Dreaming of biscuits!
At 6:00 this morning I woke up with the idea of making a new flavored biscuit. Shouldn’t there be something else I’m thinking about the first thing in the morning; like are my knees going to bend this morning? or that pile of laundry that’s staring at me in the laundry room, or what’s for dinner tonight or at least something more profound than a BISCUIT. But what can I say….
Maybe I woke up thinking of this biscuit because I spent so much time yesterday entering all my herbs in a garden app on my iPhone. I spent a couple of hours walking through my yard photographing newly planted flowers — morning glories, delphiniums, snap dragons, hummingbird bush, and herbs; the list goes on and on.
Recently we relocated my herb garden from one side of the yard to up next to our house where I had bat face growing for the last 4-5 years. It was time for it to give up this prime, sunny location to some struggling herbs that were not thriving in their old home.
My husband has recently gone pot crazy and now we have 92 pots in our back yard (I counted them twice). On his way to a fishing trip a few weeks ago he and a friend stopped at Marshall Pottery in Marshall, Texas and came back with 7 pots for $100. (Now that was worth the trip just for the pots and he actually caught his limit of white bass also.) I like having my herbs in pots and now I have a huge assortment of potted herbs even closer to my kitchen than they were and they are loving their new spot in the yard.
This biscuit is getting gussied up with some dill and chives from my herb garden and a little grated white cheddar really compliments this biscuit. They are delicious for breakfast and would probably go great with a country style dinner; and there’s hardly a bread recipe that’s quicker to make than homemade biscuits.
What’s better than the smell of bacon wafting in air?
Someone told me once that sometimes in the bakery section of supermarkets they will fry bacon just so it will get people’s taste buds going. Makes sense to me. It works every time my husband gets up before me which is ALWAYS and if he fries bacon you better believe I will get out of bed and make my way to the kitchen to find that big pile of crispy bacon; sometimes it is pork belly which is even better than bacon.
So, on to the waffle story. If I have told this story before, please forgive me; maybe all that anesthesia went to my head. Just blame it on the knees and my inability to get them back in working order. Anyway, my mother would often do waffles for Sunday night supper since we usually had a big Sunday lunch. Sometimes she would make just plain waffles and we would cut a big slab of ice cream and put between two hot off the waffle iron waffles and eat it with a fork as the ice cream ran all over the plate faster than you could sop it up with a waffle piece.
The other thing my mother would do was to put raw bacon across the waffle batter before shutting the lid of the waffle iron. There would only be one piece of bacon across every two waffles so that isn’t really all that much bacon; and certainly not as much as you would gobble up as it cooled and got crispy out of the frying pan. Back when I was doing technique classes at Williams Sonoma and we were demoing the All-Clad waffle iron. I told the group about the waffle story. A year later one of the the attendees (a UPS lady) came in and said ” you know since you told me about putting the bacon on the waffles” my family won’t eat them any other way. So if you can’t trust a UPS lady, who can you trust. Try them you will like them.
I finally broke an old waffle iron I had had since we were married. I loved that waffle iron because you could reverse the plates and have a griddle on one side and waffles on the other. I broke down and bought an All-Clad Belgian maker (4 squares) and have made waffles several times with the bacon. If you like bacon, fry some extra to go on the side.
Who doesn’t like bacon? No one!
It is hard to imagine anyone not liking bacon or the smell of bacon. The smell of bacon cooking and sizzling in the morning is awesome and makes you want to jump out of bed and get on with your day.
I know bacon is full of fat but would you honestly turn down a BLT on toast with garden ripe tomatoes and freshly picked lettuce. NEVER. This recipe is a different take on bacon/cheese biscuits like you might get from one of those fast food places that we don’t like to talk about.
I read recently that men prefer the smell of bacon to babies. Ya know, my husband never seemed to be able to smell a dirty diaper on any of our kids and now the grandkids. But, for some reason, he seems to know when I’m cooking bacon. Maybe it is the sizzling sounds coming from the kitchen or me yelling when I get popped in the face with grease splatters.
Bacon can be eaten by itself, put on a cheeseburger, goes wonderfully with eggs (any way), great on salads, wrapped around a stuffed jalapeno and grilled or my FAMOUS Parmesan Bacon Wraps which I have catered for 20 years and they are still a favorite with guest.
My first thought on this recipe was YUCK! But wait until you try it!
I would like to say that I had chocolate gravy growing up, but I didn’t. My mother made wonderful milk gravy or sausage gravy which is milk gravy with crumbled pork sausage added. We had red-eye gravy with our country ham, we had roast beef gravy with our roast, but no chocolate gravy. Chocolate gravy is a southern thing and I grew up in extreme southeast Missouri and we always considered ourselves Southerners, but I guess we weren’t southern enough to have ever tasted chocolate gravy.
Now that Christmas is over and everyone is tired of cooking, this simple recipe is just what you need for your last indulgence before the new year rolls around and you go on a diet and give up sweets (me). Have this for New Year Eve breakfast, then store the recipe away until you need another breakfast chocolate fix.
What is gravy anyway but some kind of stock or broth thickened to pour over some type of food we have prepared. So, why not a sweet gravy that will satisfy some of us that crave chocolate in the morning.
This gravy can be used on biscuits, scones, pancakes or waffles. When we were in Brugge back in September we had to try a Belgium waffle and they poured chocolate all over it. It was the richest, gooiest, most delicious thing I have ever put in my mouth. I love chocolate in any form, so why shouldn’t I give this recipe a try.
Ruby Tea Biscuits and our 40th (Ruby) Anniversary
What do Ruby tea biscuits have to do with our anniversary? Well, Ruby is the symbol of the 40th wedding anniversary and that is what we celebrated over the weekend (actual anniversary on 16th).
We met when we were around 15 and I don’t remember where. I do remember going to a baseball game and him throwing a ball over the fence to me. I remember sitting in the bleachers at a football game that he was quarterbacking, waiting for the game to be over so we could go “ride the loop” around town for a few hours.