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.
As far as commentary goes: be sure not to use too much baking soda, or they taste gross. If you do, however, it can be fixed by eating the biscuit with liberal amounts of orange marmalade (kudos to mum for the idea). And that has been your brief biscuit break! Happy Monday!!!!!
ritaLOVEStoWRITE 
May 27th, 2014 at 12:46 am
They look delicious, Guest Chef Maggie….you might actually inspire me to wander into the kitchen and cook! 😉