One of the more memorable mishloach manot my family has received on Purim was from neighbors who lived down the street. It wasn't extravagant or expensive, but rather a simple combination of bagels, cream cheese, butter, and orange juice. And because I'm a huge breakfast-food aficionado, that particular mishloach manot has remained in my memory as one of my favorites. The only thing that would have made it better was if it were a Southern breakfast. I'm sure it comes as no surprise that I think a Southern breakfast is one of the best ways to start your day, on par, of course, with a nice (Yankee) Jewish breakfast of a bagel with cream cheese (sans lox for me). Buttermilk biscuits are one of this Southern gent's favorite breakfast foods, enjoyed best with faux maple sausage, scrambled eggs, and a side of buttery hominy grits speckled with sauteed onions. There's just not quite anything else like it. This Jewish-Southern hybrid recipe turns my choice breakfast into one awesome Southern breakfast hamantaschen hand-pie. PS. If you're not up for making biscuits from scratch (which is much easier than it's made out to be), you can prepare these hamantaschen using kosher-certified frozen Pillsbury® Grands! biscuits. Enjoy, and y'all come back now, y'hear?
Egg and Sausage Filling
To prepare the patties, place frozen patties on a microwave safe plate. Microwave on HIGH for 45 seconds to 1 minutes, or until thawed. Roughly chop into bite sized pieces and set aside. To prepare scrambled eggs, heat 1 tablespoon of butter in a large nonstick skillet over medium heat. Pour in eggs. As eggs begin to set, gently pull the eggs across the pan with a spatula, forming large soft curds. Continue cooking-pulling, lifting, and folding the eggs-until slightly thickened and no visible liquid egg remains (do not overcook, as they will cook more in the oven). Roughly chop the scrambled eggs with a spatula and combine together with the chopped sausage patties. Add the maples syrup and stir to combine. Cut the remaining 2 tablespoons of butter into small pieces and gently toss into the egg and sausage mixture. Set aside.
Preheat oven to 475°F. Grate frozen butter using large holes of a box grater. Toss together with flour in a medium bowl. Chill 10 minutes. Make a well in the center of the flour mixture. Pour buttermilk into the well, and stir 15 times. (The dough will be slightly sticky.) Turn dough onto a lightly floured surface. Lightly sprinkle flour over the top of the dough. Using a lightly floured rolling pin, roll dough into an approximate 3/4-inch thick rectangle (about 9x5 inches). [Note: While I would typically not advise overworking biscuit dough, when it comes to preparing these hamantaschen, you'll need to get the dough to a consistency you'll be able to easily roll and fold over, so you can overwork them slightly if necessary.] Cut with a 2 1/2-inch floured round cutter, reshaping scraps and flouring as needed. Place cut dough rounds on a parchment paper-lined cookie/half-sheet pan. Flatten each round out and fill with the egg and sausage filling. (If including grape or strawberry jam/jelly, add a tablespoon in the center of the dough before adding the filling.) Fold the dough into a triangle around the filling, pinching the corners tightly to ensure the filling is well enclosed. (If you feel there is too much filling in any of the hamantaschen, be sure to remove some of it, so as not to force the hamantaschen open during the baking process.) Bake for 10-12 minutes, or until lightly browned. Brush with melted butter and drizzle with honey or maple syrup, if desired. Serve with a side of freshly made hominy grits. Enjoy, y'all.
*White Lily Flour is made from soft red winter wheat, which contains less gluten protein than other basic flours. This helps to make tenderer, lighter-textured, fluffier biscuits. Click here to learn more.