1/2 cup butter (1 stick), frozen – really important that It’s VERY FROZEN
2 1/2 cups self-rising flour (white lily – unbleached)
1 cup chilled buttermilk (full fat buttermilk)
2 tablespoons butter, melted
For guaranteed Success – Put Everything you use to make the biscuits (bowl, grater, rolling pin) in freezer to lower the temp before starting.
Preheat oven to 475°.
Grate frozen butter using large holes of a box grater.
Toss together grated butter and flour in a medium bowl.
Chill 10 minutes in freezer.
Make a well in center of mixture. Add buttermilk, and stir 15 - 20 times. Dough will be sticky.
Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times (5 times total).
Roll dough to 1/2-inch thickness. Cut with a 3-inch floured round cutter, reshaping scraps and flouring as needed. NEVER TWIST the cutter (That will seal the dough) – straight up and down motion with cutter will guarantee flaky layers.
Place dough rounds on a parchment paper-lined pan.
Bake at 475° for 15 minutes or until lightly browned.
Brush with melted butter. Eat and enjoy.
(Bonus – you can cut the rounds and put in the freezer on a sheet tray – once frozen, you can keep in zip lock bags until you are ready to use – so on a rainy day – make a bunch and you’ll have biscuits for months!)
1 cup organic cane sugar
1 cup water
2 ripe peaches (thinly sliced // plus more for serving)
3-4 tea bags // depending on how strong you prefer it)
8 cups filtered water
Bring sugar, water, and peaches to a boil in a small saucepan. Then lower heat and use a wooden spoon to stir and crush the peaches to infuse the flavor.
Once the sugar is dissolved, cover, remove from heat and let steep for 25-30 minutes.
In the meantime, brew your tea using either a large pot or a tea maker. NOTE: Use less tea if you prefer it weaker or more tea if you prefer it stronger and try not to let it steep longer than 4-5 minutes or it can get bitter.
Once brewed, remove tea bags or strain out loose leaf tea and transfer to a pitcher. Refrigerate to cool.
Once your simple syrup is finished, pour into a bottle or container over a fine mesh strainer to strain out peaches. You can reserve the peaches for later use, such as to place over oats or ice cream sundaes.
To serve, either set out simple syrup and add as much to the tea as you like, or add all of the simple syrup to the tea and stir. I prefer leaving it separate. Serve tea over ice and fresh sliced peaches. Recipe as originally written yields about 10 servings (with ice and peaches).
1 lb. smoked bacon, slightly frozen, chopped in robot coupe
2.5 teaspoons chopped garlic
4 medium brown onion, chopped
7.5 cup brewed coffee (get in big kitchen from air pot)
2 ½ cup brown sugar
2 ½ cup bourbon
2 ½ cup apple cider vinegar
2 ½ cup maple syrup
Extra water if needed
In a heavy bottom pot, fry the bacon in batches until lightly browned and beginning to crisp.
Remove and drain on paper towels – remove all but 8 tsp bacon fat from pan -
Fry the onion and garlic in the rendered bacon fat on medium heat until translucent.
Then add coffee, bourbon, vinegar, syrup, brown sugar and bring to a boil - return bacon to pan and reduce heat to simmer.
Simmer for 2 hours adding a splash of water every 25-30 minutes or so and stirring.
When ready, cool for about 15-20 minutes and then place in a food processor. Pulse for 2-3 seconds so that you leave some texture to the “jam”
12 cups shredded extra-sharp Cheddar cheese
3 lbs. cream cheese, softened
3 cups mayonnaise
1.5 teaspoon garlic powder
1.5 teaspoon ground cayenne pepper
1.5 teaspoon onion powder
5 jalapeno pepper, seeded and minced
24 oz. jar diced pimento, drained
Salt and black pepper to taste
Place the Cheddar cheese, cream cheese, mayonnaise in the bowl of mixer on low – then add garlic powder, cayenne pepper, onion powder, minced jalapeno, and pimento. Beat at medium speed, with paddle if possible, until thoroughly combined.
Season to taste with salt and black pepper.
½ cup diced bacon
¼ cup chopped shallots
2 garlic cloves, minced
2 12-ounce bottles (ketchup-style) chili sauce with 1 T brown sugar stirred in
1 cup cherry cola (regular, not diet) reduced by half over medium heat
1/3 cup (packed) dark brown sugar
1/4 cup balsamic vinegar
1 teaspoon (or more) red chili flakes (optional)
Heat heavy cast iron skillet over medium heat. Add bacon and when fat is rendered add shallots and garlic; sauté until golden, about 7 minutes. Stir in chili sauce, cherry cola suyrp, brown sugar, and vinegar; bring to simmer, stirring occasionally. Reduce heat to medium-low; simmer uncovered until reduced to 4 cups, stirring often to prevent scorching, about 50 minutes. Stir in 1 teaspoon hot pepper flakes. Season to taste with salt and pepper. Transfer to bowl and cool completely. DO AHEAD: Can be made 2 weeks ahead. Cover and refrigerate.
12 C Lemon Juice (from fresh lemons with some pulp reserved)
12 C granulated superfine sugar
24 C Purified Water
Juice lemons (reserve pulp)
Put the 12 c of sugar in Pot with the water and bring to boil, stirring to dissolve sugar, When cold - add lemon juice and desired amount of pulp - stir to mix. Serve over ice.