February 24th, 2010
Saturday I told you about our big breakfast traditions. And I mentioned that my daddy taught me how to make scratch biscuits. I’ve also heard them called baking powder biscuits. Y’all complimented me on how well they rose and how yummy they looked so I thought I’d let you in on mine and my daddy’s secret.
When I asked Daddy what his recipe was he laughed and said, “Oh, I don’t know, gal, it’s on the back of the baking powder can.” Sure enough. There on the back of the Clabber Girl can was the recipe my daddy had used my whole life. They’re called “Old Fashioned Biscuits”. And now, courtesy of Clabber Girl, I give you my daddy’s recipe.
Ingredients
- 2 cups all-purpose flour
- 2 1/2 teaspoons Clabber Girl Baking Powder
- 1/2 teaspoon salt
- 1/3 cup shortening
- 3/4 cup milk
- 1 tablespoon soft margarine or butter
Directions
In a bowl stir together flour, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center of the flour mixture and add the milk all at once. Stir just until moistened and dough pulls away from the sides of the bowl. On a floured surface, lightly knead dough for 30 seconds. Roll dough to 3/4-inch thickness and cut biscuits with a 2 1/2-inch biscuit cutter, dipping cutter into flour between cuts. Place biscuits close together on a lightly greased baking sheeet. Brush tops with soft margarine. Bake in a 475 degree oven for 11-15 minutes or until golden brown. Serve warm. Yield: Makes about 8.
My Recipe Notes
I double this recipe. It makes plenty for our large family and I keep the leftovers. I used the cookie cutter instead of a biscuit cutter (my daddy always used a juice glass). Nothing else changes. I’m a recipe changer, but not on these.
Keep your leftovers. I love them the second day (or the third or the fourth) just as much as fresh. This part of the recipe comes from my mama. She always sliced them in half, buttered ‘em up, and put them in the oven under the broiler. Watch them closely – they brown quickly. Pull them when the butter melts and the edges just start browning. Smear them with jelly and serve ‘em warm. Enjoy!
October 17th, 2009
For breakfast, for holidays, for a crowd, for leftovers. It’s all good. This cheesy sausage egg casserole is so yummy. As Matt said, it’s like the ultimate breakfast sandwich all mixed into one.
Ingredients
- 1 pound cheddar cheese – shredded
- 10 eggs – beaten
- 2 cups milk
- 2 pounds ground sausage
- 10 slices of sandwich bread
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dry mustard (can substitue 1 tablespoon of regular mustard)
Directions
Preheat oven to 425 degrees. Brown and drain sausage. Cut bread into 1/2 inch cubes. Mix all ingredients in large bowl. Spray 9×13 pan with cooking spray and pour mixture into pan. Bake uncovered for 45 minutes.
Notes: Sometimes we mix different kinds of cheeses (we used half mozzarella and half sharp cheddar this morning) and sometimes we use a little more than a pound. My kids LOVE this and I love that they’re eating something substantial.
Happy eating!
September 28th, 2009
How about a recipe this morning that’s as wonderful as the weather?
was⋅sail
Pronunciation [wos-uhl]
–noun
1. a salutation wishing health to a person, used in England in early times when presenting a cup of drink or when drinking to the person.
2. a festivity or revel with drinking of healths.
I have a friend who’s mom started a tradition in our house years ago. Wassail. A seasonal drink that tastes as great as it smells and is perfect for Christmastime. And fall. Made for this time of year when the weather turns cooler alongside the changing of the leaves.
This morning I only wish I had the ingredients at the ready to serve to all my littles and the smells to waft through the house while the wind blows through my open windows.
- 2 quarts apple juice
- 2 1/4 quarts pineapple juice
- 2 cups orange juice
- 1 cup lemon juice
- 1/2 cup sugar
- 3 cinnamon sticks
- 1 tsp. whole cloves
Put all ingredients into a stockpot. Bring to a boil, then cover. Simmer covered 30 minutes. Uncover, continue to simmer 20 minutes. Take out cinnamon and cloves. Serve hot.
This makes a large amount – just right for inviting friends over or taking to a get-together. This can be made in the crockpot, as well. I usually have leftover wassail that I pour into a pitcher, refrigerate, and serve by the cup full over the next week.
May you enjoy this drink as much as I do. And please, tell me what your favorite cool weather drink is!
September 3rd, 2009
This was originally published August 16th, 2008. But since I’m not feeling great you get a repeat this morn’. This really is a favorite of ours and as the weather is turning cooler it makes a great snack (or dinner, as the case may be.) Enjoy!
One of our favorite snacks around here are Chili Bites.
They were intended as appetizers, but we eat ‘em for dinner sometimes.
I usually use the Scoops type chips, they’ll hold more, there’s less chance of spillage (yes, it is a word – at least in my vocabulary), and they’re cuter. But today I had these regular kind of tortilla chips left over.
The original recipe called for vegetarian chili. Which I’m sure is absolutely marvelous, but I live in Arkansas, where most people don’t even know that exists or much care. So, we go in the opposite direction with No Beans chili – perfect reasoning, right? Calls for meatless, use veggieless.
I plop the chili right onto the chip, top with grated cheddar cheese (or whatever you fancy) and pop it in the oven – 350, just until the cheese is melty.
I mix taco seasoning – either from those handy packets or your own mix if you prefer, into sour cream. Now, how much sour cream and how much seasoning is up to you. I mix it to taste, start with 1 tablespoon seasoning to a cup sour cream and go from there. The leftover sour cream mix is pretty good plain as a dip too.
I leave a little more than half of the chili bites to top with plain sour cream for the kiddos, because they tell me it’s too spicy with the seasoning.
And to top it all off we usually put a sliced jalapeno on the top of ours (we were fresh out this time).
MMMM!
August 28th, 2009
Okay, I’m offering up this recipe just in time for the weekend. Because you know you’ll want a quick breakfast in the morning. Or a snack for tomorrow afternoon. Or a marvelous side for dinner. And this one could meet the criteria for any of those.
These are reminiscent of Red Lobster’s famous biscuits. I didn’t say I actually had the recipe, it’s just in that family.
Also known as Drop Biscuits in their plainest (but still great) form. I took a very simple recipe (that’s quick and great with jelly or gravy for breakfast) and added two of my favorite ingredients.
For my sized family of 6 I double this and it’s just right!
Ingredients
- 1 cup white flour
- 1 teaspoon baking powder
- 3 tablespoons butter – softened
- 1/4 cup milk – or more if needed
(stop here and continue with baking directions if you want the simple drop biscuits – continue if you’re hankerin’ for a little somethin’ more!)
- 1 1/2 teaspoons garlic salt (or 1/2 -1 teaspoon minced garlic – they’re both great)
- 3/4 cup shredded cheese (I like sharp cheddar or mozzarella best, but this is up to you)
Directions
Preheat oven to 450 degrees. Measure flour and baking powder into a bowl. Add butter to bowl and rub butter into flour with a fork (or your fingers if you’re brave). Add garlic and cheese at this point, if you so desire. Add milk to make a thick batter, stirring only until dough sticks together. Drop by teaspoonfuls on a very lightly greased baking sheet. Bake 7-8 minutes in preheated oven. When they’re golden pull ‘em out and serve ‘em warm!
That’s it. Really. No kneading. No rising. Just dump, stir, scoop, and bake. 20 minutes total and you’re serving little mouths yummy treats!
Happy Baking!
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