Reinventing The Wheel…Or Biscuit

Can you see all the little layers?? Huh huh huh?

We’ve all done it. Or at least if you’ve cooked for any length of time and are more than a casual “I HAVE to cook so I do” sort of foodie you’ve done it. What the heck am I talking about? Food reinvention. Aka the times you want to make something you’ve made before but just want to do it differently. You want something traditional but you want something new. That train of thought has brought us so very many of the foods we all love. Though I doubt Twinkies and Cheetos were somebody’s brain child as to how to reinvent cheese and cake. Mores the pity. 😛

I have been wanting biscuits. I have also been wanting croissants. But biscuits were boring and croissants are a pain in the proverbial tushie. I can make both with no problem. You can’t live in the south and cook without learning to make good buttermilk biscuits or you may as well hide in a hole. And I taught myself to make croissants years back just cause I wanted to prove I could do it. But neither was exciting me yesterday when I was contemplating today’s post. So I figured I’d make Angel Biscuits- those biscuit/yeast roll hybrids. But I wanted to play with them and see if I could get them to be more akin to croissants with out all the trouble and time that croissants take. I have to say; I’m pretty tickled with how they turned out.

Hours before I started the dough, I cut two sticks of butter in half. Then I rolled out each half in between sheets of waxed paper and froze them. After I got the dough finished later, I did the rolling and turning technique (more or less) that you use when making croissants after inserting the sheets of butter in them. After baking, I tried one (I wanted to eat more but controlled myself lol) with some of my home made Apricot Honey Jam. All I can say is… oh my. These turned out fantastic. Are they the prettiest rolls in the world? Nope. But I couldn’t care less nor will you. I promise. These are tender and buttery and the tops and bottoms get a slight crispy almost fried taste and texture due to the butter. You can see the layers in this and they are reminiscent of the flaky biscuits you can make from a can (the ones where you can peel apart the layers) but without the canned taste, thank God and the Pillsbury Dough Boy. So give these a try. They aren’t time consuming at all and taste so darn good!

Croissant Style Buttermilk Biscuits

  • 2 sticks butter (1/2 pound), room temp, cut in half (preferably salted for this recipe contrary to what I usually advise)
  • 1 package (2 1/4 teaspoons) regular yeast
  • 2 tablespoons warm water (105 to 115 degrees)
  • 2 1/2 cups all purpose flour
  • 3 tablespoons sugar
  • 1 1/2 tablespoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 1 cup buttermilk (you may need a touch more if the dough is dry)
  1. Put one of your pieces of butter onto a large piece of waxed paper. Fold the paper over it and smoosh the butter down. Then roll the butter out flat into a thin sheet. Do this with each of the four pieces. Put into the freezer for at least an hour.

    See? The butter doesn’t have to look pretty. Just nice and thin and flat. 🙂

  2. When the butter has been in for about 50 minutes, preheat your oven to 400 and start your dough.
  3. Mix the yeast with the warm water in a small container. Set aside.
  4. Mix the flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in the shortening with a pastry blender until mixture is the consistency of fine crumbs. Stir in the buttermilk, then the yeast. Mixture should leave sides of bowl and be a cohesive mass. If not, add a little more buttermilk at a time until it does.
  5. Place the dough on a generously floured board. Knead until it comes together smoothly. Gently roll out the dough into a rectangle. It doesn’t need to be perfect.
  6. Place one of the frozen butter sheets on it and fold the dough in half, enclosing the butter. Seal the edges well.  Gently roll back out into a rectangle large enough to insert another sheet of butter.
  7. Do this three more times with each of the other pieces of butter. Make sure your board stays decently floured. Seal the dough well after inserting each sheet of butter using fingers moistened with a bit of buttermilk if necessary. Cover any cracks with a light sprinkling of flour and just continue on as you have been doing. Work quickly so that the butter doesn’t have time to soften up too much. The steam is what helps create the layers and warm butter won’t steam as well. When you have all the butter rolled in, you will end up with a thick fairly heavy piece of dough that looks more or less like this:
  8. Roll out a LITTLE bit. You’re not trying to flatten it out again just make it a touch bigger. Once you have this done, cut the dough into 16 pieces. Bake in a preheated 400 degree oven until golden brown, about 20 minutes. Serve with jam or preserves or chocolate sauce if that makes you happy. But you won’t need butter on these I promise you. 😛


Say Cheese!!! C’mon Say It!

