Grandkids time!

We have had 16 year old Hunter, 13 year old Taylor and 27 year old Aimee for their summer visit, two different families! Aimee went home yesterday but Hunter and Taylor will stay until tomorrow. On our agenda today is visiting Okoboji, where we will play miniature golf, visit the amusement park and meet up with another Grandson Nik, 20 and of course eat! Having company means lots of cooking, teenagers have hearty appetites and lucky for me they are not picky eaters. Yesterday morning I made biscuits with sausage gravy which they loved. Today I am sharing you the recipe for the biscuits; next week I will put the recipe in for the gravy. Plan ahead - the biscuit dough needs to chill at least 30 minutes to overnight after mixed up. They were melt in your mouth good!
 
Breakfast Biscuits:
4 cups self rising flour + flour for your work surface
2 Tablespoons baking powder
1 tsp. baking soda
3/4 # (3 sticks) butter, cold, cut in small slices
2 large eggs, beaten
1 1/2 cups buttermilk
 
Mix together flour, baking powder and baking soda, cut in butter ( like you do for pie crust) whisk eggs, add buttermilk and stir into dry ingredients, using a wooden spoon, if your dough is too dry add more buttermilk 1 Tablespoon at a time till all flour mixture is mixed in until the dough is a sticky mass, cover bowl and let chill at least 30 minutes to overnight.  Flour work surface, turn out dough and form into a mound, use your floured hands to shape dough into a 14 inch round about 1/2 inch thick ( you can use a rolling pin if you want). Cut out biscuits with a 2 1/2 inch biscuit cutter, place on a parchment covered cookie sheet so biscuits are touching. Bake at 400 degrees for 15-20 minutes until light brown. If you reroll the scraps you should get 20 biscuits. Brush tops with melted butter. Best served warm out of the oven. Can keep for up to 2 days and reheat them or freeze. Great with sausage gravy or butter and jam. Have a great week!
We have had 16 year old Hunter, 13 year old Taylor and 27 year old Aimee for their summer visit, two different families! Aimee went home yesterday but Hunter and Taylor will stay until tomorrow. On our agenda today is visiting Okoboji, where we will play miniature golf, visit the amusement park and meet up with another Grandson Nik, 20 and of course eat! Having company means lots of cooking, teenagers have hearty appetites and lucky for me they are not picky eaters. Yesterday morning I made biscuits with sausage gravy which they loved. Today I am sharing you the recipe for the biscuits; next week I will put the recipe in for the gravy. Plan ahead - the biscuit dough needs to chill at least 30 minutes to overnight after mixed up. They were melt in your mouth good!
 
Breakfast Biscuits:
4 cups self rising flour + flour for your work surface
2 Tablespoons baking powder
1 tsp. baking soda
3/4 # (3 sticks) butter, cold, cut in small slices
2 large eggs, beaten
1 1/2 cups buttermilk
 
Mix together flour, baking powder and baking soda, cut in butter ( like you do for pie crust) whisk eggs, add buttermilk and stir into dry ingredients, using a wooden spoon, if your dough is too dry add more buttermilk 1 Tablespoon at a time till all flour mixture is mixed in until the dough is a sticky mass, cover bowl and let chill at least 30 minutes to overnight.  Flour work surface, turn out dough and form into a mound, use your floured hands to shape dough into a 14 inch round about 1/2 inch thick ( you can use a rolling pin if you want). Cut out biscuits with a 2 1/2 inch biscuit cutter, place on a parchment covered cookie sheet so biscuits are touching. Bake at 400 degrees for 15-20 minutes until light brown. If you reroll the scraps you should get 20 biscuits. Brush tops with melted butter. Best served warm out of the oven. Can keep for up to 2 days and reheat them or freeze. Great with sausage gravy or butter and jam. Have a great week!