3 Ingredient Biscuits

Yield 4

Ingredients

1 cup self-rising flour
1 Tablespoon solid vegetable shortening
1/2 cup buttermilk
2-3 tablespoons flour for kneading

Instructions

Preheat oven to 425 degrees F.

Combine shortening and flour with a fork in a bowl.

Add buttermilk and mix.

Turn dough out onto a sheet of waxed paper that’s been dusted with flour.

Dust top of dough with flour and press into a disc about 1 inch thick.

Cut dough into 4 equal sections.

Form each section into a circle and place in oven-safe pan.

Bake 13 to 15 minutes at 425.

Bake until browned. Serve hot!

Self-Rising Flour

Makes 4 cups

Ingredients
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon fine salt

Instructions

Measure the flour into a large mixing bowl.

Add the baking powder and salt.

Whisk to combine.

Use or store in an airtight container.

Self-rising flour can be stored in an airtight container at room temperature for up to 1 year.

Not really a formal recipe here, but more for reference.

Freshly brewed sun tea is a staple in the summertime.

Take 7 tea bags and place them into a 1-gallon jar of cool water.

Place the jar into a sunny place and leave to brew for 4-6 hours.

Move the jar to keep it in the sun as much as possible.

Server over ice, lots and lots of ice.

Note, you can substitute different kinds of tea into the jar. I recommend green tea as well as any herbal tea you enjoy.

Experimentation is a good thing.

This is a Greek-inspired drink and is very refreshing.

Watermelon Mint Tea, photo from http://flusterbuster.com

Ingredients

8 cups chopped seeded watermelon
7 black tea bags
2 tablespoons clover honey
1/2 cup fresh mint leaves
Fresh mint sprigs, for garnish, optional

Directions

Puree the watermelon in batches until smooth, then strain into a pitcher. Cover and refrigerate until very cold.

Bring 6 cups water to a boil in a medium saucepan. Remove from the heat, add the tea bags and honey and let steep 5 minutes. Add the mint leaves, cover and refrigerate until cold. Discard the mint leaves and add the tea to the watermelon juice. Serve over ice in tall glasses with mint sprigs, if desired.

I have made this with 3 green tea bags substituted for 3 black tea bags.

Ingredients

2 cups shredded sharp Cheddar cheese
8 ounces cream cheese, softened
1/2 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper
1/4 teaspoon onion powder
1 jalapeno pepper, seeded and minced
1 4-ounce jar diced pimento, drained
salt and black pepper to taste

Directions

Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, minced jalapeno, and pimento into the large bowl of a mixer. Beat at medium speed until thoroughly combined. Season to taste with salt and black pepper. Serve as spread on a sandwich or as a vegetable dip.