Things that are really exciting to me right now: biscuits. All of them. All the kinds, all the time. I could jump up and down with excitement about how pumped I am that Austin is finally getting some good ol’ biscuits up in this town! As I am making my weekend dinner plans, biscuits are definitely a high priority. Right now I am between going to Olamaie and Fixe, both are top choices because BISCUITS! It has been far too long of a dearth in Austin for Southern food and biscuits especially. Which brings me to my next point about how I’ve been working on my very own biscuit making skills during this biscuit drought. I got this fancy new Lodge Cast Iron Biscuit Pan (affiliate link) for my birthday and it could not have been a more perfect gift for me! It is super heavy cast iron and one of those things that I think I will have in my kitchen forever. Not only do I get to try my hand at biscuits (duh) but also all other sorts of cakes, cornbreads and who knows what else I will come up with! Mini pot pies anyone? This pan really does some amazing things giving those biscuits the perfect touch of crispiness while keeping them nice and fluffy. I, however, could use a little help finessing my skill concerning all things having to do with cold butter. It is way harder than it sounds and baking has always been a stretch for me. I am in search of the best biscuit recipes and will report back on what I find. In the meantime, I will be trying all the biscuits in town to fill my craving! These biscuits were made with a mix I brought home from a road trip this summer when I stopped in Vicksburg, Mississippi. Here is a little biscuit porn to get you through to the weekend!
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