Use What You Have

I stayed home from church yesterday with a sick child.  The others were at church, so I couldn't run to the store for our "Special Breakfast".  Every Sunday we have a "Special Breakfast",  it is just a brunch but we all love our meal after church.  The usual is biscuits and gravy, eggs benedict, pancakes, french toast, quiche, egg bake....all of which is as home made as I can make it.  Since I couldn't make it to the store yesterday I had to be creative & use what I had at home.  I ended up making a lot of bread products, scones, biscuits, and scrambled eggs.  I made craisin and blueberry scones.

I challenge all of you to use what you have on hand for your next meal instead of going to the store.  You'll be surprised!

Scones

Ingredients

• 1 cup sour cream
• 1 teaspoon baking soda
• 4 cups AP flour
• 1 cup white sugar
• 2 teaspoons baking powder
• 1/4 teaspoon cream of tartar
• 1 teaspoon salt
• 1 cup butter
• 1 egg
• 1 cup raisins/chocolate chips/craisins

Directions

1. In a small bowl, blend the sour cream and baking soda, and set aside.
2. Preheat oven to 350 degrees F. Lightly grease a large baking sheet.
3. In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins/choc chips/craisins.
4. Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
5. Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.

Biscuits

Ingredients

• 2 cups AP flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1/3 cup shortening
• 1 cup milk

Directions

1. Preheat oven to 425 degrees F.
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
3. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
4. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.