With six kids, I have heard a lot of mispronounced words in my day. For a woman who tends to be a grammar and vocabulary Nazi (*waits for someone to go through all my posts looking for all the errors…of which I’m sure there will be many hehe), I always found it strangely cute. I guess it comes down to that “when our kids do it, it’s cute even if other people aren’t so amused” sort of thing. I still say that the ability to find our children adorable is what keeps us from being like other species and eating our young. That and baby smell. Is there anything better than the smell of a babies head? Erhmmm… a clean baby. Not a baby that needs a diaper change or has old milk smell 😛
When Jordan and Zach (now 14 and 17) were little, they loved canned ravioli but called them “roly polys”. Hey! I had five kids then… convenience foods kept me sane! For the longest time, I never corrected them when they would ask me to make them a can of roly polys. Then when they hit puberty, I figured it could have long term effects on their social lives if I didn’t tell them the correct pronunciation so I reluctantly told them the correct way to say the word . 😛
Now Joshie, being three, is the one with the way of pronouncing things that makes me giggle.Â Yes, I’m easily amused. What can I say? So when I made these biscuits the other night, how could I refuse his cute little face when eh asked me for another “bigit”? Not to mention, getting the boy to eat anything other than apples and raisins is a feat in itself, so I wasn’t going to argue. But seriously, they ARE good bigits.. I mean biscuits. Only I could manage to find a recipe for a simple southern treat that has been sullied by adding demon meat 😀 But really; like they say, everything is better with bacon. Well, except for chocolate. I can’t get behind that trend. *shudders*
These are easy as can be. And with bacon, cheddar cheese and cracked black pepper, they are yummy too! The first time I made these, the cheese on top got a bit too brownedÂ so I suggest adding the cheese to the top when they are almost done. So I have more baking right now so that I have prettier ones to show you. The sacrifices I make for all of you. This came from a BHG magazine and other than adding more bacon and cheese it’s the original recipe. The real recipe called for just a stingy 4 slices of bacon and 1/4 cup of cheese and the cheese was just for on top. What WERE they thinking!? Aren’t that laws against the under use of bacon and cheese? I didn’t change much. Ok, so I added a few green onions… and the extra cheese…and more bacon. Sigh. Let me rephrase. Once upon a time, this began its life in a BHG magazine.
Bacon, Cheddar & Cracked Pepper Biscuits
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 tablespoon cracked black pepper
- 3/4 teaspoon cream of tartar
- 1/2 teaspoon salt
- 3/4 cup cold butter
- 1 1/4 cups buttermilk
- 12 ounces bacon, cooked until crisp and crumbled (hold back two slices for crumbling on top of biscuits)
- 1 cup shredded cheddar cheese (and about another 1/3 cup for sprinkling on top)
- 2 green onions, sliced thin
- Preheat oven to 450 degrees.
- In a large bowl, combine the flour, sugar, salt, baking powder, pepper, cheese, green onions and cream of tartar.
- Using a pastry blender, cut in the cold butter until mixture resembles coarse crumbs.
- Make a well in the center and pour in the buttermilk all at once.
- Stir with a fork just until mixture is thoroughly moistened.
- Dump onto a lightly floured board and knead until the dough is barely smooth. This isn’t a yeast dough; don’t over knead it.
- Pat it into a circle (doesn’t have to be perfect) of about 1/4 thick. Use a floured biscuit cutter to cut out rounds. Place them on a very lightly greased (cooking spray is fine) baking sheet. almost touching.
- Gently reroll scraps and do the same with them.
- Bake at 450 for 10 to 14 minutes or until golden brown. If sprinkling cheese and bacon on the tops, wait until they are almost done; sprinkle bacon and cheese on them, then finish cooking. Better yet, cook them, turn off the oven, sprinkle the cheese on them and put them back in and let the residual heat do the melting