This Is Cheese


Ok, go listen to that video (it won’t be easy but you can do it. I have faith in you) then come back here.

Admit it, as stupid as that video was, it made you smile and maybe even laugh just because it IS so darn stupid.

Here’s another if you’re feeling masochistic

I like cheese. Did I ever tell you that? Ok, let me rephrase so that you’ll stop rolling your eyes at me…AGAIN. Didn’t your mother ever tell you that your face would freeze that way btw? It’s not very polite either so stop it right now or no cheese. Rephrasing now. No, I did NOT get distracted again. It was YOUR fault this time! Was so! I see you there shaking your head and…ewwww… stop doing that!

Assssss I was saying before you so rudely interrupted me with your eye rolling and that other thing I hope never to see you do again, I like cheese. A lot. Cheese makes me happy. Ok, so I’m also the woman made happy by Twinkies and Cheetos.  I’m easily pleased! This is a good thing. My husband doesn’t have to buy me diamonds. Just a wedge of Brie now and then or toss some sharp Cheddar my way when my mouth is open. Which isn’t as often as one would think actually. In real life, he’s lucky to get ten words a day out of me and I’m painfully shy. Stop laughing! It’s true! It’s only when writing that I’m a total idiot lunatic.

I also like bacon. Almost as much as I like cheese. On days when I’m feeling the need for salt and/or porky goodness, I may like it better. When I can find a way to mix the two, I’m in hog heaven. Or would that be cheese heaven? Oh my, now I’m confused. Ah HA! Hog heaven that is made out of cheese!! Yes, yes I am in a weird mood today. Why do you ask? I thought I was being rather mild…well for me anyway. We all know it gets worse at times.

I think it may be best for all of us if I just get to todays recipe. Whadda ya mean you agree!? I thought you came here for my fun loving ways!? Heh. That one even made ME laugh. Moving on now.

I love loaded baked potatoes, loaded mashed potatoes, loaded potato CHIPS. Fine, I love anything that is called loaded because someone thought to add cheese and bacon to it; preferably with a side of sour cream. I wanted that recently but wasn’t in a potato mood. So I played around and made loaded mac and cheese. Can we say yummy?! (admit it, you just yelled “yummy” in your head. It’s a Pavlovian sort of a reaction we humans have 😛 ) it really is good. Cheese, bacon, cheese, sour cream, bacon, cheese. Oh yeah some green onions and maybe some pasta too. Try it; you’ll like it. This makes a lot so feel free to cut it in half. But if you make it all then let it cool, you can cut it into individual servings then wrap them and freeze them. Also, this isn’t fancy. There is no making a white sauce, adding your cheese, praying that it doesn’t burn or stick. This is a basic throw together mac and cheese but very yummy and tastes good enough for company. I’ll post “fancier” more complex ones at other times. If you’re wanting fancy, go try this one; you’ll love it! French Onion Soup Mac & Cheese

Loaded Macaroni & Cheese

  • 1 lb of your favorite pasta shape (I used shells)
  • 1 lb bacon, cooked then crumbled (reserve about 1 tablespoon of drippings to add to the mac and cheese)
  • 3 large green onions, sliced
  • 1/2 cup sour cream
  • 1 1/2 cups milk (maybe more if needed to get consistency you prefer)
  • 1/2 cup (one stick) butter
  • 1 teaspoon favorite hot sauce (optional but it adds a bit of tang)
  • 1 teaspoon mustard (again optional but it helps cut the richness)
  • 1 8 ounce container chive cream cheese
  • 1 lb sharp cheddar, shredded
  • 8 ounces monterey jack cheese, shredded
  • 1/4 cup Parmesan cheese, grated
  • whatever sort of cheese you prefer to top the pan and showcase all the cheesy yumminess (I used Provolone)
  1. Butter a 13×9 pan, preferably a glass one as metal can add off tastes. If using metal, at least line it with foil. 🙂
  2. Heat oven to 350 degrees.
  3. In a large pot, cook pasta according to package directions. Drain well, then add back to the pot. Add in the milk, butter, hot sauce, mustard and cream cheese. Over low heat, heat until cream cheese is melted, stirring constantly to prevent sticking. Add in the rest of the cheeses and the bacon and reserved bacon drippings (honest; it adds flavor and at this point, worrying about the calories is pretty silly 😛 ) and stir constantly until cheese is melted. If too thick for you, add more milk about 1/4 cup at a time.
  4. Pour into buttered pan. Top with a few slices of cheese. Wow; more cheese. Imagine that. Even if you’re not lactose intolerant you may want to take a box or two of Lactaid before you eat this. Hehe. Bake at 350 JUST long enough to melt and maybe lightly brown the cheese on top. If you cook too long, it will dry out. It is already cooked; this is just for melting purposes.
  5. Serve. Eat. Moan. The End. 😀

