I’m a breakfast girl and I live for savory carbs so we make these biscuits too frequently. Two things I did not know about biscuits but I have since learned…

1. There’s no egg!?! Just don’t skimp on the butter.

2. The most important thing to make amazing biscuits is to BARELY stir your mix. I’m talking dump the buttermilk in and barely, barely get it combined with your flour/butter mixture. The more you stir, the less stellar your biscuits turn out.

Generous butter + barely stirred batter = biscuits with a a thick crust and fluffy layered middle that you would expect to pay $6/biscuit for at a bakery.

1 stick salted butter (cold)

3.5 cups flour ( save the .5 cup for kneading)

1 tbsp baking powder

1.5 tsp baking soda

1.5 cups buttermilk (just squeeze half a lemon into some cold whole milk)

3 tbsp milk

Maldon salt flakes

1. Preheat your oven to 425 degrees and prep a baking sheet with parchment paper.

2. Cube your butter, prep your buttermilk, and store both in the fridge to keep cool.

3. Dump flour (3 cups), baking soda, and baking powder into a large food processor and pulse to combine. Add the butter cubes and pulse until ideally they are the size of M&Ms - do not make them disappear. Blobs of butter are critical to the biscuit crust.

1. IMPORTANT PART: To save dishes and your fingers - pull out the inner blade of your food processor and toss in the sink. In the same processor bowl of flour/butter, dump in all of your buttermilk and gently stir. I like to imagine someone idly stirring their drink with a finger, likely barely get the milk sticking to the flour mixture and then dump the mess out onto a floured surface or cutting board.

1. Take the remaining .5 cups of flour and dust your hands and any wet sticky spots in your messy blob of dough. Pat the dough into an inch or two in height and then folder over onto itself again and again (maybe 3-5 times?). On the last time leave it patted out into an inch or two in height and slice into biscuits. I use a knife but you can use a juice glass or cookie cutter if round biscuits are your thing.

2. Arrange on your baking sheet and brush the tops with the extra milk and then sprinkle some salt flakes on top.

3. Bake for about 18 minutes (ovens vary so please check them) there should be a bubbling golden brown crust on bottom with the tops starting to brown.

Top your biscuits with berry jam, MORE butter, honey or all of the above!

Coming soon - strawberry jam and homemade gravy recipes…

“What's better than bacon? Bacon cooked to a perfect airy crisp without the splattering mess on the stove top.  Local sandwich shop Lincoln Market & Deli showed me how they baked their bacon (which is always a highlight in their sandwiches) in cookie sheets.

Line your cookie sheet with bacon. Crank up the oven to 400f and put it in the oven for a non messy way to make bacon!  I tend to like my bacon on the medium/medium rare side so I typically aim for 12 minutes total cook time, flipping the bacon around the 6 minute mark.  The cook time depends on your preference, the oven, and even the space in the oven.  Lower racks will cook a little quicker, while the top is preferred for a more even cook. But if the oven is crowded due to other cooking going on, just find space and keep an eye on it.  

For a true caveman delight, cook it on the man oven, your pellet grill! If you go this route I put the bacon directly on the grill to be a bit more involved, but you can use the cookie sheet here again.  Benefit of going directly on the grill is that the grease drips down so your bacon comes out a bit more airy (which I like) plus the additional smoke flavor.  

Both ways of cooking turn out great, and don't leave you with a messy stove top to clean either.  For smaller amounts or if you want to cut up your bacon into bits a cast iron pan will work great too.” - RS