Oh helllooooo friends! 👋
How are ya?
This weekend has been spent watching LDS Conference, eating Salted Caramel Brownie Brittle (um, only the BEST snack), and visiting with lots of extended family. I also attempted to make donuts and it did NOT work out. At all. And I’m scared to try again haha. But I’ll try again anyway this next week! This post by Joy the Baker really motivated me to acknowledge the things I’m afraid of doing (food and non-food related) and do them anyway. Question for ya: how do you conquer your fears? Food and non-food related? What inspires you and motivates you to achieve your goals? Let me know in the comments! Three cheers for conquering fears 💪 I also made a pear cake that may or may not be shared on this blog. I have a hard time deciding what makes it on here and what doesn’t. Is it good enough? Is it creative enough? Is it exciting enough? Poor Brig deals with me asking if he likes something approximately 6,000 times. “Are you sure, babe? Do you LIKE it or do you LOVE it? What about a scale of 1 to 10? Do you want to eat the whole thing? Why don’t you want to eat the whole thing?” Anyway. Moral of the story: I’m crazy.
Utah is finally feeling more like fall, with the weather hanging around mostly in the 60s-70s (sometimes rainy!) and it’s so so so wonderful. I open the windows first thing in the morning and the air feels so crisp and clean and I’m obsessed 💝
My dad makes the BEST buttermilk biscuits. Fact. And also all the best things to go along with biscuits – like stew and gravy. But what is accompanying these cheesy delights that I made for you today (that are adapted from my dad’s fantastic recipe) is some “hot” honey butter (hot in quotations because I’m a wimp, we’ve discussed this) that is seriously out of this world. However, I fail at taking pictures of food (we know this already, too) and the only picture of the butter is on top of a biscuit down yonder ways at the end of the post, so get a good gander there (even though the photo isn’t even that great but whatever).
These babes are ridonculously fluffy, seriously flaky, and impossibly good. Also, they’re still totally super great without the cheese. Just in case you’re not a cheese person. Don’t even worry, I got you.
Is there a better way to complement your Sunday roast than with these biscuits? I think not.
Makes about 10 biscuits
2 c all-purpose flour
3/4 t fine sea salt
1 t baking powder
1 t sugar
1/2 t baking soda
4 T unsalted butter, cold and diced
1 c buttermilk
1 c shredded pepper jack
for the butter:
1/2 c butter, softened (I prefer unsalted, but you can use salted if you wish!)
1 T honey
1/4 t (or more) red pepper flakes
Preheat oven to 400.
In a large bowl, whisk together the flour, salt, baking powder, sugar, and baking soda. Cut in the butter chunks with a pastry blender until the mixture resembles course crumbs.
With a large wooden spoon, mix in the buttermilk and pepper jack until just combined. If you’re feeling like it’s just a tish too sticky, add a little more flour.
Roll out on a floured, clean surface and pat into a large circle/rectangle/shape of your choice, about 1/2 inch thick. Cut dough into rounds with a biscuit cutter and transfer to a baking sheet lined with parchment paper or a silpat.
Bake for about 8-10 minutes, or until puffy and golden brown.
To prepare the honey butter:
Cream together the butter, honey, and red pepper flakes with a handheld electric mixer or stand mixer for 3-4 minutes. Slather on everything in sight.