perfect buttermilk biscuits

perfect_buttermilk_biscuits_1She used the “p” word.  These better be good…right?!

Cross my heart they are the lightest, fluffiest, most delicious biscuits you have ever tasted and they are shamefully easy to make.  Two things that qualify the use of the word perfect in my world.  When my recent sprinkle required good biscuits (if you say there will be biscuits on the invitation there better be darn good biscuits at the party) I was determined to make them myself.  Being the procrastinator that I am these were not tested until the day before the big event.  With “plan b” ready and waiting I dove into the new territory of biscuit making.  After less than a half hour with a fluffy biscuit in hand and a husband saying “dammnn these are good” I threw plan b out the window.  Brandy the biscuit maker, who knew?

perfect_buttermilk_biscuits_2Someone once said to me “I bet your house is amazing”.  Well it’s not (unless you count the way it looks in my head).  My kitchen has been an eyesore since 2006.  Chipped dingy cupboards,  back splash with some sort of odd brush technique and a merlot counter top that snags your clothes in certain areas.  This is all just what you can see in the image.  Someday, probably a month before we move, it will look amazing.

(Note the flour I used – White Lily.  The recipe suggests this flour which makes the biscuits light as air.  I have yet to try regular flour, but my guess is the White Lily truly does make a difference.  In other words, better get yourself some.)

perfect_buttermilk_biscuits_3What makes these biscuits so easy is the food processor.  It basically mixes the dough for you in less than 9 pulses.  You must follow the recipe precisely and absolutely do not over pulse – otherwise your biscuits will be overworked and gummy (and well, not perfect).

perfect_buttermilk_biscuits_4The very first round of biscuits you cut will be the best ones.  This does not mean you throw away the scraps.  Those are really good too just not as good as the ones where the dough has been worked the least.  Basically what I am saying is to remember which rounds are the from the first cut.  You did all the work you better believe you get the best biscuit out of the bunch.

perfect_buttermilk_biscuits_5That’s a naked baking sheet ladies and gentlemen – love it.  No greasing or use of parchment.  And as you can see my rounds are touching which creates a softer sided biscuit.  If you are into the crisp, place them about 1″ apart.

perfect_buttermilk_biscuits_6 That’s a sheet of golden delicious heaven right there.

perfect_buttermilk_biscuits_7Serve these warm, out of the oven for absolute highest yum factor.  Nothing goes better with a warm biscuit than butter…

perfect_buttermilk_biscuits_8 and jam of course. (Messmakerbaker jam which as you can see I now have a sad empty jar of.)

perfect_buttermilk_biscuits_9 perfect_buttermilk_biscuits_10As if I haven’t bragged on these enough there is one final reason these are perfect.  You can freeze them.  That’s right!  Simply freeze after cutting and when you want a biscuit throw it in the oven – frozen (no thawing).  They are not quite as amazing as the fresh version but honestly no one will know the difference because they are still light, fluffy and buttery.  Just as a biscuit should be.

Enjoy!

brandyjsig

 

 

 

perfect buttermilk biscuits
 
Serves: 9 biscuits
Ingredients
  • 2 cups unbleached all-purpose flour, plus more for dusting the board (use White Lily flour for THE BEST biscuits)
  • ¼ teaspoon baking soda
  • 1 tablespoon baking powder (preferably without aluminum, regular is fine though)
  • 1 teaspoon kosher salt
  • 6 tablespoons very cold unsalted butter
  • 1 cup buttermilk (with an add'l tablespoon or more in case dough needs to be more wet)
Instructions
  1. Preheat your oven to 450°F.
  2. Combine the dry ingredients in a a food processor and pulse a couple of times.
  3. Cut the butter into chunks, place in food processor and pulse a few times until a coarse meal consistency is achieved.
  4. Add the buttermilk and pulse until just combined. (If it appears on the dry side, add a bit more buttermilk. It should be very wet.)
  5. Turn the dough out onto a floured board.
  6. Gently, gently PAT (no rolling with pin) the dough out until it's about ½" thick. Fold the dough 5 times, gently press the dough down to a 1 inch thick.
  7. Use a round cutter to cut into rounds. (Gently knead the scraps together and make a few more, just know they will not be anywhere near as good as the first ones.)
  8. Place the biscuits on an ungreased/unlined cookie sheet- if you like soft sides, put them touching each other. If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
  9. Bake for about 10-12 minutes until golden brown on top and bottom. DO NOT OVERBAKE.
  10. Best enjoyed warm out of the oven.
Notes
To freeze place cut biscuit dough on a cookie sheet 1" apart and place in freezer. Once frozen, throw in a freezer bag. When ready to use simply preheat oven 450 degrees, place frozen biscuits on baking sheet and bake for 10 to 12 minutes or until golden brown on top and bottom. (use frozen biscuits within a month of freezing)

recipe from food.com

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{Just some thoughts…} My Husbands Son

