Writing a real post for the first time in a while and it feels pretty good. Sometimes the creativity that is needed to produce a food blog escapes you. How many different ways can you take pictures of cookies or in my case, hamburgers? What colorful words can I use to describe ketchup? How should I have syrup pour down those pancakes? Exactly!

My writer’s block started to melt away once I remembered why I started Weekend Food Projects. I had something to say about food, I love taking pictures, and I could contribute something to the game. Oh yes, I forgot something, fun! On my 44th birthday, I decided that I was going to be the man that I always wanted to be. As far as this blog is concerned, I am going to produce work that I can be proud of, on a schedule that allows for those creative juice to flow.

During my writer’s block I decided to work on my baking skills and realized that I have some ability. One of my “go to” baking products are my buttermilk biscuits. After tweaking this recipe to death, I have finally nailed it.

Buttermilk Biscuits

Ingredients

• 325 grams flour
• 2 grams baking soda
• 15 grams baking powder
• 5 grams kosher salt
• 80 grams butter
• 235 grams buttermilk

Application:

Preheat oven to 450 degrees.

In a large mixing bowl, combine flour, butter, baking powder, baking soda and salt. Using a food processor, pulse until mixture looks like crumbs. Pour in the chilled buttermilk and pulse just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. (Note: I used a rectangular cutter for these biscuits)

Bake until biscuits are tall and light gold on top, 20 minutes.

This my skirt steak biscuit. The sauce is a homemade Honey Chipotle Mayo. The steak was sous vide for 10 hours and seared for 2 minutes on each side.