Wednesday, November 14, 2012

Best Biscuits Ever

I'm not sure I have shared the Best Biscuits Ever recipe that Honoree Jeffers (it is her mother's) posted on Twitter in the spring, but seriously it makes the BEST BISCUITS EVER!

Plus it is incredibly easy.

1) Two parts HIGH QUALITY self-rising flour. One part heavy whipping cream.
2) Make a well in the middle of the flour. Pour in the cream. Mix well with CLEAN HANDS
3) Don't over-mix. Dough should be moist but not wet.
4) Break off portions that are the size that you want your biscuits. Put on a greased cookie sheet.
5) Press slightly on the biscuits. Bake in a preheated to 425 oven until risen and golden. That's it!

That's about it.
I do 2 Cups SRF to a smidge over 1 Cup of cream, mix, then knead a couple of times on floured counter, press flat and cut with biscuit cutter. Sometimes I'll brush melted butter on top before cooking.
I'll probably do more then I need too.

Her last bit of info is VERY IMPORTANT!
6) Unless you never want to get rid of a man, don't make him these biscuits. I'm tryna tell you what I know. 

I can attest to this, Jim has said he will NEVER leave me now that I make biscuits this good.

Friday, November 09, 2012

Butternut Squash and Grilled Tomato Mozzarella Sandwich

Well Campbell's 100% "Natural" Soup that is.

Not too bad.
A bit sweet with a fall-ish flavor due to what I think was some cinnamon and nutmeg.
Swanson's tastes fresher and has a brighter color, but for a canned soup this was not too bad.

The sandwich was yummy too. Sorry nothing "foodie" about it. Nothing "artisan". Just Walmart french bread and cheese and some grape tomatoes.

Here's the crappy photograph.
The vintage in this picture would be the ugly Corelle plate.

River really wanted some.

*and so begins a new feature of anti-foodie posts...