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Just some random photos I felt like posting for no doggone reason other than that they are all from New Year’s Eve!

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Photo taken from the Powell Tribune in Powell, Wyoming. Nothing much to see, just a couple of cowboys on their horses, with a goat for company, going through the McDonald’s drive-thru. After all, good cowboys always make sure the horses get fed!

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And so do good cowgirls! Horses like ice cream cones, don’t they?

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Fiona says, “Whut? I ain’t doing nuthin’ back here!”
 
sharron said:
i think the cornbread has replaced the biscuits, at least for awhile, he ate four or five pieces and not little pieces either:lau and it was much easier than making biscuits and cleaner on my hands:D
Click to expand...
You gotta love a good biscuit though!

Cheddar bay biscuits are good but a lot of work

How to make Ultimate Cheddar Bay Biscuits:

2 1/2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 teaspoon ground cayenne pepper
1/2 teaspoon garlic powder
1/2 cup butter, softened
1 1/4 cups grated cheddar cheese
1/2 cup sour cream
1 1/4 cups milk
Note: If using a baking mix, replace first 5 ingredients with 2 1/2 cups baking mix.
Place first 5 ingredients (or 2 1/2 cups baking mix) in a large bowl. Add cayenne pepper and garlic
powder. Work in the butter with a pastry cutter. Stir in cheese then add sour cream and milk. Scoop
biscuit dough out by big spoonfuls and place in a greased 9 x 13 casserole pan. (Or other type of pan
with an edge to it–if you use a flat baking sheet, butter sauce will spill down into your oven.)
Topping
6 tablespoons butter, melted
1 teaspoon garlic powder
1 teaspoon parsley
dash of salt
Melt butter. Stir in garlic powder, parsley, and a dash of salt. Spoon half of topping over unbaked
biscuits. Bake at 450 degrees for 25 minutes.* After removing biscuits from the oven, spoon the rest
of the topping over them.
*Your baking time may vary due to the size you scoop your biscuits. When I make this recipe, I make
20 biscuits in a 9 x 13 pan.
If 20 biscuits is too much, of course you can cut the recipe in half.
Now let me point out an obvious fact–this is a drop biscuit recipe. It is meant to be scooped by the
spoonful into the pan, not patted and rolled out and cut. That said, it does not yield a runny dough.
Let me demonstrate.
I use my homemade Quick Mix. Here it is measured out exactly to 2 1/2 cups (with the recipe printed
out from Farm Bell Recipes).
You can use another baking mix, or you can make the recipe from scratch if you prefer, using the
directions. Cut in the butter.
Stir in the cheese.
Add 1/2 cup sour cream and 1 1/4 cups milk–here you see it measured out.
It makes a moist dough, but not runny. See how the dough stands up on the spoon.
First biscuit plopped into the pan, holding its shape.
Ready for the oven.
 

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