Life is so good! We live in such a beautiful place, that my husband and I were blessed with spending the day down at seaport village. Seaport Village is a premier tourist spot in San Diego. With it's 50-plus diverse shops, 17 unique eateries and outdoor entertainment you can find everything under the sun. It is only 1.5 miles from our loft. So we decided to pack up a basket and walk with our little dogs to spend the day. It was bliss.
One thing I am known for is my constant picture snapping. I believe in documenting your life. It sure makes for great memories and walks down memory lane at a later time. A nice lady snapped this picture of me and my hunny at Seaport Village.
Romantic tip: Take your camera or use the picture option of your cell phone to record your special dates. Lots of people will take your picture if you ask.
Now on to today's recipe...
There are few things I like more than a flaky buttermilk biscuit. I love to eat them layer by layer covered in butter and honey. These biscuits are so easy to throw together and they are divine!
Flaky Buttermilk Biscuits
adapted from the Purple Spoon
Yields approximately 6 biscuits
1 1/2 cups all-purpose flour
3/4 tablespoons baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter, cold and cut into pieces
1/2 cup buttermilk, cold
2 tablespoons butter, melted
Preheat oven to 450 degrees (F).
In a large bowl whisk the flour, baking powder and salt together. Add the butter and cut in with a pastry blender, a paddle attachment, or your fingers until the mixture resembles course crumbs and the largest pieces are no bigger than the size of small peas.
Add the buttermilk all at once and mix with a rubber spatula or wooden spoon just until combined.
Knead the dough in the bowl 2 or 3 times, folding the dough over itself, just into a rough ball and then transfer to a lightly floured surface, and roll or pat out to 1/2 inch thick.
Cut into rounds with a biscuit or cookie cutter dipped in flour.
Melt butter in your cast iron skillet.
Place the rounds in buttered cast iron skillet.
Bake in preheated oven for 10-12 minutes or until golden brown on top and a deeper golden brown on the bottom.
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