Thursday night's dinner was pretty darned delicious, given that it featured bacon, egg, and cheese on fresh-made buttermilk biscuits.
I'm by no means an expert biscuit maker, in part because I do not do it enough. But this recipe is faithful and true and the result is always grand, commendable, and consumable.
It was also a stunningly warm and sunny day, with our high temp here topping out at 81°F. I looked up on Wednesday and saw that the cherry tree is already wonderfully blossomed, and then I looked down to see the first of the spring tulips.
"The Food Lab's Buttermilk Biscuit Recipe," from J. Kenji López-Alt, Culinary Consultant for SeriousEats.com. [Published 07 August 2015 / Updated 10 April 2019]
"Baked Scrambled Eggs," from Heather Johnson of TheFoodHussy.com. [Published 09 September 2019]
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