Toaster Oven Food: Buttery Pan Biscuits

I think we are finally drying out.  We were supposed to be pummeled by another storm, Olivia, but we (most of the Big Island) were lucky enough to emerge virtually unscathed.  I was also relieved to hear that D1's bf's family on Maui also made it through the storm okay.  I am eagerly awaiting the end of this hurricane season.

The storms disrupted work flow.  I was scheduled to attend a 2-day training, but the training had to be postponed.  I also needed to sort out my pacing guide, as missing work due to training, compounded with the storm days, meant altering my lessons.

In spite of the multiple storms (Lane, Miriam, Norman and Olivia), TheHelp and I managed to squeeze in a quick trip to Honolulu to see the eye doc. The trip occurred somewhere during those few days of rest between Norman and worrying about Olivia.

Since this past weekend was the first somewhat-typical weekend I've had in weeks, I decided to make us something good for breakfast...I was already in the baking mood since D2 voluntold me to make lemon bars for a Japan Club concession.

These biscuits are not your typical biscuits.  They are sweet and buttery and can be eaten out of the pan without any additional accompaniment.  They are quick to throw together, and most people have these common ingredients on hand.  Because they are portioned prior to baking, they are true pull-apart biscuits and do not need to be cut.  I find it easier to use a disher rather than my hands to portion the dough into golf-ball sized balls, but if you don't mind touching sticky dough, then there's no need to get a disher dirty.  My favorite part is not having to grease the pan (I always dread that part!).

click on recipe title for printable recipe

Buttery Pan Biscuits

     3/4 c butter

     2 c Bisquick

     1/3 c sugar

     1/3 c milk

     1 egg

     1/3-1/2 c flour

Preheat oven to 350 degrees (325 degrees if using a dark, non-stick pan).  Place butter into 8" square pan.  Place pan in preheating oven and leave in oven just until butter melts.  Remove from oven and allow to cool slightly.  Whisk Bisquick and sugar.  Make a well and add milk and egg.  Mix well.  Using a #20 disher (goal is golf-ball sized portions), scoop dough and drop into flour.  Turn to coat.  Dust off excess flour and place dough atop melted butter in pan.  Bake for 25 minutes.  Cool pan on a wire rack until cool enough to eat.  Makes 12 biscuits.  Although I have never tried this, recipe can supposedly be doubled and baked in a 9 x 13" pan.

As I mentioned above, TheHelp and I took a short trip to Honolulu.  What was unusual was that we did not go to our usual eating places.  All meals were taken at new-to-me places.

We had breakfast at Bogart's Cafe.  This was completely by accident, as TheHelp was actually trying to go to Cafe Morey's.  We used the Bogart's parking lot to spin around to do another pass at Cafe Morey's, but decided to that the parking availability there as a sign to patronize one of the businesses.  We chose Bogart's because the only other place looked like they only did acai bowls.  Bogart's turned out to be really good.  I had their loco moco, which was thinly sliced ribeye (not the usual burger) with a rich port gravy.

After my appointments were over, we headed to Piggy Smalls for lunch.  I had not summer rolls, which was assorted chopped veggies tossed in a sweet-spicy peanut dressing.  Instead of being wrapped in rice paper, the veggies are meant to be eaten in endive cups.

For dinner, MamaHelp treated us to a fine meal at the Signature Prime Steak and Seafood.  It was THE best steak I have ever had.  Since it was dark, I wasn't able to get a picture of the steak, but I did manage to get a picture of the dining area.  I had not been to this place for over 25 years (when it was called Nicholas Nickolas).   I hope I can go back to the Signature another time to try the seafood...I would prefer NOT to wait another 25+ years before I go back again.

Sour Cream Muffins

OMG!!!  I'm getting too old for this.  I don't know how my friends who are resource teachers do it.  The stuff one must deal with. . .the stories, the crises.  I cannot.  I just cannot.

While I've been stressing out with my "cruise" summer job, the Ds have been chugging along.

D2 is enrolled in a summer program with the county.  Last week she went paddling and did something I have never done. . .she swam in Hilo Bay.  Yup.  She came home and said prior to jumping in the canoe, she had to take a swim test which entailed swimming a lap in the bay and treading water for 10 minutes.  I wouldn't have passed the test.  Then after paddling, she said she willingly tumbled "scuba style" out of the wa`a and into the bay.

This week she is going camping for 2 nights.  KN's mom told me they are sleeping in tents and have been practicing putting up a tent during the program.  Bingo!  Again, something I've never done. . .never went camping where I had to sleep in a tent.  Glad it's not me! 

D1 has been spending a lot of time, hanging out with friends.  She has been going out, and they have also been hanging out here.  I don't mind them coming over, but sometimes I feel guilty about not always having stuff for them to munch on in the morning when they spend the night.

I am a breakfast person, probably because I am a morning person (another reason why I agreed to my second summer job).  D1 is not a morning person, although she might have the potential to turn later in life.  But that's how I know she won't be up early cooking breakfast for her friends.

I suppose if I wasn't so lazy (apparently laziness trumps feeling guilty), I'd make these muffins more often.  These are easy to throw together and can sit without refrigeration while waiting to be eaten by hungry teenagers, or guilty adults.

And if you buy the big tub of sour cream, you will have enough leftover to make a delicious dip or real dessert (cake).

click on recipe title for printable recipe

Sour Cream Muffins

     2 c Bisquick
     1 c (8 oz) sour cream
     1/4 c sugar
     1 egg
     1/2 tsp baking soda

Preheat oven to 325 degrees.  Line a 12-cup (regular size) muffin pan with paper liners.  Combine all ingredients in a mixing bowl.  Mix well.  Turn into prepared muffin pans (I like to use a #20 disher) and bake for 20 minutes.  Remove from pan and cool on wire rack.  These muffins do not get very dark.