What’s Cooking, Good Looking?
The mornings have started to get crisp and the fall run of ranch work is upon us. Trying to keep a crew fed when they’re leaving before dawn and heading seven different directions can be a pain in the keister. Enter these stick-to-your-ribs biscuit bombs. Easy to make in advance and keep warm in foil, or throw in the microwave on the way out the door. Feeling spicy? Add some chili flakes into the dry mix. If you haven’t joined the sourdough cult yet, well, it’s addicting. You can make your own sourdough starter or order a pre-made starter online to be delivered to your door. Isn’t the internet a wild place – sourdough starter in the mail?!
Good luck to everyone looking at their fall calendars with a minor looming sense of doom – we’ll make it through like we always do! Until then, happy trails and God speed.
Sourdough Biscuit Bombs
1 lb. breakfast sausage
1 diced green bell pepper
1 diced red bell pepper
1/2 yellow onion diced
3 c. all-purpose flour (unsifted)
1 tbsp. baking powder
1/4 tsp. salt
1 tsp. garlic powder
2 tbsp. melted butter
1/2 c. sourdough starter discard (meaning it doesn’t have to be bubbly and ripe)
1 c. whole milk
1 c. shredded sharp cheddar cheese
Preheat oven to 425 degrees Fahrenheit.
Brown sausage, peppers and onion and set aside.
Mix flour, baking powder, salt and garlic powder.
Mix milk and melted butter together, add that and the sourdough starter to flour mixture.
Add cheese and sausage mixture, stirring until the flour is just dampened and the sausage is incorporated (might have to use your hands).
Dollop the biscuit mixture into a cast iron skillet in approximately 1/3 c. scoops. Don’t be afraid to let the biscuits touch. This will roughly fill two nine inch cast iron pans.
Bake for 12 to 15 minutes, or until golden.
Tressa Lawrence lives and works on her family’s cattle ranch, where she runs cattle, cooks a few meals, juggles freelance writing and photography and actively works on her rain dance. Comments can be sent to email@example.com.