Good evening, people of blogland! This is your guest blogger, Maggie (Rita’s daughter), as mum has broken a toe and is a bit disposed to slaving away in the kitchen. In comparison to my mother, I am no master of muffins or Mondays, so I decided to take my own spin on the idea: biscuits. I am a sucker biscuits. They are extremely versatile and can be pared with breakfast, lunch, dinner, or desert! Of course the key to this variety is normally the topping or spread you choose to garnish the biscuit ( butter and cheese, vrs jelly and powdered sugar, vrs bacon or vodka… you get the idea), but a good biscuit base is a must!
The “You Butter, You Butter, You Bet” biscuit contains:
1 1/2 cup of flour
1/2 teaspoon of salt
1/4 teaspoon (or just a pinch will do) of baking soda
oh yeah, and butter! 8 glorious ounces of butter! creamy dreamy wonderful… again, you get the picture.
Pre-heat the oven to 45o degrees. In a bowl, combine the dry ingredients. Melt the butter until it is soft or liquid. Add it gradually to the dry mixture until the result resembles crumbs, or the surface of the moon Calisto. Try to squash it together. Like Jupiter’s gravitational pull on Calisto. Grease a muffin pan ( 6 pit is best, as this recipe only makes 5 or 6 biscuits), and scoop your compressed crumbs into each pit. Bake for 11-15 minutes, or until the tops are light golden brown. Let them rest for about 5 minutes, then serve. They hold up before serving for at least 12 hours, but after that I’d refrigerate. They are particularly delicious with orange marmalade. Make 5-6.