Homemade Lemon Curd

I’ve grown to love the peace and solitude of the mornings. Now that we’ve put up our Christmas decorations, I especially look forward to getting up before the sun rises, drinking my coffee, and sitting under the glow of the lights from our tree. The mornings keep getting colder and the low temperatures seem to magnify my affection for these moments.

On the weekends, I obviously have more time to cherish these times and I like to savor something special for breakfast besides my standard cereal or oatmeal to celebrate the freedom from the daily grind. This lemon curd fits into that category.  It helps cultivate my ongoing daydream of sitting in a French cafe with Ina Garten and her friends (and maybe even Jeffrey is there too,  on leave from Yale) and we’re sipping espressos and planning our day. Ahhh…. I live a wild life.

But seriously, this lemon curd is delightfully tart and sweet and a little bit goes a long way. It goes very well with plain Greek yogurt or as a tasty addition to pancakes. It’s also a delicious in baked goods and I actually used the majority of this batch to make lemon curd cupcakes for a friend’s birthday (recipe coming next week!).

Enjoy your weekend, my friends. And don’t forget to take a few extra minutes to relax and sip your cup of coffee, with or without Ina on your mind.

Homemade Lemon Curd

Yield: 2 cups

Ingredients

  • 3/4 cup (7 oz) granulated sugar
  • 3/4 cup (7 oz) fresh lemon juice, from roughly 8 lemons
  • 3 eggs
  • 3 egg yolks
  • 9 tablespoons (4.5 oz) unsalted butter, at room temperature

Directions

1. Whisk together the eggs and egg yolks in a medium-sized bowl.  Set aside.

2. Pour the lemon juice through sieve to ensure there are no seeds or pith remaining. Combine the lemon juice and sugar in a medium, heat-resistant bowl. Place the bowl over a pot of simmering water (also known as a double boiler). Stir occasionally until the sugar fully dissolves.

3. Take the lemon juice mixture off the simmering water, but don’t turn off the stove or remove the pot. While whisking the eggs, slowly add in about 1/4 cup of the lemon juice to the egg mixture at a time, stirring vigorously after each addition. If you add the eggs all at once, you will end up with chunks of scrambled eggs. Not cool.

4. Next, put the bowl with the egg and lemon juice mixture back onto the double boiler. Whisk continually, for about 5 minutes or until the mixture begins to thicken. You’ll know it’s done when the curd coats the back a spoon and doesn’t slide right off.

5. Remove the curd from the heat and add in the butter. Whisk until smooth and no lumps of butter remains. Place a piece of plastic wrap directly on the surface of the curd and over the bowl so that a film doesn’t form on top of the curd while cooling. Place in the fridge for an hour to allow to cool completely. Store in the refrigerator.

Source: This very informative video from The BALSAMS Grand Resort Hotel (skip to 0:30 to avoid the intro)

Homemade Larabars (No Bake Granola Bars)

Thanksgiving week is upon us. We’re busy preparing our house for guests and getting things ready for the big feast this Thursday. Some of the first items I made were easy breakfast foods for people to enjoy while they are staying at our house. It’s always chaotic in the kitchen on Thanksgiving day and as the day goes on and it gets nearer and nearer to dinner, certain unnamed relatives (ahem… my brother and sister) tend to gravitate towards the kitchen for samples of what’s to come. While I love my siblings dearly, I think it would be better for everyone if they can have food early on in the day to keep them away from the war zone.  As a result I made banana bread, pumpkin bread, and these incredibly easy homemade Larabars for everyone to enjoy.

They’re made with very few ingredients and are especially wonderful because they are a no-bake treat that is customizable and comes together in a flash. The main binding ingredient are Medjool dates, which can be found in the produce section at the grocery store. The sticky and sweet fruit acts as the glue and then it’s easy to basically throw whatever else you want into the bars- dried fruits, nuts, chocolate chips, peanut butter, oatmeal. The choice is up to!

