Travelling Lore

After making the lemon poppy seed bundt cake for my boyfriend's birthday last week, I had some leftover buttermilk that I wanted to use before it spoiled.  In my book what better way to use it than to make fluffy buttermilk biscuits?  This time I wanted to successfully make light, fluffy biscuits so I turned once again to Pinterest and found a recipe from The Chunky Chef .  Not only did these biscuits turn out perfectly, but they were so incredibly easy to make.  It probably took me about 30-45 minutes to prep and bake 10 biscuits. Preheat the oven to 450F.  Before combining all of the ingredients, cut the butter into small cubes and put it in the freezer.  Sift the dry ingredients into a large bowl.  Then, using either a food processor or a pastry cutter, add the butter until the mixture resembles coarse crumbs.  Mix in the buttermilk. Fold the dough over itself several times before rolling it out to about a one inch thickness.  U...

Earlier this week was my boyfriend's birthday.  And what better way to celebrate it (and channel Spring) than with a delicious lemon poppy seed bundt cake.  I found this recipe on Sally's Baking Addiction  via Pinterest, so please see her site for the  full recipe .  Be prepared to use a lot of lemons (it's totally worth it, though!) and expect to eat more than one slice in a sitting! Preheat the oven to 350F.  Sift the dry ingredients into a bowl and stir the poppy seeds into the dry mixture.  Set aside.  In a separate bowl, beat the butter for one minute until creamy.  Then add the sugar and beat on high for an additional two minutes until they're blended well together.  Beat in the lemon juice and zest.  (I didn't include zest as I don't have a zester.) Combine the dry and wet ingredients along with the buttermilk and blend on low speed.  Pour the batter into a bundt pan and bake for 40-50 minutes, or until a...