Anyone doing some isolation baking right now? Or anyone trying to, but the grocery store shelves are rather bare? With the current situation in mind, we’ve created a muffin recipe that is more like a format, where you can swap things in and out. If you have kids, this substitution game can be a pretty fun scavenger hunt of what you have on hand. Also, pull out all the festive cupcake/muffin paper liners. The small things help right now as we all adjust to a very different normal. Hope this brings a little sanity and happiness to your life. Baking is pretty good therapy.
As soon as fall weather begins to creep in, I start thinking about all the comforting, casserole style dishes that I want to make. I love a dish that has the versatility to be served at any meal, and also has an ingredient list of affordable and easy to find items. This savory cobbler hits all the marks. Caramelized onions, thinly sliced mushrooms and hardy greens in a creamy sauce with cheesy biscuits on top, what’s not to love? I also used the slicer attachment for the onions and mushrooms, which made prepping this a dream.
These are not your typical biscuits. Tall and pillowy they are not, they are actually kinda on the squatty side of biscuits. But what they are is full of butter and tangy sourdough flavor with a soft fluffy interior and crispy exterior. Oh, and they don’t rely on any commercial leavening agents. Just good ol’ sourdough starter. And you make them up the night before and let them sit for 8-12 hours to develop all those sourdough flavors. Come morning, bake them off and you can have long fermented sourdough biscuits in less than 30 minutes for breakfast. Dreams do come true….