Tonight's dinner was just that...just the sides. Last week as our evil plan for the "social experiment" was unfolding, a discussion was overheard in the kitchen that went something like this:
"What are we supposed to eat?"
"But there is NOTHING to eat in this house!"
(enter derisive snorting here, cuz if you have seen my pantry, fridge, and freezers, you KNOW that a'int
"Well look around you can find something"
"All there is, is stuff you have to cook and I don't know how to cook, why don't you get Lean Cuisine...they are good for you...and you can just stick them in the microwave...OH wait, we don't have one anymore..."
"How about peanut butter and jelly sandwiches?"
"I only like them on store-bought GOOD white bread, not that freaky homemade sourdough stuff! and besides all that is in the pantry is sides, I can't eat just sides can I?"
You get the idea. Don't know about you, but I sure do love going to diners and getting the vegetable plate, you know, the meal that is ALL SIDES!
Anywho, that was what dinner was tonight and the world did not stop revolving because there was not any meat. Okay, granted, tonights' dinner is a tad bit heavy on the starchy side, but it was just me and my baby tonight and it was dreary/rainy today which totally justifies carb overload.
But the best part of a vegie plate in my book, is the stop you in your tracks fluffy, buttery, BISCUITS.
And because sharing important information that can help complete your life is the right thing to do, let's make us some biscuits! (at this point, I am smiling and waving at the computer screen using my very best Rodeo Princess wave...I may or may not have been guilty of executing same said wave on Saturday while standing at a meat counter at Findlay Market).
How to make biscuits that will blow your dress up:
All you need is 3 ingredients:
2 cups self-rising flour
1/4 cup shortening (I like Crisco, cuz my Granny did and well, she could cook like a fiend, so there you have it)
Use a pastry blender and cut that shortening into the flour until it resembles coarse crumbs. To that add, 2/3 cup milk (you may need a little more depending on how dry the dough is)
Stir it around until mixed, but use a gentle hand. Over mixing and kneading it will make the biscuits tough and unless you have a child that plays hockey, you really won't have any use for tough biscuits...hmmm, you could use them for skeet practice... Turn the dough out onto a lightly floured surface and knead about 6 times. Roll the dough out to 1/2 inch thick, fold in half, roll out again, turn clockwise, fold in half, roll out...do this four times...helps increase the flakiness factor...of the biscuits not you.
Cut them there biscuits. You can use a cutter, a glass, whatever, you can even sorta square up the dough and cut it into squares with a knife.
Lay them in a greased pan (this pan was one of Granny's, boy the culinary stories it could tell!...well, if it could, um, talk) If you spread them out a bit, the edges get a little crisp. Tuck them close together and they stay soft and purty. I always feel sorry for the last little scraps and twist and turn them into just one more little biscuit. Scrappy is sitting there in the middle all happy to be part of the party.
While we are talking about rolling out dough...this glorious weapon is my rolling pin. It was custom made for my former Mother-in-law, is stainless steel, and weighs right at 5 pounds. It packs a punch!
Bake the biscuits at 450 for about 10 to 15 minutes or until golden brown. Remove from the oven and brush them liberally with butter. Yes, you heard me B.U.T.T.E.R not oleo or margarine or whatever you wish to call that fake plasticy stuff.
Dinner is (was) served!