While I hung over the top of an eight foot ladder to take this shot, Ralph came into the kitchen to pour a cup of tea. Finding me suspended over a plate of food no longer sends him grabbing his phone to text the girls my latest ‘camera angle’. High-wire photography antics have become the norm in our house. I love a bird’s-eye view for most dishes which leaves me no choice but to climb.
Be careful.
I will.
Dad’s fall has made me fiercely aware of everything I take for granted. Invisible tasks like eating a sandwich or coughing require intense concentration, when every part of you hurts. The energy involved to hold your own body weight, while you sit in a chair or try to take a step is mind-blowing. Simple movement will never be simple to me again. I’ve lived my whole life on the presumption that my body will work. Watching Dad’s agonizing recovery has exposed my gullibility. I won’t live in a bubble but I will be more aware.
These drop biscuits are crazy easy to make. Not that easy always makes great biscuits but this recipe by Mel’s Kitchen Cafe is fantastic. Her trick of adding the melted butter to the sour milk is brilliant! The little clumps of butter make the biscuit tender and light even with my addition of crispy bacon bits and feta crumbles. If you struggle with traditonal cut out biscuits, give this drop type a whirl. You’ll love the result.
And be careful on ladders… xo
Thanks for reading.
photography by michelle
- 1 cup milk, chilled
- 1 tablespoon fresh lemon juice
- 8 tablespoons butter, melted and slightly cooled
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 4 ounces bacon fried until crispy, crumble then cool
- 2 ounces feta, crumbled
- Heat oven to 475* F.
- Line a baking sheet with parchment paper.
- In a medium size bowl, mix milk with lemon juice and allow to sit for 10 minutes.
- In a seperate large bowl, whisk together the flour, baking powder, baking soda and salt.
- Toss in the cooled bacon bits and crumbled feta.
- Add the melted butter to the milk/lemon mixture and stir together until the butter forms small clumps.
- Stir the milk mixture into the flour mixture until just combined and the mixture begins to pull away from the bowl.
- Using a large tablespoon, drop 12 large scoops of dough onto the prepared baking sheet, spacing them about 1½ inches apart.
- Bake the biscuits until the tops are golden brown and crisp, 12 to 14 minutes.
- Remove from the oven, brush with additional melted butter.
- Serve warm.
