Living in the South, as I have for the past 15 years, you become accustomed to a certain level of quality from a few select foodstuffs. One of them: BISCUITS. Flaky. Doughy. Moist. Fluffy. Dense. There must be thousands of recipes out there, and I've already posted my Grandma Stella's recipe a while back, but this one's a winner in its own right...
Here is your weekly recipe fix, this time courtesy of one of my favorite Chef Friend & pastry pro, Marian Getz. This is right up her alley, since she is a wizard when it comes to anything dough or batter-related! Marian just became a grandma (Congrats, Mar!), and you can bet she'll be rollin' out a few of these orders for the friends & family!
Hurry Up Biscuits
Makes 16 biscuits
INGREDIENTS
I love this recipe because the biscuits taste fantastic and yet the recipe is a simple stir-together. Easy as child’s play. This recipe gets all the moisture and fat it needs from the cream eliminating the step of cutting fat into the flour so common in most biscuit recipes. They are so tender and yummy. No one needs to know how easy they are to make! There are so many tasks in the kitchen that take time and effort that it is a real treasure to have a recipe like this in my files that is fast and easy! Your family and friends will love them.
3 cups all purpose flour
4 teaspoons granulated sugar
4 teaspoons baking powder
1 teaspoon kosher salt
2 cups heavy whipping cream
1. Preheat oven to 375 degrees.
2. Line 2 cookie sheets with parchment or foil.
3. In a large bowl, combine all ingredients and stir together with a fork till a ball forms.
4. You do not need to be gentle with this biscuit dough.
5. Drop desired size mounds of dough onto cookie sheets using an ice cream scoop (easiest and fastest) or 2 spoons.
6. Brush the tops with a bit more cream, if desired for a nicer color.
7. Bake for 15-17 minutes or until golden brown.
8. Serve hot or warm.
TIP: The biscuit raw dough freezes beautifully for up to 3 months. You can bake the biscuits from a frozen state, just add an additional 5 minute to the baking time.
Tuesday, August 31, 2010
Monday, August 30, 2010
Summer Menu (from FOX 17 Grand Rapids)
http://www.fox17online.com/videobeta/1c46443a-65f2-4c07-b094-154504527b8e/News/Summer-Menu-6-8-10
Burger Mania!!
It's been a long weekend of great eats in my world. Not the least of which is because I went to two of the best burger joints St. Pete has to offer in the span of three days.
First up was hands down my favorite to date, El Cap. This place is about 2 miles from house, and has been serving up nothing but the best down and dirty burgers for decades. It's a family run business and consistently tops everyone's lists of "Best Of"... I tend to go for the "Double" (2 patties), but the award-winner is the "World Champ," which is no more and no less your basic burger, no frills. At El Cap, you order the way you want it, and that includes, cheese, lettuce, tomato, and any other toppings you crave. They
serve corn-fed Midwestern beef, and while I've been staunchly on the grass-fed beef bandwagon for a while now, it's hard to argue with this quality... I scarfed down mine, only to be outdone by my 5-year-old daughter and he friend, who each crushed a cheeseburger themselves!
First up was hands down my favorite to date, El Cap. This place is about 2 miles from house, and has been serving up nothing but the best down and dirty burgers for decades. It's a family run business and consistently tops everyone's lists of "Best Of"... I tend to go for the "Double" (2 patties), but the award-winner is the "World Champ," which is no more and no less your basic burger, no frills. At El Cap, you order the way you want it, and that includes, cheese, lettuce, tomato, and any other toppings you crave. They
serve corn-fed Midwestern beef, and while I've been staunchly on the grass-fed beef bandwagon for a while now, it's hard to argue with this quality... I scarfed down mine, only to be outdone by my 5-year-old daughter and he friend, who each crushed a cheeseburger themselves!Then I indulged myself and my 3 kids on Sunday with a trip to Dairy Inn. (http://www.dairyinn.com/) This place is also a 
few short minutes from my house (I bought my real estate strategically to be within a few miles drive of burgers, ice cream, beer and wine!), and while we didn't eat lunch, we did enjoy their signature milkshakes. Dairy Inn was one of the nation's first Dairy Queen franchises, back in the '50s, but it dropped the franchise tag and kept the good eats and drinks. They do it all at this place, but they specialize in burgers and shakes for sure. I will report back as soon as I get the chance to sample a burger there... and that will be ASAP! Regardless, the Chocolate Marshmallow Shake I slurped (with a little help from my 1-year-old son) was reason enough to keep me coming back...
few short minutes from my house (I bought my real estate strategically to be within a few miles drive of burgers, ice cream, beer and wine!), and while we didn't eat lunch, we did enjoy their signature milkshakes. Dairy Inn was one of the nation's first Dairy Queen franchises, back in the '50s, but it dropped the franchise tag and kept the good eats and drinks. They do it all at this place, but they specialize in burgers and shakes for sure. I will report back as soon as I get the chance to sample a burger there... and that will be ASAP! Regardless, the Chocolate Marshmallow Shake I slurped (with a little help from my 1-year-old son) was reason enough to keep me coming back...And finally, a quick mention of a new blog I was turned on to just today. It comes from a fellow burger lover and blogspotter. Check out http://www.burgerconquest.blogspot.com/ for the lowdown on all things Burger... this dude Rev is a respected aficionado and his site is a wealth of entertaining information about the topic. If you wanna know the best places to grab a burger...he's your man!
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