Blog - biscuits and such
southern food blog
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Lime Fizz

This has been an odd week.  On the one hand, I got incredibly amazing scream into my phone news.  On the other hand, I got heart crushing, cry for hours news.  I’ve been reeling all week, fluxing between being deliriously happy and being a sobbing mess.  And no, I’m not pregnant.  I’ll tell you more about the exciting news when the time comes and as for the crap, well, I’ve been self medicating with cookies, hamburgers, and meatball pizza all week, trying to get over it.  I’ll be running off this particular mess for MONTHS.

Anyway, part of the week also included planning my ideal spring meal.  And while the foods changed back and forth the drink was always the same- lime fizz.  I am a lime fizz junkie.  I love the fresh flavor, the addictive bubblies, and of course that last sip where the remnants of the simple syrup dance around with the tart lime.  It’s the perfect drink for me and thinking about it makes me want to throw on a sundress and dance in a meadow.

Lime Fizz

6 limes

1/2 cup water

1 cup sugar

Club soda

Start by making your lime simple syrup.  You want 1/2 cup lime juice, which, depending on the size of your limes, is 2-4 limes.  Combine that with the water and sugar in a medium size pan.  Heat until the sugar melts then remove from heat and let cool.

In order to make your drink, combine 1 ounce of the syrup, 1 ounce fresh lime juice, and club soda.  And enjoy!

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Blood Orange Rhubarb Crumble

I’m a big fan of crumbles.  By definition, a crumble is a fruity pie-filling like base with a brown sugar/flour/butter top crumbled over it.  These are frequently made with apples, oftentimes referred to as crisps.  Whether you call it a crisp or a crumble and whether you fill it with berries or rhubarb, they’re just so delicious.  This one was no exception.  I set out to make a rhubarb crumble for a nice dinner this weekend.  Usually with rhubarb pies and crumbles the rhubarb is paired with a citrus juice, typically lemon or orange.  So I was so excited when I got to the grocery store and saw blood oranges.  I thought, how perfect!

Unfortunately when I got home the reality hit that the produce sorters at the market needed to reevaluate their process.  All three pieces of fruit I purchased labeled “blood orange” were in fact, not.  Just regular oranges.  Luckily for me I had some blood orange juice in the fridge, so all was not lost.  Though in the future I may pick out my citrus a little more carefully.  A blood orange is an orange with a bright red center, a mutation of the sweet orange.  Because of this it is beautiful, a little sweet, and the perfect compliment to the tart flavor of the rhubarb.

I also learned from Nigella Lawson (via Deb of Smitten Kitchen), that adding a little baking powder to the topping of your crumble increases the crumble to fruit ratio without having to up the butter content, which was exactly what I was looking for.  It was yummy, beautiful, and the perfect way to welcome in March.  Which, it turns out, is not the same thing as welcoming spring.

Blood Orange Rhubarb Crumble


5-6 rhubarb stalks

2 blood oranges

1/4 cup sugar

3 tbsp corn starch

1 tbsp orange zest


1/2 cup oats

1 cup flour

1 stick butter, melted

1 tsp baking powder

1/4 cup brown sugar

1 tbsp sugar

1/2 tsp cinnamon

1 tbsp orange zest

Clean and chop your rhubarb.  Place in baking dish.  Add the juice from 2 blood oranges.  Add zest, sugar, and corn starch.  Toss.

In a separate bowl combine melted butter and all other topping ingredients.  Stir.  It should be solid and clump together and on your spoon.  Use your fingers to crumble over the top of the fruit.

Bake at 375 for 45 minutes.  Serve with ice cream.

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Bobbie’s Rolls

This past weekend I took a trip to Durham that I’d been planning for months.  You see, Paula Deen was coming to the Durham Performing Arts Center.  I know that everyone has mixed feelings about Paula Deen but y’all, I find her completely entertaining.  And that’s what she is, an entertainer.  The show was pitched as her and her sons, Jamie and Bobby, telling stories and cooking food with too much butter.  So my mom, my dear friend Megan, and I got tickets and we were SO PUMPED.

You know where this is going.  If you follow me on twitter you’ll have seen the disappointed tweets I sent out into the universe after she up and cancelled her whole east coast tour.  Her excuse was something to do with a lousy production manager and not wanting to put on a sub-par show but frankly, after driving all the way to North Carolina to see her, I would have taken anything.  I was devastated and angry and might not even watch her show for a while.  I won’t go so far as to cut butter out of my diet, but I am definitely not pleased.

With or without Paula I had other things planned in Durham, so I made the trek down.  It was a great weekend full of lots and lots of margaritas, a few photoshoots, so much gossiping and catching up that I lost my voice, and time spent with some of my favorite people.  I got to partake in some of my favorite Durham activities, try some new restaurants, and take in the 70 degree weather (which, after all this damn snow, felt like heaven).

My mom convinced me to stay an extra day so I got back Monday night and much of yesterday was spent grocery shopping, editing photos from the aforementioned photoshoots, and recovering from the aforementioned margaritas.  Which means that last night we dined on leftover turkey soup and some of my grandmother’s rolls.  These are the perfect dinner rolls, fluffy and warm and ideal for paring with soups, stews, and butter.  Butter that I will not be dedicating to Paula Deen.

Bobbie’s Rolls

1 cup whole milk

2 tbsp sugar

2 tbsp vegetable shortening

1 tsp salt

1 tbsp yeast

1/4 cup warm water

1 egg, beaten

2 cups bread flour

1 tbsp butter, melted

Scald the milk.  Stir in sugar, salt, and shortening, remove from heat.  Allow to cool to lukewarm.

Dissolve yeast in warm water.  Stir into milk mixture.  Add in egg.  Stir in flour, 1/2 cup at a time, until a soft dough forms.  Knead 10 minutes.  Form into a ball.  Grease a bowl and place the dough in, flipping once.  Cover and let rise 1 hour.

Cover a baking sheet in parchment paper.  Divide the dough into 8-10 pieces.  Form a ball by pinching the dough at the base of the ball so the top is tight.  Cluster dough balls together on the baking sheet.  Cover and let rise another hour.

Brush the tops with melted butter.  Bake at 350 for 30-35 minutes or until golden brown.

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