Brunch for 2... or 9

Sometimes there is a traveling vendor who sets up in the building across the street from where I work that I affectionately call "The Book Fair", because that is what it was called when I was in school. Although this vendor has books of a more adult nature for purchase. They have a very large selection of cookbooks that I always browse through but hardly ever purchase. But the last time they came, I spotted something I had to have, The Blue Willow Inn's Bible of Southern Cooking. I have used it several times but mostly I enjoy just reading it. It tells you so much about cooking and portion sizes and menus for special occasions. It even has "southern sayings" along with their definitions.


This weekend I was reading it, trying to find something for new for breakfast and came along a recipe for "Cheesey Drop Biscuits". The ingredients were simple, but of course I couldn't leave well enough alone, so I added two more just to complicate things. They can easily be left out, if you prefer a more simple, by the book, kind of life.

Cheesey Drop Biscuits
recipe from "Bible of Southern Cooking"

1 cup self rising flour
1 stick of butter, melted
1/2 cup of sour cream
1/2 cup of shredded cheese

I added 1/4 teaspoon garlic powder and 1 teaspoon parsley.

The directions say to, mix all the ingredients together and drop by spoonfulls onto a greased baking sheet or a baking stone (I had 9 biscuits) and bake in a 350* oven for 25-30 minutes, or until golden brown.

Mine did not turn very golden brown, but were done baking. I'm glad I did not wait for them to turn golden because the bottoms were perfect, any longer and they would of burned. With the addition of the garlic, they were almost like Red Lobster's Cheddar Bay Biscuits. I've never made the copy cat recipe for those because it calls for bisquick and I hate the taste of bisquick, so it was nice to discover an alternative.