Farmers market plus picture troubles…and Buttermilk and cheddar biscuits


I went to the farmers market with my mother in law and it was great. I now have egg plant which I have never eaten before in my life. I also was able to get Blue berries and peaches. I went with our dog Gizmo to her house and learned  how to can. We canned 7 jars of apples and made two home made apple pies!!! The pie is so good and the wealthy apples we used stood up very well!

The little disk that transfer’s the photos from my husbands phone to the computer is not working and I dont know when I will get a digital camera so I can take better photos. Thus as of right now I will probably not have any new photos up which is depressing because I got some great shots of Gizmo! Maybe I should put that on my Christmas list new viola bow and digital camera :). I have a fancy film camera but unfortunately I can not afford film right now and digital is easier to transfer.

This month I would love to try
Bellimentos pepper encrusted steaks
Annie’s eats butter milk honey bread (after we finish the apple pie) yum!

In the coming months
Peach cobbler
blue berry muffins

I made some Butter milk biscuits and they turned out very well. I added some garlic powder and it worked well with the sharp cheddar cheese :).  I think the black pepper biscuits are the best biscuits I have made. They come out big and fluffy. I think next time if I use this recipe I will add baking soda.

Buttermilk Cheddar Biscuits

Ingredients

nocoupons

  • 2 cups all-purpose flour, plus more as needed
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons kosher salt
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
  • 1/2 cup cold buttermilk, shaken
  • 1 cold extra-large egg
  • 1 cup grated extra-sharp Cheddar
  • 1 egg, beaten with 1 tablespoon water or milk
  • Maldon sea salt, optional

Directions

Preheat the oven to 425 degrees F.

Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.

Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.

Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.

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