Great news: My book, Chicken and Egg is available for pre-order online at Amazon, Barnes & Noble and Borders Books. It’s also available from the Good Cook Book Club and Home Style Book Club. It looks like the earliest you’ll be able to get it will be January 26th. The official release date of January 15th that I mentioned in my last post is apparently the date the book ships to all of the stores. (I’m slowly learning about the publishing world.)
For anyone who wants to pre-order the book and give it as a delayed Christmas present, I have good news as well. Chronicle Books, my publisher, will be printing up cards with an image of the book on the front and a recipe from the book on the back. You’ll be able to wrap up the card with a note that the book will be coming soon. Just drop me a line or give me a call and I’ll be happy to send you as many cards as you need. Also a big thank you to everyone who has already pre-ordered!
The chickens are worrying about the ominous weather report for this weekend. A possibility of a foot of snow in some areas. Hard to believe it was 70ºF on Monday! The chicks are trying to figure out a way to follow the 3 trumpeter swans I saw flying overhead this morning. Beautiful graceful birds running before the storm.
We’re ready for whatever happens this weekend as the last of the deck furniture got put away yesterday and all the leaves have been swept aside. A big pot of soup is cooking and I’m planning to make my favorite Buttery Giant Biscuits. (Recipe below.)
Buttery Giant Biscuits
Thinking ahead to Thanksgiving, if you’re looking for great pie recipes, check out Nancie McDermott’s book Southern Pies. It’s common knowledge that Southerners have the perfect touch when it comes to pies and Nancie’s book is filled with great recipes and tips. She’s posting a pie on her blog almost every day to celebrate the release of her new book. You’re bound to find something wonderful to try and I’m honored she included my 20-Minute Apple Pie recipe with the great Southern tip of baking it in a cast-iron pan.
Buttery Giant Biscuits
This dough is very moist and the reason these biscuits are so tender and light. Use a large spoon to drop the dough onto the baking sheet creating free-form biscuits.
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup unsalted butter, chilled, cut-up
1¼ cups buttermilk
Heat the oven to 425ºF. Whisk together flour, baking powder, baking soda and salt in a medium bowl. Cut in butter with pastry blender or fingertips until butter is the size of small peas. Stir in buttermilk with fork until flour mixture is moistened. Drop the biscuit dough into 6 mounds on a parchment paper-lined baking sheet.
Bake 15 to 20 minutes or until golden brown on top and toothpick inserted in center comes out clean. Serve warm with plenty of butter.
Makes 6 biscuits