Thursday, March 24, 2011
Flaky golden biscuits deserve to be whisked straight from the oven to table. They're delicious as bread, or drench them with syrup, butter.
Wow.That picture does look like the biscuits are drenched in syrup. How would you eat these without getting completely sticky - and why would you want to?
Then there's the Cherry fill-ups. I can't decide if these would be good or just weird. Anyone tried these before?
Caption: Cherry-filled biscuits are early-bird fare. You can delight the family by fixing a treat for breakfast. Let Mother give you some help with other breakfast foods that go with these.
You'll need: cherry preserves, 1 package refrigerated biscuits, 2 tablespoons sugar, 1 egg, 2 tablespoons milk
Take out: 9-inch round pan, egg beater, measuring spoons, teaspoon, pastry brush, potholder, bowl, turner (turner?)
1. Set the oven at 425F. Ask Mother (here we go again) to open the biscuits for you. Arrange biscuits in a round pan so they nearly touch.
2. Press tiny hollow in the center of each biscuit with your fingers. Fill hollow with a teaspoon of the preserves.
3. Break egg into a bowl and beat smooth with egg beater. (I love the hand cranked one pictured.) Beat in sugar, milk. This glaze puts a shine on biscuits. (Why is that desired?)
4. Brush on egg mixture with a pastry brush and then bake about 10 minutes. Remove them from pan. Serve at once.