Besides being an easy breakfast, these bars are also great pre-workout snacks to fuel you through a good calorie burn before you sit down to a big plate of food this Thursday. :)

Homemade Lara Bars

Yield: 10-12 bars

Ingredients

  • 1 cup pecans (or other nut)
  • 3/4 cup old-fashioned rolled oats
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup shredded coconut
  • 1 1/2 cups Medjool dates, pitted and coarsely copped
  • 1 cup dried tart cherries (or other dried fruit)

Directions

1. Place the pecans, oats, chocolate chips, and coconut in a food processor. Pulse until finely chopped. Pour into a large bowl and set aside.

2. Place the dates and cherries in the food processor and pulse until a sticky ball forms. Add the date mixture to the nut/oat mixture and mix with your hands until uniformly mixed.

3. Pour the mixture onto parchment or wax paper and form into rectangle. Wrap up the dough and place it in the refrigerator for at least 30 minutes to allow it to harden. Cut into bars and enjoy! Wrap individually in parchment or wax paper if desired. Store in the fridge.

Inspired by 100 Days of Real Food

Zucchini, Walnut, and Oatmeal Scones

My idea of a perfect weekend morning involves getting up early before the rest of the world starts to stir. I love to fire up our Keurig and listen to the motor run as the water heats up, the anticipation of the hot fuel about to course through my veins is enough to clear the morning fog from my brain. After I have the steaming hot cup of Joe in hand, I love to stroll to my treasured pile of magazines I haven’t read and select which one to peruse while lounging in my jammies. It is fabulous. Even better, though, is when I have a special breakfast treat to enjoy- just like these scones.  Not too sweet, but just sweet enough, with a little more substance than a typical baked good. A perfect pair for a perfect moment.  I wish, in those moments, that time would slow down; but, alas, that is what makes those mornings special.

There is good news, though, my friends. The weekend is upon us and those Saturday and Sunday mornings are just around the corner, waiting for us to greet them with open arms. Make these scones to help make it even more special. You won’t regret it.

Happy Friday, everyone.

Zucchini, Walnut, and Oatmeal Scones

Yield: Approximately 1 dozen scones

Ingredients

  • 1 2/3 cups all-purpose flour
  • 1 1/3 cups old-fashioned oats
  • 1/3 cup granulated sugar (plus extra- or coarse sugar- for sprinkling on top)
  • 1/3 cup light brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts
  • 1 stick plus 2 tablespoons cold unsalted butter, cut into small cubes
  • 1 large egg
  • 1/2 cup cold buttermilk
  • 1 cup shredded zucchini (about one large zucchini

Directions

1. Preheat the oven to 40o degrees. Line 2 baking sheets with parchment paper or silicone baking mat and set aside.

2. To shred the zucchini: Rinse and dry a whole zucchini. Slice it up (skin and all) into 1-2 inch chunk and place in a food processor. Pulse until shredded into uniform pieces. Dump the shreds out onto the center of a clean kitchen towel. Wrap the towel over the zucchini and ensure it is sealed. Wring the towel (with the zucchini inside) over a sink or bowl and get rid of as much liquid as possible. Continue to wring until no more liquid can be squeezed out. Set the zucchini aside.

3. Whisk the flour, oats, sugars, walnuts, baking powder, baking soda, cinnamon, and salt together in a medium-large bowl. Add in the chunks of butter and use your hands to incorporate the butter pieces until the mixture is about the size of peas.

4. In a separate small bowl, mix together the buttermilk and egg.  Carefully fold into the dry mixture just before fully incorporated. Gently add in the shredded zucchini and fold just until combined.

5. Turn the dough out onto a floured surface and knead as necessary. Divide into two equal hunks. Mold each hunk into a 6 inch disc. Dip a sharp knife in flour and carefully cut each disc into 6 wedges.

6. Use a spatula to place the scones on the baking sheets, about 2 inches apart. Sprinkle with sugar and bake for 20 to 22 minutes. Remove from oven and allow to cool. Store in an airtight container for two days or freeze.

Source: Adapted from Dorie Greenspan Baking: From my home to yours Oatmeal and Nutmeg Scones

Blueberry Muffins

Blueberries and lemon. The flavor combination that should be up there with the popular kids. The peanut butter-jelly and strawberry-chocolate crowds. Somehow, though, blueberries and lemon don’t get the recognition they deserve and it’s just a shame. The tartness of the lemon and sweet burst of blueberry; oh it makes my heart sing. I hope it has the same effect on you, too.

