Julia Child’s Buttermilk Scones

These are the scones my sweetie makes for us on weekends.

Julia Child’s Buttermilk Scones
Makes 12 triangular or 24 rolled scones

3 cups all-purpose flour
1/3 cup sugar
2-1/2 teaspoons baking powder (make sure it’s fresh)
1/2 teaspoon baking soda
3/4 teaspoon salt
8 ounces Kerrygold butter, chilled
3/4—1 cup buttermilk
1 tablespoon orange or lemon zest (optional)
4 … Read more

Southern-Style Skillet Cornbread

Unlike its sweet, cakey Northern counterpart, Southern cornbread is thin, crusty, and decidedly savory. Although this recipe uses a small amount of sugar to enhance the natural sweetness of the corn, it’s not enough to make it taste ‘sweet.’ Cornmeal mush of just the right texture is essential to this bread, making it a dense, moist, tender version. For a Read more

Tender Rustic Biscuits

This recipe makes tall, extra-fluffy, moist, tender rolls with crisp, golden-brown tops. I find they turn out better if the flour is measured by weight. Store leftover biscuits in an airtight zipper-lock bag. Reheat by placing them on a baking sheet in a 475-degree oven for 5 to 7 minutes.

Tender Rustic Biscuits
Yield: 12 biscuits

Nonstick cooking spray

DOUGH… Read more

Chapati (Indian Flat Bread)

Perfect with curries, chapatis are a delicious way to scoop up the last bits of food in a bowl! Obviously not for low carb folk 🙁

Yields 12 chapatis

2 cups organic whole wheat flour
1 teaspoon salt
1 cup water
2 tablespoons wheat flour, for rolling and dusting

Sift the flour, add salt, and mix well. Place the

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