Comments on: Buttery buttermilk biscuits http://foodpluspolitics.com/2008/11/25/buttery-buttermilk-biscuits/ Recipes from scratch and a lot of chatter about food ( plus a little about politics ) Fri, 20 Nov 2009 12:16:15 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: ellaella http://foodpluspolitics.com/2008/11/25/buttery-buttermilk-biscuits/#comment-4045 ellaella Wed, 03 Dec 2008 02:24:15 +0000 http://foodpluspolitics.com/2008/11/25/buttery-buttermilk-biscuits/#comment-4045 You're welcome. I saw your comment at the recipe itself and replied there. You’re welcome. I saw your comment at the recipe itself and replied there.

]]> By: Violet http://foodpluspolitics.com/2008/11/25/buttery-buttermilk-biscuits/#comment-4042 Violet Tue, 02 Dec 2008 19:37:14 +0000 http://foodpluspolitics.com/2008/11/25/buttery-buttermilk-biscuits/#comment-4042 Oh my gosh, I think I just drooled when i read "mint flavored whipped cream"....whoa! Of course I'll try it... wait, let me look at it. If it has too many details or calls for items I don't have.... then I'll need more help. I will let you know....and THANKS!!! Oh my gosh, I think I just drooled when i read “mint flavored whipped cream”….whoa!

Of course I’ll try it… wait, let me look at it. If it has too many details or calls for items I don’t have…. then I’ll need more help.

I will let you know….and THANKS!!!

]]> By: ellaella http://foodpluspolitics.com/2008/11/25/buttery-buttermilk-biscuits/#comment-4037 ellaella Tue, 02 Dec 2008 02:33:21 +0000 http://foodpluspolitics.com/2008/11/25/buttery-buttermilk-biscuits/#comment-4037 Hi, Violet! You should have no trouble with these biscuits. They are out of this world when they're warm. Here's a fabulous chocolate cake I can inhale. The frosting is mint-flavored whipped cream: <a href=http://foodpluspolitics.com/2007/03/20/chocolate-mint-layer-cake/ rel="nofollow">Triple Layer Mint Chocolate Cake</a> You can do it! If you decide to try it, let me know and I'll give you some extra pointers. One for sure is do not not not skip the parchment paper. Chocolate is notoriously sticky. I have a post here called Fast Parchment Rounds that will teach you to how to make them. The search box should pop it up for you. I also posted Dark Chocolate Cupcakes that could be baked as a cake. The frosting is peanut butter and it's an omg combination, as you might imagine. Hi, Violet! You should have no trouble with these biscuits. They are out of this world when they’re warm.

Here’s a fabulous chocolate cake I can inhale. The frosting is mint-flavored whipped cream:

Triple Layer Mint Chocolate Cake

You can do it! If you decide to try it, let me know and I’ll give you some extra pointers. One for sure is do not not not skip the parchment paper. Chocolate is notoriously sticky. I have a post here called Fast Parchment Rounds that will teach you to how to make them. The search box should pop it up for you.

I also posted Dark Chocolate Cupcakes that could be baked as a cake. The frosting is peanut butter and it’s an omg combination, as you might imagine.

]]> By: Violet http://foodpluspolitics.com/2008/11/25/buttery-buttermilk-biscuits/#comment-4034 Violet Mon, 01 Dec 2008 20:49:01 +0000 http://foodpluspolitics.com/2008/11/25/buttery-buttermilk-biscuits/#comment-4034 Oooooo! With my newly found baking confidence, and non-stale baking powder, I am ready to try this. Yes, I will tell, even if I fail! I need a good chocolate cake recipe to make for my sons birthday!! Nothing too crazy... but must be chocolate and moist! Help Ella...help! Oooooo! With my newly found baking confidence, and non-stale baking powder, I am ready to try this.

Yes, I will tell, even if I fail!

I need a good chocolate cake recipe to make for my sons birthday!! Nothing too crazy… but must be chocolate and moist!

Help Ella…help!

]]> By: ellaella http://foodpluspolitics.com/2008/11/25/buttery-buttermilk-biscuits/#comment-4012 ellaella Tue, 25 Nov 2008 22:14:27 +0000 http://foodpluspolitics.com/2008/11/25/buttery-buttermilk-biscuits/#comment-4012 Hi, Ian! You'll love these I think. Yes, 1" is correct. Height is a desirable trait in this type of biscuit, especially in the South where Tyler is from. You can make them thinner and would probably get a full dozen that way. And here's a tip I should have put in the post: all biscuits will rise higher if you remove the cutter by lifting it straight up, rather than twisting it, after cutting. I have no idea why it's so, but it is. Let me know how it goes. Hi, Ian! You’ll love these I think. Yes, 1″ is correct. Height is a desirable trait in this type of biscuit, especially in the South where Tyler is from. You can make them thinner and would probably get a full dozen that way.

And here’s a tip I should have put in the post: all biscuits will rise higher if you remove the cutter by lifting it straight up, rather than twisting it, after cutting. I have no idea why it’s so, but it is.

Let me know how it goes.

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