Browsing Tag


Brown Butter Buttermilk Biscuits

Biscuits, Breakfast

What’s up flakiness? What’s up nuttiness? What’s up brown buttery craziness? Welcome to my world!

…And just like that I’m in the mood for Thanksgiving. Yesterday I found out that brown butter has the ability to give me the second turkey wind I needed; I’m officially ready to show T-Day who’s bawwwwss.

Menu talk. Let’s dig in. This year, in order to keep things interesting, I’m not really making anything I’ve made before. Scary. Stressful. NAH! I say fuuuuun!

For an appetizer, I’m making Kelsey’s Leek, Pear and Chantrelle Toasts. They’re BEAU-TI-FUL.

Stuffing. It’s important. I’m making Jessica’s Double Bread Stuffing with Brown Butter, Bacon and Sage…and putting them into muffin form. I’m not over the stuffing muffin thing. And I’m definitely not over brown butter, obviously.

Cranberry Sauce. The canned stuff?! I just can’t. I loooved it as a kid, but if you have REAL cranberry sauce, you’ll be changed forever. And honestly, it is the easiest thing to make ever. Teri and Jenny’s Cinnamon and Star Anise Infused Cranberry Sauce? Yes. Just yes.

Alton Brown’s Good Eats Roast Turkey. Intense brining situation. A little food science. The man’s a genius. I’ve wanted to try this recipe for years. YEARS. It’s finally happening in a few days.

Okay. I lied. I’m making my favorite side dish of all-time: Cauliflower Brussels Sprout Gratin (hold the brussels sprouts because my mom hates them). I can make this dish without looking at the recipe. It’ll be the one super easy, no-fuss, sans stress dish I’m making. Worry free cheesy side dish? Necessary.

Ree’s Delicious, Creamy Mashed Potatoes. I made them for myself when I got my wisdom teeth taken out. It was a sad sight. My face was puffy. I couldn’t speak. I wanted my mama. Instead (as I was all drugged up and feeling fantastic), I barely was able to make these–they were delicious (from what I can remember). Time for them to reappear!

For our bread situation, I was going to make these top knots I posted a few weeks ago. I was set on this idea. But as I was looking at my menu of ambitious, never made before dishes, I decided to whip up these biscuits as a test run…

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Whole Wheat Buttermilk Biscuits

Biscuits, Breakfast

Happy Wednesday, beautiful people!

I just got back to LA and it’s so gorgeous out. Dingy cut-off shorts and sandals are totally happening right now. And all I want to do is sit outside a coffee shop and shop for sundresses online.

But instead I’m at work, working. Boo!

At least we have biscuits!

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Sweet Potato Scones

Breakfast, Scones & Muffins


For the past few weeks, everything I’ve made has been “fall” food. First there was this, and then these…and then this. I’m guessing that autumn feels pretty appreciated by me…or totally exploited. Either way, I’m not done with fall. I have more up my sleeve. So fall, forgive me, because I’m going to use you as long as I can. Everyone, please meet my new food crush: Sweet Potato Scones.

Don’t scones make you feel classy?! I’ve always associated them with High Tea…and wearing fancy white gloves, and maybe, even being snooty enough to point my pinky straight in the air as I sip tea. I know, I know, I think this might just be my Jane Austen obsession coming into play, but whatever.


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Classic Buttermilk Biscuits

Biscuits, Breakfast


My love for biscuits started as a young lad. My mother was adamant that every night–no matter what was going on–we sat, as a family, and had dinner. Since it was the way things were, I usually looked forward to it, unless of course, I was watching something awesome on television like…My So-Called Life or Roswell, in which case I would grumble at the sound of my mother calling me in to the kitchen. She didn’t really trust my brother and I to do too much; the only tasks she asked of us were to set the table, make a salad, which till this day I still hate, and/or make biscuits.

Now you’re thinking to yourself, Homemade biscuits? Kids?! Oh no, we were totally content with the Pillsbury pre-made biscuits that came in the canned roll…you know, the kind where you peel the paper back and crack open the cylinder by slamming it on the side of the counter, then you’d peel the biscuits apart and stick ’em in the oven for 10 minutes. Those were the kinds of biscuits we were into. Homemade biscuits didn’t exist. My parents were too busy shuffling my brother and I to and from various practices, schools, club meetings and so on. But that was then. BakingSheetBiscuits

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