This is my very first post. I am excited to start blogging about cooking, baking and eating! I just so happened to have baked a few items over the last few days........so let the blogging begin!
Sugar Cookies with a Valentine's Twist
I am involved in a Bible study that meets every Monday. I have been making tasty baked treats each week. I love to bake and I have the time....so it worked out well for me to do it. We met last night and since it was Valentine's Day, I had to bake something with red in it. I remembered these sugar cookies that my sweet Mother-in-Law and I made over the holidays - they were delicious and they had red. Perfecto!
Over the holidays we used a sugar cookie recipe from one of her old, ancient cookbooks that was falling apart. We decided to add Andes Peppermint Baking Chips and some red sprinkles. They turned out to be perfect for the holidays. I thought they would be perfect for Valentine's as well! I was happy to make those sweet and savory sugar cookies again. Here's a look.....
I also had the idea to cut them into a heart shape - for that extra special Valentine's touch!
Cute huh? The best part is that you get to eat the leftover scraps. :)
Today I baked something out of one of my FAVORITE cookbooks called America's Test Kitchen: The Complete TV Show Cookbook. This cookbook is so wonderful that I am giving it to people for weddings, birthdays, you name it. If you love to cook and bake, I suggest you check it out. You won't regret it! Back to what I baked. We had shredded BBQ chicken for dinner tonight. The kind that you cook in the crock-pot for hours upon hours and it smells so you good you can't wait to eat it. My dear hubby wanted some biscuits to go with it. Biscuits it was!
Best Drop Biscuits
Source: adapted from America's Test Kitchen Cookbook. For original recipe click here
Whisk the dry ingredients
Pour the buttermilk into the butter
Stir until you get these small clumps
Stir dry and wet ingredients together
The dough should look like this after being mixed
Put 1/4 cup dough balls on sheet 1-2 inches apart (they are very specific at America's Test Kitchen!) and bake for 12-14 minutes.
This is my favorite part - brush the biscuit tops with butter! Side note: that is so NOT a pastry brush. It's all I could find. :) Apparently I need a pastry brush.
Let them cool for 5 minutes - then enjoy!
These biscuits are pretty much amazing. They are nice and crispy on the outside, yet flaky and soft on the inside.