Sunday, June 1, 2014


I've been feelin' a bit homesick for the rolling bluegrass pastures, the shockingly sweet tea in every restaurant and home, the bourbon, the home cookin', the genuine southern hospitality, the slow pace, and especially the accents of "My Old Kentucky Home".  I will get my fix later this month but until then... How about some biscuits?

In the south, Biscuits are a serious staple.  Starting at a young age girls would hear, "No man wants to marry a woman who can’t make a decent biscuit," from the matriarchs of their families.  Breakfast, lunch or dinner can be served on them... What's not to love about a tender, flaky, hot from the oven biscuit? 

This biscuit recipe is one for quick, in-a-pinch biscuits... Literally takes more time to heat up the oven than to make and bake these yummy biscuits and you can make a bunch of small nuggets or about 3 big ol' biscuits with this one.

1 2/3 cups All Purpose Flour
1 TBS Baking Powder
1/2 tsp Salt
2/3 cup Non-Dairy Milk (I used cashew milk today)
1/3 cup canola oil or melted Earth Balance

Preheat the oven to 475.  Grease a baking sheet.  Wait for a few minutes so the oven has a few extra minutes to get started so your biscuit dough doesn't sit and wait for long.

Mix together the Flour, Salt, and Baking Powder until combined.

Stir in milk and oil/butter.  Dough will come together but will be very sticky.

Drop either a heaping tablespoons of dough onto the baking sheet about an inch and a half apart Or use a large serving spoon to create larger biscuits. 

Bake for 8-12 minutes (depending on the size) until the tops are golden brown.  Serve hot with gravy or apple butter/jam. Let cool and store in a ziplock bag for a breakfast sandwich the next day!
I'll be back soon Kentucky... until then:
"Weep no more, my lady,

Oh weep no more today!
I will sing one song for my old Kentucky home,
For my old Kentucky home far away."


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