Monday: Lentil Soup with Buttermilk Biscuits (recipe for biscuits follows)
Tuesday: Tacos
Wednesday: Pizza, homemade heart cookies (by candlelight)
Thursday: Hot Dogs
Friday: Leftovers
Saturday: Grilled Cheese, Tomato Soup (The tomato soup didn’t happen last week.)
Sunday: Deli Sandwiches

My mom says that her mother used to serve leftovers by candlelight so they couldn’t see what they were eating very well. Ha, ha!

Buttermilk Biscuits

2 cups flour
1 tsp salt
3 tsp baking powder
6 Tbsp butter, softened
1 cup buttermilk

Preheat oven to 450. Mix dry ingredients. Cut in butter. Stir in buttermilk. Dough should be slightly sticky. Add flour or buttermilk to gain correct consistency. Turn dough out onto floured surface. Press out to 1-inch thickness. Cut in circles with biscuit/cookie cutters or whatever is on hand. (Mother always used a tea ball, which made delightfully small biscuits.) Place on cookie sheet so biscuits touch each other. Brush tops of biscuits with buttermilk. Bake 10-12 minutes or until golden on the tops. Serve with butter, jelly, apple butter, honey, or use in biscuits and gravy.

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