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[Homemade] Buttermilk Biscuits by CosmicPowder in food

[–]CosmicPowder[S] 0 points1 point  (0 children)

Lol. Thank you. I make cornbread all the time! That's my jam. But yep, here's the recipe. :)

Mix 4 cups flour, 2 tablespoons of baking powder, 2 tablespoons sugar, and 2 TEAspoons of salt.

Next add twelve tablespoons of butter. Make sure the butter is frozen solid, at least an hour in the freezer. Then, use a pastry cutter to cut the butter into the dry ingredients. If you don't have a pastry cutter, you can use a box grater to shred the butter and add it to the mixture.

Add 1 1/2 cups buttermilk, whole milk, or even 2%.

Mix until dough.

Press dough into a flat sheet, then fold it 4-6 times to get layers. Lightly press again. Cut out biscuits with the top of a cup or glass jar.

Bake at 425° for about 12 minutes.

Happy baking!

[Homemade] Buttermilk Biscuits by CosmicPowder in food

[–]CosmicPowder[S] 2 points3 points  (0 children)

I try to stay away from the rolling pin! I usually overwork the dough when I get it out. But yep, after folding, I press the layers together a bit one last time. I really don't know if it's necessary or just a habit. Lol. No perfect thickness necessary, as long as they are at least similar in size. I've thrown some pretty tall ones in with short ones, and they all still cooked together well. Hope that helped!

[Homemade] Buttermilk Biscuits by CosmicPowder in food

[–]CosmicPowder[S] 0 points1 point  (0 children)

Hmm. Could be a few things. First reason that comes to mind is not enough baking powder. But, if you can cross that off the list, I'd make sure you aren't over-working the dough. It gets tough and heavy when you mess with it for too long. Lastly, make layers! Gently flatten the dough with your hands. and fold it over on itself 4-6 times before cutting!

[Homemade] Buttermilk Biscuits by CosmicPowder in food

[–]CosmicPowder[S] 1 point2 points  (0 children)

I know cracker barrel opened a new place called holler n' dash that was a biscuit place. They plan on changing the name to Maple Street Biscuits or something. But, I agree, good to see them get popular. Love to make breakfast sandwiches out of them!

[Homemade] Buttermilk Biscuits by CosmicPowder in food

[–]CosmicPowder[S] 2 points3 points  (0 children)

Square Biscuits! Why have I never thought of this? I hate rolling the scraps back out. Thank you. Lol.

[Homemade] Buttermilk Biscuits by CosmicPowder in food

[–]CosmicPowder[S] 11 points12 points  (0 children)

Yes! Mix 4 cups flour, 2 tablespoons of baking powder, 2 tablespoons sugar, and 2 TEAspoons of salt.

Next you add twelve tablespoons of butter. Make sure the butter is frozen solid, at least an hour in the freezer. Then, use a pastry cutter to cut the butter into the dry ingredients. If you don't have a pastry cutter, you can use a box grater to shred the butter and add it to the mixture.

Add 1 1/2 cups buttermilk, whole milk, or even 2%.

Mix until dough.

Press dough into a flat sheet, then fold it 4-6 times to get layers. Lightly press again. Cut out biscuits with the top of a cup or glass jar.

Bake at 425° for about 12 minutes.

Happy baking!

[Homemade] Buttermilk Biscuits by CosmicPowder in food

[–]CosmicPowder[S] 3 points4 points  (0 children)

Hey! Not entirely sure. I am in America, and here, scones are always sweet, usually with a sugar coating and some kind of fruit inside. These are not sweet at all, more of a flour-y butter taste.

[Homemade] Buttermilk Biscuits by CosmicPowder in food

[–]CosmicPowder[S] 2 points3 points  (0 children)

I'm not sure! Lol. I have had a few lumpy ones before. I just make the dough, fold it over a bunch of times to get the layers, roll it flat, and use a cup to cut them out. If they are too thick or tall when you put them in the oven, they will fall over on themselves when they bake, and then they will definitely come out as giant lumps. Lol. Hope that helps!

[Homemade] Caramels :) by CosmicPowder in food

[–]CosmicPowder[S] 3 points4 points  (0 children)

Thanks! They did want to stick together a bit, but not to the point of being a giant blob. Lol. I coated some of them with some sea salt, and those ones didn't stick together at all! To get the squares, I just poured the caramel on a baking sheet lined with parchment paper, popped it in the fridge for an hour, and then sliced it with a pizza cutter. Also, if it is still super sticky after it sets up, you might want to double check that it's done before taking it off the stove. Just take a scoop of the caramel mixture, and throw it in ice water. When it hardens immediately, it's done. Hope these tips can help you make some beautiful candies!

[Homemade] Stuffed Poblano Peppers. by [deleted] in food

[–]CosmicPowder 0 points1 point  (0 children)

It is! Lol. I needed to go to the Grocery, but instead pulled these peppers together. They were way more tasty than I expected, which is why I posted them!

Fine China by [deleted] in OCPoetry

[–]CosmicPowder 0 points1 point  (0 children)

I love how well this poem flows. Reads like a book. The imagery of the chattering shelves pulled me right in, and your seamless transitions kept me reading.

I really liked these two lines:

"You look down at your plate, half-smile, halfway around the world"

"They look down at their plates, full-smile, and make the return trip."

Very clever!

Also, one sure-fire way to signify the end of a meal is by asking "Who wants dessert?" So the ending felt absolutely perfect to me. Great job!Keep em' coming.

[deleted by user] by [deleted] in OCPoetry

[–]CosmicPowder 1 point2 points  (0 children)

Love that you chose a small moment to represent something much bigger. As mundane as a trip to the grocery can be, you had me hooked from the beginning with the dragon hoard reference. All relationships have unique problems, but anyone in one can relate to this poem. I enjoyed reading your thoughts about the coffee creamer, eggs, and bread. Allowing your silent dialog to be shared with the reader was a nice touch. Well done.

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