These muffins are made up of a sour cream/mascarpone cake that is full of plump, delicious blueberries and then sprinkled with a fresh lemon sugar. It’s a perfect treat for a weekend brunch or tasty breakfast on the car ride to work while you daydream you are sitting in a quaint cafe reading the newspaper and discussing last night’s Glee episode with your fictional friend, Franz. You know- that old chestnut.

Whatever you are daydreaming about, add these blueberry muffins to your baking repertoire. You won’t be disappointed. :)

Blueberry Muffins

Yield: 18 muffins (recipe reported 12)

Ingredients

  • 2 cups (10 ounces) unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup (7 ounces) sugar
  • 4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
  • 1 1/4 cups (10 ounces) sour cream (I substituted half mascarpone cheese because I didn’t have enough sour cream)
  • 1 1/2 cups frozen or fresh blueberries, rinsed and dried
  • 1 cup sugar
  • 1 tablespoon fresh lemon zest (from 1 lemon)

Directions

1. Preheat the oven to 350 degrees and adjust a rack to the middle position. Grease 2 12-cup muffin tins and set aside.

2. Combine the lemon zest and sugar in a small bowl. Set aside.

3. Whisk the flour, baking powder, and salt in a medium bowl. In a second medium bowl, whisk the egg until pale yellow, about 30 seconds. Add the sugar and whisk until thick and smooth, another 30 seconds. Slowly add in the butter in 2 additions, mixing well each time. Add in the sour cream in 2 additions and mix until just combined.

4. Place the berries in the flour mixture and gently toss until evenly coated. Carefully add the sour cream mixture to the flour mixture and fold until just-combined (don’t overmix- a few smears  of flour in the batter are okay).

5. Using a large spoon or ice cream scoop, divide the batter evenly into the muffin tins. Sprinkle about 1 tablespoon of the lemon sugar on top of the batter. Bake until muffins are lightly golden, about 25-30 minutes. Remove from oven, allow to cool about 10 minutes before removing from the pan.

Source: Barely adapted from Baking Illustrated

Strawberry Pineapple Jam

My mom always made her own jam while we were growing up- blackberry, red raspberry, pepper jelly, strawberry. You name it. She is quite an ambitious woman. I took for granted the luxury of having stores of delicious jam at my fingertips, and especially realized this when I left for college and was stuck with cafeteria stuff.

Because I apparently wasn’t a very good helper to my mom, I always assumed making jam was  a seriously complicated and time-consuming task; and while it does take a little planning, I was pretty pleased with the fact that it isn’t as arduous an undertaking as I had previously thought.

You need very few ingredients- fruit, Sure-Jell pectin, and sugar. And it turns out that the Sure-Jell box has several ratios for different fruit jams on a sheet inside the package. Each fruit has different pectin levels that help the jam mixture set and, as I am in no way an expert in this arena, it was nice that all of that work was done for me.

Another perk, is that this jam didn’t need to be placed in a canner to achieve the seal on the jars. My mom told me about an easy trick in which you screw the lid and seal on, flip the jar over, and allow it to set for several hours. I let my jam set overnight and every single jar sealed perfectly. Excellent.

With strawberry season almost into full swing, this jam would be a delicious and great way to use up some of spring and summer’s bounty. And it makes  a great shower favor as well! :)

Strawberry Pineapple Jam

Ingredients

  • 3 cups clean and hulled strawberries, crushed
  • 2 cups pineapple, finely chopped
  • 1 box Sure-Jell Pectin
  • 7 cups granulated sugar

Directions

1. Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

2. Measureexactly 3 cups crushed strawberries and 2 cups chopped pineapple into a large 6-8 quart pot.

3. Stir pectin into prepared fruit in pot. Add butter to reduce foaming. Bring mixture to full rolling boil on high heat (it shouldn’t stop bubbling when boiled), stirring constantly with a wooden spoon. Carefully stir in sugar. Return to full rolling boil and boil approximately 1-2 minutes, stirring constantly until the mixture begins to thicken on the spoon or when it thickens when placed in a small bowl over ice water.  Remove from heat. Skim off any foam with metal spoon.

