Note: Once a week I share a popular post from the archives. This post was originally published in August 2011.
Saturday morning when we woke up was the first day that we were all home, all day together in a long time. My boys were very tired from youth church camp and so they slept in and skipped their ju jitsu class. We had nothing scheduled until that evening when we went to a movie in the park that our city hosts once a month.
So, how did we start this wonderful lazy day? With biscuits and gravy, one of my family’s favorite breakfasts. And while I’m not a great “from scratch” gravy maker, I make a mean Quick No-Fail Biscuit.
Quick No-Fail Biscuits
Delicious no fuss biscuits that can either be rolled out or dropped.
Ingredients
- 2 cups flour (I used freshly ground whole wheat flour)
- 1 Tbsp. baking powder
- 2 tsp. sugar
- 1/2 tsp. cream of tartar
- 1/4 tsp. salt
- 1/2 cup melted butter
- 1 cups milk
- Instruction
Instructions
Preheat oven to 425 degrees.
Mix ingredients in order given.
Drop by spoonfuls onto cookie sheets and bake for 9-11 minutes.
You can also roll the dough out and cut with knife or cookie cutter.
What are some of your favorite weekend breakfasts?
Aura
Friday 15th of August 2014
What is the purpose of the cream of tartar? I have been using the biscuit recipe from The Prairie Homestead site and it is very similar except no cream of tartar...and it is a very good biscuit.
Thank you. I really enjoy your website and your emails.
Aura
Angi Schneider
Friday 15th of August 2014
Hi Aura, cream of tartar is an acid. In fact it is mixed with baking soda to make baking powder. The acid is what helps activate the baking soda to make biscuits fluffy. Acid can also be found in buttermilk. I looked at Jill's recipe page and the only biscuits I found were buttermilk biscuits - so the acid in the buttermilk help make the biscuits fluffy. Since I just use regular milk in my recipe, I like to add a little cream of tartar to help the biscuits rise a bit more. Hope that helps!
The Schneiders
Wednesday 3rd of August 2011
Rachel- we used deer sausage that my husband and son made in Jan. We thought they made enough for the year, but it's so good we're almost out!
Donna - if you are grinding your own flour make sure to use soft wheat berries and pack your measureing cup like you do with brown sugar. If you're buying wheat flour try to find pastry flour for things like biscuits.
Donna
Tuesday 2nd of August 2011
Thanks for the recipe! It sounds very similar to the one I have been using recently, but I am just starting to use whole wheat flour, so I will give this one a try. Thanks again!
Rachel E.
Tuesday 2nd of August 2011
We love biscuits and gravy, too. Sausage is not available on the local market, so I either make it from ground meat or buy Jimmy Dean from the little commissary at the embassy.