Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
YOUTUBE
TIK TOK
Strawberry Breakfast Biscuits
Serves: 12 - 14 biscuits
Overall:
1h
Cook:
30m
INGREDIENTS
2 ½ cups all-purpose flour
5 tablespoons sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
10 tablespoons cold butter - ½ inch cubes
½ cup crème fraîche
1 large egg
⅓ cup buttermilk
¼ teaspoon pure vanilla extract
1 cup diced strawberries
INSTRUCTIONS
1. Preheat oven to 350 °F. Line 2 rimmed baking sheets with parchment paper. In a medium bowl, whisk the flour with the sugar, baking powder, baking soda and salt. Using your hands incorporate the cold butter into the dry ingredients until pea-size pieces form. In another medium bowl, whisk the crème fraîche with the egg, buttermilk and vanilla. Stir the crème fraîche mixture into the dry ingredients until a dough just comes together. Fold in the diced strawberries, being careful not to over mix.
2. Scoop twelve 1/4-cup mounds of the biscuit dough onto the prepared baking sheets, about 3 inches apart. Bake the biscuits for about 30 minutes, until browned; shift the pans from top to bottom and front to back halfway through baking. Transfer the biscuits to a rack and let cool slightly.