4.  Ladle the jam immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims with a wet washcloth to remove any jam on the outside of the jars. Cover with 2-piece lids. Screw bands tightly. Immediately turn the jars over and allow to set for several hours. The lids should seal with this method (you shouldn’t be able to spring back the lid with your finger). If it hasn’t sealed it must be stored in the refrigerator. Eat immediately or store sealed jars for several months.

Source: SURE-JELL

Chelsea’s Bridal Shower

(photo courtesy of Joanne)

Last weekend I helped throw a bridal shower for one of my very dearest friends, Chelsea. Chelsea and I met while in grad school and became very close on our carpools to and from class. She is one of the hardest working, most beautiful people I know and I am so honored to be part of her upcoming wedding in Maui this July.

Because the wedding will be in Hawaii and because Chelsea adores brunch, her sister (Lela) and I came up with a Hawaiian brunch theme. We threw the shower at the clubhouse where Chelsea lives and we had about 20 guests attend on a beautiful, sunny Sunday afternoon.

The menu included:

  • Mini Crab and Asiago quiche
  • Mini Asparagus and Gruyere quiche
  • Bacon
  • Herbed Breakfast Potatoes
  • Assorted breads from Great Harvest
  • Tropical Fruit Salad
  • Mini Fruit and Yogurt Parfaits
  • Hawaiian Sunrise Granola
  • Passion Fruit Cream Puffs
  • Pineapple Banana Cupcakes with Cream Cheese Frosting
  • Yellow Cupcakes with Chocolate Frosting
  • The Chelsea Cocktail (sparkling wine, Chambord, pineapple juice, mango passion fruit juice)
  • Coffee, tea, and juice

Favors: Macadamia Nut Shortbread, Pineapple Strawberry Jame

The spread (photo courtesy of Joanne)

I made menu cards to go with cardstock and Martha Stewart stickers (photo courtesy of Joanne).

Linda’s beautiful fruit salad (photo courtesy of Joanne).

I borrowed mini parfait glasses from my friend, Jess, for the yogurt. I love the look of individual servings with these cute cups (photo courtesy of Joanne).

Aunt Khaki gave me the idea of using freeze-dried passion fruit powder to add a Hawaiian punch to the cream puffs . This was probably my favorite menu item (photo courtesy of Joanne).

Robert helped me make a homemade cupcake tower (idea from Annie’s Eats). The orange royal icing flowers were from my friend Jess’s previous cake endeavor and made a great cupcake garnish (photo courtesy of Joanne).

The gorgeous bride-to-be and her namesake cocktail. Seriously, she is supermodel beautiful.

Favors include macadamia nut shortbread and homemade pineapple-strawberry jam (photos courtesy of Joanne).

Joanne made this pretty floral centerpiece- it looked just like a real cake!

Game leader and sister extraordinaire, Lela.

(photo courtesy of Joanne)

Colin (son of Chelsea’s coworker) is the cutest, most well-mannered three year old I have ever met. What a charmer! How could you say no to that face?

Congratulations, Chelsea! We love you. You will be a stunning Hawaiian bride (photo courtesy of Joanne).

Lemon Poppy Seed Muffins

I cherish the solitude of spring mornings. When I can overcome my bad habit of hitting the snooze button, I like to get up and go for a jog around our neighborhood. It gets light out very early this time of year and it’s so peaceful watching the sunrise, hearing the birds wake up, breathing in the smell of freshly-cut bright green grass, and dodging emo middle schoolers who emerge to wait for the bus to pick them up.

Lemon is a quintessential flavor of spring. Whether it’s in a sweet or savory dish, lemon adds a bright punch of flavor. I used up an old bag of lemons and made these lemon poppy seed muffins to bring into share with my coworkers. They were a big success and I came home without any leftovers.

This is a recipe from Dorie Greenspan, one of my newly-found favorite bakers. Everything of hers that I have tried has been great and I am definitely going to add her baking books to my collection.

