I have a feeling Dan is going to think twice about leaving me to my own devices. While he is off eating a catered meal in a Miller Park suite while watching the Brewers, I made myself this:
A bacon and egg sandwich on a homemade cheddar and chive biscuit. Yummy!
The biscuits are based off of a recipe that Pinch My Salt originally posted that has given me wonderfully tender results.
It's a really simple recipe that can be thrown together in about 10 minutes. Just start by cubing 1/4 cup of chilled butter and sticking it back in the fridge (or freezer where I usually put it) until it is needed. Then mix the rest of the dry ingredients (I include a buttermilk powder in the dry goods because I usually have it on hand more often than actual buttermilk). BTW, this is also when you throw in anything else you'd like to add to spice up your biscuits. So I threw in 2 tablespoons of shredded sharp reduced fat cheese and 1 tablespoon or so of Penzey's chives. Then cut in the chilled, cubed butter into the dry mix with a pastry cutter, two knives, your fingers, whatever you have.
Once the butter is cut into smaller pieces, add the buttermilk (this is where I add the same amount of water as the recipe's buttermilk requirement to add the moisture to the dough that is missed because of my use of buttermilk powder). Mix everything together fairly well and then turn it out onto a clean, but floured surface. It is important not to over mix the biscuits so that they will remain tender. So knead lightly and rather gently a couple of times until everything is mixed in. Then pat the mixture down until its about a 1/2 to 1 inch thick. Then cut out your biscuits and place them onto the pan close together. Bake at 500 degrees for 8 to 10 minutes.