A chilly morning yesterday along with Sunday Formula 1 from the Circuit of the Americas in Austin and a Seattle Seahawks game on telly meant turn on the oven and bake some more of those super fast, now-they’re-my-favorite-because-they’re-healthier-AND-fluffy buttermilk biscuits.* I shared three, ate one and refrigerated two. Today I lightly buttered one, put it in the cast iron skillet until it was beautifully golden and crispy, cut it into chunks for a bit more crispy goodness and tossed it about, then into a bowl of sweetened raspberries and cream. Just another way to use leftover biscuits. Just another way to have shortcake when someone gifts you with a box of fresh raspberries.
This shot was shared already on my Facebook, but it’s my favorite and I want it here. It’s a perfect painting of the romance and beauty of fall, looking down a Seattle road.
*https://mschefinseattle.com/2017/10/14/super-fast-buttermilk-biscuits-with-hard-white-wheat-flour/ The recipe for the biscuits is there. Recipe for romance? Look back at that photograph.
Ms Chef in Seattle 