If you’re looking for a great spring breakfast treat, give these muffins a try. You won’t be disappointed.

Lemon Poppy Seed Muffins

Yield: 12 large muffins

Ingredients

2/3 cup sugar
Grated zest and juice of 1 lemon
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup sour cream
2 eggs
1 teaspoon pure vanilla extract
½ cup unsalted butter, melted and cooled
2 tablespoons poppy seeds

Directions

1. Preheat the oven to 400 degrees F. Line a 12 cup cupcake tin with paper liners. Set aside.

2. In a large bowl, use your fingers to mix the sugar and lemon zest together until the zest is evenly distributed and the fragrance of lemon strong. Whisk in the flour, baking powder, baking soda and salt.

3. In a large glass measuring cup or another bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter together until well combined. Pour the liquid ingredients over the dry ingredients and gently stir until just mixed. Sprinkle in the poppy seeds and fold into the dough. Don’t over mix! Divide the batter evenly among the muffins cups.

4. Bake for 18 to 20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Transfer the pan to a rack and cool for 5 minutes before removing each muffin from its mold.

5. To make the glaze, whisk together the lemon juice and powdered sugar in a small bowl until smooth. Place a cookie sheet under the cooling rack to collect excess glaze. Carefully drizzle the glaze over each muffin. Allow the glaze to harden slightly.

6. Store leftovers in an airtight container at room temperature.

Source: Kitchen Confit, originally from Dorie Greenspan

Cinnamon Raisin Walnut Bread

Once again, I am using another recipe from the beloved Artisan Bread in Five Minutes a Day. I make the traditional artisan bread all the time and I also love the caramelized onion and herb rolls. This time I used a sweeter variation of the recipe. The dough is a buttermilk version and the filling is as simple as can be with raisins, sugar, walnuts, and cinnamon.

The recipe is easy to put together and this bread would be a great weekend or weekday breakfast item. It does, however, take a little more non-cooking/baking time than the original recipe as the dough has to rest after it’s assembled.   Also, the next time I make this I will bake it a little longer than the suggested time, since the middle of the loaf was just a tad underdone (the ends were perfect). Other than that, it was lovely.

Happy Friday, everyone!

Cinnamon Raisin Walnut Bread

Ingredients

For the bread

  • 2 cups lukewarm water
  • 1 cup buttermilk
  • 1 1/2 tablespoons salt
  • 1 1/2 tablespoons sugar
  • 6 1/2 cups all-purpose flour

For the filling

  • 1 1/2 teaspoons ground cinnamon
  • 1/3 cup sugar
  • 3/4 cup raisins
  • 1/2 cup chopped walnuts
  • Egg wash

Directions

1. Mix the yeast, salt, and sugar with teh water in buttermilk in a 5-quart bowl, or a lidded (not airtight) food container.

2. Mix in the flour without kneading, using a wooden spoon.

3. Cover (not airtight) and allow to rest at room temperature until the dough rises and collapses, about 2 hours. Refrigerate or use immediately.

4. Grease a 9x4x3 loaf pan and set aside. Combine the brown sugar, cinnamon, walnuts, and raisins in a small bowl. Grab a cantaloupe-sized hunk of dough and sprinkle with flour. Shape into a ball.

5. On a lightly-floured surface, roll out the dough into a 8×16 inch rectangle, about 1/4 inch thick.

6. Brush the surface of the dough with an egg wash. Dust the sugar mixture over the bread evenly.

7. Roll up the dough, jelly-roll style. Pinch the edges together and tuck the ends under.

8. Place the loaf seam down in the prepared pan. Allow to rest 1 hour and 40 minutes (or just 40 minutes if using non-refrigerated dough).

9. Twenty minutes before baking time, preheat the oven to 375 degrees.

10. Bake for 40 minutes, or until golden brown.

11. Remove from pan and allow to cool completely before slicing.

Source: Artisan Bread in Five Minutes a Day

Asparagus, Leek, and Swiss Quiche

I love Gruyere cheese, but I don’t like the price tag that comes with it. Sometimes, I will break down and buy it; but I most often just substitute sharp Swiss cheese in its place, which ends up working just fine since Gruyere is in the Swiss cheese family. Happy day.

