Did you miss it? It was my birthday yesterday.
It kinda sucks having a birthday on a Monday…so much to do, so little time to celebrate.
I did, however, get breakfast in bed yesterday morning compliments of my oldest daughter.
Hot coffee just the way I like it, birthday cards from the kids, and yummy gluten-free waffles. Well, I only had one waffle because my daughter only made one batch of waffles and there’s six of us in the family. Everybody normally only gets ONE of anything.
I got lucky this time.
Sometimes I only get HALF of anything.
The gluten-free recipe for the biscuits is on the bag of Pamela’s Pancake and Baking mix. It’s simple and easy to make. The first batch that my daughter made was just the simple one from the mix, but I wanted to add blueberries in the next one.
Have you ever tried butter that’s made from the milk from grass-fed cows? If you haven’t, you should. It’s better butter. If you’re a foodie with a affinity for better ingredients for your body, try Kerrygold. After doing a bit of research on the topic, grass-fed butter is supposed to be healthier for your heart.
However, there’s been some talk that Kerrygold cows are fed grains of unknown origin during part of the winter months. Here’s what I found from Food Renegade:
Kerrygold has responded to consumer questions and admitted that probably about 3% of the grains they feed during the winter may contain GMOs.
But, guys! This is IRELAND. In the WINTER. What do you expect? There is no rapidly growing green grass like you’d find during the spring and fall. Yes, there are options for green-feeding cows in the winter, and if you buy fresh butter from a local dairy or creamery, you can ask those farmers and find out what they do and support them if you want to.
We buy ours from Costco.
Here’s a few snapshots from my kitchen.
- 1 cup Pancake Mix
- ¼ cup shortening or butter
- ⅓ cup plus 1 TBSP milk
- ¼ blueberries (frozen or now)
- Preheat your oven to 375 degrees.
- In a large mixing bowl, pour the pancake mix and cut the butter with a fork until the mix resembles coarse crumbs.
- Pour milk into the mixture while stirring with a fork. Don't let the dough sit.
- Fold in the blueberries, stirring gently.
- Drop spoonfuls of dough onto greased cookie sheet.
- Bake 12 minutes, or until golden brown.
A quick note on photography…
Could I take quality food blog photos with my iPhone?
I’m working on comparing iPhone photos with my Nikon photos. It’s a fun experiment because I feel like I’m an iPhoneography expert (is there such thing??) because I use my smartphone camera just about everyday. But I don’t have that much experience with my Nikon.
I’ve used my Nikon for outside shots of the kids at the park and close-up shots at home, but I haven’t experimented with food photography before. Until now.
Riiight. Her pictures are so PRETTY.
It all started with her talking about the nitty-gritty of the specifications of the camera. It was a nightmare. She was talking about aperture, shutterspeed, and ISO. I didn’t know where to find those features on my camera, so I had to consult the internet. This was intensive research. Phew.
I have an older model Nikon D60 and apparently it’s really old. Not much documentation on it. Plus, when I was searching, I searched for the lens (DX) instead of the camera body name D60. Such a rookie!
The ebook was terrific…I just had to take two steps back to go one step forward.
That’s okay. I enjoyed the gluten-free biscuits that my daughter made for me! I slathered one of them in butter (not pictured!) just to see if I could get a good picture of the butter melting on top of the warm biscuit. It’s not pictured because I took too long setting up my Nikon camera to do it and the butter disappeared into the biscuit. It’s a rookie maneuver. But it sure was delicious!
So, voila! This is my happy birthday gluten-free biscuits on my birthday.
Oh, and yes, I took the featured picture with my iPhone. Do you like it? Please leave a comment!
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