Cloud Biscuits

There seems to be a biscuit revival afoot, though I'm not sure why these simple and wholesome baked goods ever fell from favor. They hearken back to a simpler era, when housewives would just throw these together, year round to accompany a meal or, in the spring, as a base for macerated strawberries to create strawberry shortcake.

I love a good biscuit and so have tried nearly every vintage biscuit recipe in my collection, but few come close to this one. The appropriately named Cloud Biscuits give a very nice rise, and the texture is divine. Plus, who could resist the name? (As someone who earns a living in marketing, I applaud the recipe's author who titled this so brilliantly.) These are basically baking powder biscuits (isn't cloud biscuits so much more appealing?), but they also include an egg, making them a bit richer.

Cutting the butter into the flour can be accomplished quickly with just a few pulses in a food processor. Alternately, use a pastry blender, two knifes or even your fingertips.

It should resemble cornmeal (below). Mix the egg and milk in a measuring up and combine well.

Pour the liquid into the flour-butter mixture and mix until the batter follows the fork around the bowl.

Roll or pat out on a floured surface.

Form using a sharp (this is important for the rise!) biscuit cutter.

Pop them in the preheated oven and voila!

A little added butter and jam make for a delicious breakfast treat.

Production notes: I made the smaller amount, and used butter instead of margarine.

Monday Morning Pancakes

Here's a cake anyone can make -- pancakes!

As I whipped up a batch of this morning, I thought how brilliantly easy they are and what instant gratification (and gratitude) they provide.  With just a few simple ingredients that are probably already in your pantry, you can start the day with these toothsome and nourishing breakfast cakes.

Perhaps the most appealing part of this recipe (from a "new" box just purchased from a Colorado eBay seller), is its simplicity.  It's just "pancakes,"  and not some triple cream macadamia nut concoction that's found on a million restaurant brunch menus. 

Simply mix the wet ingredients (milk, egg and melted butter) in one bowl and the dry (flour, baking powder, sugar and salt) in another.  Combine until the flour is incorporated, but don't overmix -- this should be a lumpy batter.

Spoon onto a preheated frying pan and let cook until the small bubble holes begin to appear. Flip and let the other side cook for a few minutes. And voila!  It's breakfast.  Add a pat of butter and plenty of real maple syrup.

You can make the pancakes in any shape.  When my children were young, I used to form their initials to their great delight.  These days, I favor silver dollar pancakes -- small and round.

Below is the recipe card.  Because I didn't have any buttermilk on hand, I made the top recipe but I'll bet the buttermilk one is pretty good too.