These biscuits are a versatile companion for almost any cold-weather meal. Made with mashed sweet potato, they’re moist and fragrant with ginger.
When I made these the other night, The Angry Chef told me that, hands down, it’s my best biscuit recipe. “Even better than my buttermilk biscuits?” I asked. “Yep, even better,” he told me. Well then. I blame it on the cheese. Ladies and gentlemen, we have a winner!baking, biscuits, bread, Cheese & dairy
Sometimes I bake things, then need to immediately give them away so I don’t gobble down the whole pan. You know how that goes? This cornbread is like that. It’s sweet, light, and soft�with just the right amount of bite from stone-ground cornmeal. And since it’s made with low-fat buttermilk and olive oil (instead of […]
These are super easy to make. If you have a food processor or mixer, you can throw them together in less than 10 minutes. If you don’t, it will take just a wee bit longer to cut the butter and flour together with a pastry cutter or a couple of forks. I made these this […]bacon, biscuits, buttermilk, Cheese & dairy
This is the blueberry buckle I grew up on. According to Epicurious.com, a buckle is a cake where the batter rises above the fruit, buckling it, while it cooks. It’s a really quick and simple cake to make. A note on fruit If you use whole, fresh blueberries, you’ll get a nice white cake studded […]blueberries, cake, fast, mom