I never notice how much older my darling husband is until he begins talking about blogs. He doesn't understand them. I, on the other hand, am an old hand at this. I had a terrible, overly-personal (and now, happily, deleted) blog in college. I did it because my college boyfriend and my college gay friend both had blogs, and I wanted to fit in. But anyway, because he doesn't really "get" blogs, it has taken much sweet cajoling to convince him that a food blog is an excellent New Year's resolution.
So, to kick off this new experiment in blogging and to gain your trust, I offer you our blog's namesake recipe: tiny delicious biscuits.
Tiny Biscuits
as adapted from God Save the Sweet Potato Queens
1 stick of salted butter, melted
1 cup of full-fat sour cream
1 cup self rising flour
1 bunch of green onions, chopped fine
1 teaspoon garlic salt
Preheat your oven to 400. Take a tiny muffin pan and spray it with Pam. Set aside. Then mix all of your ingredients together in a bowl. Make little balls from the dough that are about the size of those big gumballs, maybe an inch in diameter. Drop into the muffin pan and bake anywhere from 10-15 minutes, depending on how good your oven is. They won't get really brown on top, but don't worry, they get plenty brown on the bottom.
Tiny Biscuits with Ham and Pepper Honey
Take one of those bear-shaped plastic containers full of honey, and pour it all into a little pan. Add a handfull of whole black peppercorns, and heat on low for about an hour or so. Then strain the peppercorns out. Cut your tiny biscuits in half, spread the honey all over your tiny biscuits, and add a couple little shreds of thinly sliced deli ham.
