Buttermilk Biscuits

Remember my Rosé-Soaked Roasted Strawberries from my last post? Well, they certainly pair well with these Buttermilk Biscuits! On Saturday, I’ll combine them into one final recipe (…oh…wow…what could that be?), along with a simple whipped cream recipe to really bring all of these elements together.

Prior to this, I had never really made biscuits. Prior to making them, I had a similar apprehension akin to the first time I made scones: for reasons I can’t truly comprehend in hindsight, I was nervous to make them. The recipes I had heard or read seemed a little too involved, and I was paranoid about not making them the correct consistency. Some people love a dry crumbly scone, while others love a moist scone. Like that, I was worried that I’d make a dry and / or tough biscuit.

My fears were allayed once all was said and done. I will absolutely thank Bon Appétit – via Epicurious – for their Buttermilk Recipe from April 1998, which I followed to almost a complete T.

I ended up with some biscuits that had the proper balance of moisture and crumble. The subtle saltiness satisfied my craving for something savory, but they still work well with fruit and whipped cream.

Buttermilk Biscuits
(Makes 4 biscuits)
(Adapted from Bon Appétit’s recipe for Buttermilk Biscuits)

– 2 cups all purpose flour
– 1 tablespoon sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 10 tablespoons (1 & 1/4 sticks) frozen unsalted butter, grated
– 1 cup milk plus one teaspoon lemon juice or white vinegar or 1 cup chilled buttermilk

Before We Get Started:

– If you are going to use the milk + acid way to make “buttermilk”, such as I did, add the acid to the milk and let sit for 5 – 10 minutes before using. Do not stir! Why do I make “buttermilk” this way? I’m too damn frugal to buy a container of actual buttermilk and have leftovers. Haaa.

– Refer to my Orange Ginger Scones recipe if you want to see what I mean about grated butter. I swear, this trick is my lifesaver! Literally grate frozen butter before adding to your dry ingredients to make for easier incorporation! (Thanks for the trick, Dad!)


1.) Preheat oven to 375°F.

2.) Sift flour, sugar, baking powder and salt into a large bowl. Add butter and rub into dry mixture with fingertips; the final mixture should look pebbly or like a fine meal.

3.) Slowly add in milk with acid or buttermilk and stir gentle to combine; the batter will not necessarily look uniform at this point, but make sure the dough that is forming is uniformly moist. Once combined, use hands to gather and shape dough into a large ball.

4.) Divide dough into four pieces, approximately 3″ in diameter, and place on an ungreased baking sheet, spaced evenly apart; roughly 2″ between each biscuit will be fine.

5.) Bake biscuits for 20 – 25 minutes; biscuits will be pale and not golden or brown. Remove from oven and allow to cool on rack for 30 minutes. Eat immediately; if not eating immediately, individually wrap each biscuit in plastic wrap or place in an airtight container. Biscuits should stay fresh for up to 5 days.

rosé soaked roasted strawberries

Rosé-Soaked Roasted Strawberries

I am that Millennial that proclaims “Rosé All Day!” Please don’t think any less of me than you already may. It’s simply my favorite kind of wine. It’s not as light as a white, but not as overwhelmingly bold as a red can occasionally be. Do I drink it at bars? At home? On the subway? Well, I do consume it at two out of the three! (I’ll let you draw your own conclusion as to where.)

For the past few weeks, I have been seeing cheap strawberries at my local grocery stores. The other day, I scored two pints for $1.99. I felt like I won the food lottery!

rosé soaked roasted strawberries

Then I remembered that I actually had to eat them all before they went bad.


