#1,930 New Biscuit Recipe + Ghost Sign.

I stumbled upon Southern Living’s ‘best ever buttermilk biscuit‘ recipe video last night and it made my mouth water. I checked the pantry and didn’t have any self-rising flour so before bed I put a stick of butter in the freezer, and this morning, bright and early, Ben ran to the grocery to grab some so I could give it a whirl. I followed all the steps…

But… They didn’t rise as promised. They were really delicious, buttery, soft, but flat biscuits and we ate them all because they tasted wonderful… But what gives? I think I might have rolled the dough too flat before cutting (I’ve never cut a biscuit before—it’s always been hand rolled for me), but I wasn’t too embarrassed to take one to Mammaw, who ate it happily. So I guess they weren’t too bad. But MAN I wanted them to fluff up tall!

In other news, I designed a new ghost sign today (that’s not so ghostly) for the big empty wall that faces our train depot. In Laurel Main Street we’ve been talking about how badly we need something to entice passengers riding on the Amtrak Crescent Line to New Orleans to get off and take a look around. I hope this will do the trick:

This is just the rendering, and painting will actually begin on it this summer! I so love bringing history into the present however I can. Have you picked up on that?


Tuesday, March 31st, 2015

Daily Journal

9 thoughts on “#1,930 New Biscuit Recipe + Ghost Sign.

  1. I am wanting to try that Southern Living recipe too. My "best biscuit" recipe is from Alton Brown with AP flour, baking soda and baking powder and butter and shortening. It always turns out perfect. But the quest for the best biscuit is never ending for a Southern girl.

    Maybe you don't get the "best biscuit" until someone can call you grandma:)


  2. my mamaw used to let her biscuits rest before putting them in the oven…I don't remember how long I just remember standing there wanting her to put them in so I could eat them! Not even sure that would be the issue though…I don't even really remember what she used for ingredients. I just wanted the end product 😀

  3. Erin, One tip for better biscuit rising: When cutting the biscuits out, make sure you don't twist the cutter at all. Push straight down (gently) with the cutter, and then straight back up. Twisting is so tempting to finish cutting through the dough, but it will essentially seal the outer edges of the biscuit and prevent proper rising. At least that's what my momma taught me!

    Oh, and are you using canning jar lids? That is such a great idea! Happy baking!

  4. Erin – I am so surprised that you are a novice at cutting biscuits. I thought all Southern women knew how to do that! I have never made biscuits but as a northerner, don't eat them either!

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