I made this quiche for our Sunday brunch over the weekend. I was testing it out for a possible menu item for my friend, Chelsea’s, bridal shower in May. Asparagus is so delicious in the spring and I thought it would fit well into her brunch-themed shower.

The flavors were quite tasty, but the crust came out a little underbaked. I will definitely be making this dish again, but I may pre-bake the crust for a few minutes and then add the filling to ensure a perfectly crispy crust. Most importantly, the bride-to-be gave her seal of approval.

Happy Wednesday, everyone!

Asparagus, Leek, and Swiss Quiche

Ingredients

For the filling:

  • 1 tablespoon butter
  • 1 leek (white and light green parts only), halved and thinly sliced, rinsed well
  • Coarse salt and ground pepper
  • 1 bunch (1 pound) asparagus, tough ends removed, thinly sliced into 2 inch pieces
  • 4 large eggs
  • 1 1/4 cups half-and-half
  • Ground nutmeg
  • 1 cup shredded Swiss cheese (4 ounces)

For the pie crust:

  • 1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling dough
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
  • 2 tablespoons ice water, plus 2 more, if needed

Directions

1. Make the pie crust: whisk together the flour, salt, and sugar in a bowl of an electric mixer with the paddle attachment. Add in the butter and mix on medium-low speed until the mixture resembles the size of peas. With the mixer still on low, gradually add in the ice water until the dough just starts to come together.

2. Dump the dough onto a lightly-floured surface. Form it into a 3/4 inch disc ball of dough. Wrap in plastic wrap and refrigerate for at least an hour.

3. After the dough has chilled, place the disc on a lightly-floured surface and use a rolling pin to roll the dough into a 14 inch circle, about 1/8 inch thick. Carefully drape over a 9 inch pie plate. Pat the dough down and crimp the edges. Refrigerate for at least 30 minutes.

4. Make the filling: Preheat oven to 350 degrees. Remove the pie crust from the oven. In a large saucepan, melt the butter over medium heat. Add leek and asparagus; season with salt and pepper. Cook until asparagus is crisp-tender, about 6 to 8 minutes. Allow to cool slightly.

5. Whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg in a large bowl. Sprinkle with swiss cheese and top with asparagus mixture. Pour egg mixture on top of the cheese/vegetables.

6. Bake until center of quiche is just set, 50 to 60 minutes, rotating the quich halfway through. Allow to set 15 minutes before serving.

Source: Martha Stewart

Buttermilk Biscuits

This past Sunday we had a small group over for a late brunch. The day before we hosted, I was looking for simple recipes to make so it would be a laid back affair and I found these buttermilk biscuits as I was leafing through Dorie Greenspan’s Baking: From My Home to Yours. I’ve never made biscuits from scratch and this recipe seemed like a great addition to the menu so I gave them a go.

I was able to make the dough and cut the biscuits out in under 15 minutes. It was so easy that I ended up making another batch and freezing half for another occasion.

The biscuits came out light and flaky (thank you butter) and I served them with jam and honey. I will definitely add this recipe to my repertoire for the future.

Happy Monday, everyone!

Buttermilk Biscuits

Yield: 1 dozen biscuits

Ingredients

  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into pieces
  • 3/4 cup low fat buttermilk

Directions

1. Preheat the oven to 425 degrees. Place the flour, powder, sugar, salt, and soda in a medium-sized bowl. Whisk the ingredients together until evenly combined.

2. Place the cubes of butter into the dry mixture and mix together and crumble with your fingers until the butter is evenly distributed, about the size of oatmeal flakes.

3. Pour the buttermilk over the mixture and toss with a fork until the dough starts to come together. Pour the contents out onto a lightly-floured surface and knead 3-4 times until the dough comes together.

4. Roll the dough out into a 1/2 inch thick slab. Use a biscuit cutter or cookie cutter and cut out as close together as possible, re-kneading the dough as little as possible.

5. Place the biscuits on a cookie sheet lined with parchment paper. Bake 14-18 minutes, until lightly golden brown. Allow to cool slightly and enjoy.

Source: Dorie Greenspan