When it the weather first started showing signs of spring my mother bought me a plant.
A plant that I neglected to water on multiple occasions.
It’s not like I set out kill it, I just thought that if it was raining the plant wouldn’t want water and it was April. April Showers…and all that.
I would love to have a green thumb but for now, my produce comes from the supermarket – or the farm stand if I’m lucky.
So for awhile, it’s been a running joke -or maybe I’ve just joked to whoever’s unfortunate enough to be in my proximity at that moment – is that I should buy a fake plant for my balcony.
So to my surprise, this weekend mom showed up with three mums for the previously barren planter in the corner of my tiny patio.
I just hope they fully bloom before I kill them.
Since mums mean fall and fall means, well, maple and cinnamon and honey and apple and pumpkin, here’s a great weekend breakfast treat to tide you over until the temperature starts to drop:
- 2-1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons plus 3 teaspoons cinnamon-sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup solid vegetable shortening
- ½ cup buttermilk
- ½ cup imitation maple syrup
- ½ cup finely chopped pecans
- 2 tablespoons milk
- Heat oven to 400°F. In large bowl, whisk together flour, baking powder, 2 tablespoons of the cinnamon-sugar, baking soda and salt. Using a pastry blender, cut in shortening until mixture resembles coarse meal. (Alternately, dough can be made in a food processor, using on/off action so as not to overwork.)
- Stir in buttermilk and maple syrup until all ingredients are moistened. Stir in pecans (dough will be soft). Turn out dough onto generously floured surface. With floured hands, pat dough to a 9-inch square. Cut out biscuits, using a 2-inch round fluted or straight-sided biscuit cutter. Gather scraps together and cut additional biscuits for a total of 24. Transfer all to an ungreased baking sheet.
- Brush biscuit tops with 2 tablespoons milk. Sprinkle each biscuit with ⅛ teaspoon of the remaining cinnamon-sugar. Bake at 400°F for 12 to 15 minutes. Remove biscuits from oven and immediately transfer to a wire rack. Serve slightly warm.