To the editor: Not too long ago, there was a letter to the editor that highlighted the magnificence of homemade biscuits, particularly the ones made in both local and chain restaurants in Habersham County. The author of that letter was right in praising these delicacies as they are quite delectable. Beyond the two of us sharing a fondness for these breaded wonders, we also share a longing for those specific starches as we have both moved to places where such charms are simply not offered.
It has taken me time to find a worthy breakfast substitution in the absence of delicious homemade biscuits. I do believe I have found a worthy substitute, though. I sought out something that I could have at home.
Something that was easily made. Something that was reproducible. Something that was generally healthy but also a guilty pleasure.
Something that – like biscuits from Northeast Georgia – people wouldn’t fully understand until they had taken a bite themselves.
The flavors are complex. I decided to keep bread as the base of the dish. Beyond that, however, there are hints of the American South, the Mediterranean, South Asia, and Africa as well.
The dish is nutrient-rich and can, of course, be tweaked to each person’s preference in terms of bread-to-spread ratio. The idea is simple, but the flavors are complex.
Toasted caraway seeds, garlic flakes, onion flakes, sesame seeds, poppy seeds, peanuts, molasses, and more all sit atop the aforementioned bread.
Perhaps I’ve scared you off with the development of such multifaceted flavors? Fear not! You, too, can create a surprisingly wildly wonderful concoction of carbs and creamed goodness.
How do you do it? What’s the recipe? Well, it is easy! You just toast an everything bagel and spread some peanut butter on it. Boom. You’re done. Give it a try. It may seem like an odd combination at first, but I suspect you won’t be able to deny the toasted unity of this simple dish. Enjoy the wonder of this uncommon pairing!
Nathan Ballinger
El Paso, Texas