There’s a full moon tonight. Of that I am certain. I didn’t look it up online and I haven’t glanced at the evening sky. I need only to spend a moment observing my children to know for sure that the moon is full. They are like small, incredibly accurate phase of the moon indicators. And they’ve been in rare form this week.
Just yesterday, two of the boys spent thirty minutes engaged in a volatile argument over who is going to get the longer surfboard. You should understand that getting a surfboard of any size is not (and has never been) in our plans, which made this argument completely irrelevant and bizarre. But for thirty minutes they argued their way around Target shouting at each other about surfboards, until my five year old exclaimed that he was going to hire a shark to bite Lucas’ arm off. Anyone know what the going rate for mercenary sharks is this days??
Meanwhile, the baby has learned how to remove his own diaper and in the process has discovered that he’s a boy. He’s absolutely delighted with his new skill and new discovery. So, in between calling off the sharks, I’ve been chasing the baby and his bare tushy around the house, hopelessly trying to keep him dressed. He thinks he’s pretty funny. But I had the last laugh when I stuck him in a onesie and foiled his disrobing endeavors.
Trouble monkeys; every one of them.
When life gives you chaos, make bacon. Bacon makes everything better. Truly. Even the baby eagerly oohs and ahs at the sight of a plate of bacon. Smart baby. When he was younger he used to crawl around teething on a rubbery piece of pretend bacon. We called it his ‘training bacon’. We’re raising these kids right.
Make a lot a bacon and then throw some in these biscuits. These super simple drops biscuits are a delicious variation on my cheddar garlic biscuits. Cheesy, buttery, bacony; they make a perfect accompaniment for just about any meal. We enjoyed them alongside some grilled chicken in a spicy apple barbecue sauce and corn on the cob. You may want to make a double batch. These biscuits are gonna go fast.
Bacon Cheddar Drop Biscuits
- 2 cups flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons salted butter, cold, cut into small pieces
- 3 tablespoons vegetable shortening, cold
- 1 cup buttermilk
- 1 cup cheddar cheese, shredded
- 1 cup bacon, cooked to crisp, crumbled
- 2-3 green onions, chopped
- 3 tablespoons salted butter, melted (for brushing the biscuits)
Preheat oven to 425 degrees. Lightly coat baking sheets with cooking spray or vegetable oil. In a bowl, combine flour, baking powder, and salt. Add the 3 tablespoons of cold butter and 3 tablespoons cold vegetable shortening to the flour mixture. Use a dough cutter or fork to blend the butter and shortening with the flour mixture until pea-sized bits of flour-coated butter and shortening are dispersed throughout the mixture.
Stir in the buttermilk, cheese, bacon, and green onion. Do not overmix. Use an ice cream scoop or measuring cup to drop mounds of the dough onto the prepared baking sheets.
Bake for about 15-20 minutes.
Melt the butter in a small pan or microwave. Brush over the baked biscuits.
Makes 10-12 Biscuits