Recipe

Breakfast Biscuits Recipe

Add Step-by-Step Photos	Plot_thickens / All my dishes 1 year, 7 months ago Simple all-in-one biscuits that go great with your morning caffeine. They can be made well ahead and enjoyed throughout the week...and miracle of miracles...this is fast food that's not got mystery ingrediants! Yeayyy! Prep:15m Cook:30m Servings:6	Plot_thicke
	easy quick healthy simple

Does this look good? Yeah! / Nope

Fans

momo_55gra

chefelaine

Ingredients

1/2 C diced ham (organic, sustainably raised, local, if you can find it)

Some butter...I dunno, 1 T? Yeah, something like that.

2 C all-purpose white flour (unbleached organic stoneground)

1 Tablespoon baking powder

1/2 t (sea) salt

4 Tablespoons cold (organic) butter, cut up

1 C (Organic, nonhomogonized) milk

Directions

While watching Max X or similar guilty secret relaxing pleasure, dice yourself up some ham. Whack whack whack! The little bits should be about the same size as or smaller than your smallest fingernail. (If you're a Yeti, wing it.)

Preheat your oven to 450 degrees.

Smudge some of that first 1 T of butter into your muffin tin or whatever you're using so the biscuits release easily.

Slap the tin into the oven so the butter melts.

Fling the dry ingrediants into a big ol' bowl and mix. Try to keep most of it in the bowl, though it's tough, I know. Yeay for enthusiasm!

Whack in the butter and attack with a pastry mixer, gosh I love those things, or two knives -- though that takes forever and before you're done you're going to want to gore yourself. No really -- for. ev. ver. Get a pastry blender. They're shaped like the letter D. Sooooooo much easier. You'll know you're done when the biggest bits of butter are no bigger than peas.

Dump in the diced ham.

Rescue the melted butter from the oven and tilt the tin so the butter coats all the crevices.

Glug the milk into the ham and dry ingrediants.

Slap the dough around with a spoon or something until it's juuuust barely mixed -- not too much plain milk hanging around, not too many dry floury spots showing. Don't bother with being thorough, the less mixed the more delicious, nummies.

Slop some dough into your tin. They'll rise to be about twice as high.

Bake at 450 for 30 minutes or until the middles are mostly cooked.

Let cool and refridgerate until time for savory smudgy crumbly devourement. Is that a word? Oh, who cares. OM NOM NOM NOM NOM!

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Comments

kismet 1 year, 7 months ago said:
Slay,Whack,slop,glug,dump,fling!!!! You made me smile!! Have'nt been entertained like that in a good spell. Had to print this one off!!

Great Recipe!! Thank-you

plot_thickens 1 year, 7 months ago said:
I'm glad you liked it! Attitude is EVERYTHING, as I'm sure you know!

kismet 1 year, 7 months ago said:
Great Attitude!! If you can't have funny what is there??

plot_thickens 1 year, 7 months ago said:
Hey, I just got back from Texas. Great people!

bluewaterandsand 1 year, 7 months ago said:
You sound like me, I never measure anything when I am making biscuits and a lot of other things.

tigger2 1 year, 7 months ago said:
I like the way you think. This sounds good.

turlak 1 year, 7 months ago said:
These sound good. I need a pastry blender! I love reading your recipes...they make me laugh!
~Dawn

plot_thickens 1 year, 7 months ago said:
Bluewaterandsand, you must be really experienced -- I don't measure either, but then I have to 'rescue' failures. Hah!
Tigger, Thank you! I'll say it again: you're a PEACH!
Turlak, you are so so cool. Thank you.

carmenperez 1 year, 7 months ago said:
Hi again
reading your rec is half the fun
you make me smile
ty for sharing

plot_thickens 1 year, 7 months ago said:
It's my pleasure. Most of the fun is emerging from the kitchen triumphant and charged up...with something good to eat. Yeay!

carmenperez 1 year, 3 months ago said:
You are so funny
would love to be a fly
on the wall in your kichen when your creating
lol
your dishes sound lovely also
ty for sharing

chefelaine 1 year, 3 months ago said:
Sounds delicious! You seemed a little confused re how much butter, but everything worked out well!
FIVER :OD

plot_thickens 1 year, 3 months ago said:
Thanks, chefelaine. I'm confused about everything, but usually it turns out allright in the end. Add more butter/oil in a baking recipe if you want it to be edible for longer -- say, a week.

bonjody 1 year, 2 months ago said:
Looking for an unusual biscuit and I found YOU -- unusual is good! Thanks. Let's be friends.

momo_55grandma 11 months, 1 week ago said:
Great buscuit yum thanks high5

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Alterations

plot_thickens 1 year, 7 months ago said:
Now that I've made these a few times, I'm going to recommend adding up to a cup of cheese -- something really sharp -- and if you do, increase the amount of ham. I've tried bacon and breakfast sausage -- they don't work -- but ham certainly does. And adding the cheese is great, especially if you can sprinkle a little on top of each biscuit like fairy dust.

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