Boisseaux
Cooking School
Happiness begins in the Kitchen
Buttermilk Biscuits
2 Cups Flour, 1/3 Cup Sugar, 1 1/2 tsp Baking Powder, 3/4 tsp Baking Soda, 8 TB cold, unsalted Butter, 3/4 Cup Buttermilk, 1/2 tsp Vanilla, (1 TB Milk & 1 TB Sugar)
Preheat oven to 400 degrees~In a bowl combine all dry ingredients~Cut butter into ½-inch pieces and with a pastry blender, cut butter into flour mixture until it resembles a coarse crumb~Add wet ingredients and stir until just combined~Turn dough onto a floured surface & gently knead~Roll dough into a circle with 1-inch thickness~Cut biscuits out with a metal biscuit cutter and place on a parchment lined rimmed sheet pan~Brush with milk & sprinkle generously with sugar~Bake 10-12 minutes, until just browning~Makes 12 servings
Don’t miss another class…
SPRING Weekend class openings:
April 11 & 12/Saturday & Sunday - (2 Spaces Open each class) Chicken Piccata with Fried Capers, Wild Mushroom Orzo Risotto, Cucumber & Carrot Ribbon Salad with Orange Ginger Dressing
April 26/Sunday - (3 Spaces Open) Homemade Grilled Pita Bread with Whipped Feta, Grilled Chicken Souvlaki with Garden Herb Tzatziki, Chopped Greek Salad, Mini Baklava
May 9/Saturday- (2 Spaces Open) Mile High Shrimp Pad Thai, Snow Pea Salad with Toasted Sesame Dressing, Coconut Sticky Rice Pudding with Mango Coulis
May 23/Saturday - (4 Spaces Open) Homemade White Asparagus Lasagna, Baby Spring Greens with Roasted Blueberry Vinaigrette, Whipped Lemon Ricotta with Almond Praline Crumble
June 6/Sunday - NEW CLASS Dim Sum Dumplings with Honey Siracha Dipping Sauce, Miso Glazed Salmon Skewers, Sesame Udon Noodles with Matchstick Asian Slaw
June 20- (8 Spaces Open) Rosé Coq au Vin with Leeks, Fennel and Pan Roasted Wild Mushrooms, French Haricot Verte Potato Salad with Dijon Shallot Vinaigrette, Roasted Blueberry Chevre
SPRING Weekday class openings:
April 9/Thursday– (2 Spaces Open) Mushroom & Farro Soup, Carrot Ribbon Salad Citrus Vinaigrette, Grilled Country Bread
April 23/Thursday (2 Spaces Open)–Avgolemono/Lemon Orzo Soup, Chopped Greek Salad, Whipped Feta & Pita Toast
May 7/Thursday –(2 Spaces Open) Shrimp Pad Thai Soup, Toasted Sesame Snow Pea Salad, Noodles with Spicy Peanut Sauce
May 21/Thursday –(6 Spaces Open) Grilled Asparagus Soup, Butter Greens with Blueberry Vinaigrette, Lemon Ricotta Crisps
June 4/Thursday –(5 Spaces Open) Dim Sum Dumpling Soup, Matchstick Asian Slaw, Grilled Scallion Wontons
June 18/Thursday –(5 Spaces Open) Vichyssoise, Haricot Verte Salad with Shallot Vinaigrette, Herb Chevre Tartines