I am home alone on my off day and in the mood to cook. “Why?”, you ask. I have no idea…
Dwain is still in Wisconsin and the grand-kids went to work with their mother this morning to make their dentist appointments, so this morning is just myself and the fur baby’s. You would think it would be a time to just kick back and relax and do nothing. Instead, I want to make biscuits.
I didn’t know the kids would not be here so as I’m sitting on the porch this morning enjoying my coffee and making plans to make us some biscuits and then maybe go hang out at the river for a while. I hear voices around the corner of the house and call to Madison and ask why they are up so early. So needless to say, my plans quickly changed once again. – I’ve really had some bad luck at making plans recently.
Well, I still want a bacon and egg biscuit. I make my biscuits and fry some bacon and then I realize that I only have two eggs. I would have been in trouble if the kids had been here.
Normally I would take my left over biscuits and make bacon, egg and cheese biscuits to freeze for another day. But, not today because I’m out of eggs. Now I have these perfectly made soft and fluffy homemade biscuits and no one here to share them or even brag about to.
I can usually make some decent biscuits, but they hardly ever turn out this perfect. I will probably just put them away in the fridge an save them for diner tonight, but it just won’t be the same as hot and fresh straight from the oven. Next time I decide to make biscuits they will probably turn out hard and crunchy and of course everyone will be home to eat them. That would just be my kind of luck. 😉
For anyone interested, I’m sharing my ingredients and my way of making biscuits:
- 2 cups self rising flour
- 1 tsp baking powder
- 1 tbsp sugar
- 1/4 cup crisco (sometimes I will use butter)
- 1 cup milk (or buttermilk)
mix dry ingredients to a crumb like consistency then slowly stir in milk.
I like to lay out a piece of wax paper and lightly add flour to pour out my mixture then work into a large dough ball. Pinch off whatever size you like for biscuits and hand roll. I use a pre-heated greased cast iron skillet to bake my biscuits in.
**Note: Don’t over work your dough. It never fails, anytime I overwork my dough the biscuits turn out too hard.