From 7b1b5c4da74063b3d04b3368cf35b8a430861ef7 Mon Sep 17 00:00:00 2001 From: David Daily Date: Wed, 2 Sep 2026 13:41:47 -0500 Subject: [PATCH 1/3] Add recipes/ButtermilkBiscuits.tex --- recipes/ButtermilkBiscuits.tex | 57 ++++++++++++++++++++++++++++++++++ 1 file changed, 57 insertions(+) create mode 100644 recipes/ButtermilkBiscuits.tex diff --git a/recipes/ButtermilkBiscuits.tex b/recipes/ButtermilkBiscuits.tex new file mode 100644 index 0000000..b1d0644 --- /dev/null +++ b/recipes/ButtermilkBiscuits.tex @@ -0,0 +1,57 @@ +\recipe[Our go-to, works great to make a double batch and freeze them!]{Buttermilk Biscuits} +\serves{20 biscuits} +\preptime{\cutext{50}{min}} +\cooktime{\cutext{25}{min}} +\dishtype{\freeze} % options: vegetarian, glutenfree, freeze + +\begin{step} + \cunum{452}{g}/\cunum{4}{cup} self-rising flour + \cutext{2}{EL} baking powder + \cutext{1}{TL} baking soda +\method + Whisk together in large bowl +\end{step} + +\begin{step} + \cutext{340}{g}/\cunum{3/4}{lb}, 3 sticks salted butter, cold, cut into \cunum{1/2}{in} pieces or grated +\method + Add the butter and use a pastry blender to cut the butter into the flour until the pieces are even and about the size of peas +\end{step} + 2 large eggs, beaten +\begin{step} + Stir in with a wooden spoon until combined +\method + +\end{step} + +\begin{step} + \cunum{340}{g}/\cutext{1 1/2}{cups} buttermilk +\method + Stir un until the dough comes together into a sticky mass. If it is too dry, add more buttermilk \cunum{1}{EL} at a time, mixing after each addition until it reaches the correct consistency + + Cover the bowl and refrigerate for at least \cunum{30}{min} and up to overnight. +\end{step} + +\begin{step} +\method + Position a rack in the middle of the oven and preheat the oven to \cunum{400}{F}. Line a baking sheet with parchment paper + + Scrape the dough onto a floured work surface. Use your floured hands to press it into a round roughly \cunum{14}{in} across and about \cunum{1/2}{in} thick + + Use a floured \cunum{2 3/4}{in} round cutter to cut out about 20 biscuits. If necessary, collect and pat out the scraps to cut more biscuits + + Transfer the biscuits to the prepared baking sheet, arranging them so that they are all touching +\end{step} + +\begin{step} + 1 large egg + \cutext{1}{EL} buttermilk +\method + Beat together in a small dish. Brush the mixture on the top of the biscuits. + + Bake until golden brown, \cutext{15--20}{min}. Let cool slightly in the pan on a rack (\cunum{5}{min}) +\end{step} + +Biscuits are best the day they are made (and ideally fresh out of the oven!). Store leftovers in an airtight container at room temperature for up to 2 days. + +Note: For longer storage, arrange the (raw) biscuits about \cunum{1/2}{in} apart on two parchment-lined baking sheets and freeze until solid. Transfer them to a bag and freeze. There is no need to thaw them before baking, use the same temp/time as above. \ No newline at end of file -- 2.54.0 From c5d278bac05d213341ead323e858ed0873ff08ab Mon Sep 17 00:00:00 2001 From: David Daily Date: Wed, 2 Sep 2026 15:13:17 -0500 Subject: [PATCH 2/3] Update orderedrecipes.tex --- orderedrecipes.tex | 1 + 1 file changed, 1 insertion(+) diff --git a/orderedrecipes.tex b/orderedrecipes.tex index 5da8608..694b971 100644 --- a/orderedrecipes.tex +++ b/orderedrecipes.tex @@ -1,4 +1,5 @@ \part{Breakfast} + \input{recipes/ButtermilkBiscuits.tex} \input{recipes/Lahsa.tex} \input{recipes/Pancakes.tex} \input{recipes/FluffierPancakes.tex} -- 2.54.0 From 0352cca7abfaa0c1929812978f610c66aa88978f Mon Sep 17 00:00:00 2001 From: David Daily <1+david@noreply@example.org> Date: Wed, 2 Sep 2026 16:14:28 -0500 Subject: [PATCH 3/3] add double batch amounts --- recipes/ButtermilkBiscuits.tex | 21 ++++++++++++--------- 1 file changed, 12 insertions(+), 9 deletions(-) diff --git a/recipes/ButtermilkBiscuits.tex b/recipes/ButtermilkBiscuits.tex index b1d0644..dfb4c42 100644 --- a/recipes/ButtermilkBiscuits.tex +++ b/recipes/ButtermilkBiscuits.tex @@ -1,23 +1,26 @@ -\recipe[Our go-to, works great to make a double batch and freeze them!]{Buttermilk Biscuits} +\recipe[Our go-to, works great to make a double batch and freeze them!]{Buttermilk Biscuits}[\textcolor{gray}{\small(double batch in gray)}] \serves{20 biscuits} \preptime{\cutext{50}{min}} \cooktime{\cutext{25}{min}} \dishtype{\freeze} % options: vegetarian, glutenfree, freeze +\culabel{dbl}{1} \cusetup{set-number-of-persons=2,recalculate-amount=true} + + \begin{step} - \cunum{452}{g}/\cunum{4}{cup} self-rising flour - \cutext{2}{EL} baking powder - \cutext{1}{TL} baking soda + \cunum{452}{g}/\cunum{4}{cup} \textcolor{gray}{\small(\cunum{452}{g})} self-rising flour + \cutext{2}{EL} \textcolor{gray}{\small(\cunum{2}{EL})} baking powder + \cutext{1}{TL} \textcolor{gray}{\small(\cunum{1}{TL})} baking soda \method Whisk together in large bowl \end{step} \begin{step} - \cutext{340}{g}/\cunum{3/4}{lb}, 3 sticks salted butter, cold, cut into \cunum{1/2}{in} pieces or grated + \cutext{340}{g}/\cunum{3/4}{lb}/3 sticks \textcolor{gray}{\small(\cunum{340}{g})} salted butter, cold, cut into \cunum{1/2}{in} pieces or grated \method Add the butter and use a pastry blender to cut the butter into the flour until the pieces are even and about the size of peas \end{step} - 2 large eggs, beaten + 2 \textcolor{gray}{\small(4)} large eggs, beaten \begin{step} Stir in with a wooden spoon until combined \method @@ -25,7 +28,7 @@ \end{step} \begin{step} - \cunum{340}{g}/\cutext{1 1/2}{cups} buttermilk + \cunum{340}{g}/\cutext{1 1/2}{cups} \textcolor{gray}{\small(\cunum{340}{g})} buttermilk \method Stir un until the dough comes together into a sticky mass. If it is too dry, add more buttermilk \cunum{1}{EL} at a time, mixing after each addition until it reaches the correct consistency @@ -44,8 +47,8 @@ \end{step} \begin{step} - 1 large egg - \cutext{1}{EL} buttermilk + 1 \textcolor{gray}{\small(2)} large egg + \cutext{1}{EL} \textcolor{gray}{\small(\cunum{1}{EL})} buttermilk \method Beat together in a small dish. Brush the mixture on the top of the biscuits. -- 2.54.0