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If you're like me and you LOVE baking and cooking, boy are you in the right place?!

Here you'll find recipes and techniques that have worked well for me, as well as new ones. I'm still learning too!

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Flaky Buttery Biscuits

Flaky Buttery Biscuits

look at all of those flaky, buttery layers.

look at all of those flaky, buttery layers.

Biscuits are a staple here at our house. We eat them for breakfast, lunch or dinner. They are basically a buttery sponge to soak up whatever goodness you want to dip them in. From more butter, to gravy, it really dosen't get much better. Or easier for that matter. They taste MUCH better than the canned versions, plus you won't have a heart attack, from that loud "pop" trying to open them.

You can whip these bad boys up in about 25 minutes with ingredients, you most likely have on hand.

What you'll need is: 

  •  2 1/2 cups of flour
  • 1 1/2 tablespoons of baking powder
  • 1 teaspoon of salt
  • 1 tablespoon of sugar
  • 1 stick of very cold butter
  • 1 cup of cold milk, plus a few tablespoons (reserved)

 

First preheat your oven to 425 degrees. Next add all of your dry  ingredients to a large bowl (flour, baking powder, salt and sugar).

Dry ingredients

Dry ingredients

Mix it together with a fork. Then add roughly chopped, very cold butter. (put it in the freezer for 20 minutes after you chop it, cold butter is the secret to this biscuits flakiness).

 

Cold chopped butter added in

Cold chopped butter added in

Use a pastry cutter or fork to cut in the butter, until it resembles cornmeal. 

 

Ready for some milk.

Ready for some milk.

Once your butter is cut in, add the cup of cold milk and mix together. It will start to get a little hard to stir by hand, when it reaches that point, just use your hands to finish mixing it together.

 

It looks like a mess, but this is what you want.

It looks like a mess, but this is what you want.

After mixing the dough by hand.

After mixing the dough by hand.

Turn the dough out onto a floured work surface and knead about 10 to 15 times. Don't knead any more than that, you don't want to over work the dough.

 

Ready for rolling.

Ready for rolling.

From here roll out the dough, about a half inch to 3/4ths of an inch thick. Use a cookie cutter, a cup or whatever you have lying around to cut the biscuit dough. I had a mason jar ring, so that's what I'm using here. Cut out all the dough, any extra can be kneaded once or twice and rolled out again. Repeat until you've used all of the dough.

 

Mason jar lid as a biscuit cutter.

Mason jar lid as a biscuit cutter.

Butter a large a cookie sheet, I'm using foil, but that's not necessary. I just like as little cleanup as possible. Lay the biscuits out on the pan with about an inch to an inch and a half between them. 

 

all lined up for milk.

all lined up for milk.

Brush the tops with the reserved milk.

Ready for the oven.

Ready for the oven.

Bake at 425 degrees for 15 to 17 minutes. Take them out and brush with butter, serve immediately.

 

This recipe should yield about 14 biscuits. 

Super flaky and ready to eat. 

Super flaky and ready to eat. 

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