Have you heard... I'm a baller.

I am sure that most of my dedicated readers are shocked by that subject line.  They all know the last time I really played any kind of organized sport was when I played basketball in 8th grade.  Even though Pound High School isn't known as a hotbed for potential collegiate stars, we had a pretty impressive lineup that year.  Myself and five of my team mates were well over 6 feet tall.  The odd thing is that we spent most of our time riding the bench.  After watching a few games, my Dad surmised that the coach was really into dribble wizards under 5 feet tall.  Lost an embarrassing number of games that year.  Never played any kind of team sport ever again.  So how is it that I am a baller?

It is really more a reflection of my baking style than my athletic prowess (or lack thereof).  I am just not really into any kind of kneading, rolling, or cutting.  All the cookie recipes I use involve forming dough balls - occasionally rolled in sugar and/or cinnamon - arranging them on the pan a suitable distance apart and baking until they are just right.  I have become somewhat adept with a small scoop and my own two hands.  I can crank cookies out quickly and consistently.  Just don't ask me to do frosted sugar cookie cut-outs.  I have a number of different types of rolling pins and cookie cutters of all shapes and sizes.  I just prefer not to bother with those extra steps.  So I figure that makes me a baller.  (chortle)


The tendency to avoid the rolling pin and cutter is also why I am a big fan of Pillsbury Southern Style Biscuits in the freezer section of my favorite local grocer.  I would be more than happy to mix up some kind of biscuit dough, but most recipes require the aforementioned detestable rolling and cutting. This past weekend, I decided to go a little outside my comfort zone.  Even though I had a healthy supply of Pillsbury biscuits in the freezer, I opted instead to break out the bag of The Loveless Cafe biscuit mix in the pantry.  My lovely wife bought it on her last trip to Nashville.  We both love the biscuits and fried chicken at The Loveless Cafe.  I spotted the biscuit mix myself in the gift shop (when picking up some country ham).  I just realized even with the mix, it might be a bridge too far for me to try and replicate their moist and fluffy biscuits at home.  She didn't really read the package instructions before buying.  So the bag has been in the pantry for several months. 

I am here to report that I survived the experience without too much difficulty.  A small batch didn't require the use of a full size rolling pin.  I used the non-stick Pampered Chef pastry roller that I typically use to roll my homemade egg noodles.  I think I may have rolled them a little too thin, as I had more biscuits than the recipe projected.  And they went a bit longer than anticipated in the oven.  This may have been due to not pre-heating the cast iron pan long enough.  Even with these hiccups, they turned out delicious.  Perfect with some salted sweet cream butter and homemade peach freezer jam. (sigh of contentment)

I am not sure this represents some watershed moment that will permanently alter my culinary tendencies, but maybe I won't be quite so afraid of the rolling pin and cookie cutter in the future.  In the meantime, here is a picture of the biscuits along with the rest of our Sunday brunch menu.  Yes, that is fried spam.  We are in the midst of a national emergency.  Spam is a great emergency ration.  Not that it matters, but it is the reduced sodium variety.  Still tastes as good as it did when I was just a kid. 

Yes, those are tiny biscuits, but the recipe called for
a 2" cutter.  May go bigger next time.

I am curious to hear from my dedicated readership about what you have been dishing up in your kitchen to get through this time of staying at home way more than usual.   Anything you and yours  find particularly comforting?  Are you going outside your comfort zone too?  Maybe using only ingredients on hand rather than making a last-minute trip to the store?  

Please share in the comments section.  In the meantime, I pray that you are staying safe and healthy through it all.

Your Dining Scout and Shadetree Chef,
Michael Hurd - aka Big Mike

The Loveless Cafe Store
https://store.lovelesscafe.com/