What to do?

rosé soaked roasted strawberries

I rarely roast fruits, saying my oven to roast up Brussels sprouts and sweet potatoes. I wasn’t quite sure how this would turn out, but decided to get creative. A bit of rosé in my fridge gave me further inspiration.

rosé soaked roasted strawberries

The result was pretty damn good, if I do say so myself!

rosé soaked roasted strawberries

Rosé-Soaked Roasted Strawberries
(Yields roughly 1 & 1/2 cup roasted strawberries)


– 6 cups fresh strawberries, hulled and quartered
– 1/4 cup rosé
– 1/4 cup water
– 1 tablespoon honey or maple syrup
– 1 tablespoon apple cider vinegar or white distilled vinegar
– One or two cracks of fresh ground sea salt

Before We Get Started…

– I learned a valuable lesson in recipe testing: place strawberries on parchment paper. Otherwise, you’re going to have a gloriously sticky mess to scrape out of your rimmed baking sheet!

– Use maple syrup to keep recipe vegan-friendly.


1.) Preheat oven to 350°F. Line rimmed baking sheet with parchment paper. Set aside. Place strawberries in large bowl and set aside.

2.) In a small bowl, whisk together rosé, water, honey or maple syrup, vinegar of choice, and sea salt until combined; if using honey, make sure it is completely incorporated. Pour mix over the strawberries and toss until they are evenly coated.

3.) Spread strawberries in an even layer on the parchment paper-lined rimmed backing sheet. Place in oven and roast for 30 minutes. Remove from oven and immediately remove from baking sheet; if not using immediately, place in airtight container and place in fridge; strawberries should remain good to use for up to five days.

garlicky sautéed rainbow chard

Garlicky Sautéed Rainbow Chard

Each Saturday, as the days get warmer and warmer, I’m returning to my usual jaunt up to my local greenmarket in Inwood. While it can be slim pickins in the colder months, I really started to see signs of spring this morning as the usual produce was also peppered with hyacinths and tulips for sale.

garlicky sautéed rainbow chard

In particular, greens have started to make a comeback. This morning, one vendor was absolutely overflowing with various types of kale, lettuce, and other greens just begging to be bought! Out of the corner of my eye, I caught a glimpse of the rainbow…chard, that is. Its thick pink and yellow stems always tempt me. I didn’t think twice before buying an impossibly large bunch. I couldn’t sauté it up fast enough; though not photographed, I topped some with a soft-boiled egg, and it was a quick vegetable-laden breakfast. Start to finish, this took be 15 minutes on the nose.


Taste the rainbow definitely does not apply to just Skittles.


Garlicky Sautéed Rainbow Chard
(Adapted from the New York Times recipe for Garlicky Swiss Chard)
(Makes roughly 4 cups, wilted and sautéed)


– 2 large bunches rainbow chard, thoroughly rinsed and patted dry, stems trimmed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon crushed red pepper flakes (optional)
– Salt, to taste

Before We Get Started…

– Personally, I like to keep some stem on my chard when I sauté it; feel free to keep yours as long or as short as you prefer.

– Swiss chard can be substituted in an equal amount.


1.) Stack rinsed and dried chard leaves on top of each other; this can be done in several small stacks, if preferred. Slice leaves into roughly 1/4″ strips, length-wise. Set aside.

2.) In a large saucepan or soup pot, add olive oil and heat over medium heat. Add garlic and (optional) red pepper flakes and cook for 30 seconds; do not allow garlic to brown! Add chard and stir until leaves are uniformly coated. Let sit for 2 minutes and allow leaves to slightly wilt. Cook for another 2 – 3 minutes, stirring frequently.

3.) Remove from heat. Add salt to taste. Serve immediately!

cumin garlic roasted carrots

Cumin-Garlic Roasted Carrots

Ahhhhh, it’s almost the big spring holidays! Whether you celebrate Easter, Passover, or just the long-awaited arrival of spring, it’s time to bring some colors and fresh flavors back into our lives!

cumin garlic roasted carrots

I recently posted a new recipe over at Yoga By Candace for Cumin-Garlic Roasted Carrots – be sure to click this link to get to the full recipe! Between the smoky sweetness of the carrots, the warm deep spiciness of the cumin, and the brightness of the lemon, this makes a wonderful side. It also saves well if you are meal prepping for the week; goodness knows I ate these carrots about three times last week alone. Ha! ‘Tis the season to eat like a bunny, after all. Hop to it!

cumin garlic roasted carrots

how to make garlic powder

How To Make Garlic Powder

One night, at home, I found myself Googling “How To Make Garlic Powder“. Why? One, I was curious. Two, I was out of it and didn’t feel like running down to the bodega to get a new bottle; when you live in 4th floor walk-up apartment, once you’re up at the end of a long day, you usually don’t want to go down again.

