A Christmas Brunch

“I WISH WE COULD PUT UP SOME OF THE CHRISTMAS SPIRIT IN JARS AND OPEN A JAR OF IT EVERY MONTH.”
—Harlan Miller

THE RECIPES

Blood Orange Mimosas p.80

Makes approximately 12 servings

1 (11.15-ounce) can blood orange sparkling fruit beverage, chilled*
6 ounces blood orange juice
1 (750-ml) sparkling wine or Prosecco, chilled
Garnish: blood orange rind

In Champagne flutes, pour approximately 1 ounce sparkling fruit beverage and ½ ounce blood orange juice. Fill glasses with sparkling wine or Prosecco. Garnish with orange rinds, if desired. Serve immediately.

*We used Sanpellegrino Aranciata Rossa.

Buttery Biscuits p.80

Makes approximately 18

3½ cups all-purpose flour*
1½ tablespoons granulated sugar
1 tablespoon kosher salt
1 tablespoon baking powder
½ teaspoon baking soda
1¼ cups cold butter, cubed
1 cup whole buttermilk*
1 large egg, lightly beaten

1. Preheat oven to 425°. Line a baking sheet with parchment paper.

2. In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda. Using a pastry blender or 2 forks, cut in butter until mixture is crumbly. Gradually stir in buttermilk until a shaggy dough forms**.

Turn out dough onto a lightly floured surface. Pat dough into