Monday, August 18, 2014

Recipe: Perfect Drop Biscuits

I have been working on perfecting this biscuit recipe. Every weekend, I make a slightly different version, and then I force my friends and family to eat it and tell me what they think. It's really hard work, but it's worth it. 

The good news is that this recipe is amazing! It's a bit rich because of the butter, and I thought about cutting a bit of the butter out, but then I came to senses.

This biscuit recipe is perfectly fluffy and practically melts in your mouth. I want to write more words and wonderful adjectives to describe how happy you'll be when you place this in your mouth, but I think that sentence says it all.

I cannot vouch for the recipe if you use margarine, as I think the butter plays a huge role. I use grass fed butter and it's incredible, though I understand not everyone has access to such deliciousness.

3 cups all-purpose flour
1/2 tsp salt
4 tsps baking powder
1.5 sticks (or 12 tbsps) of butter
1 egg
1 cup of milk

Preheat oven to 450 degrees.

Mix your dry ingredients (flour, salt, baking powder) together in a large mixing bowl.

Cut the butter into small pieces and mix it in with your dry ingredients. I prefer to use my hands to gently knead the butter in. As it melts with the dry ingredients, it creates clumps of flour. You want the butter mostly mixed in, but some larger pieces are okay as well.

Add the egg and the milk and mix well. You should have a wet mixture, but it should still be able to hold its form.

Knead a few times. (I'm lazy and like to just squish it a bit in the bowl so that I know it's been mixed really well.)

With a spoon, get a heaping amount of dough and plop it into your oven-safe pan. (I LOVE cooking mine in cast iron.) The dough makes about 7-8 large biscuits.

Bake for 15-20 minutes or until golden brown.


(And if you want to add goat cheese and honey blueberries and syrup like I did - go right ahead, it's delicious!)

Monday, August 4, 2014

Recipe: Honey and Blueberry Ferment

I belong to quite a few fermenting groups online. It's where I get a lot of my ideas, inspiration, and support. Last year I started seeing blueberries fermented in honey, and I have to be honest: I was not totally on board.

In fact, this year, when it seemed everyone was trying it out, I still was not impressed.

But then an excess of blueberries changed my mind.

Blueberries fermenting in honey is probably one of the best ferments I've done this year. At least, it's the best ferment so far in the "new" category.

I took a pretty terrible video one morning BUT you can see the amazing bubblies doing their work.

The blueberries remain crispy, but get a bit sweeter than normal. The honey mixes with the blueberries and you get this amazing syrup that I drizzled onto my biscuits - but you can also use it in salad dressing or beverages.

raw honey

Gently rinse your blueberries before putting them in your fermenting container. I don't know if you can tell, but I recycled a salsa container and used that. (After cleaning and sterilizing it, of course.)

After a layer or two of blueberries, grab a spoon and drizzle in the raw honey. It's much easier to get the mixture evenly spread if you layer the honey.

Continue layering with the blueberries and raw honey.

Do not fill all the way to the top! I mean, you can, of course, but it gets messy. Did you notice my jar in the video above was sitting inside another container? That's because the honey oozed out as it mixed with the blueberries. It was delicious, and a tasty treat every time I checked on my ferment, but I'd probably avoid losing so much next time.

Let the mixture sit out for about 3-5 days.

Taste as you go - the longer you leave the ferment out, the more alcoholic it becomes. Feel free to taste as you go. When you think they're perfect, stick them in the fridge for storage. 

Just a warning: the blueberries will rise to the top. It's okay that they're not covered all the time - don't even both trying to submerge them with weights. I would push the ones on top down every morning, and that's it.