you had me at three ingredients…


Knowing that I would have to extract myself for work this weekend, I had a holed up day yesterday that started with the easiest, tangiest biscuits on the planet. Last week my mom asked me, “have you ever used self-rising flour?” Me: Yes, in a supereasy baby food cupcake recipe. “Well, this biscuit recipe calls for just two ingredients: self-rising flour and sour cream.” Two ingredient (I suppose you can argue the case that self-rising flour is more than “one ingredient” but humor me) biscuits?! Say no more. I tried it out with an added lemon kick. They were so tender and tart and comforting with raspberry jam and hot tea. I have all sorts of plans for this biscuit base now.

Three Ingredient Lemon Biscuits
Enhanced from the recipe in Endangered Recipes
Makes 10 or so

Preheat oven to 425-degrees

(Using a fork) mix together 1 C self-rising flour

View original post 41 more words

About nantucket kitchens

2 chefs sharing in the journey from stove to table at 3 restaurants 30 miles out at sea
This entry was posted in Food for thought + thoughts on food. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s