Since Moe is allergic to eggs I took a few tablespoons of Egg Replacer mix and added a little water until it was about the consistency of egg. It worked just fine.
Here's the biscuit recipe from my mother's 1962 Better Homes and Gardens cookbook:
2 cups Sifted all-purpose flour
4 tsp. baking powder
½ tsp. salt
½ tsp. Cream of Tartar
2 tsp. Sugar
½ cup shortening
2/3 cup milk
Sift together flour, baking powder, salt, cream of tartar, and sugar; cut in shortening till mixture resembles coarse crumbs. Add milk all at once; stir only till dough follows fork around bowl. Turn out on lightly floured surface; knead gently ½ minute. Pat or roll ½ inch thick; cut with biscuit cutter (Cut straight down; do not twist). Bake on ungreased cookie sheet in very hot oven (450o) 10 to 12 minutes. Makes 16 medium biscuits. Mom's note: I use dry milk for all of my baking, adding 1/3 cup (per cup) right after I cut in the shortening. Then, you just add 2/3 c. water. For this recipe, just use the whole 1/3 cup.
(Sharon's note: Moe is allergic to milk, but only slightly; I used half soy milk and half real milk in these biscuits.)
I don't have a biscuit cutter; I always use the outside part of my Pampered Chef Measure-all cup. I'm not sure why the recipe says to cut straight down and not twist, but I did my best. Of course, this was the day my oven's thermostat decided not to work properly causing the oven to overheat and burn the biscuits! Luckily I rescued them while they were still edible; the boys liked them because they were doughy in the middle. (The oven has worked just fine since. Go figure.)
For the vegetables, I halved and sliced a medium-sized onion, diced up a jumbo-sized carrot (this made about a cup of chopped carrot) and chopped a medium-sized zucchini. I fried 4 slices of bacon and set them aside, drained the excess fat, and added a little olive oil to the pan. Once the olive oil was hot, I added the onions and carrots and sautee'd them until they started to get soft, then added the zucchini. I had some Emeril's Essence on hand and threw in a couple of tablespoonfuls of that. (You can see my first attempt at this for my crab feast here; putting in more seasoning definitely helped. You can make the seasoning yourself--here's the recipe--and I think I've seen it in the spice aisle as well.)
Once the vegetables were cooked, I crumbled up the bacon and mixed it in. My husband convinced the boys to try them, saying they didn't tase like vegetables but like bacon instead. I wouldn't go so far as that but the bacon really made a big difference.
Don't forget the veggies! Of course I HAD to make mashed potatoes to serve with them. The boys said I forgot the gravy, because after all, gravy ALWAYS comes with the mashed potatoes when we bring it home from Popeye's or KFC.