Thanks. I agree, a few years ago I bought a little convection oven that I do the majority of my baking in. It is probably about twice as big as a regular toaster oven but still small. I can bake most everything in it including whole chickens, hams, etc. I can just fit my biggest cast irion skillet in it. That oven was a good investment. It has cooked a many leg quarters rubbed in "Kickin Chicken" spice! lol I believe I will cook some of those tomorrow, haven't had them in a while. I tell you, they are so good and juicy too! I like me some spicy food. lol If any of y'all like a little (or a lot) of spice, try some cayenne pepper in your scrambled eggs. I'm hooked on it.<quoted text>
Just a 1 1/2 cups of plain flour, level tblsp baking powder, real melted lard or bacon grease, and buttermilk with a little water. Knead and then roll out with a rolling pen into dry flour and cut out using a left over vienna sausage can that I cleaned and kept just for biscuits.. perfect size.
The excess flour goes in the gravy. If you use the self rising flour, leave out the baking powder. I prefer the plain flour to roll chicken and pork chops for frying so I don't see the need to buy two kinds of flour. I don't care for the canned biscuits, but the Mary B's Southern Style frozen biscuits are decent, also Pillsbury frozen. If cooking just for me, I can take 3 or 4 straight out of the freezer and pop into a toaster oven. I don't use my big oven for just a small amount.
I was reading an article about lard the other day. Turns out it is not as bad as they claim it was. The article was in Mother Earth News magazine. Yes they are a little tree huggerish but it is still a very good magazine for country folks.
Thanks again AW, take care.