total time: 35 minutes      makes 12 biscuits

2 c unbleached all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp sugar
3/4 tsp salt
1/2 c shredded cheddar cheese
1/4 c thinly sliced scallions
1 c buttermilk
1 stick of unsalted butter, melted and cooled slightly about 5 minutes (plus some melted butter for brushing biscuits)


  1. preheat oven to 475 degrees.
  2. whisk flour, baking powder, baking soda, sugar, salt, cheese, and scallions in large bowl.
  3. combine buttermilk and 7 tablespoons melted butter in medium bowl, stirring until butter forms small clumps.
  4. add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl.
  5. using greased 1/4-c dry measure, scoop level amount of batter and drop onto baking sheet (biscuits should measure about 2.25 inches in diameter and 1.25 inches high).
  6. repeat with remaining batter, spacing biscuits about 1.5 inches apart.
  7. bake until tops are golden brown and crisp, 12-14 minutes.
  8. brush biscuit tops with remaining 1 T melted butter. transfer to wire rack and let cool 5 minutes before serving.

source – published november 1, 2007 from cook’s illustrated (from deb chang)

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linguine medley

July 10, 2013

prep time: 10 minutes       total time: 30 minutes       makes 4 servings

3/4 lb. linguine or fettuccine
1 bunch of thin asparagus (1 lb.), ends trimmed, halved lengthwise (or any other green vegetables – spinach, broccoli, etc.)
1/4 lb. smoked ham deli meat
3 T unsalted butter
1/4 c grated parmesan (1/2 oz.)
2 large eggs
salt and pepper
BOP (basil, oregano, & parsley)


  1. in a large pot of boiling salted water, cook pasta according to package instructions. reserve 1 cup cooking liquid.
  2. drain pasta and return to pot along with butter and parmesan.
  3. toss until butter is melted, adding enough pasta water to create a thin sauce that coats pasta.
  4. while pasta is cooking, in a large straight-sided skillet, heat 2 inches water over medium until a few bubbles rise to the top. crack each egg into a small bowl and gently pour into skillet.
  5. cook until whites are set and yolks are runny, 4 minutes. with a slotted spoon, transfer eggs to a parchment-lined baking sheet.
  6. steam vegetables. add the asparagus (green vegetables) and ham in with pasta the last minute of cooking.
  7. season with salt, pepper, basil, oregano, and parsley.
  8. to serve, divide pasta among four bowls, top each serving with an egg, and season with salt and pepper. sprinkle with parmesan if desired.


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