Quick and Easy Biscuits

Start to Finish in Less that 20 Minutes. And That’s a Promise! This is life in abundance, as we neither bake nor eat biscuits in this household often. But when we do, we do it right baby! I paired this wonderful bread with homemade pimento cheese, cilantro butter, and homemade blueberry jam. That was for Sunday brunch. Sunday Supper saw us making tiny turkey sliders and topping them again with yummyness. The Don enjoyed his with pimento cheese and jam; and I enjoyed mine with cilantro butter and jam (and plenty of it)! I made it just to share with you excellent people who follow along on this joint journey. Southern know how people! Shine Bright Like a Diamond.

2 cups all purpose flour 
1/4 cup sugar
2 t baking powder 
1/2 t baking soda
3/4 t salt
1 cup whole milk 
3/4 cup mayonnaise
2 Tbs melted butter

Preheat oven to 450°.
Line baking sheet with parchment paper.
Combine flour, sugar, baking powder, baking soda, and salt in large bowl.
In separate bowl, whisk together milk and mayonnaise.
Stir milk mixture into flour mixture until just combined.
Spoon level scoops of dough onto parchment paper, spacing them an inch apart.
Spread with melted butter.
Bake until golden, about 12 to 14 minutes.
Transfer to wire rack to cool.

Blueberry Jam

It’s blueberry season people! And since Hurricane Arthur is showing his ugly face to us coastal folks, run out and get your berries now. It’s going to be ugly tonight and tomorrow…perfect time to get your jam on. All you need are berries, lemons, and sugar. This is pectin free people!Sauces Blueberry Jam

3 pints blueberries
3 1/2 cups sugar
Zest of 1 lemon
Juice of 1 lemon

In large bowl, crush 3 cups berries with potato masher.
Pour in to soup pot.
Crush remaining berries in bowl.
Pour in to soup pot.
Add sugar, lemon zest and lemon juice.
Bring to boil over medium-high heat.
Boil 15 to 20 minutes stirring often.
Skim off any foam from time to time.
Ladle hot preserves in to hot jars, with 1/4 inch head room.
Prepare canned preserves in boiling water for 10 minutes.
Remove from water and make certain that lids “pop”.
Allow to rest for at least a day.
Good in cool, dark pantry for up to a year.

Makes 6 half pint jars.Blueberry Jam II

 

Blueberry Preserves ~ Pectin Free

Blueberries I

I suppose this is what you do when retired?  I’d surely never done this previously…medical care needed?!

You will need:
Complete canning set
Canning jars…I like half pint size
6 cups blueberries
3 1/2 cups sugar
1/4 cup lemon juice
2 t lemon zestBlueberries II

Prepare jars and lids (not rims) by boiling in canning pot for 5 minutes.
Keep jars in water while preparing berries.
In large bowl, crush 3 cups berries with potato masher.
Pour in to soup pot.
Crush remaining berries in bowl.
Pour in to soup pot.
Add sugar, lemon zest and juice.
Blueberries IIIBlueberries IVBring to boil over medium-high heat.
Reduce heat to medium low and boil 15 to 20 minutes stirring often.
Skim off any foam.
Remove jars and lids from hot water.
Line them up on counter.
Ladle hot preserves in to hot jars, with 1/4 inch head room.
Place lid and lightly screw on rim.
Prepare canned preserves in boiling water for 10 minutes.
BLueberries VRemove from water and make certain that lids “pop”.
Allow to rest for at least a day.
Good in cool, dark pantry for up to a year.

All of this while wearing my trusty brace.  Thank you Jacob Bosley!

Arthritic Thumb Brace!

Arthritic Thumb Brace!