Being a transplant and being single can get pretty lonely living in Milwaukee, especially during these uncertain times. My family lives in Alabama and all of my very close friends from college are scattered across the globe.
At my age, it gets harder and harder to make new friends especially with people who share my unique blend of interests. But I’m fortunate that I met someone on social media who shares a lot in common with me. Her name is Adrian Lipscombe and she lives in La Crosse, but just like me she is a transplant from the south, she studied architecture, she is passionate about food and she likes the same music as I do. She also happens to be the chef and owner of Uptowne Cafe & Bakery in La Crosse, which was featured on Wisconsin Foodie.
During this pandemic, I have been following her Facebook statuses and she is has been cooking a lot of amazing dishes just like me. So, I reached out to see if she would be willing to share some recipes and music with me so I can feel connected even though she lives in La Crosse. She agreed to send me recipes and a playlist each week and I decided to share them with you.
The first recipe Adrian shared with me is for her biscuits. Biscuits are true southern comfort food.
Adrian Lipscombe’s Simple Biscuits
“I have been making biscuits since I was 8 years old with my mom and grandmother. These bring back the best childhood memories or fresh preach preserves and concord grape jelly. Biscuits are made with simple staples in your pantry, it is about the technique of making them. This is a recipe that never fails me and gets me moving in the morning to start my day.”
- 2 cups of flour
- 1 tablespoon of baking powder
- 1 teaspoon of salt
- 1 tablespoon of white granulated sugar
- ½ cup frozen or cold butter
- 1 cup milk
Preheat over for 400 degrees.
In a large bowl place the dry ingredients of flour, baking powder, salt, and sugar and whisk together. Cut the butter or if frozen grate the butter with a cheese grater and mix in with the dry ingredients until it resembles a coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl, it may be a little sticky.
Turn out onto a floured surface, fold dough upon itself, like folding a map, several times, this will help create layers in your dough. Try not to knead the dough, this will melt your butte, and you want to avoid that. Pat or roll the dough out to 1 to 1 ½ inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat folds and pat down until all dough is used, you may need an additional sprinkle of flour if the dough is getting sticky. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
Bake for 13 to 15 minutes in the preheated oven, or until edges begin to turn to brown.
“In my family music has always been integrated in the kitchen while cooking. It sets the mood for the type of meal we will be eating to the personality of who is cooking. The following playlist is what I tend to listen to when I am cooking this recipe.“
|Radio Milwaukee needs you! If Radio Milwaukee has helped you cope with our new normal, please make a gift so we can continue bringing you music, stories and positivity.|