Newsletter #1

Happiness is a Happy Stomach

Look, just because we're broke doesn't mean that we can't have the nicer things in life such as good food. Given the choice of swallowing another bite of generic ramen or sitting down to homemade biscuits with jam, I say, "Pass the preserves!"

This recipe is not only cheap; it's easy too. Plus there are endless variations. If you get bored, add a little cinnamon (only about one teaspoon) to the dry ingredients. Or you can split open a biscuit and add your favorite sandwich ingredients. I often do this because I'm allergic to yeast, among hundreds of other things.

There are two little pieces of advice: one, since these biscuits have only a trace amount of fat (the only fat coming from the type of milk you use), they do not keep well. Right out of the oven, they are light and fluffy, but give them a couple of hours and you can use them to cut diamonds. Two, it is really important not to overstir the biscuits. If you stir too much, you develop the gluten in the flour and that will make the biscuits tough. I often halve the recipe to make three biscuits for breakfast. Let me know how you like them and if you alter the recipe. Also, if you have any allergies and are looking for substitutes or recipes, I am always up for a challenge. Hope you have a full and happy stomach.

Biscuits
Makes six biscuits
2 cups flour
1 tablespoon baking powder
1/4 cup sugar
1/2 teaspoon salt
1 cup milk

1. Preheat oven to 425 degrees
2. Get a large bowl and a cookie sheet or cake tin.
3. Put the dry ingredients in the bowl and stir with a fork until well blended.
4. Add the milk
5. Stir very quickly and lightly-only until you think it needs one more stir, then stop. It's okay if there are still globs that are a little drier than others. Just press those on top when you put the biscuits on the cookie sheet.
6. Drop six big spoonfulls of dough a little away from each other on an ungreased cookie sheet or cake tin.
7. Bake for about 12 minutes, or until the tops are slightly browned and they feel firm to the touch.
8. Eat with jam, butter, cinnamon and sugar or sandwich fixins.

--H.E. Christian back to Newsletter Index

lostsoul@lostsoulcompanion.com