You know how your parents did something really cool when you finally left the nest? Some of my friends went home to find their room turned in to a gym, others found a sewing/crafting room (yes, I categorize that as really cool). Not me. My room is in perfect tact (thanks guys!). No, no… my parents went bigger.

After years of always being the hostesses with the mostesses (I’ve been watching too many little kid AT&T commercials) they decided to make their love for a party earn its keep around the farm and turned the barn into a party venue. There’s a bar in the barn. Gone are the days of renting porta-potties for parties. The formerly hay floor has been paved over with blacktop and stained concrete. My favorite change though?

The kitchen. As in – there is one. There’s a commercial grade kitchen in the barn. It has everything! (No, seriously, everything is out there. Just try cooking a meal in the house to figure out how much has migrated to the barn.) They have a huge unlimited supply of baking sheets with parchment paper sheets that just *fit* like magic, bowls large enough to bathe my dog, a convection oven, a dishwasher that washes in like a minute… just amazing stuff.

This is BAM. Big. Ass. Mixer.

BAM is my favorite. I did not make these biscuites with BAM, but I’m taking suggestions for what I should make in BAM over the holidays. As a point of reference? The top of my Kitchen Aid comes up to the top of the bowl.

What was the point of sharing that with you? Well, nothing really. Other than that these biscuits are so dang quick and easy it seemed like an appropriate post to share a little about where I made them. I made them in the barn kitchen while I was home – boom! – relevant.

I wasn’t working from a recipe. This was a true makin’ sh*t up as I go recipe. (Spoiler Alert: it worked.) My dad had supplied the kitchen with Pamela’s Baking Mix which for some reason makes itself scarce on the east coast. I had learned from my Cheesy Ciabatta Bread that cheese is a great addition to keep the biscuits moist. I found some mozzarella. Some eggs? Check. Garlic powder, italian spice mix, salt and pepper? Got it. Baking powder for biscuits? Yes (not pictured). Oh is that some sour cream in the back? I bet that’d be good.

Welcome to my baking logic. It might be why I do more cooking.

Start with the dry, right? We’ve got:

• 2 Cups Baking Mix
• 2 T Baking Powder
• 2 T Italian Seasoning
• 1 T Garlic Powder
• Salt & Pepper (From shakers. Unmeasured. Enough so it was visible? Is that a sanctioned measurement amount?)

Blend it all together.

Add 1 Cup of Shredded Mozzarella cheese

Crack in 2 eggs.

And a nice dollop (aka 1/2 Cup in my world) of Sour Cream.

Mix it all together and see how it feels. I found mine a little wet, so I added a bit more baking mix. Maybe about 1/3 of a cup? Add as necessary until your dough is bound together.

Spoon on to parchment paper. Just a regular baking sheet will work, but once you’ve discovered the clean up assistance of parchment paper it will change your life. This is a great time to try it if you haven’t already.

Did I mention it just *fits* in the pan?

Bake in a preheated oven at 400 for about 10-14 minutes. Watch for the edges to brown.

And eat them right now. Hot. With lots of butter.