I'll always love having Brianna make these. She's the best at biscuits. Here's the recipe for you to try. I hope you love them as much as we did! 3 c All Purpose Flour 6 T butter, cold 1 t salt 1 to 1.5 cups cold milk, kefir or buttermilk 1 T baking powder 1 T Sugar Preheat oven to 425. Mix wet and dry ingredients. Roll to 3/4" thickness Bake for 15-20 minutes. If the butter has gotten a bit soft, refrigerate or freeze until very cold, then pop them into the hot oven. Blessings...

Pie has been one of my culinary challenges. I have tried many recipes, but "Rodman Pie" will always be Daddy's favorite. Here is the recipe I have stuck with after lots of searching for the perfect one. I make sure to use unbleached, properly sourced all-purpose flour, usually from King Arthur or Montana Milling. Either company doesn't need to be organic because they do not use pesticides or GMO wheat as of this writing. I try to find grass-fed lard from Amazon. Some of my favorite...

I'm going to explore the idea of making your own sausage. Here are a few ideas when thinking of seasonings and blends. My favorite start for sausage is to mix 80% ground pork with ground lamb. I'm not sure what my fat/meat ratios are for the lamb. Below you'll find a rundown on making sausage in concept, and then we'll break out into tried and true specific recipes. Next in the series will be my recipe for breakfast sausage. Sausage is a beloved staple in many kitchens, offering a savory...