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Wednesday, June 25, 2014
These are my ultimate favorite! I love them so much. They are so warm and buttery also light. My mother makes them all the time and I also made them with Cultural Food Club at Bjorklunden. I highly recommend you eat them. When I went to the Loveless Café in Nashville, TN, they serve delicious biscuits there too. I can say that this recipe makes awesome biscuits that taste just as good. Remember that biscuits should be served with some sort of jam and butter.Recipe is from Sarabeth's Bakery Cookbook.
Makes 16 biscuits
- 3 ¼ cups unbleached all-purpose flour
- 2 tablespoons superfine sugar
- 1 tablespoon plus 2 teaspoons baking powder
- ⅛ teaspoon fine sea salt
- 12 tablespoons (1 ½ sticks) unsalted butter, chilled, cut into 1/2-inch cubes
- 1 ½ cups buttermilk
- Preheat the oven to 400 degrees
- Add the dry ingredients into a bowl with a mixer
- Add the butter
- Mix on low speed until the mixture resembles a course meal with some small pieces of butter
- Add the buttermilk and continue to mix until the dough barely comes together
- Scrape the dough and knead until it is smooth
- Sprinkle the dough with flour and roll out to be about 3/4 inch thick
- Using a biscuit cutter, dip the cutter in flour and cut the biscuits.
- Place them about 1 inch apart on a baking sheet.
- Bake until the biscuits have risen and are a little bit brown. It should take about 18-20 minutes.
A friend and I made Shuku Shuku cookies together during the afternoon on a boring, slow day. They remind me very much of my mother's classic coconut cookies, but are much richer and thick. Be careful not to overcook them.
Recipes make about 14 cookies
- 3 egg yolks
- 1/4 cup of sugar
- 1/2 cup of flour
- 1 cup of unsweetened coconut flakes
- Preheat the oven to 350 degrees farenheit
- Mix the coconut, sugar and eggs
- Squeeze the dough into 1 inch balls and roll each ball in the flour
- Place them on a baking sheet about 2 inches apart and bake them for 20 minutes until they turn a golden color.
Calories: 85 per cookie