Brown Bag Biscuits

My dad is off on a hunting trip, and as my mom says.. "While the cat's away, the mice can watch as much Harry Potter as they want!" So that's what we've been doing!

Last night we had giant, frozen strawberry daiquiris and watched Harry Potter and Despicable Me! And this morning, more Harry Potter. We also had bacon, eggs, and brown bag biscuits!

I haven't eaten these since junior high. They were one of the very first things that I learned to bake on my own!
While they're -called- brown bag biscuits, I didn't actually use a brown bag. That just spells a mess for me! But "bowl biscuits" isn't as catchy.

I always forget how much I love these until I make them. They remind me of monkey bread, but they're much less sticky. They're easier to make and eat, too. And, personally, I find them tastier.
The most important part of the recipe, to take a page from Paula Deen's book, is not to run short on the butter! You dip the biscuits in it, but you also pour the remaining butter over the biscuits before baking, so don't skimp.

You can serve these on a plate like I have in the picture, but...c'mon. They're so much better right out of the pan, where they can sit and soak in the butter!

Brown Bag Biscuit Recipe

• 3/4 c sugar
• 1 + 1/2 t cinnamon
• 1/2 t nutmeg
• 1/4 t allspice
• 1/4 t ginger
• 6 tbsp butter, melted
• 1 container of biscuits

Preparation

• Preheat oven to 400
• Spray a 9x9 cake pan well with Pam.
• In a small bowl, melt the butter.
• In a medium bowl, combine all of the dry ingredients.
• Cut the biscuits in 1/2 if small biscuits, or 1/4 if larger biscuits.
• Dip the biscuit pieces in butter, then drop into the bowl with the spices. Coat well.
• Line pieces up in a single layer in the cake pan as you go.
• Once finished, sprinkle the remaining spices over the biscuits, then drizzle remaining butter.
• Bake 10-12 minutes, until brown, or when the center biscuit is done.
• Note: You can serve these on a plate as I've done in the picture, but they're better right out of the pan, where they get to sit and soak up the extra butter!

Dumplin's

This isn't a baking entry; this is a cooking entry! Whoa!
But it's not REALLY cooking, so..it's okay.
These are "dumplins", NOT "dumplings." That's just way too formal. I'm talking "we gotta cook up some dumplins" here! And this recipe is for chicken/turkey based dumplins, but you can use beef stock/juices instead.
My dad grew up eating these, but I consider them a special treat. I'd never even made them before today! It was actually really fun making them. You have to make sure that the liquid is hot enough, because it helps bind the ingredients and draws them off of the spoon.
Dumplins are cheap, easy, and sooo tasty. And they're so good dipped in ketchup!

Dumplins Recipe

• 2 cups flour
• 4 eggs
• 1/4 c milk
• 2 containers chicken stock (not broth)
• Optional:
• If you decide to cook a chicken or turkey, you can use the leftover juice with the chicken stock! Dumplins are a good "day after" meal, for if you have chicken or turkey!

Preparation

• Put the chicken stock (and optional chicken/turkey juice) in a large pan. Bring to a rolling boil.
• Put the eggs in a large bowl. Break the yolks and stir to combine.
• Add in the flour and milk, and FOLD together with the egg.
• NOTE: Rough stirring will add too much air, which will make them large and flat. Hence folding!
• NOTE: The mix will be thick, like a heavy dough. You want it this way!
• Turn the stock down to medium-low. Scoop about 3/4 spoonful of the mix and dip in the mixture. When hot enough, the stock will draw it off of the spoon.
• Repeat until the bowl is empty of mix. Cook dumplins for 10 minutes minimum.
• After 10 minutes, cut one open to make sure it's done inside.
• Serve as a side or as a meal, with or without ketchup!