Brendan’s Biscuits

Hi there! I don’t think we have been properly introduced. I’m Jeannie. I’m the new neighbor that Carol Ann has a slight obsession with only because she thinks her husband, Joe Luke, has a slight one with me. I can’t help it that Joe Luke enjoys my honey and biscuits more than his wife’s. He told me himself that she bakes her biscuits straight from a can. He knows this because the booze-infused stinker, a.k.a. his wife, can’t break open the can of them without his help.

I may have only been living down here for two months, but I quickly learned that all southern peaches have a biscuit recipe in their back pocket in case of a biscuit emergency. I think Carol Ann keeps Peach Bourbon in her back pocket, but that’s just between us.

The other afternoon as Joe Luke was leaving my house after re-screening the back door, Carl Ann was pulling in from her weekly bridge game with the ladies. I have yet to be invited to the weekly gin and gossip fest. I probably wouldn’t go anyway. As Joe Luke crossed the street to his house, Carol Ann gracefully stumbled across the sidewalks that lined the front of the house. I got to give it to her, she didn’t have a hair out-of-place and looked like she just stepped out of the Southern Living magazine. And then… she opened that mouth. Poor Joe Luke. Even though Carol Ann stopped by to kiss Joe Luke goodbye before her bridge came, and knew he was here, she is still giving him hell. I can hear her stutter, “You must really like it over there.” I roll my eyes and think to myself “Well, he does like my honey and biscuits better.”

Brendan’s Biscuits


Prep Time: 5 min | Cook Time: 15 min | Difficulty: Easy


2 cups flour
2 tsp baking powder
2 tsp sugar
1 tsp salt
8 tbsp butter, cubed and cold
3/4 cup, plus 1 tbsp butter milk * see tip below
1 egg
3 tbsp butter, melted


Preheat the oven to 425°

1. In a large bowl, sift the flour with the baking powder, sugar, and salt.
2. Add the cubed butter to the flour mixture. Using a pastry cutter or two knives, cut the butter into the flour. The mixture should be crumbly.
3. Add the egg to the buttermilk and whisk together. Add the egg and buttermilk to the flour and butter mixture. Using a spoon, gently mix until combined.
4. Grease a 12 well cupcake/muffin tin and fill each well 2/3 full. **see tip below
7. Brush tops with melted butter and bake for 13-15 minutes, or until sides and bottoms are golden brown.

*If you do not have buttermilk, simply add a tablespoon of white vinegar or lemon juice to whole milk and wait 5-7 minutes.

**You can make larger biscuits using a 6 well muffin tin. Baking time may change slightly. Bake until golden brown.

Written by

I am the oldest, funniest, and best looking of the three pieces of fruit to come from our parents loins. Hmmm… if I was a piece of fruit, I think I’d be a peach. Fuzzy on the outside, a little soft, a little juicy, and a big ol’ heart in center. I believe I was 17 years old. The year was 2003 (holy crap, that was 15 years ago?) when I decided to make the change and become a vegetarian. Born and raised in Northeast Pennsylvania, being a vegetarian was not all that common. And, because it wasn’t all that common, I had to figure out the vegetarian lifestyle all on my own. I quickly discovered how much more energy I had and how much better I felt. A few years later I met the macaroni to my cheese, the basil to my pesto, someone that really made my dough rise, the love of my life, Sarah. Many of you already know the story of our first date and are still wondering why she said yes to a second. For those that don’t know the story, I don’t know if you’re lucky or if you missed out. While only being together for 6 months, we decided to move in together. Actually, Sarah the Stalker found an apartment in Jim Thorpe, PA – where I lived. She had lived just 20 minutes away in one of the next towns over and couldn’t bare to be that far away from this piece of Porter House steak. Can you blame her? So, she bought me a tooth brush for her place and gave me a key, at which point it became our place. Here is where I rediscovered how much I loved to cook – by making our nightly dinners. Also, I may or may not have had a small obsession with Rachael Ray. Fast forward to 2016, and my now wife Sarah and I are moving to the Carne Asada capital of the world, Tucson, AZ. No more cold and no more snow! Tucson is a charming little city with a small town feel in Southern Arizona, about a stone’s throw away from Mexico. There is a lot of Mexican influence here from the street names, the adobe style homes, and the FOOD. The food is incredible here. There’s an old wives’ tale here about the salsa in Tucson. How hot the salsa is depends on how angry the lady in the kitchen making it is at her husband. We have had some mild salsas and we have had some salsas that made you feel like you sold your backside to el diablo. I’ve always had an interest in food, ever since I was a little kid. I have great memories of being in the kitchen with my grandparents and mom that inspire me to continue to cook for people and write recipes. Last June, with the support of my wife, I quit my career of 13 years in banking to focus on writing a cookbook. My cookbook will incorporate dishes I ate growing up, recipes I created, and a modern twist on some classics. My focus is not going to be strictly vegetarian recipes. I have plenty of recipes that include meat. My days start with a large cup of coffee and a walk on the treadmill or a hike through Saguaro National Park. It continues in the kitchen either testing a recipe, writing one, or working on my new website! The cookbook is taking longer than I anticipated, so I decided to start sharing my recipes online and to start to gather a following. Please feel free to reach out if you have any questions and don’t forget to subscribe to never miss a recipe!

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