My dear friends and fellow bakers, where would I be without you? I hope you realize just how much you…
posts tagged ‘Biscuits’
Sweet Potato Biscuit Bars: creating lovely layers and fulfilling friendships
August 20th, 2012 by
Recipe: Sweet Potato Biscuit Bars
Our new King Arthur Unbleached Self-Rising Flour: testing, testing…
June 10th, 2012 by
Recipe: Easy Self-Rising Biscuits
Do we have the best job in the world here at King Arthur Flour, or what?
One of our recent group projects was to bake and taste biscuits made with our new King Arthur Enriched Unbleached Self-Rising Flour.
Taste biscuits, huh? It’s a tough job… or, in this case, a delightfully tender job!
Classic Peach Cobbler à la mode: fire and ice
June 5th, 2012 by
Recipe: Classic Peach Cobbler
I have to confess, it’s with great temerity that I venture into territory where I have no business being:
Southern cooking.
Pull-Apart Pepperoni Biscuits: pizza made perfectly puffy
May 18th, 2012 by
Recipe: Pull-Apart Pepperoni Biscuits
Got my hat, got my coat, I’m off to join the PED-PEW club.
Care to come along?
Tender Rye Biscuits: Rye bread flavor without the wait
March 2nd, 2012 by
Recipe: Tender Rye Biscuits
Isn’t getting older and growing up great? No, I’m not going to start a rant on aches, pains and bifocals, I’m totally serious. Getting older has been a heck of a lot of fun lately.
Have supper with us: A taste of The Baking Sheet
January 27th, 2012 by
Recipe: Pottage, Rieska, Horse Radish Sauce
Is there anything more comforting in winter than a pot of soup on the stove and bread in the oven? Bakers, by their very nature, possess the perfect antidote to winter’s cold and dark.
As the seasons turn, The Baking Sheet features original recipes to suit. I get lots of emails from readers telling me the arrival of their latest issue is an event that causes them to carve out some time in their favorite chair, hot beverage nearby, to read, enjoy, and plan meals to come.
Make & Freeze Biscuits: heaven in a hurry.
October 4th, 2011 by
Recipe: Bakewell Cream Biscuits
“I want these hot biscuits and I want them RIGHT NOW!”
If that’s your reaction, you’re in luck. While immediate instant gratification isn’t likely (unless you already know these biscuits’ cold, dark secret), FUTURE instant gratification is a real possibility.
And the secret is…
The quintessential late-March, tired of winter, self-indulgent breakfast: Maple-Bacon Biscuit Bake
March 3rd, 2011 by
Recipe: Maple-Bacon Biscuit Bake
Maple. Bacon. Biscuits.
Salty/chewy. Sweet & gooey. Soft and tender and… WHOO-EE!
Was there ever a marriage more heaven-made than this?
Deep, dark, and delicious: whole wheat-walnut biscuits
March 2nd, 2011 by
Biscuits.
Snowy white, high-rising, light-as-air biscuits. Best friend of sausage gravy, ham, fried chicken, and strawberry shortcake.
Well, not always.
The biscuits you see at the top of this post are dense, moist, and nubbly, studded with nuts and darkened with whole wheat and the foodies’ newest, coolest flour: grape seed flour.
Ham biscuits: A Southern New Year’s tradition – via New England.
December 26th, 2010 by
Recipe: New Year’s Ham Biscuits
As any good Southern cook knows, ham biscuits are a must-have on New Year’s Eve. AND New Year’s Day.
Or so I’m told, by friends down South. Me, I’m a New Englander through and through and through (except for the part of my heart that still feels a pull for Wisconsin, the state of my birth).
So what could I possibly know about ham biscuits? Or any kind of biscuit, truth be told… Aren’t Southerners the best biscuit bakers on earth? read the rest of this entry »