As I said about a month ago, my life has gotten exponentially busier (if I can put those words together that way) in recent weeks. I managed to keep up with the cooking for a while, but the past two weeks have been a bit hit and miss – and lately, more miss than hit.
I really need to get my act together. For one thing, the complex meals I was used to back when I worked part-time no longer fit my life. At least not for now. Maybe someday I’ll come home at the end of a 8-9 hour day and not need to put in another 4 or 5 (or 8) hours of work, but for now I need to plan simpler meals than I’m used to and actually follow through on it. Or at least be organized enough to spread multi-step meals over several days instead of all at once. Obviously I could do the more complex recipes on weekends, but I don’t want to spend my whole weekends cooking either. I also need to do more planning and organizing and definitely do more cooking for the freezer.
First things first though – breakfast. Weekend breakfasts are taking on new importance in our home since no one
feels like eating at 6.30 which is the latest we can have breakfast and
still get to work/school on time.
I decided on eggs since I had plenty of ’em. I diced up some ham, grated some cheese and chopped up a bit of green onion from the window sill. Toast would have been the usual, but Thursday night I set bread out to rise….but unfortunately, never actually put it in the oven. Oops. So I made biscuits instead.
I’m almost glad I forgot the bread the other day. Biscuits are a bit more effort than slicing a piece of bread and putting it in the toaster, but warm with lots of butter, they were just right for a chilly and grey, fall morning.
I make them in the food processor now, so it’s less effort than it used to be, and since I started making them with yogurt, they are even better tasting, too. The ones in the photo were actually a first attempt by my son when he was about 10. He wasn’t too sure about the whole food processor thing, so he made them ‘old school’.
Heat oven to 450 degrees.
Measure dry ingredients into food processor bowl, or mixing bowl if you’re not using a food processor.
Cut in butter by pulsing in the food processor, or by hand with a fork, until mixture looks like meal.
Whisk yogurt into milk. Add the yogurt/milk gradually adding just enough to make a soft, pliable dough. Knead a few times, either on a floured surface, or in the processor.
Roll or pat (I pat) about 1/2 thick. Cut into rounds and bake on ungreased baking sheet, 10-12 minutes.