, or dinner rolls)
FULL RECIPE
Dissolve Together:
- 1/2 c warm water
- 1 T sugar
- 1 T yeast
Add:
- 1/2 c oil
- 2 c plain yogurt.
- 1/2 t baking soda
- 5 t baking powder
- 1 t salt.
- 5-6 cups flour
- 1/2 c or less sugar (optional)
HALF RECIPE
NOTE: I wanted to save you some brain power and write this out since most of the time, I make the half recipe. It usually makes around 12-13 biscuits.
Dissolve Together:
- 1/4 c warm water
- 1/2 T sugar
- 1/2 T yeast
Add:
- 1/4 c oil
- 1 c plain yogurt
- 1/4 t baking soda
- 2 1/2 t baking powder
- 1/2 t salt
- 3 cups flour
- 1/4 c sugar (optional)- I don’t put in sugar and it still tastes great.
- – knead well. You can place it in a greased container and keep in fridge for a week or so. Bake 425 F (about 220 C).
- -for biscuits, roll dough a little less than one in thick. Dip cup or biscuit cutter in flour and cut out dough for biscuits. (You can even use a plastic cup that doesn’t have too big of a rim– I know, super classy– but it works great). Place on greased pan and bake for approximately 15 min.
Yogurt is available pretty much everywhere here so I also brought homemade granola. I think I was so in love with the biscuits that I didn’t order yogurt for my lonely granola that sat in a ziplock all weekend but a little yogurt, banana, and granola parfait was totally an option.
Peanut Butter Nut G R A N O L A
–This is a variation of an original recipe from a sweet friend (Tenny Family recipe)
melt first three ingredients together over medium heat
- 1/2 c peanut butter
- 1/2 cup honey
- 1 T butter
In a separate bowl, combine: If you don’t have some of the nuts, substitute for other nuts/ seeds/ or increase oats.
- 3 cups oats
- 1/4 c dried flaked unsweetened coconut
- 1/3 c walnuts
- 1/4 c sunflower seeds
- 1 t cinnamon
slowly pour the honey/peanut butter/ butter mixture into the oats mixture and stir together well.
put into 9 X 13 (or deep dish with sides)
bake 400 F or 200 C. bake in 10 min increments, flipping and turning granola after each increment, until golden brown
enjoy!
Our banana and biscuit breakfast even gave us energy for a 71 cent yak photo!
