That DOES sound good Lucky! These are my Baking powder biscuits. I've tried a few recipes, but these work for me every time. My tried and true. I cut the recipe in half for the two of us. Baking Powder Biscuits 4 cups flour 2 tbsp baking powder 3/4 tsp salt 1 cup cold butter, cubed 2 cups milk, approximately In large bowl, whisk flour, baking powder and salt. Using a pastry blender or two knives (I use my fingers), cut in the butter until coarse crumbs. Pour 1 3/4 cups milk over top, stirring with a fork to form a ragged dough. Turn dough onto lightly floured board. With lightly floured hands, pat, or roll dough lightly into 3/4" thickness. Cut into round biscuits and place on ungreased cookie sheet. Gather up scraps and press into one final biscuit. Brush tops with remaining milk, if desired, and bake in 375 degree oven for 30 minutes or until golden. Let cool on rack.

I made this yesterday. It was so good! And really easy. STRAWBERRY PIE (Cast Sugar Blog) 1 (9-in.) deep-dish pie shell, baked and cooled 1 1/2 c. granulated sugar 4 1/2 Tbsp. cornstarch 2 c. cold water 1 (3 oz.) pkg. strawberry gelatin 1 quart strawberries, washed, hulled, and sliced Combine sugar, cornstarch, and water in a medium saucepan. Stir and bring to a boil while stirring. Boil off until mixture is clear and thick. Add gelatin and stir to dissolve. Set aside to cool about 15-20 minutes. After cooling for a bit, add sliced strawberries to gelatin mixture. Pour into pie shell and chill in refrigerator, at least 4 hours. Serve pie with whipped cream.

bacon and egg grilled cheese 2 eggs 2 tablespoons milk or water Salt and pepper to taste 3 teaspoons butter at room temperature, divided 4 slices whole wheat or white bread 2 slices Colby-Jack cheese 4 slices full-cooked bacon Instructions 1.In a small bowl, beat eggs, milk, salt, and pepper until blended. 2.In a large nonstick skillet over medium heat, heat 1 teaspoon butter until hot. Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large, soft curds. Continue cooking -- pulling, lifting, and folding eggs -- until thickened and no visible liquid egg remains. Do NOT stir constantly. Remove from skillet. 3.Spread remaining butter evenly on 1 side of each bread slice. Place 2 slices in skillet, buttered side down. Top evenly with scrambled eggs, cheese, and bacon. Cover with remaining bread, buttered side up. 4.Grill sandwiches over medium heat, turning once, until bread is toasted and cheese is melted, 2 to 4 minutes.

I often make Ina's Crostata when I make an apple pie. It's easy and instead of putting it in a pie plate, it's just plopped on a silpat or parchment paper on a baking sheet. The pastry is so rich and flaky. Apple Crostata For the pastry: 1 cup all-purpose flour 2 tablespoons granulated or superfine sugar 1/4 teaspoon kosher salt 1/4 pound (1 stick) very cold unsalted butter , diced 2 tablespoons ice water For the filling: 1 1/2 pounds McIntosh, Macoun, or Empire apples (3 large) 1/4 teaspoon grated orange zest 1/4 cup flour 1/4 cup granulated or superfine sugar 1/4 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1/8 teaspoon ground allspice 4 tablespoons (1/2 stick) cold unsalted butter, diced Directions For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas . With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour. Preheat the oven to 450 degrees F. Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet. For the filling, peel , core , and cut the apples into 8ths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest . Cover the tart dough with the apple chunks leaving a 1 1/2-inch border. Combine the flour, sugar, salt, cinnamon , and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle. Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.