APRONS FOR COOKS & BAKERS...

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It’s the Fiddlehead Kitchen Apron, currently available in Red or Blue Ticking Stripe. Designed and handmade by a cook and baker (that’s me) for cooks and bakers. If you’re like me you might find full aprons to be a bit uncomfortable, having a tendency to bag and twist and/or otherwise not fit so comfortably. I’ve always gravitated to the half, bistro, or cafe apron, whatever you may call it. I’ve designed the Fiddlehead Kitchen apron to be comfortable, durable, and functional yet still flattering and stylish. That tie, it stays tied, there’s no twisting or loosening happening here. Three nice big pockets keep necessities at hand, like thermometers, or your smart phone to capture all your culinary creations at their peak of perfection.

Made of 100% cotton ticking, it’s been pre-washed for shrinkage prior to construction. Each apron is adorned with a hand-embroidered signature fiddlehead on the pocket. Order yours today, on Fiddlehead Kitchen’s Etsy Shop, find the link at the top of the page.

Half apron, cooks apron, bakers apron, pastry apron, gifts for cooks, gifts for bakers
Half apron, cooks apron, bakers apron, pastry apron, gifts for cooks, gifts for bakers
Half apron, cooks apron, bakers apron, pastry apron, gifts for cooks, gifts for bakers

THE BISCUIT WORKSHOP

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Checkout the Culinary Workshops page for details on the Biscuit Workshop. We’ll be making both Buttermilk Biscuits and Orange Scented Biscuit Cinnamon Rolls. My kitchen isn’t massive, so reserve your spot soon. If this proves to be a popular workshop I’ll be doing it again, so if you can’t make it this time, check back for more dates. Hope to see you soon in the Fiddlehead Kitchen.

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Buttermilk Biscuits

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I’ve made many a biscuit in pursuit of the perfect version. Some recipes use self-rising flour, some use yeast, some are treated like a laminated dough to give lots of layers. The yeast versions, while good, take more time and sometimes you just want a biscuit like, now. The greatest thing about a classic biscuit is they can be pulled together and in the oven in a matter of minutes and you know what that means? You’ll be eating them, slathered with butter and maybe some jam in no time at all. Welcome the weekend with the smell of biscuits baking, then eat 2 or 3 ... or maybe 4, who’s counting.

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Preheat oven to 500° 

Makes about 9 to 12 biscuits, depending on the size biscuit cutter you use. I used a 2 ¾ cutter and got 9, when I've used 2 ½ I get about 12.

2 cups all-purpose flour

2 tablespoons baking powder

1 1/2 teaspoons sugar

1 teaspoon kosher salt

6 tablespoons cold unsalted butter, use a good one like Kerry Gold or Plugra

1 cup cold buttermilk

In a bowl, whisk together flour, baking powder, sugar and salt. Slice the cold butter and with a pastry cutter, cut butter into the flour mixture. You’re good when you have pieces of butter the size of peas throughout the flour. Add the cold buttermilk and toss together with a fork, just until it comes together into a shaggy clump. Dump the clump of dough out onto a lightly floured board and gently knead. Gently! You just want to it to come together. Pat it out into something like a roundish square and very lightly, like almost no pressure, roll to about a 1 inch thickness. Cut the biscuits out using a well floured cutter. Cut straight down, no twisting. You want these biscuits to rise to their full potential in the oven and if you twist that cutter, it’ll pinch off the dough and keep them from reaching lofty heights. Bake them for about 12 to 14 minutes at 500°. Brush the tops with a little melted butter when they come out of the oven. Then of course more butter, naturally.