Monday, April 29, 2013

Gramma Addie's Biscuits

Do you have a hankerin' for some delicious southern style biscuits?

Meet my Gramma Addie... and my daughter Addie... her namesake.

I looked for a while to find a recipe online that had biscuits like my Gramma Addie's. They are SO good and SO simple. Finally, I just asked her for the recipe.

Do me a favor though, try my way first, before you go trying to alter the recipe. I will tell you some of the things I've tried, but so far... sticking to the basic recipe is the best way.

These are the perfect biscuit {in my opinion}. Crispy on the outside and soft on the inside. They have an awesome buttery flavor. I had to starting halving the recipe because I would sit and eat the entire batch in about 5 or 10 minutes... seriously. My post 4 baby body just can't afford that.
Here is the recipe.... and i'll tell you the secret to awesomeness at the end.


2 C. Self- Rising Flour
1 Stick salted butter {preferably frozen, but refrigerated will work}
1 C. Milk

{seriously, that's it}


Put your flour in a bowl, and then quarter the butter {slice it in half length wise on both sides} and slice mini pats of it into the bowl. Add your milk and use a fork or spoon to incorporate it. Dont over mix it, just until combined... you don't want it to be super doughy. Put heaping spoonfuls on a cookie sheet {NON GREASED} and put 'em in the oven on 400 for about 17 minutes. I actually cook mine for 19-20 minutes... the browner the bottom, the more flavor you get.

I have also found that a dark cookie sheet works best, for some reason.

Alterations I've tried to make
I've tried making them Gluten Free/Dairy Free. DON'T DO IT. They were awful.

I've tried grating the butter in for the sake of ease and mess free fingers.. they were fine but didn't seem as buttery.

I've tried throwing it in a food processer and pulsing, like Ree Drummond does... I wasn't a fan. It over incorporated it and they weren't buttery enough... it was also a big pain in the rear to clean out.

Some things I want to try
Adding some cheddar cheese, for a red lobster type biscuit {even though I'm not a fan of theirs particularly}

Adding some sugar and cinnamon.

I still want to attempt a GF/CF version... but I might need expert help.

Wednesday, April 24, 2013

Feta-Spinach Quiche

{aren't phone cameras handy?!}

Okay, okay. Why should you trust me when I have pretty much dropped off of the face of the planet lately, you ask? Well, Because this was scrum-diddley-umptious. That's why.

P.S. I'm sorry about disappearing... I can't even guarantee that it won't happen again... some of you might be glad, who knows? I have been SUPER overwhelmed with, well, life. Four tiny kids have tapped me out. I just can't seem to get it together. This week was much better, though, and things seem to be turning a corner, so we shall see.

Anyhow, I know you're just reading for the recipe... which I don't technically have... it's more like a guestimate. Here goes.

Spinach Feta Quiche

4-5 large eggs
1-1 1/4 C. milk {I used 2%, b/c it's what I had, but the creamier the better... in my opinion}
1/2 tsp. sea salt
1/4 tsp. black pepper
1/2 C. Feta Cheese {I used Athenos garlic and herb seasoned... it's my favorite}
~3/4 - 1 C. blanched and squeegeed spinach {This equals about 4 huge handfuls of non cooked spinach}
1 large tomato or a small one... whatev.

Cook your pie crust as directed on the package {unless your SUPER domestic and motivated and make your own...}

Beat the eggs, milk, salt, and pepper well. Go ahead and get out some frustrations... it's therapeutic. If you need a sound track, Michael Jackson's "Beat it" will suffice.

Chop your spinach and add it {kind of separating the pieces as you go}.

Sprinkle your Feta cheese... liberally... I used probably 3/4 of the package. {Can you really ever have too much Feta cheese? Yes, the same cheese that I was too chicken to even try until a few years ago... it was life changing}.

Thinly slice your tomato... mine was really big so I only did three slices, but a bunch of small ones would work well... anyhow, place the slices on top of the quiche, and then to make it pretty, add a few pieces of the uncooked spinach.

Place it in the oven on 375 for about an hour... or until it's done. There you go. Delish. Glad my experiment turned out!