Biscuits and Eggs

The biscuit recipe listed here is easy and delicious when paired with these ham eggs for breakfast. If you would prefer, eliminate the ham from the egg recipe and make your biscuit sandwiches with sausage patties or crispy bacon instead. These biscuits also pair nicely with the chicken smack recipe for dinner.

Ingredients:

2 cups self rising flour

2 teaspoons of sugar

*one stick of salted butter frozen the night before and grated (using a cheese grater) into the flour.

3/4 cup of buttermilk or milk (to make buttermilk, add one tablespoon vineger to milk and let sit for 5 min.)

Scrambled Ham and Eggs

Optional: sausage patties or crispy bacon

Directions:

Heat oven to 425 degrees. Combine flour and sugar in a bowl. Using a cheese grater to grate the frozen stick of butter into the flour. This will make the biscuits light and flaky. Stir in the buttermilk until dough leaves the side of the bowl. Do not over process the dough or biscuits will become dense. If the dough is still dry, add another teaspoon or two of buttermilk. On a lightly floured surface, roll the dough into a rectangle, fold it in half and roll out again, do this several times to create flaky layers in the biscuits. Use a 2 – 3 inch biscuit cutter or a similar sized glass/mug. On an ungreased cookie sheet or a parchment paper lined baking sheet, place biscuits about one inch apart for crusty sides. Bake 10-12 minutes or until golden brown.

Makes about 8 biscuits.