Today the girls and I made drop biscuits, which is the proper name for the type of super fast and easy biscuits* that I routinely make, either plain, with added ingredients and/or flavor or topping. No buttermilk? No problem as milk soured with a teaspoon of lemon juice or apple cider vinegar works very well. Mix ’em in 5 minutes, bake for 12 at 425.
We used all-purpose flour rather than the mix of whole wheat and regular flours which is normal for me. They’re going to have sliced, sweetened fruits on theirs and thus — shortcake!! — for dessert tonight, while I prepared a batch of orange-frosted, cranberry-orange scones made with dried cranberries and fresh orange juice** for breakfasts.
* https://mschefinseattle.com/2017/10/14/super-fast-buttermilk-biscuits-with-hard-white-wheat-flour/
** https://mschefinseattle.com/2016/01/17/im-in-with-cranberry-orange-scones-in-seattle-colors/ (These were colored in green and blue for a Seattle Seahawks event, but the recipe is in the post.)
Ms Chef in Seattle 