Brielle's Avalon

Since I posted a recipe for gravy to go over biscuits I suppose I should post a recipe for biscuits. Besides, I had a hankerin’ for scones this morning. The nice thing is they can be as simple or as fancy as you like, dropped, rolled out or formed into one large cake. Anyway, the basic recipe goes something like this:

1 1/2 c flour

2 Tbsp sugar

1 tsp salt

1 tsp Baking Powder

mix together dry ingredients,

then slice 1/2 stick of margarine or butter into slices and either cut into dry ingredients with a fork, cutter or 2 knives or smush into the dry ingredients with fingers until it resembles meal or coarse sand.

Make a well in the middle.

In a measuring cup mix 2 Tbsp sour cream, 1 egg and enough milk to make 3/4 cups. The egg is optional. Instead of sour cream and milk you can use buttermilk.

Add to the well and mix til it forms a ragged dough.

Turn onto a greased tin and form into a round cake. Cut into 6 or 8 sections. Or just take large spoonfuls and drop onto the greased pan.

Bake at 350 until golden, about 20 min (give or take 5 or 10, depending on whether you pre-heat your oven, I don’t).

Serve with butter, jam, clotted cream at tea or breakfast or fill with smoked salmon, cheese, thin ha, or just butter for dinner.

Do you want them sweet or savory, for breakfast, dinner or desert? You can add lemon zest or other citrus zest, dried fruit (raisins are fine, but anything else is fun), maybe some cinnamon, ginger or nutmeg to complement the fruit, chopped nuts or anything else your little heart desires including chocolate chips. Brushing the top with egg, butter or sprinkling the top with sugar (or cinnamon and sugar) is also optional. If you want them savory you can add pieces of cooked bacon, cheese, sausage or interesting herbs. Get creative, have fun.