4 Cups Biscuit mix (bisquick)
1 Cup Milk
1 Tsp Cinnamon
1 Tsp Vanilla
1 Pint Raspberries (fresh)
1 Pint Blueberries (fresh)
Combine the biscuit mix and milk with a pastry cutter. Add Cinnamon and vanilla. Wash and dry the berries and add them to the mix by hand, breaking up the berries as you mix. Turn the dough onto a floured work surface and shape into a rectangle about half an inch thick. Cut into triangles with a large knife or dough knife. Place on cookie sheet lined with parchment paper.
Crack the egg and whisk. Add about a tbsp of water and brush onto each scone. Sprinkle with sugar
Bake at 275 for about 30 minutes. Allow to cool for about an hour
Makes about 12 scones
Shredded Mozzarella Cheese
Fry or scramble the eggs and place each egg on one half of the english muffin. Top with ham, tomatoes and cheese. Toast in the oven until the cheese is melted
1 can Sweetened Condensed Milk
1 pint Half and Half
2 tbsp Honey
1 Tsp Almond extract
Combine all ingredients well and add to your cup of coffee!
Cinnamon Roll Waffles
Refrigerated Cinnamon roll dough (smaller size. not the jumbo)
Place cinnamon rolls in hot waffle iron. Cook all the way through, about 5 minutes. Top with icing or maple syrup!