Lemon & Rosemary Biscuits + Christopher Kimball

Last weekend, I experimented with these lemony biscuits. I added some chopped, fresh rosemary as I had cut a bunch of it from the front bush while taking pictures for the blog redesign. So, I figured I should start using some of the rosemary I detached from out front!

Lemon & Rosemary Biscuits:
2 cups AP flour
1tbsp baking powder
2 tsp sugar
1/2 tsp cream of tartar
1/2 tsp salt
1/2 cup shortening or butter
2/3 cup milk
1 tsp lemon zest
1 tsp fresh, chopped rosemary

Preheat oven to 450 degrees. In a bowl stir together the flour, baking powder, sugar, cream of tartar, rosemary, lemon zest and salt. Cut in shortening or butter until mixture resembles coarse crumbs. Make a well in the center; add milk all at once and combine until dough just comes together.

On a lightly floured surface, knead dough gently 10-12 times. Roll out to about 1/2 an inch thickness. Cut with a circular biscuit cutter (about 2 1/2 inch diameter). Dip cutter in flour between cuts if dough is sticking.

Transfer to a baking sheet and bake for 10-12 minutes until golden. Serve warm.

Christopher Kimball at Powell’s

Last night, with a lot of other people, I made my way to Powell’s Books for Cooks & Gardeners to see Christopher Kimball of America’s Test Kitchen and Cook’s Illustrated Magazine. It was really packed. I got there around 6:20 and managed to get a seat about midway back.

He was pretty funny — answering questions after a brief introduction with e-mails he had recently received:

“Do I have to cook a potato before I mash it?”

::beat::

“No.”

He took about 15 audience questions then the book signing began. I opted not to get a book so snuck out right after the talk. Bonus: They had some Cook’s Country and Cook’s Illustrated back issues up front for free. Score!

I think what I like most about CK and Alton Brown and other geeky, science food types is — the science approach, yes — but also the kind of snarky sarcasm that they employ.