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West Egg – its a excellent breakfast place on the Westside – reliably well made eggs, pancakes, etc. Parish – Inman Park – great brunch on the weekends & excellent brunch cocktails

Sun in my Belly in East Lake – also delicious & lots of unique options worth trying Rise & Dine in Emory Village, yummy modern, fresh & savory deliciousness for breakfast & brunch. those chicken biscuit breakfast sandwiches are divine. One of the best breakfasts in town, and lots of veg/soy options.ĭelia’s Chicken & biscuits – ok so its a roadside stand on Moreland just past the I-20, but they have some seating outside, and it is WORTH IT!! great road trip food if you’re driving through on the 20! YUM! same chef as started Flying Biscuit, Delia Champion. Ria’s Bluebird – iconic ATL in Grant Park across from Oakland cemetery. Amazing brunch on the weekends & a superb wine list It’s my local place & is very well known & loved.

Murphys – in VaHi (Virginia Highland) neighborhood. I don’t eat pork so I am usually only selecting from 2/3 of the menu, but these all have really good options, and many are great for the vegetarian crowd too. Here are some of my favorites – be prepared for a wait at all of them. But if you cannot find clotted cream, butter or ricotta also work.So many great breakfast / brunch places in Atlanta! Every neighborhood has ’em. Strawberry compot or jam and clotted cream of course. Best served warm.įor Americans: the original recipe calls for Brush with cream and sprinkle with oats (or instead with sugar) Although you can reuse the scraps, the biscuits will come out slightly less fluffy. Or dip a 5-6cm biscuit cutter into flour and cut out shapes. Either cut into triangular shapes (like a cake).

Gently flatten the dough into a circle of 2,5 cm (1 inch) thickness.

Turn onto a lightly floured surface (yeap, you do need the flour).

Starting at the center and using a wooden spoon, stir all ingredients until they just come together into a ball.

Make a well in the center and pour in cream and milk.

First use two knives and then your finger tips (or a pastry cutter) to work the dough until it resembles coarse meal.

Cut butter into 1/2 tsp size pieces and add to flour.

Combine flour, baking powder and salt in a mixing bowl.

Line a baking tray with parchment paper.

(from April Moon’s “The Biscuit Cafe Cookbook”)Ībout 8-12 biscuits depending on the size cutter And believe me, they tasted just as good in my small city kitchen. These scones were so lovely I just had to make them myself first chance I got. The center is fluffy the crumb is so decadently soft it is almost moist. These scones have a wonderful crumbly exterior. It was pure torture having to let them cool slightly before taking the first bite. Then the most beautiful batch of scones appears. The room slowly fills with the homely smell of baking. You are sitting at the kitchen counter cradling a coffee cup, watching as your host prepares breakfast. The house has the first hint of autumn chill, but the oven is warming the kitchen. Imagine this setting: the late summer sun is pouring through the kitchen window. In the morning I was treated to a these amazing scones before heading back to city life. A few weeks ago I had a lovely stay with him and his wife in their charming home in the Dutch countryside. I have JMF to thank for this delicious recipe. I wish I could upload the sweet scent of these scones