Even though I was born in the South (hi Fulton county), my love for biscuits didn’t begin until I went to high school and would leave my four hour tennis practices depleted and hungry. Luckily there was a Popeyes right by the courts, but I never wanted to ruin my dinner completely so instead of getting chicken and a whole plate, I’d just order two biscuits with a side of butter and honey. Oh man, they were SO good.
That experience turned me into a hardcore biscuit-loving human. I love biscuits of all kinds but to be honest, ones made with shortening are it! And guess what, I’ve never baked them. I’ve always opted for full butter. And yes, they’re good, delicious even, but they’re not like this. I’m here to say that if you’re shy to bake with shortening, so was I but we’re here together, let’s do it!!
Last week I had the pleasure of going to lunch with Carla Hall and she was so amazing. We talked for a few hours about all sorts of things. I’m not gonna lie, I was a little nervous before, but once I sat down I was like, why was I so stressed?! She’s such a beautiful person, even better in person than what you see and know from TV.
Easter is coming at us fast! Is it just me or does this year feel extra early? My brain is used to Easter happening well into the month of April.
I’m excited to head to Mexico City (!!!) this weekend and I’m even more excited that I’ll be home just in time for the festivities. These biscuits (and ham) are on my top priority lists to make/eat this Easter. I hope they find their way to your table too!
I’m going to be completely honest and say that St. Patrick’s Day is one of those holidays that I don’t celebrate. I never have. I don’t drink green beer, I don’t eat Irish food, I don’t pinch people (please don’t touch me ever lol) and I always forget to wear green. But I do love bread. And I love Irish soda bread.
Irish soda bread has the most humblest of beginnings. It was made during time when it was difficult to access high-quality ingredients. It was simple: low-protein flour, “soda” aka baking soda (for leavening), soured milk and…umm…that’s it!
This is what I like to call reworked Irish soda bread. It has a bit of cold grated butter, some rolled oats for texture. And instead of raisins, I added chocolate chips because I love myself.
I feel like the holidays are my G-O time. It is cozy season after all and it’s really the time when I feel like I have to post all the recipes that I’ve been collecting in my little summer-hating brain.
This recipe has been on my to-make list for A LONG TIME. How can I have a blog about cozy food and not have a single recipe for broccoli cheddar soup?!?!
This soup is inspired by Panera Bread but not sponsored by them because they don’t know who I am. But let me tell you, your girl loves Panera.
When I was doing some brain-storming a few weeks ago, I turned to Billy and said, “What if I made a big-ass biscuit and layered it with strawberries and sweet, softly whipped cream?!” He nodded YAS.
And here we are. You might be mentally preparing for Mother’s Day brunch. It’s actually one of my favorite times of the year because brunching is in high gear. And we’re not all sweating yet.
I made these gigantic ol’ biscuits in two 8-inch cake pans to “guide” the size of the biscuit but really you can do it on a baking sheet.
I love the debate of egg vs. no egg in biscuits. I nerded out on that Food52 article and was VERY flattered they used my biscuit recipe as an example.
I’ve been really itching to try a shortening + no egg biscuit. But for this one, it definitely needed an egg so that it had a better structure. Because it’s so big, it needs some help in that department.
ALSO, the trick to assembling this is to really let the biscuit cool completely so you can slice it and move it around.
A bread knife really helps with slicing this biscuit.
It’s fun to think about because you prob don’t think about it all that often. The first thing I ever baked was probably a batch of alfajores with my mom and Tia Emilia. Or it might’ve been a Duncan Hines cake from a box with my mom. I can’t remember but it was definitely one of those!
The third thing I ever baked was probably beer bread because a friend of mine told me that it was something I couldn’t possibly mess up and she was right. It is one of those things that requires a handful of ingredients and absolutely no kitchen skills at all.
I’m pretty sure there’s a law somewhere that states that if you’re in a cabin in the middle of the woods, you have to bake biscuits in a cast iron with fluffy socks on.
I did just that this past weekend when Josh, Amelia and I headed to Big Bear for the Valentine’s Day/President’s Day weekend situation.
I found this old, cozy cabin on AirBnB and booked it a month ago, when snow had just fallen and I was dreaming of a very snowy time. Unfortunately temperatures have warmed and a lot of the snow melted but it didn’t stop me from making a cozy ass breakfast for two (errr…three bc Amelia had half a biscuit).
Look at her in this parka. I mean….she hates me/it but also she loved the snow. I’d turn around and find her with her head buried in the snow and trying to bite it.
I’ve always loved flavored butters. I think it all started as a teenager when we’d get bagels at our tennis tournaments and there were always some sort of flavored cream cheese and butters. It was usually the honey butter that’d lure me in. And I’d be there all lady-like in my tennis skirt, smothering way too much honey butter on this un-toasted (the worst!) bagel. The butter made everything better. As it usually does.
My flavored butter love affair continued in the PANCAKES book. One of my favorite recipes in that book isn’t a pancake recipe, but actually the recipe for Berry Butters. That recipe goes something like this: you mash up berries, fold them into softened butter and add a few pinches of salt. The berries are very present in the butters and it’s nice.
Drop biscuits are the lazy person’s biscuits. That’s how they should be advertised. There’s no kneading, no rolling out, no cutting out. No nothing. Just mix, drop and bake.
I’m currently in hardcore planning mode for my boyfriend’s birthday bbq this weekend. He wanted something low-key with just his closest friends and family so I said, OK, but I’m going to create a Pinterest board and maybe get a little psycho about the decorations because I’m me! He’s breaking out the smoker to smoke some pulled pork and beans and of course I’m making biscuits, Arnold Palmers and putting together a Bloody Mary Bar.
I was playing around with some other ideas besides my favorite classic biscuit recipe. I wanted something that had a bit funkier taste and I love the salty bacon.
A few weeks ago I was in the passenger seat, staring at Amelia’s reflection in the side mirror. Half of her body was hanging out of the window, tongue wagging in the wind and she was so content and so so silly looking. I was jealous. I turned around and roughly pet her on her head and told her she was cute and that her ears were so big that she should be embarrassed.
In that moment I decided to see what all the fuss was about and rolled down my window, took my seatbelt off and stuck my head out the window. And you guyssss….it felt amazing. The cool autumn-ish wind was delicious. I turned my head behind me to see Amelia looking at me with a bit of confusion but I think deep down she was like, I told you so.
I feel a little at one with my demon-corgi-pile-of-cuteness so I decided to whip her up some treats with some extra pumpkin I had in the fridge. If you’re at all baking or cooking with pumpkin, you’ll notice that most recipes don’t call for a whole can, which leaves you with a good amount of pumpkin that has no purpose. This recipe is perfect for that!