The moments after our first ultrasound, before we knew that there were concerns about our babys health, we had a few moments of the bliss that you experience after finding out the gender of your child.  The dreams that form in your head, the visions of that little person in your family.  We are having a little boy!   I turned to look at Josh and said, “I hope he is just like you“… and I meant it with my whole heart.

The thing about my husband is that he is different.  His heart is so genuinely kind, and I am not just saying that as his biased wife.  He is so brave in his faith, that you can not be around him and not feel renewed in your own.  He has a gift of being the calm in any storm- he will look you in the eyes and say, “Don’t be afraid.  We are in good hands.  We will be okay.”  His heart has no room for fear.

As we sat in the waiting room on Monday anticipating the test results I was on the edge of an anxiety attack.  My palms were sweating and my eyes were locked on the door, waiting for news I both needed and wanted to run from.  He cupped his hands in front of me and said, “are you in good hands?”.  Yes.  Yes, I am.  Breathe….

Our news was obviously not good… our ride home was filled with tears, and silence.  There was simply not much to say.  Somewhere on that highway Josh choked out, “thats my little boy”.  The last little piece of my heart shattered.

Those words though.  Oh, those words.  In four words I could see his whole heart, in the most pure way.  There was no where to hide and no anger peaking through.  A true testament of his faith and a reminder all over again of what I love about him most.  I don’t know many men that can love like that.  Don’t you see?  This little boy, flaws and all, is ours.  And he didn’t question this plan, he doesn’t wonder “why me?”.  We could use more love like that in this world.

I found comfort in those words, in that love.  I’m not entirely sure how heaven works, how this plan for our lives is set in motion.  And of course, we don’t know for certain how much time, if any, we will get with our boy on this earth.  But I do know this.. he is my husbands son.  I can see him now, dark chocolate eyes and that damn widows peak.  Brave beyond words with a surreal calmness about him.  And that big, megawatt grin.  I can picture him saying to us, “I’ve been waiting for you”.  If our lives are predetermined, and our children are meant for us in a divine plan that we can’t see, I picture this boy- who of course would say, “God, I’ll do it.  Send me.  I’ll give up my time with them on Earth, because I know I have eternity.  It will be okay.  Give me this task.”  Of course he would.. because he is his father’s son, and that’s the kind of man he would be.

I can’t help but smile, and rest in that image.

026
(One of my favorite images of all time of Josh with Adelynn)

shansig

 

 

 

Posted in Baby Maxey Updates | Tagged | 6 Comments

cookbook wishlist

If you have been keeping up with our updates on Baby Maxey, you know that it has been a rough week for us.  No baking took place this week, because we have needed some time to just reflect and absorb all of this.  I do, however, want to share with you some new cookbooks that you need for summer! (I need them too, most of these are not one’s that I yet own, just that I’ve got on my wishlist!)

I used to be a go-to-pinterest-for-a-recipe girl, but lately I have been diving into my cookbooks more and more.  I love grabbing a book off the shelf, and having it open on the couner while I’m cooking.  My favorites are filled with detailed step-by-step pictures, and The Pioneer Woman is particularly good at this.  For me, it just makes a recipe easier to follow.  (My favorite is this cookbook– but I have another of hers on my wishlist!)  Many of these are sequels of previous books that have been released, and I own a few of them.  (We also LOVE Jeni’s Splendid Ice Creams At Home– so her new book is sure to be fabulous!)

