Who doesn’t love a good biscuit? I got the latest issue of Cook’s Illustrated a few weeks ago and have been wanting to try the Mile-High Buttermilk Biscuit recipe. Since it requires the oven to be set at 500 degrees, I refrained (I mean, does anyone in his/her right mind turn on the oven to 500 degrees when it’s 100 degrees outside?). It cooled down this week, though, and I just happened to have some buttermilk in the fridge, so today was the day.
They were rather tasty. I’d post the recipe, but I think the copyright police would come after me. You’ll just have to go buy the mag. It’s a brilliant magazine, and they have a recipe for a free-form fruit tart that sounds pretty darn tasty, too.
I don’t care if David Sedaris is gay; I still have a crush on him. And crazy brother got to hear him read yesterday, and he got me a signed copy of the new book!
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Ooooo, I loooooooooove biscuits! I better not get the magazine. 🙂
Did your brother camp out overnight? Everyone I know who’s tried to get in to one of Sedaris’ readings couldn’t even get through the door; he’s like the Mick Jagger of NPR. Lucky you to get the autographed copy!
mmmmmmm…. biscuits. so, so delicious! those look marvelous.
And hooray for the autographed book! I haven’t read anything by David Sedaris but I’ve heard awesome things…
That is a great issue of a great magazine. Our foolproof, “guest worthy” egg salad sandwiches, crescent rolls, etc. etc. come from Cooks Illustrated. Definitely a must have for any foodie who loves to make the very best of anything.
Saw David Sedaris years ago when he came to Asheville. He was great, but everyone kept trying to get him to sing a la Billie Holiday.
Oooo… I am so jealous of your brother! I’m out of town everytime David Sedaris comes near me. It’s like fate is keeping the two of us apart. Congrats on your signed book and on your yummy biscuits!
They look so flaky and tender. Is it time for lunch yet?
Oh my heavens! David Sedaris and BISCUITS! Bliss…
Your biscuits look YUMMY.
I made some a couple of months ago that were great — do you know the Jammers (biscuits baked with a dollup of jam on top) from Grand Central in Portland? My favorite!
http://www.epicurious.com/run/recipe/view?id=103240
The David rocks.
There’s always something good in CI. I’ve been wanting to make those biscuits (but no time to bake anything lately), so I’m glad to hear yours were good.
Do those biscuits come with gravy??
I totally forgot aboutjammers…those are to die for!!!
You can legally share recipes by listing the ingredients and re-writing the instructions on how/when to mix them together. The ingredient list part isn’t protected by US copyright law, something about a list of ingredients not being a creative work. Depending on the nature of the instructions, they may not be protected either. A simple “mix, pour, bake at 350 for 20 min” wouldn’t be copyrighted.
http://www.copyright.gov/help/faq/faq-protect.html
A google search for “recipe copyright law” will give you more info.
mmmmm….They look absolutely delicious! they remind me of the ones my grandmother used to make, I wish I would have paid more attention when she tried to teach me how to make them 🙁
Those look delicious! The thermostat’s gone wonky in my oven — I need to get it fixed before I do any more baking 🙁
I once went to a reading by Larry McMurtry at Powell’s, and had him autograph my copy of Lonesome Dove afterward. What a shy little man! The big question at the time was, “When will Lonesome Dove be made into a movie?” Poor man, he was so socially inept and everyone kept asking him questions; he very obviously didn’t want to be there!
Yum…. why did I let my subscription to Cooks run out?
I am a big fan of David Sedaris.
Biscuts look good! David Sedaris will be coming into town for a signing the day I fly to Montana for the summer to become a personal chef. Argh!
I am soooo in love with David Sedaris. I saw him speak last summer, and he was completely wonderful. I don’t care that he is gay or even that he smokes like a chimney (usually a big turn off).
His new book is pretty good, but many of the stories have already been published in the New Yorker.