Southern Buttermilk Biscuits

Southern Buttermilk Biscuits | in this kitchen

Southern Buttermilk Biscuits | in this kitchen

Recipes have failed in my realm lately, guys. Almond butter chocolate chunk cookies that came out too oaty and chewy, despite using an entire jar of (expensive!) almond butter in them. Dark chocolate amaretto cookies that looked so good in the recipe I was using, but came out weirdly acidic and bitter (the magic must have been lost in translation, literally – I was using Google to translate the recipe from Lithuanian). I only have so much time and money to bake with, and it’s just sad when things don’t taste great. My search for Amaretto recipes lives on though, since I’ve got to do something with the bottle of it I bought for my lemon cakes recipe months ago. I will keep you updated with any future successes.

So today I’m turning to this buttermilk biscuit recipe, which I’ve made twice and both times to great, great success. The biscuits are called “Touch of Grace biscuits,” which is the perfect name to describe how airy and light these biscuits are. Don’t get me wrong, they are immensely buttery and creamy, but they crumble perfectly and don’t feel dense at all. Southern self-rising flour is a key ingredient, which I previously hadn’t heard of, but was easy to locate in Whole Foods.

The biscuits are from Shirley Corriher’s Cookwise. I heard about them from Molly Wizenberg, as I do many of my favorite recipes. I was listening to Molly and Matthew Amster-Burton’s terrific podcast Spilled Milk and when Molly described these biscuits, I had to go out, get myself some Southern self-rising flour, and make them that same weekend. We ate them hot right out of the pan, and they still were good hours later at room temperature. They were good enough that I even took a tupperware full of them to my boyfriend’s parents and they loved them, which is always a good way to win brownie-points (biscuit-points?).

Southern Buttermilk Biscuits | in this kitchen

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Coconut Pancakes

Coconut Pancakes: recipe on www.inthiskitchen.com

Coconut Pancakes: recipe on www.inthiskitchen.com

I am one of what I imagine must be a pretty large subset of people who just eat a packaged protein or granola bar for breakfast. Not only is it boring, and not only do I get the same brand every time, but I often eat it already in my car, driving to work. Ideally, this wouldn’t be my breakfast. In my perfect world, I’d wake up luxuriantly; it’d be 8:30 and the sun would just be starting to blush it’s way into the bedroom, and I’d saunter to the kitchen to make some coffee and eggs. There’d be an english muffin, and maybe I’d even get wild and put the eggs on it to make a sandwich.

Sounds simple right? But on weekday mornings every minute is precious, and often filled with a harmless but present anxiety about the work day to come. Even waking up earlier doesn’t assuage that “gotta get to work” thought – it just prolongs it. So I’m a devotee of the weekday bar-in-the-car breakfast, one that’s relatively tasty, portable and fills me up.

Coconut Pancakes: recipe on www.inthiskitchen.com

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cinnamon roll cake

Cinnamon Roll Cake on www.inthiskitchen.com

cinnamon roll cake [ inthiskitchen.com ]

I remember my first recipe very well. I really don’t know how old I was when I made it, maybe… somewhere between 7 and 10 years old? But I remember the day I made it quite vividly. It was for “dough roll cinnamons,” which I creatively spelled “doo roll cinamins,” which consisted of plush Wonder Bread-style white bread, ripped into pieces, rolled into balls, coated in butter, and dipped in cinnamon sugar. Then they were baked in the little toaster oven until heated through and the outside got a nice crunch. I was beaming and proud of my recipe on the day I made it, and though I hope I’ve moved on to a bit more advanced recipes by now, I don’t think I’d balk at eating a few dough roll cinnamons even today.

Here’s my recipe in all its glory, which, bless her, my mom saved:

do-roll cinnamons

In any case, today’s recipe is in a similar vein flavor-profile wise, but I must admit it is much better than a little dough-roll cinnamon. It’s a cinnamon roll cake, which I had to try after seeing the recipe and its gorgeous photos, because it just looked irresistible. It turned out exactly how I’d expected: super soft cake with its insides swirled with cinnamon sugar, and a crackly top that gets a good drizzle of sweet cream cheese icing. It’s certainly decadent, but that’s what this time of year is for, no?

cinnamon roll cake [ inthiskitchen.com ]

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deeply toasted coconut pecan granola

deeply toasted coconut pecan granola [ inthiskitchen.com ]

Reading Molly Wizenberg’s Orangette gets me to make a lot of things that I would never ordinarily consider making. Her writing is downright enchanting, and the woman could make a sauteed shoe sound good. And I know, I know, everyone already knows and loves her blog – But I especially like browsing the archives of the site and finding fantastic recipes from before the days of Pinterest, from before everyone just tried to make the latest one-pot, low-cal, gluten-free, “tastes just like cake I swear!” recipes that are infinitely able to go viral and garner hits. Molly’s site has always focused on 1) great writing, and 2) great recipes. And really, that’s why I trust the recipes she posts, and when she says a granola is deeply toasty, nearly “shatters” when eaten, verges on savory, yet still has a fair glug of maple syrup running through it… I make that granola. Even though I’ve never made granola before, and didn’t think I even really liked most granolas. Those days, my friend, are over.

deeply toasted coconut pecan granola [ inthiskitchen.com ]

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lemon blueberry baked oatmeal

lemon blueberry baked oatmeal recipe [ inthiskitchen.com ]

I usually find it hard to be creative at breakfast. My favorite breakfast foods are whichever ones are simplest, and if they’re really tasty thats a bonus.

This lemon blueberry baked oatmeal is not only really good, its also a filling and healthy breakfast. I originally thought it would be like oatmeal bars, but it’s not – its more similar to traditional oatmeal, still very soft but baked instead. I think it is really best eaten warm with some milk poured on top (and maybe a little maple syrup or honey too). The recipe is super easy and you get a lot of bang for your buck, too!

lemon blueberry baked oatmeal recipe [ inthiskitchen.com ]

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