Whew. Doggies!

That kitchen cabinet redo is about to do me in. Ben and I are finishing up, and will hopefully have some glorious pictures to share soon.

In the mean time…I’m tired of having picnics in the living room, eating PBJs and leftovers. So I had to make some biscuits and bon bons for Easter Sunday brunch.

I think any self-respecting southern woman probably has the edge when it comes to building biscuits. Since I’m not a Belle, Steel Magnolia or what ever else you want to call those special ladies, I stole this recipe from one of my favorites, Paula Deen.

Paula Deen, now there’s a dyed in the wool, southern woman. She is a beauty, who embraces reality fearlessly, baring warts and all. I LOVE THAT!

She has a million and one biscuit recipes, but I used this one…

by Paula Deen
from It Ain’t All About the Cookin’
(Simon & Schuster, 2007)

Biscuits
3 cups   all-purpose flour
2 tablespoons   sugar
2 1/2 teaspoons   baking powder 
1/2 teaspoon   baking soda
1/2 teaspoon   salt
1/2 cup   vegetable shortening 
1 to 1 1/4 cups   milk
1/4 cup   melted unsalted butter

Make the biscuits
1. Preheat the oven to 450°F (230°C).

2. In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. Cut in the shortening with a fork until it looks like cornmeal. Add the milk, a little at a time, stirring constantly until well mixed.

3. Turn the dough out onto a lightly floured surface. Knead lightly two or three times. Roll out the dough with a floured rolling pin to 1/2-inch thickness. Cut dough rounds with a 2-inch cutter. Place the biscuits in a greased iron skillet. Brush the biscuits with half the melted butter. Bake for 12 to 14 minutes, or until golden brown. Brush the hot biscuits with the remaining butter. Split the biscuits in half and ladle Sawmill Gravy over the hot biscuits.

 Here’s Sandhill Sis’s Cinna Bon Bon twist.

If you don’t have time to make these cinnamon rolls…after you roll out and cut your biscuits… take half the biscuits and toss them in a half stick of melted butter,  then a mixture of cinnamon and sugar, place in pan with your biscuits and then bake for recommended time. Remove from oven and drizzle the Cinna Bon Bons with icing made from remaining melted butter, 1 cup powdered sugar, 1 teaspoon maple flavoring or vanilla and a splash of milk. 

Put gravy on the biscuits, and serve up with some bacon, eggs and Cinna Bon Bons. Slap your mama good!

Oh, Rhoda, it’s fresh cooked!

Praise the Lawd, and pass the Bon Bons.

Sandhill Sis