    Is there anything better than curry? Anything? Bueller? Anyone?

    I have a thing for curry. I need rehab. But I have no interest in being cured. If my kids wouldn’t tie me up and hang me by my toes from a clothesline, I would probably make every dinner something with Curry. Chicken curry for sure but why stop there? Curried hot dogs anyone? How about curried Twinkies? Ok, maybe not either one of those but still; curry is my life. Give me curry or give me death!!! I did NOT have sexual relations with that curry! When the going gets tough, the tough eat curry! And of course, from Red Dwarf, “But then I poured curry sauce all over it, and he just yummed it all up!” Ok, sorry. I’m done now. I got carried away on waves of curry. Champagne wishes and curried dreams! Ok, NOW I’m done. Maybe. But don’t gamble on it.

    Well, today was a rare day because I was in the mood for something curried. Never would have guessed that was coming huh? But I didn’t want anything heavy. The guys decided they wanted fast food and since I’m not much on that, it left me with the chance to play. I’m pretty pleased with what I came up with. This can be a side dish to any sort of Indian, Middle eastern or Thai meal or even, as I’m having it, as a meal on it’s own. It has a lovely curry flavor and a mild sweetness as well as a subtle hint of coconut, pineapple and other fruits.  My house smelled amazing while this was cooking. The way I made it it has a bit of a bite but that is easily changed by leaving out the red pepper flakes.


    1. 2 cups Basmati rice
    2. 1 13.66 ounce can coconut milk (I always use Thai Kitchen brand)
    3. 1 20 ounce can pineapple chunks in their own juice, drained, juice reserved
    4. 1/2 cup dried Apricots, chopped
    5. 1/2 cup raisins
    6. 1 green onion, thinly sliced (and a little more for garnish)
    7. 1/4 cup slivered almonds, toasted
    8. 1 2/3 cups water or chicken broth
    9. 2 tablespoons red curry paste
    10. 1 teaspoon mild curry powder (yes, both the paste & the powder. They add different levels of flavor)
    11. 1 teaspoon salt (add when done cooking if you’re using the broth in place of water because it may not need it)
    12. 1/2 teaspoon garlic powder
    13. 2 tablespoons brown sugar
    14. 1/4 teaspoon red pepper flakes (optional)
    • In a medium pot, put your rice, coconut milk, water (or broth) and the reserved liquid from the pineapple. Add the curry paste, curry powder, apricots, raisins,  green onion, salt if using, garlic powder, brown sugar and red pepper flakes. Stir to mix well.
    • Put over medium heat and stir frequently until it comes to a simmer. Then put on a tight fitting lid, turn your heat down to medium low and let cook until the liquid is absorbed and the rice is tender, about 25 to 30 minutes. Check every five minutes or so and give this a quick thorough stir because it will stick because of the coconut milk. When almost done, add the pineapple chunks. Mix well.
    • When done, garnish with the toasted almonds and some green onions. Enjoy!
    • Note- To toast Almonds the easy way, take the slivered almonds, put on a microwave safe plate and microwave on high for one minute. When the minute is up, stir them around, spread them back out and put back in the microwave for another 30 seconds (make sure to peek through the window to make sure they aren’t burning.) Do this as needed until they are a nice toasty brown. It took two and a half minutes in my microwave.

    All we are sayyyyyingggggg is give curry a chanceeeeee! Ok, NOW I'm done