This post should have been up a week and a half ago, but what with traveling, getting rear-ended by a Ford Explorer (our car may or may not be totaled – the insurance people are talking it out), trying to figure out transportation since we are temporarily a no car family, dealing with a broken and now fixed water heater, and the usual day to day issues, I’ve been a bit delinquent. At any rate, here’s the post…finally.
The pork breakfast sausage and eggs we bought from PiaDom were excellent, especially when we made the sausage into patties and seasoned the eggs with chives I got in my produce basket. Homemade biscuits (recipe to be listed below) and orange juice completed the meal. Unfortunately I missed the latest random parking lot meeting that occurred Saturday (Did I mention last time it felt like an illicit drug deal meeting? It totally did…), so I’ll have to wait a while before I can buy more of the sausage or the eggs. On the bright side, we still have a chicken, some sirloin, and a tiny bit of the sausage and eggs.
The biscuits are one variation of a recipe my mom makes from the Better Homes and Gardens cookbook. They’re not particularly healthy, but as the occasional addition to breakfast, they’re a nice touch. I prefer to eat them right out of the oven while my hubby would rather put them in the fridge and eat them cold. Either way, enjoy!
oven temp: 450 degrees bake time: 10 – 12 min. makes: more than 10 biscuits
- 3 c. all-purpose flour
- 4 tsp. baking soda
- 1 Tbs. sugar
- 1 tsp. salt
- 3/4 tsp. cream of tartar
- 3/4 c. butter
- 1 c. milk
1) In a large bowl stir together the flour, baking powder, sugar, salt, and cream of tartar.
2) Using a pastry blender (or two forks), cut in butter until mixture resembles course crumbs (I generally pull the butter out right before so it is as hard as possible).
3) Make a well in the center of the flour mixture. Add milk all at once. Using a fork, stir just until moistened.
4) Turn dough onto a lightly floured surface. Knead dough by folding and gently pressing dough for 4 to 6 strokes or just until dough holds together (not too much or they won’t be nice and flaky).
5) Pat or lightly roll dough until 3/4 inch thick.
6) Cut the dough with a floured 2 1/2 inch biscuit cutter (or use the top of a floured glass like I did).
7) Place biscuits 1 inch apart on an ungreased baking sheet (If the bottoms have enough flour it’s not an issue).
8 ) Bake in a 450 degree oven for 10 – 12 minutes or until golden. I generally use two cookie sheets and switch the top and bottom halfway through (Be careful if the bottom of the biscuits are well floured because if you move too fast they can slip off into the oven and then your fire alarm might start beeping – ask me how I know.)
9) Remove biscuits from baking sheet and serve immediately.