Biscuits Chefs: Wyatt Brege, Patty Pereira Yield: 1 full sheet (12 ea XL biscuits) Ingredients: 1 Quart Organic Flour 2 Tbsp Baking Powder 1 Tbsp Kosher Salt ½ Pound Cold Raw Butter, 1" cubed 1+ Cup Barista Whole Milk (not raw) Directions: In a large mixing bowl, whisk together dry ingredients until thoroughly combined Combine the dry mix and cold butter to the stand mixer bowl with the spade beater attachment, and gently knead until the mixture has resembled crumbs ...
French Toast Soak Chefs: Wyatt Brege, Patty Pereira Yield: 4.5 Quarts Ingredients: 2 Quart Egg yolk, liquid 2 Quart Whole Milk (not raw) 1 Cup Coconut Sugar ½ Cup Cinnamon, ground 1 tsp Kosher Salt Directions: In a large mixing bowl, whisk together wet ingredients until thoroughly combined Add the dry ingredients to the mixtures until the color is uniform Notes: Cane sugar can be used in substitute of coconut sugar if out; powdered sugar is not a substitute ...
Pancake Batter Chefs: Wyatt Brege, Patty Periera Yield: 3 Quarts Ingredients: 2 ½ Quart Whole Barista Milk (not raw) 3 ea Eggs, whole ½ Cup Coconut Sugar 4 Cup Organic Flour 2 Tbsp Baking Powder 1 tsp Kosher Salt Directions: In a large mixing bowl, whisk together wet ingredients until thoroughly combined Add the dry ingredients to the mixture, whisking just until the clumps are gone. Do not over whisk ...
Quiche Chef: Patty Pereira Yield: 7 ea quiches Ingredients: Crust base - Yield: 3-4 quiche 6 Cup Organic Flour 1 Pound Cold Raw Butter, 1" cubed 1 ½ Cup Cold Water Egg base - Yield: 1 quiche 2 Quart Egg Yolk, liquid 2 Quart Whole Barista Milk (not raw) ½ Tbsp Kosher Salt 1 tsp Black Pepper Directions: Prepare the crust by mixing the Flour and Butter in the stand mixer with the spade beater attachment, then, add ⅔ of the water to begin forming the dough, slowly adding additional water until a smooth dough forms ...
Bacon Gravy / Sausage Gravy Chefs: Ryan Fleener, Wyatt Brege Yield: 7 Quarts Ingredients: 2 Cups Rendered Bacon Fat 2 Cups AP Flour 5 Quarts Whole Milk 1 1/2 tsp Smoked Paprika tt Salt and Pepper Directions: Make a roux with the bacon fat and flour over medium heat. Add milk in 1/3 increments to build the bechamel. Over low heat, bring up to temperature and season. Notes: For sausage gravy, simply add one quart of cooked sausage meat. ...
French Toast Batter Chef: Wyatt Brege Yield: 2 quarts Ingredients: 1 Quart Liquid Egg Mix 1 Quart Heavy Cream 3 Tbsp Cinnamon 1/8 tsp Nutmeg 1 tsp Vanilla Extract Directions: In a large mixing bowl, whisk all ingredients together.