Sorry about the lack of posts, I have had the BIGGEST headaches with my computers lately! My PC has an icky virus that has rendered it useless! I am so sad, I may have to go to the ‘Geek Squad’ to rescue it because I have done everything I can! And my laptop has given me trouble too! For some reason I have errors in Internet Explorer, because it keeps kicking me off the internet, even though I still have a connection. I wrote this whole post up on Monday and it was all lost:)I have changed to Mozilla Firefox and I am now happily enjoying the internet again! But needless to say, I did not have the time to re write it all until tonight. My boys go back to school tomorrow so it has been BUSY around here! This recipe is perfect for busy school mornings–you can just pull the biscuits out of the freezer and have a warm breakfast for your family in minutes!
This week marks the 1 year anniversary for us living in the south! I thought I would share a little of what I have learned and LOVE about the Southern Culture:
*People go to church every Sunday and pray over every meal…even in a restaurant.
*You always finish with a “mam” or “sir” when you answer a question–happily my boys are starting to pick this up!
*No matter how old you are, parents are always referred to as”Mama” and “Daddy” and children are always “baby” to their parents or anyone for that matter.
*And Southerners LOVE a good biscuit…even all the fast food joints have them on the menu !
And, with that in mind, let me introduce you to a wonderful biscuit recipe from my friend Sheri–not a southerner, but a fabulous cook:)
submitted by Melanie
printable recipe here
4 cups flour
2 TBs. baking powder
1 1/2 tsp salt
1 tsp sugar
1/2 tsp soda
1/2 cup butter
16oz sour cream
3-5 tsp water
Mix dry ingredients in a bowl. Cut in butter until there are small well blended pieces. Add sour cream and water, mix well. Knead and roll out to 1 inch thick. Cut with biscuit cutter. Freeze individually on a cookie sheet. When frozen solid, place in a freezer bag to store. When ready to use, place frozen biscuits on ungreased cookie sheet. Bake at 425 for 15=17 minutes or until top is golden. makes 16-20.