MKC's Buttermilk Drop Biscuits

My husband loved me just a little bit more after the first time I made these.

Buttermilk Drop Biscuits
from Mel's Kitchen Cafe

• 2 cups (10 ounces) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon sugar
• ¾ teaspoon salt
• 1 cup buttermilk, chilled 
• 8 tablespoons butter, melted and slightly cooled

1. Heat oven to 475 degrees F. Line a rimmed baking sheet with parchment or a silpat liner.
2. In a large bowl, whisk together the dry ingredients. In a 2-cup liquid measure, stir together the chilled buttermilk and melted butter until the butter forms small clumps. Stir the buttermilk mixture into the flour mixture with a rubber spatula just until the ingredients are incorporated and the mixture slightly pulls away from the edges of the bowl.
3. Using a greased ¼-cup measure, scoop out mounds of the dough and drop them onto the prepared baking sheet, spacing about 1 ½ inches apart. Bake the biscuits until the tops are golden brown and crisp, 12 to 14 minutes. Remove from the oven, brush with additional melted butter. Serve warm.

Famous Chocolate Hot Fudge Sauce

Famous Chocolate Hot Fudge Sauce
from the Ethington Family Cookbook, 1987

4 squares baker's chocolate
1 large can evaporated milk
2 cups sugar
1 tsp vanilla
pinch salt

Combine milk, sugar, and melted chocolate in sauce pan over low heat.  Cook 5 to 10 minutes or until it begins to thicken, stirring constantly.  Remove from heat and add vanilla.  BEAT until smooth and thoroughly mixed (beating with hand mixer is key).  Serve warm over cake or ice cream.  Makes 1 1/2 quarts.