STRAWBERRY SHORTCAKE

Hmmm,  Nothing is as heavenly as strawberry shortcake!  Agreed?

Short Cake Biscuits

3 cups all-purpose flour

1/4 cup sugar

2 Tablespoons baking powder

1 teaspoon salt

3/4 cup unsalted butter, cold and cubed

1 cup cold buttermilk

2 Tablespoons heavy cream (buttermilk works if you do not have heavy cream)

Preheat oven to 425°F 

Combine the flour, granulated sugar, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Pulse until coarse crumbs form. If you used a food processor, pour out the mixture into a large bowl.

Pour buttermilk on top. Stir everything together until just about combined– do not overwork the dough. The dough will be very crumbly. Turn the dough out onto a work surface and gently mold it together in a ball using your hands. Gently flatten until it is evenly 1/2 inch thick. Cut into 3-inch circles. Re-roll any scraps until you have about 12 biscuits. 

Arrange in a 10-inch cast iron skillet or close together on a lined baking sheet. 

Brush the tops with 2 Tablespoons heavy cream. Bake for 15 minutes or until biscuits are golden brown on top. Remove from the oven and let cool 10 minutes before using.

Fall Off The Bone, Melt In Your Mouth Ribs

I dont buy ribs too often as I am intimidated by them.  Meat in general.  Its take me a long time to learn how to cook meats.  When I was first starting out as a cook I wish there was the classes there are today. I think two important things to learn are techniques for cooking meat and knife skills. Those are tops. I will never forget one time I was at a friends house and she was using a steak knife to cut her carrots.  I just about died.  Besides prep time there is the larger issue of her losing a finger.  Invest in a Chefs Knife.  Totally worth it. You dont even need to pay a high price just find one that feels right in your hand.

This is the easiest and best ribs and I am quite sure you can find it all over the internet.  I wanted it here on my blog so I knew right where the recipe was because indeed, I will make it again!  So good.

MELT IN YOUR MOUTH RIBS

Baby Back ribs, membrane removed

dry rub- I used Penzey Barbeque Seasoning 3001*

Cover the ribs with aluminum foil. Do it so that you can open it up later and leave it under the ribs. This will make clean up a breeze.

 

Bake the ribs at a low temperature (275°F) for 3 to 4 hours or until they are tender. It may be sooner than that,depending on your ribs.

Cover the baked ribs with your favorite barbecue sauce then broil (or grill) the ribs for a few minutes until the sauce is caramelized. If you dont have a grill, the broiler works fantastic. So no sweat. Keep an eye on it as you dont want it to burn. You can see a little scorch mark on mine.  Didnt matter though. Taste was amazing.

* no plug for them, was not paid to say that.  Just is what I have.  But you can get crazy creative with your rub. All kinds of ideas out there in the internet land.