First, after two so/so recipes from the cookbook, I was beginning to wonder if PW and I just have very different taste buds. My confidence was not bolstered by her explanation of peoples different likes and dislikes of biscuits.

Anyway, it’s been just plain cold here for days. One of our favorite meals when it’s really chilly out it creamed eggs over biscuits. It’s really quite simple. You make a white cream sauce (on the back of all cornstarch boxes), add cheese, crumbled bacon and scrambled eggs. Mix together and pour over hot biscuits. YUMMY!! I decided to try PW’s biscuit recipe for these figuring that even if they weren’t my fave biscuits, they would be greatly improved by their topping!!

I do have biscuit cutters and have lots of experience making biscuits, scones and other similar items. Like Kellie, I ended up adding more buttermilk as my dough was a bit crumbly. I rolled mine about 3/4″ think and still got ~18 biscuits. I put them on two pans and had to use both racks of the oven. I reduced my oven temp to 425^ and baked at the minimum temp time. The lower rack turned out perfect, the upper rack seemed a bit too brown.

Taste-wise, we all loved them, even the brownish ones. They were nearly perfect. David got home from work and ate two plain and enjoyed them. The next morning I ate them with butter and honey. YUMMY as well!!! They lasted for one more morning’s breakfast.

I’m blaming PW for the recent weight gain I’ve experienced in this pregnancy!!!

Thanks for this assignment, Kellie. I’m waffling about the chili, though. My indigestion has been sooooo…. bad. Tomato based products seem to make it worse. I’ll look at the recipe and see if I think I can handle it.
Susan´s last blog ..It’s Christmas time!!

I do have a biscuit cutter but I think I just rolled it out too thin and my oven cooks hot. So I only had them in for 7 minutes, but they still got overdone. Oh, well. I happen to like Pillsbury biscuits.