Friday, April 18, 2014

Buttermilk Biscuits

In high school I worked at an organic farm store. It actually was the first certified dairy farm in Maine. I didn't really work on the farm; I spent most of my time in the food store and bakery. Once a week we would make biscuits.

I wouldn't describe myself as a biscuit lover. In fact whenever we visit Cracker Barrel and they bring biscuits and corn bread I always pick the corn bread.

I think my weekly biscuits fix in high school carried me through for quite a while until now. For the last two weeks I couldn't get biscuits out of my head. Finally I decided there was no use waiting any longer. Biscuits were a must.

Mr. J was more than happy when he walked in the door and found this tray on the oven.  I only baked off six last weekend since we were both going to be gone this week. The rest were cut and frozen for the next time I get the biscuit craving.

I enjoy my biscuits with a dab of butter, honey or peanut butter.  They are best warm, right out of the oven when any topping melts right into the flaky biscuit. Those frozen biscuits might be making an appearance soon than expected.

Buttermilk Biscuits

by Emily Morris, the Smitten Kitchen
Prep Time: 15 minutes
Cook Time: 10 minutes
Keywords: bake breakfast
Ingredients (10 biscuits)
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon table salt
  • 3/4 teaspoon baking soda
  • 9 Tbsp chilled unsalted butter, cut into small chunks
  • 3/4 cup buttermilk
Heat oven to 400 °F and cover baking sheet with parchment paper.

Whisk flour, sugar, baking powder, salt and baking soda in large, wide bowl.

Using a pastry blender, work butter into dry ingredients until the mixture resembles a coarse meal.

Add buttermilk and stir until large, craggy clumps form. Reach hands into bowl and knead mixture briefly until it just holds together.

Transfer dough to floured counter and pat out until 1/2 to 3/4-inch thick.

Using a round cutter (2 or 3 inches depending on the size you desire), press straight down — twisting produces less layered sides — and transfer rounds to prepared sheet, spacing two inches apart.

Bake until biscuits are golden brown on top, about 10 to 12 minutes. Cool slightly, then serve warm.

Non-baked biscuits can be frozen for later once cut into rounds.
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Thursday, April 17, 2014

Easter Recipe Round Up

I am seriously not ready for Easter. Not even close. It totally crept up on me even though I knew it was coming. 

And quite frankly the thought of planning the meal at this point seems so daunting.  I don't even want to go grocery shopping. 

To help the juice start flowing I thought I would peruse the blog to find so past favorites for a start. From my list below it looks like I am all set in the dessert department.

So here are some ideas I am currently entertaining for our Easter dinner:


Honey Roasted Carrots 

Caramelized Brussels Sprouts

Blueberry Buckle  

Quiche Lorraine

Hot Cross Buns

Carrot Cake Cupcakes with Cream Cheese Frosting

Thick and Chewy Easter M&M Cookies

Coconut Cupcakes for Two

Coconut Cake  


Wednesday, April 16, 2014

WIAW and an Iowa Visit

I have been such a disaster lately. Plus I think I should just move to the Midwest. I flew to Iowa on Monday.  Everything was easy peasy.  However whenever I try to leave Iowa I have plane problems.  After a four hour delay, I was rerouted to Ohio. I needed to be in Ohio today. With all of the delays I couldn't get back to Connecticut in between. 

 My hotel for the night was handicap. Did you know they don't put shower curtains in handicap rooms?  It was a flood despite my best efforts to keep all water in the tub area.  I felt so bad for the person would was going to clean it up that I got down on my hands and knees to sop up all the water. Now they will just think I am some weirdo who soaks all of the towels.

We won't even go into the clothes situation.  Good thing my two presentations are states away with two different groups. No one will ever know I am day four with only two sets of clothes. Resourceful I am if anything other than a disaster.  

Now on to the eats.  Nothing to special here as I was pretty much trapped in an airport all day long.

Breakfast was at the hotel. A veggie omelet, a slice of whole wheat toast, coffee with milk, a glass of OJ.  The OJ was because I forgot my vitamins. I am convinced I am going to get sick from this trip.

Lunch was at Zombie Burger. I think this has become somewhat of a Des Moines landmark now. A must see according to my colleague.  Since I had been before I knew what we were in for. I was pretty glad I could get my burger in a bed of lettuce.  It was needed as I got a S'mores shake. So good.

Dinner was not as good as I would have hoped. I was a bit excited at the prospect of Chik-Fil-A but once I actually got it I wasn't as thrilled. 

I landed late in Columbus and now have a whole day to chill out before my meeting. 

What is your favorite Airport food?

I am not going to lie, if there is a Starbucks I am one happy camper.  

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