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Biscuits 101
Stress free biscuit-making
Recent posts
Apple & Gouda Grilled Cheese Sandwich
Grilled cheese sandwiches. Truly a classic meal, if you enjoy cheese and bread, you’ve probably can’t get enough of. They are so easy to make and to adjust and make your own. This apple and gouda grilled cheese follows the same process, but the fresh crisp of the apple adds something new and refreshing to…
Pro Tips for Making Great Biscuits at Home
We make a lot of biscuits! Some are straightforward and classic like our buttermilk biscuits. Others, like our sweet potato & sage biscuits, are unique experiments that people just happen to love. All of them are successful because we keep these biscuit pro tips in mind. 1) Use very cold/frozen butter (or whatever fat you…
Sautéed Beet Greens
One of the most fulfilling things as a cook is being able to use an ingredient in its entirety. Not wasting a single thing. These sautéed beet greens are simple to make, and they are a quick way to make a whole nother dish from those beets you’ve already got. Combined with a handful of…
Red Velvet Cookies (Two Ways)
Red velvet. Another one of those foods/”flavors” that can easily spark a heated food debate. Is it “just chocolate with red food coloring” or is there something more to the classic cake (and now cookie) flavor? Technically, when red velvet is made the traditional way, there is more acidity present than in a standard chocolate…
Homemade Strawberry-Stuffed French Toast
In the Mobile Soul kitchen, we’re always trying to figure out ways to use ingredients in different ways. So after making a batch of our strawberry cheesecake cookies for one of our favorite customers this past weekend, ideas of how the leftover strawberry topping swirled around in my mind. But not for long. I walked…
Creamy Creole ‘Dirty’ Risotto
What is now widely considered a popular side dish was, at its origin, rice combined with ground meats and other less desirable cuts to create a dish which aided survival. Pair historically bold Southern flavors with the delicate process of creating a ‘dirty’ risotto for a dish that’s good enough as a side or as…
