Biscuits: Not Just Breakfast Food!

It’s the end of the year, and in my house, that means it’s time to get rid of all the food stashed in the back of the freezer and those cans of stuff lurking in the bottom of the pantry. In other words, ’tis the season for experiment night!

Okay, so tonight’s dinner wasn’t really an experiment. It was chili beans (formerly, I called it “chili,” but the first time I made it for my Mexican boyfriend-who-is-now-my-husband, he laughed at me and told me that it wasn’t really chili). Basically, it’s a Texas chili, the kind with ground beef and kidney beans and tomatoey goodness and usually accompanied by cornbread.

Except that I’m out of cornmeal.

And eggs.

So, I resurrected my Quest for the Perfect Biscuit! Since I didn’t have buttermilk either, I made this batch with yogurt.

Not too shabby, if I do say so myself. I think I’ve almost nailed it! Now I just need a few more testers to confirm whether or not these are indeed excellent biscuits. Any volunteers?

Peace, love, and lots of flour,

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