They’re the best, right?
December 17, 2008 (Wednesday)
I’ve got a couple of cans of biscuits, sealed up and ready to be cooked, in my refrigerator. But I also have a sack full of “home made” biscuits in the freezer, along with a few left in the sack in the refrigerator section.
Here’s what happened. I know it’s easy to buy biscuits ready to cook or already cooked, for that matter, but I like to make them myself. I don’t do it often enough, however, to remember how. So I keep the recipe on the refrigerator with a magnet holding it there for me. So, I made the dough for twelve biscuits, but it never did thicken. It was runny and looked more like pancake mix. Then I realized I had put two cups of milk in the mix instead of only one. How to fix it? Just consider it a recipe for 24 biscuits instead and add the other ingredients to make it so. Well, let me tell you that’s not a good idea. What I ended up with were biscuits that did not want to turn brown, and had to remain in the oven long enough to make all 24 biscuits hard as a rock on the top and bottom, but pretty good inside.
Not to be defeated, I ate a couple for lunch and put the rest of the other 12 from one pan in the refrigerator. Then I packed the 12 from the other pan into the freezer. Why keep them, you ask? For emergency, say I. You never know how hungry you may get on any given day. Besides, I discovered that the magic of microwave makes them a lot better.
If you ever come to dinner at my house and I offer you biscuits, accept my offer. They will be Pillsbury “Grands.”