I use garlic powder on anything that needs salt, if only to keep me from using too much salt! (Damn…I love me some SALT.) Garlic, in general, is my favorite seasoning, hands down. I’ll add it to anything savory. My food feels naked without it.

I decided to take a shot at making my own, simply because why not?

how to make garlic powder

(Note: On that previously mentioned evening, my roommate Sally ended up buying garlic powder, because she is one of the best humans in the world. Clearly.)

how to make garlic powder

This was an interesting experiment in spice making, to say the least. With recipe development, you certainly don’t know until you try, amirite? I used a full bulb of garlic, which equated to 10 cloves for me; this was an odd bulb that had a lot of big cloves with virtually no tiny cloves, hence the 10 I used. The slicing of 10 cloves of garlic wasn’t too hard, just a bit tedious. The dehydration of the garlic slices in my oven was shockingly simple; I was happy they, indeed, dehydrated instead of roasted or burned. The grinding of the garlic into powder was fun, as I don’t use my mortar and pestle nearly enough. The end result…well…that’s where the shock came in.

how to make garlic powder

Those 10 cloves of garlic equated to a large heaping tablespoon (or 1 & 1/2 tablespoons, leveled) of garlic powder!

how to make garlic powder

Conclusion? I will likely continue to buy garlic powder en masse at my local grocery store. Ha! The brands I buy are organic and free of additives, so I do feel okay using them. Still, now that I experimented, I might attempt to dehydrate 3 or 4 bulbs of garlic on a rainy day and see how much more I can make. It may go without saying that the flavor of freshly-ground garlic powder definitely trumps any store-bought brand I’ve bought, hands down. It has that quintessential fresh garlic tingle to it, even post-dehydration! The oils are absolutely preserved during this process.

Regardless, knowing that I can make garlic powder is a wonderful trick to have up my sleeve. Why not share it with the rest of y’all?

Garlic Powder
(Makes…*sigh*…approximately 1 & 1/2 tablespoons of garlic powder)


– 10 cloves of garlic, peeled

Before We Get Started…

– If you are on a kick and want to make this en masse, remember that 10 cloves makes approximately 1 & 1/2 tablespoons of garlic powder. Yes, this is the third time I’ve mentioned it. I just don’t want you to be surprised. Ha! So, obviously, if you are thinking to yourself, “You know what? I want to make precisely 3 tablespoons of garlic powder, just for the hell of it!”, slice yourself 20 cloves of garlic.

– After researching this recipe, I have found many recipes stating to dehydrate at 150°F – 200°F. Of course, everyone has a different oven. I am basing this recipe on my experience; my oven’s lowest temperature is 170°F, so that is what I dehydrated at.

– I did attempt to slice the garlic with a mandolin; slice it as you may, but I found using a knife to, surprisingly, be faster, as the garlic was getting squished a bit in my mandolin.

– Parchment paper must be used in this recipe! Greasing the baking sheet to make sure garlic won’t stick will result in it being cooked rather than dehydrated.


1.) Preheat oven to 170°F. (See note in Before We Get Started…). Line a baking sheet with a piece of parchment paper and set aside.

2.) Peel cloves and slice garlic as thin as possible.

3.) Place garlic slices on parchment paper-lined baking sheet; make sure to not overlap slices.

4.) Place in oven and dehydrate for 90 minutes; at the one hour mark, check garlic’s doneness. It should not be browned or roasted, but dry and brittle to the touch. Crush one slice between your fingers to ensure that it crumbles. Dehydrate for no more than two hours.

5.) Remove from oven and grind garlic with a mortar and pestle, food processor, or spice grinder until uniformly granulated / powdered.

6.) Store in an airtight container or plastic bag. Shelf life should be approximately six months.