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Ultimate Brunch Board

Wow! What a spread!! This brunch board is sure to please any breakfast lover out there. With a variety of some of the most loved breakfast breads, everyone will be able to walk away with a full belly after indulging in this board.

ultimate brunch board

You must know that at the present time I’m creating this, I am having some sensitivities to dairy…specifically the creamy varieties and certain yogurts. The recipes I’ve developed for these breads usually involve those in some form but I did opt for some non-dairy substitutes in a couple of them. With that being said, you can surely use any dairy product in place of the non-dairy alternatives you see below.

How to make pancakes for the Ultimate Brunch Board

Pancakes are pretty easy…don’t worry about the lumps, those usually disappear while cooking, and seeing a lumpy batter is better than eating tough pancakes. The best way to mix pancakes (opinion-based) is to create a well in the center of the dry ingredients and then slowly incorporate the wet ingredients. When cooking, make sure that the top has turned from shiny to dull. This should tell you when they’re about ready to flip and you can take a peek first if need be. Usually, bubbles on the top are an indicator of doneness, however; I found that when using yogurt, there weren’t any bubbles to be found. I absolutely love the addition of yogurt because they turned out to be some of the moistest and fluffiest pancakes I’ve ever had!

pancake ingredients
pancakes raw

The French toast

Let me tell you, the addition of that toasted coconut granola takes it overrrrr the top!!! If you’re sensitive to coconut I would suggest using corn flakes or something similar to achieve that crunchy coating. Here is another place I used a dairy-free alternative which was in the form of a heavy whipping cream substitute. It was definitely a great placeholder for typical heavy cream.

french toast ingredients
Trader Joe's toasted coconut granola, sliced vrioche bread
coconut crunch french toast
coconut crunch french toast

The biscuits

Below I share my recipe with you for 3-ingredient drop biscuits which are so tender, with a perfect crust on the outside. You won’t find any substitutes here as the buttermilk makes the biscuit! I adore these because they can be enjoyed in minutes. Use a pastry blender to incorporate cold butter into the flour and then add in the buttermilk, stirring gently. If you don’t have self-rising flour on hand, you can use the following: 1 cup self-rising flour = 1 cup all-purpose flour +2 teaspoons baking powder + 1/2 teaspoon salt.

drop biscuit ingrednients
3 ingredient drop biscuits

About the sausage

I can’t leave without sharing one of my most loved sausages…it’s a local staple here in Georgia. This sausage is bursting with flavor. I use it in so many different recipes. Also, the bacon that was used is Applegate’s Uncured thick-cut bacon.

savannah vidalia onion sausage

I do hope you enjoy this Ultimate Brunch Board as much as my family and I did!!!

ultimate brunch board
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ultimate brunch board

Ultimate Brunch Board


  • Author: Handy Chef
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Description

The Ultimate Brunch Board is a super-sized board filled with a few tasty breakfast breads with some dairy-free alternatives. 


Scale

Ingredients

For the pancakes:

1 cup all-purpose flour

1 tablespoon sugar

¾ teaspoon baking powder

¾ teaspoon baking soda

½ teaspoon salt

¾ cup milk

½ cup vanilla yogurt (or one 5.3 oz container)

1 egg

1 tablespoon melted butter

For the French Toast:

4 slices Brioche Bread (about 1 in. thick)

1 cup + ½ cup Trader Joe’s Toasted Coconut Granola

1 egg

¼ cup heavy cream

½ cup milk

pinch of salt

For the Biscuits:

1 cup self-rising flour

4 tablespoons cold butter

¾ cup buttermilk


Instructions

For the pancakes:

  1. Combine all dry ingredients in a bowl; mix to incorporate. Make a well in the center of the dry ingredients, add in the egg and melted butter and stir gently. Slowly add in milk and yogurt, stirring from the inside out until all ingredients have been incorporated together. Do not over mix, small lumps should be left in the batter. Cook on a griddle or in a pan until both sides are golden.

For the French Toast:

  1. Slice bread into 1 inch thick slices. Combine egg and salt in a bowl; whisk to combine. Add heavy cream and milk to the mixture, whisking to combine. Place a slice of bread into the bowl and allow the bread to soak up liquid for 3-4 seconds, repeat on opposite side.
  2. Place bread into granola and flip to coat both sides. Begin cooking on a griddle or in a pan. Repeat this process until each slice has been coated with both mixtures. Cook all slices until golden on both sides.

For the biscuits:

  1. Preheat oven to 415 degrees. Place flour in a bowl. Using a pastry blender, cut cold butter into flour until small pieces of butter can be seen throughout. Add in buttermilk. Start with 1/2 cup and then increase if needed. Amount of buttermilk needed could vary depending on climate. Using a spoon, cut the amount of dough desired for each biscuit and form into a roughly shaped ball. Check to make sure there is an even amount of dough distributed amongst the biscuits. Drop each biscuit onto a baking sheet. Bake biscuits for 15 minutes or until they have deepened slightly in color. 

Notes

You can use regular dairy products for any of these recipes. If interested in the particular non-dairy product I used, see photos

The amount of buttermilk can vary slightly depending on the climate. Start with 1/2 cup then increase the amount a little at a time until dry ingredients have been fully incorporated.

  1. Sharon says:

    Oh my, how decadent! Delicious and beautiful. I want to show this off.
    Thanks Handy Chef.

  2. Anonymous says:

    Love it!

4

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