Roxie and Jean Claude are with me this weekend. CCL seems tired and needs a break. I leave tomorrow on a business trip. Roxie has taken to hopping just ahead of me on the stairs and nipping my toes as I step down – don’t know why but there is a lot of love there. I need it. Lots going on at work but that’s not what this space is for- I wouldn’t want Roxie to scold me if I started bellyaching on “her” blog about issues.. Still, I have coworkers who a simply wonderful. My office pal Pat’s husband gave me some apples and this morning I sliced and cooked them up with cranberry juice, cinammon, brown sugar and a little butter. Made some biscuits too . Follows is Tyler Florence recipe from the Food Network web site. (note you can break this down if you need to to two cups flour or even one cup flour just make sure to adjust quantities of other ingredients):
- 4 cups all-purpose flour
- 1 tablespoon salt
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1 cup vegetable shortening, cold, cut into 1/2-inch pieces
- 1 1/2 to 2 cups buttermilk, plus additional for brushing
Preheat the oven to 375 degrees F.
Sift together the flour, salt, baking powder, and baking soda. Cut in the shortening using a pastry blender or your hands or a stand mixer fixed with a dough hook until the mixture resembles coarse crumbs. Make a well in the center and add 1 cup buttermilk. Using your hands, quickly fold the dry ingredients into the buttermilk until a sticky dough forms. You may need to add more buttermilk.
Turn the dough out onto a floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Press the dough out to 1 1/2-inches thick and cut with a floured 3-inch biscuit cutter. Lay the biscuits on an ungreased cookie sheet and brush the tops with buttermilk. Bake for 20 to 25 minutes until risen and golden brown.