Counting my blessings. Scratch biscuits and gravy for brunch this morning.

    This is how I learned to make biscuits, everyone does it a little differently, but this is by far my favorite recipe.


    Throw a stick of unsalted butter in the freezer

    Get out a big bowl and mix

    4 cups White Lily flour

    1 tablespoon baking powder, I use Clabber Girl Double Acting, (shake the can first)

    1 teaspoon salt, 1 teaspoon sugar

    Grate some cheddar/pepper jack & toss in flour mix

    Grate your now almost frozen butter

    Work butter into flour mix with a pastry cutter, (looks kinda like peas), work quickly, don’t let the butter melt if it’s hot in your kitchen.

    Add 1 cup of buttermilk, (or whole milk curdled with a dash or two of lemon juice if you’re in a buttermilk desert).

    Stir with a wooden spoon until just mixed

    Turn entire bowl over and dump onto your working counter.

    Flatten out the mix until it’s about 1 to 1 ½ inches thick.

    Don’t overwork your dough unless you like dense biscuits.

    Cut your biscuits straight down, don’t twist, I just use an old can but you can buy the biscuit cutters if you’re fancy.

    Transfer to parchment paper lined cookie sheet.

    Make sure your biscuits are huddled up close together, if they’re touching they rise better.

    Put the sheet in the fridge & preheat the oven to 425F.

    When the oven’s preheated you can brush the tops of the biscuits with milk to help them brown, I usually skip this step, they taste the same either way.

    Bake for 18 minutes.


    It’s my anniversary! Here’s to my beloved significant others and the most amazing relationship ever.

    Today we’re going to the ren faire, and then we’re going to finish the day off by doing the same thing we do every special event – order food in and watch cartoons. 


    Congratulations! <3 Eek! So cute :)


    That is awesome. Stay strong . You guys give us hope. Hugs