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Author Notes: Guys, this is the lowest brow recipe you'll read today (this side of the Rachel Ray and Sandra Lee recipes). You'll read this and you'll think, "Pete, what were you thinking?" Here, let me tell you exactly what I was thinking.
It's 9am. I need breakfast. But I want something savory. No eggs, bacon, or cream in the fridge. Which rules out my typical just-barely-cooked scrambled eggs with literally-melt-in-your-mouth crispy bacon and mostly-made-with-half-and-half grits. I had a third pound of beef left over from the two hamburgers I had eaten the day before and rack of spices. It was time to roll my sleeves up and get it together. —PeteF
- 1/3 pound ground beef (honestly, if you want to use pork I wouldn't blame you at all and I think it would be delicious)
- 1 teaspoon olive oil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dired rosemary (go ahead and crunch the pieces up in your hand, we don't need obscene pine needle size pieces today)
- 1/8 teaspoon garlic powder (I know, I know)
- salt and pepper to taste
- Preheat the oven to 375 F.
- Drop the oil in a frying pan over medium high heat and let it get nice and hot. Drop the beef in. Break it up with a spoon, you wanna get that ground beef texture like in sloppy joes or those horrible crispy tacos.
- As soon as the beef's fat starts to render out, go ahead and toss all the herbs and sauce in. Let this hang out and start to caramelize.
- Throw in a pinch of salt and a few grinds of pepper. Once everything has cooked through and you have some nice caramel brown edges on some of the pieces, take the pan off the heat and let it rest.
- 1 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 3/4 teaspoon baking powder
- 4 tablespoons butter
- 1/2 cup milk (you will NOT use all of this)
- Take your flour, salt, sugar, and baking powder and mix it all together in a bowl.
- Dice up the butter and then drop it into the dry ingredients. Cut the butter into the dry ingredients until it's the size of small peas. Don't get over zealous here, we want some fat chunks of butter, otherwise what's the point, right?
- Little by little, add the milk and mix in gingerly. This requires some finesse and trusting yourself. You don't want to mix too much or else the biscuits will get all gluteny and bread-like. But if you don't mix enough you're going to have to keep adding milk until it looks right (comes together to form a loose ball). Better to mix a little too much than add too much milk. But you know what? If you add too much milk, dust it with some flour and everything will be right as rain. Don't stress.
- Once the dough it together, turn it out onto a flour surface and flatten it out. You may want to use a rolling pin, but it's so unnecessary. There's not much dough and it's very soft. Remember this is low brow, no need to be fancy. You want to flatten this out to about a quarter of an inch. That thin?! Yes, that thin.
- Grab your biscuit cutter (or cookie cutter, or a cup works just fine too), and cut the dough out into rounds. Try to make an even number, but just do your best. When you have just edges, bring them back together and see if you can get a few more rounds - I got six with a few extra bits.
- In a cake pan, lay half your thin biscuits down and press their middles down so they become VERY shallow bowls. You can lay the extra bits of dough around here. Top with the beef mixture, and then lay the other halves of the biscuits on top.
- Bake in the oven until the tops start to brown - probably 20 min. Make sure you let them cool a bit and rest, otherwise they'll be ripping hot in the middle.
Anything But Watered Down
Pair tomato water with pasta
Tomato water: the sauce of summer.
Butter pecan ice cream for impatient cooks.
It's time to travel.
Tomato skins, meet salt.
Put cake on a pedestal.