Bonnie Capps is a local mom and a kindergarten teacher at Saint James School. She’s been married for 15 years to Matthew Capps, the Deputy Director of Alabama State Parks, and they have two daughters: Mary Nell (10) and Charlotte (8). During their free time, they love to visit Alabama State Parks and spend as much time in nature as possible. Having a passion for the great outdoors, the Capps family enjoys hiking, fishing, and attending Auburn University sports.
Bonnie and Matthew grew up eating home-cooked meals at their kitchen tables surrounded by family. Bonnie shares, “Growing up, my mom made dinner memorable. We could be eating a hotdog or a gourmet meal, but we always had a candlelight dinner growing up. I have tried to pass that tradition on to my family. There is something that makes you feel special when a table is lit by candlelight (even if it is a 5 p.m. supper and the sun is still out). Whether it is cereal night or cooking from scratch, they prioritize eating meals together while spending quality time around the dinner table. Bonnie lovingly shares, “Serving my family is one of my greatest joys. I do not take it for granted. Having uninterrupted time together as a family at the table is very important and special to us.”
Like many busy families on the go, Bonnie enjoys quick and simple meals that her family will devour. She refers to that kind of meal as a ‘one-dish wonder.’ She usually roasts veggies with sausage once a week. It’s convenient to keep frozen, organic veggies on hand; specifically, the Greenwise brand has a delicious chicken sausage with a long shelf life, so she keeps her freezer stocked.
One of the family’s favorites is homemade biscuits. These are perfect paired with the above mentioned roasted sauage and veggies or your family’s favorite dish.
Easy Homemade Biscuits
Ingredients:
- 2 Cups of self-rising flour (if you don’t have self-rising, you can add one tablespoon of baking powder and 1/2 teaspoon of all-purpose flour)
- 1/2 cup of cold butter cut into pea size cubes (I use a cheese grater and frozen butter to make flakes of butter)
• 6 TBSP of milk (more as needed)
Directions:
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, combine flour and butter. Use a pastry cutter, a fork, or two knives and cut in butter until a coarse meal develops and butter is evenly distributed.
- Add milk and stir until a soft dough forms. If the dough is sticky, add more flour, one tablespoon at a time. If the dough is dry, add more milk, one tablespoon at a time.
- Spread the dough onto a lightly floured surface and knead for 20 seconds, adding flour if the dough becomes sticky.
- Roll out to 1/2-inch thick and cut out biscuits with a biscuit cutter or the top of a glass. Press the uncut dough together and continue rolling and cutting biscuits.
- Bake until lightly golden brown on top and fragrant, about 10 to 12 minutes.
- For extra, double the recipe and freeze half of the raw biscuits. When ready to eat, pull from the freezer and bake.
Kimberley Carter Spivey is a freelance writer, blogger, author, and entrepreneur. When she’s not working as an Instructional Systems Designer and copy-editor on Maxwell AFB, she’s busy freelancing, blogging, or toiling away at her next book. Her debut book Bloom: How to Get from Good Enough to a Life You Love can be purchased on Amazon and girlyouwrite.com.
