|Cold and foggy makes for a beautiful morning|
|Plenty of great booze deals but in these parts you can't buy it until 10 a.m. on Sunday -- after church I guess.|
|this has gotta be in SoCal -- right?|
|Juliano at work and some of his wares|
|this fellow looked oddly familiar... maybe he was looking for cookies?|
|empty aisles but lots of bacon-makin pork belly|
|can this be classified as food?|
I don't cut out each individual biscuit. Instead, I pat them into a square baking pan and score through the biscuit dough three times in each direction to end up with nine square biscuits in all. They rise beautifully, are golden on top and perfectly moist, light and fluffy in the center. And big!
A couple of biscuits, a few slices of crispy (home cured nitrate-free) bacon, with a little butter and (homemade plum) preserves on top and you're all set. Perfect for a cold winter's morning.
Light Fluffy Biscuits (Makes 9)
3 cups self-rising flour
2 tsp baking powder
1 Tbsp sugar
5 Tbsp unsalted butter (room temperature)
1.5 cups buttermilk
Preheat oven to 425
Whisk together dry ingredients. Cut butter into dry ingredients until it resembles course meal.
Add buttermilk and mix lightly until mixture forms a shaggy mass.
Turn out on board and knead four or five times, gently. Dough will still be a little rough
Gently pat dough into greased 9x9 square baking pan
Score dough by cutting through dough into three equal parts in each direction, dividing dough into nine square biscuits (you can use a round cutter and place on a baking sheet to bake but I always use a square pan and save the cutting out).
Brush tops with softened or melted butter
Bake for 15 to 20 minutes until top is golden and biscuits have risen well.
Note: May be baked in a convection oven by decreasing temperature to 400 degrees.
|i don't cut them out, just pat them in a square pan and cut through to score into nine biscuits|