It is raining sideways! It has been raining for over a week straight!!!! I’m so over it! I woke up this morning and decided to make a country breakfast! I whipped up a batch of cheesy biscuits to make egg and bacon breakfast muffins with organic fingerling home fries!
These biscuits can be made with or without the cheese and cut to any size you desire. They are wonderful fresh out of the oven still warm with a pat of butter, jam, or whatever you love… Lemon curd! They are super easy to make and beat the pants off those can biscuits! Give them a try!
3 cups flour
4 teaspoons baking powder
1 tablespoon sugar
Pinch of salt
3/4 teaspoon cream of tartar
1/2 cup butter
1/4 cup shortening
1 cup buttermilk (if you don’t have buttermilk mix 1 tablespoon of lemon juice in your cup of milk and let stand five minutes)
1 cup grated cheese (optional)
I’ve added herbs, garlic, bacon bits, chives, etc in the past with great results. These biscuits are very versatile.
Mix together dry ingredients and cut in butter and shortening. Mix with hands until mixture forms crumb texture. Pour in buttermilk and work together with hands. Once dough begins to form add in cheese or other yummy bits of your choosing!
Turn mixture out onto floured counter and roll out to about 3/4 to 1 inch thickness.
Use a drinking glass or biscuit cutter to cut dough into rounds. Place on ungreased baking sheet and bake in preheated oven (425 degrees) for 13 – 15 minutes…less time if you make smaller sized biscuits.
Place biscuits on cooling rack as soon as they come out of the oven!
Serve warm with butter, jam, etc. or top them with an egg and bacon for a delicious breakfast muffin!
This morning I only made a half a batch and they still turn out perfect!
Let me know if you try them and what you think!