I live under a rock. I've been reading Another Year Without Groceries (thanks PP), and she talks about missing Sushi when they went restaurant free for a year. I've been reading and hearing about these wonderful Thai, Indian, and other 'cultural' restaurants and such. We don't eat any of that stuff either. I, personally, am delighted to have just figured out biscuits.
It's pretty funny, actually. Americans talk about them all the time. Like they're some kind of a staple, served with every meal. There's a country song we hear all the time, "chicken and Biscuits". I've read recipes for fruit turnovers and such that started with "mix up your Busquick". I'm generally not looking for recipes that start with "use a cake mix", "one package of ...", "mix 2 cans of this with three cans of that..." So I just skipped over them. I wasn't that interested in finding out what Bisquick was. I had never had a 'biscuit'.
Not that they haven't creeped over the border. Tim Horton's sells them. They just never looked that appetizing to me. I never tried one.
So one day, I'm searching the net for a recipe for pull apart cinnamon buns, and these biscuit recipes kept coming up in my search. A lot of them were the 'start with biscuick' type. I kept closing page after page, and getting annoyed. Until, I found this make a big batch of dough recipe, and keep it for up to 6 weeks. I can get on board with that.
So I go reload some of the cinnamon recipes, find a couple that should work. Then I'm thinking, do I really want to eat that many cinnamon buns? Even over a 6 week period? I started searching for other stuff to do with biscuit mix. Unbelievable! This stuff can be used for fruit turnovers, sloppy joes, garlic buns, pigs in a blanket, meat pies... there are tons of recipes that start with it. That's pretty cool.
I mixed up a big batch to try it out with the pull apart cinnamon buns. Something is wrong. It's just lumpy flour. You don't seriously eat that, do you? I went back to check the recipe. I must have missed something. Nope. Everything's there. And then I notice the line, "Use as you would a baking mix." Ok. How would you use a baking mix?
I search some more, find a couple of other 'mix' recipes. Oh. Add milk. That appears to be the key. It appears to work pretty well with 2.5 cups of the mix to 1 cup of milk.
Cinnamon buns were great. No pics. I've made garlic buns with it since then, too.
#2 is doing a bake sale at school today with his geography class, to help pay for a trip to Science North in November. Yesterday I tried the fruit turnovers. I'm probably doing it wrong, but this stuff is fun to play with, quick and easy.
So that's me, connoisseur of foreign foods. ROTFLMAO.
If not, there's also pie...
5.5 Cups flour
1 pound of lard
1/2 tsp salt
1 tsp sugar
1 Tbsp vinegar
Cut the lard into the flour. Mix everything else in a measuring cup. Add enough water to bring it up to 1 cup. Mix with flour. Makes a couple dozen or so pie crusts, depending on how thick you roll them out.
I roll mine out on waxed paper. Pick up the paper, turn it over onto a pie shell, and peel the paper off.
I made these for the bake sale. Two more for us, and one for my parents.
2 Cups sugar
about 2 Tbsp molasses ( I don't measure it cause it sticks to everything)
1.5 tsp cinnamon
.5 tsp cloves
.5 tsp all spice
.5 tsp nutmeg
.5 tsp ginger
.5 tsp salt
1.5 Cups pumpkin puree
drizzle of milk (my pumpkin tends to be a bit runny. add more milk if you're using thick pumpkin)
Mix it all up in a bowl. Pour into unbaked pie shells. Bake @ 450°F 15 minutes. Reduce to 350°F 40 minutes.
Hopefully he makes enough money to cover the cost of the trip.