Recipe: Sour Cream Biscuits

These biscuits are easily the best I’ve ever made and super easy. They come together with very little effort within a half hour. This recipe make 8 very large biscuits so feel free to make them smaller but remember to adjust the cooking time down a few minutes if you do that. These are great with jam, cream, soups, or even plain and they come out tall, soft, and flaky just like any proper biscuit should.

Continue reading

Recipe: Charred Shallots Cooked in Barley

This recipe is a little bit of a strange duck. I had to read through the recipe more than three times to really understand how to make it and then I can’t locally get freekeh so I replaced it with barley. I imagine most very hearty, long cooking grains will probably be able to fill in like bulgur or brown rice even (with slightly adjusted cook times). This recipe is a flavor bomb so it’s really best served in small portions with something fresh and crisp on the side and maybe some bread sticks or grassini to round it out into a meal.

Continue reading