What are you EATING right now?

[grawk]

6 hours ago, Sechtdamon said:

Vegan protein bomb. Big bowl of salad with 100gr chickenpeas and 50gr mung beans. I feel eating this gave me extra 15 mins of lifetime.

 

but you'll spend that 15 minutes on the crapper.

[n_maher]

22 hours ago, n_maher said:

I made and ate biscuits, but I'm afraid to post pictures for fear of what could happen next...  

WCPGW?  I used a leftover biscuit this morning to make breakfast.

[swt61]

On 2/19/2026 at 6:09 PM, n_maher said:

I made and ate biscuits, but I'm afraid to post pictures for fear of what could happen next...  

I'd love you to share your thoughts, and possibly your recipe. I love making biscuits with my new recipe.

And I usually make biscuit sandwiches the next day.

[Grahame]

[n_maher]

21 hours ago, swt61 said:

I'd love you to share your thoughts, and possibly your recipe. I love making biscuits with my new recipe.

And I usually make biscuit sandwiches the next day.

I use what I think is a very simple recipe, from Melissa Clark (NYT cooking), with slight tweaks based on what I actually have in the kitchen.

Ingredients

Yield:10 to 12 biscuits
230grams (about 2 cups) all-purpose flour
50grams (about ½ cup) cake flour
15grams (about 1 tablespoon) baking powder
8grams (about 2 teaspoons) sugar
6grams (about 1¼ teaspoon) fine sea salt
9tablespoons unsalted butter, chilled and cubed
1cup buttermilk, chilled

I rarely have cake flour so just use 2-1/2C of whatever I have.  I rarely have buttermilk so use a substitute of 1T of white vinegar and a scant C of whatever milk is in the fridge.  If I am feeling really lazy I'll use salted butter and scale down the salt or sometimes I don't have unsalted butter.  The technique is simple, whisk together all the dry ingredients, cut in the butter with a pastry cutter, stir in the buttermilk while try not to over mix.  Turn onto a floured surface, roll until ~3/4" thick, and I use a biscuit cutter to cut the rounds making sure not to twist the cutter.  Allegedly that seals off the outside and doesn't let them rise properly while baking. 

I've never had this recipe fail.  I'm lazy, so I never brush the tops with butter - which is what 1 of the 9 (heart-attack-inducing) TBS of butter is for.  So I usually just use 8 in the dough.

 

[dsavitsk]

4 hours ago, n_maher said:

I rarely have cake flour so just use 2-1/2C of whatever I have.  

You can make cake flour out of AP flour by simply adding some cornstarch.

[Voltron]

Claire has this powdered Buttermilk in the fridge  for times she doesn't have fresh.

[swt61]

5 hours ago, n_maher said:

I use what I think is a very simple recipe, from Melissa Clark (NYT cooking), with slight tweaks based on what I actually have in the kitchen.

Ingredients

Yield:10 to 12 biscuits
230grams (about 2 cups) all-purpose flour
50grams (about ½ cup) cake flour
15grams (about 1 tablespoon) baking powder
8grams (about 2 teaspoons) sugar
6grams (about 1¼ teaspoon) fine sea salt
9tablespoons unsalted butter, chilled and cubed
1cup buttermilk, chilled

I rarely have cake flour so just use 2-1/2C of whatever I have.  I rarely have buttermilk so use a substitute of 1T of white vinegar and a scant C of whatever milk is in the fridge.  If I am feeling really lazy I'll use salted butter and scale down the salt or sometimes I don't have unsalted butter.  The technique is simple, whisk together all the dry ingredients, cut in the butter with a pastry cutter, stir in the buttermilk while try not to over mix.  Turn onto a floured surface, roll until ~3/4" thick, and I use a biscuit cutter to cut the rounds making sure not to twist the cutter.  Allegedly that seals off the outside and doesn't let them rise properly while baking. 

I've never had this recipe fail.  I'm lazy, so I never brush the tops with butter - which is what 1 of the 9 (heart-attack-inducing) TBS of butter is for.  So I usually just use 8 in the dough.

 

The recipe I'm currently using and loving is similar, but even simpler.

2 cups self rising flour.

I stick butter.

I cup buttermilk. 

The self rising flour needs no added leveners and these biscuits rise quite tall. I use salted butter, because that's what I have. No pastry cutter though. I use a grater and grate the frozen stick of butter directly into the bowl of flour. I loosely distribute the butter and flour with my fingers, then add the buttermilk (I've also made my own with vinegar, but like the texture of buttermilk better). Same as your recipe, I'm careful to just incorporate and not overwork the dough. I'll usually fold it about 3 times after getting all of the flour hydrated by the buttermilk. Finish with the dough about 3/4" thick. And same as you, I use a biscuit cutter without twisting. I have a quite heavy round cake pan, and find they rise better in this 2" tall pan over a sheet pan. I just butter the bottom and sides. The large size biscuit cutter (about 3 1/2" diameter) takes about 18 minutes at 425 degrees. The next size down takes a few minutes less.

[Grahame]

Front Deck Brunch