Saturday dawned overcast and 16 degrees. Quite different from our high of 70 degrees on Friday. Don't get me wrong. I like the change of seasons as much as anyone. It's just that I require more than 24 hours to adjust to fluctuations of this magnitude. So this weekend I did what any right-thinking person would do...
I made bisquits and we ate them for breakfast. Bisquits along with a poached egg, hash browns, and a bit of ham. I am calling this the "cold morning special". I reserve the right to change it's name should I desire it on a morning that is only slightly chilly.
This is Alton Brown's Southern bisquits recipe. I followed his directions except I used the food processor to work in the butter and shortening. Overhandled dough = tough bisquits.
I swear you're the cause of me gaining 5 lbs...all these yummy foody things is making my taste buds do the Jitterbug, Shing-a-Ling, Boogie Woogie and the Twist...!!! My Gran could whip up a batch of biscuits in no time flat, light as a feather, loved them with honey right out of my Gramps beehives...
It all looks wonderful. We are in the midst of our winter deep freeze...hummer feeders (yes, two species are here year round) frozen solid along with the bird baths...
I got the 1st of the Century trilogy by Ken Follett today from the library. This thing is a door stop....huge! We'll see how it goes. I've not been able to read a book for some time...can't concentrate...may have to switch to audio version.
Posted by: Joan Clarke | 01/14/2013 at 10:46 PM
ARE making me taste buds...not IS...duh! Poor grammar.
Posted by: Joan Clarke | 01/14/2013 at 10:48 PM
True comfort food. I've been meaning to make scones for some time. I'll check and see if Alton has a recipe! Bon appetite.
Posted by: Leslie J. Moran | 01/15/2013 at 09:25 AM
This looks so yummy! What great comfort food for this cold, cold weather!
We eat our biscuits with the Steen's syrup...of your post a few days or so ago. Thanks for that mention as it reminded us that we needed to order more. My hubby is from GA and grew up with cane syrup on his biscuits. I'm from ND and always had honey or jam on our biscuits. Hubby has changed me and now I'm in LOVE with this syrup, too! We ordered it direct from Steen's...free postage. It arrived packaged well, however, one bottle leaked. We emailed them about the problem and hooray! another bottle arrived in a few days! No charges for it and free postage again! A great company!
Thanks for your blog. It is always interesting and I love the recipes and great photography!
Posted by: Sue | 01/15/2013 at 10:08 AM
So THAT's what southern biscuits are! I never could picture them, reading writers like Faulkner and Steinbeck. Along with collard greens and GRITS! My Lord, the mind goes blank.
But then, you might not quite picture our (English) fairings, farls and scones.
Posted by: Chrissy | 01/15/2013 at 11:11 AM
Or, you can use self-rising flour, add a little shortening, mix til it is crumbly, add a little milk until it is biscuit dough, do the folding and patting thing, bake and eat. No measuring spoons to clean. Now that you have made them this way you can make them without a recipe. Easy-peasy.
Posted by: Caroline Berk | 01/15/2013 at 01:15 PM
I could eat breakfast 3 times a day easily! And yours looks wonderful ~
Posted by: Nancy from Fair Oaks, California | 01/15/2013 at 03:29 PM
have you tried the trick to freeze your butter and then grate it in?
Mix with hands.
Cut in wedges and then no need to rework dough.
Posted by: SMM | 01/15/2013 at 07:33 PM
Are you taking in any hungry visitors who are desperately trying to escape any and all things SAT related?
Posted by: Domenico | 01/15/2013 at 09:36 PM