June 30, 2016
Makes 12 servings For the biscuits: 5 cups all-purpose flour 11/4 teaspoons salt 1 teaspoon baking soda ¼ teaspoon baking powder 11/2 cups 83 percent European style cultured butter (unsalted), chilled and cut into small cubes 2 cups buttermilk 1 to 2 tablespoons heavy cream For the gravy: 4 tablespoons butter 1 pound pork breakfast sausage (uncased) 2 teaspoons fresh ground black pepper 1/3 cup flour 1 quart whole milk Salt to taste 1. Make the biscuits: Preheat oven to 425 F. Combine dry ingredients in a bowl, and whisk to break up any lumps.
July 11, 1990 |
Dear Polly: I have a biscuit recipe that calls for heavy cream instead of milk, and no shortening. I love the biscuits, but don't always have cream on hand. What will happen if I make the biscuits with milk instead? - Beryl Dear Beryl: If you simply substitute milk for the heavy cream, the biscuits are likely to be tough and unappetizing. That's because cream provides both liquid and fat. It's a substitute for both milk and shortening in ordinary biscuit recipes. You can still make the biscuits with milk, but you must also add some butter or other fat to compensate for the fat content of the cream, which is what makes the biscuits tender and flaky.
August 9, 1992 |
Things western, from wearing apparel to dancing, are pretty hot these days, fueled by the American spirit of freedom, the love of wide-open spaces and Garth Brooks. To capture the essence of the Old West, today's urban cowboys need only put on some Rocky Mountain jeans and a John Wayne cavalry bib shirt, and rustle up some western-style grub - good, slow-cooking, full-flavored and thoroughly American food. Back in the old days, when the cowpokes rode the range, there always seemed to be an aging cowboy with a limp in his swagger and frying grease on his chaps who cooked the food on the cattle drives.
April 29, 1992 |
The phone was ringing off the hook at the Best Bakery Inc. in Lansdale on a sunny, early spring morning. While one business call normally would not stop production of cookies and biscuits at most bakeries, the making of almond cookies came to a complete halt while owner Shashi Patel answered the call. Speaking in the language of his native India, Patel, 40, wrapped up his phone business and immediately rejoined his brother Kiran, 41, on the assembly line. The two took the sweet cookie dough and rolled and shaped it into round cookies.
July 29, 2010
Metal canister sets replaced wood in the mid-1800s to protect flour and sugar from moisture. These enamel reproductions by Kraft Klub are reminiscent of those used in the '50s when people actually used flour and sugar to make bread and cake, instead of boxed mixes. Available in aqua, red and white, the price seems reasonably retro. Snack Smart Almondina, maker of the thin crunchy biscuits we've come to love, has a new chocolate cherry variety that is simply scrumptious. They're dairy-free, kosher, and free of cholesterol, coloring and preservatives.
April 29, 2016
Makes 16 biscuits with strawberry topping For the topping: 2 pints strawberries 1 tablespoon sugar 8 ounces vanilla yogurt For the biscuits: 11/2 cups flour 1/4 teaspoon salt 4 teaspoons sugar 2 teaspoons baking powder 6 tablespoons cold butter 3/4 cup whole milk 1. Preheat the oven to 400 degrees F. 2. Wash, hull, and slice the strawberries. Place them in a bowl and sprinkle with the sugar. Set aside. 3. Stir together flour, salt, sugar, and baking powder in a large bowl.
March 3, 2011 |
Dinner at the Kensington home of John Vick and Amanda Jaffe is as simple as roast chicken, mashed potatoes, salad, and biscuits - and as complicated as farm-raised, sustainably grown, homemade, and locally sourced. Jaffe uses chicken from Griggstown Quail Farm outside Princeton, unaltered by hormones or antibiotics. Vick mashes the All Blue potatoes, a variety that produces colorful flesh as well as skin, from Tuscarora Organic Growers in Hustontown, Pa., adding butter from Hometown Provisions in Lancaster County and whole milk from Trickling Springs Creamery in Chambersburg, Pa. For his biscuits, Vick blends heirloom cornmeal from Rineer Family Farms in Lancaster and buttermilk from Maplehofe Dairy in Quarryville, Pa. The salad greens, baby arugula, and baby spinach were grown hydroponically at Woodland Produce in Fairton, N.J., by a farmer who recently got a grant from the USDA to install photovoltaic cells in order to run his greenhouses on solar energy.
August 29, 2012 |
At Pride Paws, homemade dog biscuits are hot items. "Sometimes we sell them as fast as we can bake them," says manager Renee McCormac. The biscuits helped launch the nonprofit Medford retailer, which offers developmentally disabled young adults a place to work and prepare for "the next, better job," says founder Joe Ritzel. He and his wife, Linda, of Marlton, are part of a close-knit group of Special Olympics parents who established Pride Ventures Inc. Joe is its board president and Linda is a trustee.
October 30, 1991 |
BETTY CROCKER LIGHT BROWNIES FUDGE BROWNIE MIX. $1.29 to $1.49 per 20.5- ounce box. BONNIE: Once the reduced-fat trend hit the baking aisle, it seemed only a matter of time before some company would introduce a light brownie mix. That company turned out to be Betty Crocker. Betty Crocker's new Light Fudge Brownie Mix contains less fat and calories per serving. Compared to an original Betty Crocker fudge brownie, for instance, each light brownie contains 4 fewer grams of fat and 40 fewer calories.
September 17, 2009 |
Guy Savoy, the storied three-Michelin-starred chef with eponymous palaces of gastronomy in both Paris and Las Vegas, will be cooking with his friend Georges Perrier at Le Bec-Fin on Sunday and Monday. The event is already sold out, and the $200-a-plate dinners will include a few of Savoy's favorite ingredients, including, of course, truffles and foie gras. We wondered if he always eats that way. He replied to our questions by e-mail. Q: You are most associated with elegant, gourmet French cuisine.