What is on the menu today? Scrambled eggs, cinnamon pecan (melt in your mouth) biscuits, with a side of smoothie.
On Sundays I usually try to make something special for my family-some kind of treat. It is not everyday that we eat something sweet for breakfast. These biscuits are a hit around my homestead. I make them when I have company and everyone just raves and raves. The only trouble is that I always wish I would have made another batch or two.
I love making the old fashioned cinnamon rolls, but sadly, I think of it too late in the morning. Who wants to wait a couple hours for breakfast? Not my crew.
I have discovered that spicing up a batch of my biscuits will do the trick...
It is fast, easy, and you would never be able to tell the difference between this and a regular cinnamon roll.
We have fresh milk because of our lovely family cow-a special thank you to Marilla MOO for giving us such creamy milk! And a special thank you to my son, Miles, who yodels to her each morning as he milks. He claims she gives more milk that way.
I have lots of milk and lots of cream floating atop, so I make my own butter and buttermilk...
This is my version of scrambled eggs.
Heat a skillet on medium with 2 Tablespoons of butter to melt. Crack one dozen eggs into the pan and let slightly cook.
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