Sharing food with others is fun. Sharing food with my mom and the rest of the family is the most fun because I feel like my time and effort and the enjoyment they get from eating my food are a way of saying thanks for all that they have done and all that they do. I’m spending this weekend at my parents’ house to enjoy some time together before my sister Ashley goes back to college for her junior year.
Cooking in a kitchen that is not your own is very different as you search for ingredients, tools and layout your work space. Last night I surprised my mother by making the biscuit dough. She came down the stairs and found me in the kitchen at work in shock I am sure, just before we left to go see Julie and Julia. She doesn’t own a scale so I had to determine the ratio for biscuits by doing some research. Since she has measuring cups, I resolved to find out how many dry ounces of the ingredients were in a cup so I could easily measure them. I worked everything together into a dough that was very similar to my first experience making biscuits using Michael Ruhlman’s “Chicago 3-1-2 Biscuit Ratio”.
The dough was left to chill over night in the refrigerator. I woke up this morning to roll it out and fold it over several times. It seemed like smooth sailing from here. The oven was pre-heated to 400 degrees F and the biscuits were placed on a baking sheet and put in for 20 minutes. As luck would have it, the thermostat was having problems again. She just had it replaced, but it was still being temperamental. Since we were in a rush to head out for our plans for the day, we probably committed a cardinal baking sin and cranked up the heat to 450 degrees to try to meet our deadline. Ten minutes later they were baked through and I received rave reviews from the family all around.
These were the perfect compliment to a sausage and egg breakfast. The biscuits were great served with strawberry jelly and butter while still hot. The kudos made them that much better.