This is my second post with the Secret Recipe Club. SRC is a group of food bloggers who are secretly assigned another member’s food blog to browse through. Then we find a recipe on their blog, make the dish, and feature the blogger and the recipe in a blog post. I am in group “C” led by Debi. Today is our day to post and reveal our secret assigned blog.
I got Kitchen Witch.
Oh, for the love of all things holy, the Kitchen Witch, Rhonda Adkins is a food photographer! I am just an idiot with an expensive camera! Not the same thing. In addition to finding a recipe, now I have to be a photographer too? After a gazillion lousy shots of biscuits, I finally gave up, picked the best ones and decided to be who I am, an idiot with an expensive camera.
Rhonda might just be ok with that. She’s ex-military, a biker, apparently quite politically incorrect, and is married to someone named McGyver. I wonder if that’s really his name or is he just a handy guy? Rhonda says she’s “not snarky, but if you don’t like what or how she say things, go read someone else’s blog.” But, I can’t.
Poking around on the Kitchen Witch blog turned out to be quite fun. You must visit her photography site too. There are lots of beautiful images to enjoy. Warning, you might get lost finding your way back. Rhonda has a lot of great recipes, many I am planning to try, especially the Spicy Noodle Bowl, borrowed from another SRC blogger! Needless to say I loved the photos!
But my recipe choice came down to what sounded the best to me at the time, and that was breakfast. I actually had biscuits on my mind this morning and when I saw Rhonda’s recipe for Sour Cream, Bacon and Cheddar Drop Biscuits, I knew it was the one. These looked delicious and I had all the ingredients on hand. I am not eating meat these days so I omitted the bacon and added chopped chives instead.
These biscuits are incredibly easy to make and they were delicious. I loved the idea of a drop biscuit, eliminating flour all over the counter at 7:00 a.m. No rolling dough, no biscuit cutter, no mess. Just mix the dough, scoop it out onto the baking sheet, bake and eat.
I did add a little bit of a decadent twist by dripping some melted butter over the tops and sprinkling with Fleur de Sel before baking.
I was surprised at how light and fluffy these biscuits are. I worried that I was overworking the batter and that they would be tough. Not the case. I used buttermilk, actually milk with lemon juice added, and the biscuits were tangy, just as a like them. I was also surprised that the recipe called for a full tablespoon of baking powder. But, it was perfect. They rose nicely and didn’t spread out all over the baking sheet. I loved these biscuits so much that I ate them all morning, finally deciding that I needed to share them with the animals, lest I eat every last one. The chickens, goats, donkeys and emus give this recipe two thumbs up too!
Don’t you just love how the cheese oozes out? This will be my go to biscuit recipe. I already have several variations in mind, including making them bigger for breakfast sandwiches.
So thanks to the Secret Recipe Club for letting me play and to Rhonda for a fun romp through the Kitchen Witch. It wasn’t scary at all.
Here is Rhonda’s recipe, endorsed by all creatures great and small on the Egg Farm.
Sour Cream, Bacon and Cheddar Biscuits
- 2 cups flour
- 1 tbsp. sugar
- 3 tsp. baking powder
- 1/2 tsp. salt
- 1/4 cup bacon fat or melted butter
- 1/2 cup sour cream
- 3/4 cup water, milk or buttermilk
- 6 slices of bacon, cooked crisp and crumbled
- 1/2 cup grated cheddar cheese
Preheat oven to 450F. Mix dry ingredients, add bacon fat, sour cream, and liquid. Mix thoroughly, if mixture looks dry add more milk by the tablespoons (the dough should be slightly sticky). Stir in crumbled bacon and grated cheese. Drop by a large spoonful onto a greased cookie sheet. Bake for 10 to 15 minutes.
My tip: Eat them hot from the oven, slathered with butter.
As if this were’t enough, I just found out my food blog was assigned to two dietitians! Ha. They had their work cut out for them! 🙂 Check out the posts by the other great food bloggers from SRC Group “C.”