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Buttermilk Fantails

As the famous saying goes, “Without bread, there is no soup.” Actually, I just made that up.

My grad school roommate, Ryan, recently made Buttermilk Fantails with some success. Since I had a fresh batch of buttermilk in the fridge, I decided to try my hand at them. The process is simple. The execution

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Blueberry Muffins

Blueberry’s are causing spontaneous moments of great joy in our household. This muffin recipe works with any fruit. We’ve also tried it with cherries. (I think the cinnamon-sugar topping is too much, but Hubs and Schäfer love it.)


1 1/2 cups all-purpose flour 3/4 cup white sugar 1/2 teaspoon salt 2 teaspoons baking

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Poogan’s Porch Buttermilk Biscuits

In October I stumbled into a nice little Charleston restaurant called Poogan’s Porch. That evening I was served the best buttermilk biscuits I have ever tasted, along with some honey-butter. I salivate.

So, being in a land where our motto is “if you can’t get ’em, make ’em”, I ran across a recipe for Poogan’s

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Monkey Bread


1/2 cup butter 1/3 cup sugar 1/3 cup packed brown sugar 1/4 cup finely chopped nuts 1 tablespoon ground cinnamon 3 12 ounce cans buttermilk biscuits


Preheat over at 375 degrees. Coat bundt pan with cooking pray, butter or vegetable oil.

Melt margarine in a bowl.

Mix sugars, nuts, and cinnamon in

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Scottish Oat Scones


1 1/2 cups all-purpose flour 2 cups rolled oats 1/4 cup white sugar 4 teaspoons baking powder 1/2 teaspoon salt 1/2 cup dried currants 1 egg, beaten 1/2 cup butter, melted 1/3 cup milk


In a large bowl, mix the flour, oats, sugar, baking powder, salt, and currants. Make a well in

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Pizza Crust


2 1/4 teaspoons active dry yeast 1/2 teaspoon brown sugar 1 1/2 cups warm water (110 degrees F/45 degrees C) 1 teaspoon salt 2 tablespoons olive oil 3 1/3 cups all-purpose flour


In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes. Stir

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