There’s a half can of sweetened condensed milk left over from Emergency Brownies* a couple days ago, and unlike the days when I stirred it into cups of coffee in an early upscale coffee shop in Bahrain from behind the counter as a 16-year old, I lost my taste for coffee sweetened in that fashion, so other uses needed to be found for that milk.
I was going to make a batch of my super-speedy, double-sized, buttermilk baking powder biscuits** anyway, so I substituted a couple tablespoons of the goo for the sugar and part of the liquid. You never know when you substitute ingredients in a familiar and successful recipe for a baked item if the new version will fail, approximate or even replace the old version. It worked perfectly this time, in approximation. I have a plan for the remainder of that goo, too, but it requires a trip to the store. See me in a couple days. Meanwhile, here’s a glimpse at the full moon from my screen-covered window tonight.
*https://mschefinseattle.com/2018/10/22/emergency-brownies-with-sweetened-condensed-milk-my-recipe/
**https://mschefinseattle.com/2017/10/14/super-fast-buttermilk-biscuits-with-hard-white-wheat-flour/
Ms Chef in Seattle 