Hobo Hot Pockets!

Today's delight is a little something I call "Hobo Hot Pockets," but which is also known by the more descriptive "cheesy biscuits." These babies are quick, easy, and you can mix them with your hands, which means they are totally fun to make, too. They make a delicious, easy brekky, suitable for two to four people (depending on how hungry they are...or just double the recipe) and they are portable! Hot DAMN!

Gear:
~ Big old mixing bowl
~ Cheese grater! (You better already have this)
~ Baking sheet
~ Measuring cup

Vittles:
~ 2 cups FLOUR
~ 2 tbsp futter (butter/margarine/crisco/shortening - any of these will do just fine.)
~ 5 tbsp baking POWDER (NOT the stuff in the orange box. You want the stuff in the little white cylinder)
~ 1 tsp salt (or, you know - a few shakes of the salt shaker)
~ 1 cup milk or soy milk. *If you make these with futter and soy milk, they are totally vegan biscuits, too!*


SO...what you do is...
~Preheat oven to 400 degrees
~In a big bowl, mix dry ingredients.
~heat to soften the futter, and add it to the dry ingredients. Also add the milk.
~stir it up until it becomes a uniform mixture. It will become hella sticky and difficult to stir, I usually use a fork because it's good for scraping the bowl, and I've broken too many plastic spatulas stirring this shit. Don't buy plastic spatulas.

Once it's become a thick dough, get out your baking sheet. Then, coat your
(freshly washed and thoroughly dried) hands in some extra flour. This helps you not have hopelessly dough-coated hands. I tell you, it's sticky.

What I like to do is separate the dough into two equal blobs. This will help you portion out equal biscuits.
Take one of your dough-blobs, and separate it further into halves. Each of these sub-halfs (or quarters, if you are keeping track) should be enough for three biscuits. Take small sections of dough about golf-ball sized, and plop them on the baking sheet, carefully flattening the balls into a neat little disc, about as big as your fist.
Arrange six discs on your baking sheet evenly.

NOW comes the fun part. Anything you think would be delicious in a biscuit, you can put in these babies. I pretty much always use cheese, because it is magically delicious, usually cheddar or white cheddar, if I'm lucky...
Other things I suggest for your biscuits is bacon bits (freshly made...like, if you have only a few pieces of bacon left in the package, or maybe a slice leftover from breakfast yesterday) or ham, or even some lovely vegan "ground beef" or seitan. I also think a bit of tomato might be nice, or even some drained frozen spinach and feta if you want to fancy it up.
SO put a small mount of innards into the center of each dough-disc. Keep at least a centimetre of dough at the edge if you can.

NEXT, take the second blob of dough and divide like you did the first, into six even balls. Take these and work them into discs in your (well-floured) hands, then place on top of the innards pile, and seal the two sides of dough around the edge by pinching with your fingers. They won't be terribly beautiful to behold, but the oven will take care of that. As a finishing touch, I like to sprinkle a little bit more cheese with maybe some rosemary or whatever green herb you may have in your kitchen...that is intended for cooking...primarily....and not really for smoking......OKAY!

Then just pop these suckers in the oven for 12-ish minutes. They'll come out delicious with a molten center of white-hot cheese-lava! HElls yeah! Brekky is served, bitches!