cook_book_wishlist_may_2014

1.  The Back In The Day Bakery Cookbook Our friend Vicki owns this one, and while it doesn’t boast the most healthy recipes (bring on the heavy cream!) they certainly sound yummy.  2. The Pioneer Woman Cooks: A Year of Holidays.  If its anything like the book I own, I need it.  I’m convinced this woman can do no wrong in the kitchen- I have yet to try a recipe that doesn’t turn out fabulous.  3. Where There’s Smoke. We gifted this to my sister and her boyfriend for Christmas this year and I flipped through it before wrapping.  Not only does it have awesome recipes for the grille, it also is filled with fun cocktails!  (Not that I can enjoy those, but you can!) 4. Tupelo Honey Cafe,New Southern Flavors.  If you didn’t know this, my husband is from South Carolina.  He is always begging to fry up some chicken and for me to make him cornbread.  (Im serious.) Some sophisticated Southern dishes?  Yes, please. 5. Jeni’s Splendid Ice Cream Desserts First of all, Jeni’s is amazing.  Her first book of ice cream recipes is incredible, so I would expect nothing less from this one!

shansig

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{21 weeks} A diagnosis…

trisomy_13_journey_1I woke up this morning desperately hoping that yesterday was just a dream.. that none of it had really happened.  But it had.

We were expecting our test results today, and were hoping it would just be a phone call.  All of my defenses were in place.  I had dinner and shopping planned with a friend for last night, and today my sister was set to arrive early to hang out and be here when my phone rang.  I was prepared in every way I could be.  I would be strong when the phone rang, I would be ready.

But then the call came yesterday.  Silly me, I should have learned by now that there are no defenses for that phone call.  On top of the call coming early, they did not want to share our results over the phone.. they needed us to come in.  Which of course was enough information to know that they certainly didn’t need us to drive to Fort Wayne to tell us that our little boy was perfectly healthy.  6 hours of anxiety followed.

Here we are, back in the sterile tissue box room.  The specialist walked in with a folder that held all of our answers.  We didn’t really need the folder, her face said it all.  “I’m sure you had a hunch that this news was not good…”

Our little boy tested positive for Trisomy 13. 

After asking every question I had prepared myself to ask if those were indeed the results, I needed out of that sterile room.  There was not enough air for my empty lungs.  I couldn’t take one more pregnant belly walking past me, hand in hand with their partner, smiling.  The physical pain that filled my heart and is still today residing there was as real as the results on that paper.  I can’t breathe… I can’t breathe… I can’t breathe…

This is so hard to even type out, and quite honestly I don’t have many words at the moment.  All I know it this, love gives you a crazy kind of brave.  In this very moment, we are trying to catch our breath.  We are trying to find our feet.  We are trying to soak up and celebrate this pregnancy because as painful as this is, it may be our only opportunity to know our little boy in this life.  Tomorrow is not promised, so we are thankful for today.  Our faith and hope is not shaken, this boy is here for a reason.  A reason we may never understand, but whatever it is, God trusted us with this fragile life.  We are thankful for every kick, every roll.  Tell us who you are, sweet boy.  We are listening. 

shansig

 

 

Posted in Baby Maxey Updates | Tagged | 24 Comments

diy watermelon face mask

diy_watermelon_face_mask_1When the temps turn warm all I want to consume are the most refreshing things I can get my hands on.  Watermelon is at the top of my list as far as summer fruits go.  And much to my delight the juice that resides at the bottom of the bowl makes for a quick hydrating face mask.  Delicious and beneficial to my skin – can’t beat that.

diy_watermelon_face_mask_2Watermelon Hydrating Face Mask

  • 2 tablespoons plain greek yogurt (probiotic agent – good for you inside and outside)
  • 1 teaspoon watermelon juice (full of anti-oxidants, electrolytes, vitamins, minerals and a great re-hydrator for tired skin)

Mix ingredients in bowl.  Apply to a clean, dry face and neck.  Let set for 5 minutes and rinse with luke warm to cool water.

diy_watermelon_face_mask_3And as a gift from me to you here is an anti-aging version:

Anti-Aging Watermelon Face Mask

  • 2 tablespoons of mashed avocado (plumps the skin and and provides extra moisturizer for thinner, more delicate skin)
  • 1 teaspoon watermelon juice

Mash the ingredients together.  Apply to a clean, dry face and let set for 20 minutes.  Rinse with cold water.

mask recipes from Our Nourishing Roots

diy_watermelon_face_mask_4Next time you are devouring a bowl of watermelon save that juice and considering treating your skin to a little facial.

Enjoy!

 

brandyjsig

 

 

 

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