7up Biscuits

This recipe is one that I found on Pinterest and after poking around on the internet there are several variations floating around. Several said it was like a good ole Popeye's biscuit so I had to try.  That meant getting Bisquik and Sprite as I don't keep those in the pantry.  

My first batch didn't go over so well because the dough is so sticky that I found it nearly impossible to cut biscuits.  So the second try I just pressed the dough in the pan and cut into squares.  Much easier and very yummy.

Ingredients:

• 2 cups Bisquick
• 1/2 cup sour cream
• 1/2 cup 7-up
• 1/4 cup melted butter (This can be reduced or even omitted and still yummy)

Directions:

• Preheat oven to 450.
• Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.
• Sprinkle additional biscuit mix on board or table and pat dough out. 
• Cut biscuits (or form square to be placed in pan).
• Melt 1/4 cup butter in a 9 inch square pan.  (Glass pan or heavy pan works best.)
• Place cut biscuits in pan and bake for 12-15 minutes or until golden brown.  (I found that if not doing cut biscuits then 20-25 minutes is needed in the oven.)

I probably won't make these again unless I have the ingredients on hand.  I prefer the drop biscuits we make, although Freddie did like having Shirley Temples with supper each night to finish off the Sprite.

Drop Biscuits

Drop biscuits were popular in our house growing up. They were the Bisquick variety. Even without Bisquick, these are super easy. And oh so yummy.  Ask Freddie.  He ate several in one sitting.

Ingredients:

• 2 cups all-purpose flour 
• 1 tablespoon baking powder 
• 2 teaspoons white sugar 
• 1/2 teaspoon cream of tartar 
• 1/4 teaspoon salt 
• 1/2 cup melted butter 
• 1 cup milk

Directions:

1. Preheat oven to 450 degrees F. 
2. In a large bowl, combine flour, baking powder, sugar, and salt. 
3. Stir in butter and milk. 
4. Drop batter on a lightly greased cookie sheet by the tablespoon. 
5. Bake until golden on the edges, about 8 to 12 minutes.

Makes about 12 biscuits.

Egg Salad

Charlie prefers his egg salad on a bagel, toasted, 1/2 "scooped" but no bagels to be had in the house this morning

I'm not an egg eater, but we had 14 boiled eggs left over from Easter.  Charlie probably would have liked some deviled eggs, but egg salad with all 14 was just so much easier for this pregnant lady.

Ingredients:

• 14 hard boiled eggs, dye is optional
• 1/2 cup mayo
• 2 heaping teaspoons spicy brown mustard
• 1 heaping teaspoon dry dill
• Salt and pepper

Directions:

1. Chop eggs.  I wasn't very consistent with sizing, but maybe you like fine chopped, maybe you like egg pieces larger.  I suppose if I were in my old kitchen I might like an egg slicer since there'd be room to store it.
2. In a large bowl mix all ingredients.
3. Salt and pepper to taste.

Notes:

• The proportions are based on what I had, not any magic ratio.  Charlie thought it was yummy though so I'll most likely stick with it.
• Lots of egg salad recipes call for celery and onion.  Maybe one day Charlie will appreciate a little crunch in his egg salad.
• I couldn't find fresh dill so went with dry.  I'm not a big fan of dill except when growing it to attract butterflies so I am not really familiar with the taste differences and when to use fresh and when to use dry.
• To boil your eggs place eggs in heavy pot cover with water and allow each egg a little breathing room.  They shouldn't be piled on top of each other.  Bring to a rolling boil, cover, turn off heat and let sit 15 minutes.  Run eggs under cool water to thoroughly cold before peeling.

Cream biscuits

Charlie makes these.  And I love them.  So does Freddie.

Ingredients:

• 2.5 cups self rising flour (White Lily flour preferred)*
• 1.5 cups heavy cream

Directions:

1. Preheat oven to 450 degrees.
2. Combine flour and cream in a bowl.
3. Stir until it becomes a sticky ball.
4. On a floured surface knead lightly until dough comes together.  (about 3 times)
5. Pat dough to about 1/2 inch thick.
6. Cut biscuits with a 2.5 inch round (or heart shaped!) cutter.
7. Bake on lightly greased cookie sheet for 10-12 minutes.

**Note: There's just something nice about White Lily flour.  We didn't use any today though.  We also don't use self rising flour either but rather mix our own using 1.5 teaspoons baking powder and 1/2 teaspoon salt per cup of all purpose flour.

Love him!  Love him even more baking biscuits.