If there’s one meal that can leave me in a culinary rut, it’s breakfast. The traditional American breakfast consists of ham, bacon, or sausage, combined with eggs, pancakes, french toast or waffles, with hash browns, toast or muffins on the side. Or biscuits. There’s nothing quite like a piping hot biscuit, fresh out of the oven. The American biscuit, unlike biscuits in England, is a thick, doughy roll that’s perfect with butter and jam, or topped with gravy. However, this classic recipe, from Rosie’s Riveting Recipes, brings an exciting twist to the everyday breakfast biscuit. Please note that your favorite biscuit recipe would also be suitable for this version.
APPLE OR PEACH DUMPLINGS
- 2 tablespoons shortening
- 1 cup Bisquick
- 1 to 2 tablespoons water
- 4 cored or pitted fresh fruit
- 1 tablespoon jam
Cut shortening into Bisquick. Blend in water. Roll into 12-inch square. Cut into 4 6-inch squares. Place fruit on each square. Fill hollow with jam. Wrap pastry around fruit. Seal well. Bake 20 to 25 minutes in hot oven (450º). Makes 4 servings.
Modern adaptation: If using fresh apples decrease amount of fruit to 1 or 2 apples. If dough is too dry and crumbly add small amounts of water or milk. The biscuit recipe on the side of the Bisquick box can also be used.