Tuesday - September 5, 2017
I'm constantly finding barely used baking ingredients around my house. I moved out of my apartment earlier this year and was truly shocked at how many basically unused bottles of raspberry extract, bags of coconut flour, and packs butterscotch chips I found while clearing out my cabinets. As any dedicated baker would, I typically run to the nearest Safeway anytime I find a new recipe that I'm going to try and buy everything I need for it, which leads to a lot of extra ingredients around the house. The amount of different extracts I own probably makes me some kind of extract collector (or even more shameful, hoarder?!).
Over the weekend I found a nearly full carton of buttermilk in the fridge and had a desire to use as much of it as I could before it expired. Enter, buttermilk biscuits! I don't have much biscuit experience, so I was stoked to find this recipe from Smitten Kitchen. It was simple enough to follow, and the biscuits came out nice and fluffy. Now I just need to figure out what I can bake with my three bottles of almond extract...
Recipe from Smitten Kitchen
Yield: About 15 biscuits