30-Minute Biscuits 

 

Grocery list (4 servings):  

3 cups all-purpose flour

1 tbsp baking powder

½ tbsp baking soda

1 ½ tsp sugar

1 ½ tsp kosher salt

2 sticks unsalted butter, cold

1 to 1 ¼ cup buttermilk

 

Directions:

1. Heat oven to 425 degrees. In a large bowl, add the flour, baking powder, baking soda, sugar, and salt. Mix together thoroughly with your hand. Using the large side of a cheese grater, grate 1 ½ sticks of the cold butter. Add to the flour mixture and combine with your hands until the mixture looks like coarse cornmeal. 

 

2. Make a well in the center and slowly add the buttermilk, mixing the flour into it with your hands until combined – try your best to not overwork or handle the dough too much, as that will make your biscuits less flaky and tough. The dough should come together into a ball and not be too wet. Dump onto a floured surface and flatten out into a disk. Roll out to about ¾-to 1-inch thickness then cut out biscuits using a floured biscuit cutter. 

 

3. Butter the bottom of a cast iron skillet with 1 tablespoon of the remaining butter. Melt the other 3 tablespoons in a small bowl in the microwave. Place biscuits in the cast iron skillet, touching each other. If there’s space between any of them, use the dough scraps to fill in the open space. Brush with melted butter and bake for about 15 minutes or until golden. Brush with remaining melted butter and sprinkle with salt when they come out of the oven. 

 

 

 

Best Scrambled Eggs

of your Life  

 

Grocery list (4 servings):

 2 tbsp butter  

8 large eggs 

2 tbsp heavy cream  

Kosher salt  

Pepper  

Freshly grated Parmesan cheese  

 

Directions:  

1. Heat butter over low heat. While butter is melting, beat eggs and heavy cream together with a fork in a large bowl. Beat well and for several minutes until eggs are well combined, fluffy, and light yellow in color. 

 

2. Pour eggs into pan and sprinkle with about 1 tsp of salt and 1/2 tsp pepper. As the eggs cook, gather from the sides with a nonstick spatula and push into the middle of the pan. Let them cook low and slow like this, continuing to push cooked eggs into the middle of the pan, until eggs are cooked and fluffy. Sprinkle liberally with Parmesan cheese right before serving.