cheeky biscuits

A clean kitchen.

An extra tablespoon of further chilled, unsalted butter,

An extra splash of buttermilk.

No eggs required.

Unbleached, fine flour.

Working to perfect the finicky.

A smaller cutter,

A quarter inch thicker batter to cut.

Perfecting.

Over and over

Incremental changes.

Convection

10 dollars yields 48 rounds.

I am in love.

A habit.

Author: writtencasey

I am fascinated by the scientific endeavor and I read about or engage with those processes as much as possible. I am a compulsive reader and writer. With a background in anthropology and as an arm-chair/backyard scientist, I hope to improve my writing skills and learn about any areas of weakness or misunderstanding in my analytic skills. I am excited to share. Thank you for spending time here. Please reach out if you are so inclined. I'd be excited to hear from you.

6 thoughts on “cheeky biscuits”

      1. Ha. Any southern gal who wants to master baking is ethically obliged to begin with buttermilk biscuits from scratch. They are the fussiest of bitches, even more than my primrose flowers. Neither will rise without obsessive doting. Is good to half ‘n’obby innit!

        Liked by 2 people

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