hnoeld's Profile

Display Name: hnoeld
Member Since: 3/18/10

Latest Comments...

redline925: the best way to clean old antique bottles is by butting tabs of alka seltzer inside with water and let it do its work. Give it a shot....

Hot Tip: Make Glassware Shine With Vinegar
9/5/11 11:44 AM

Francois: Firmer like a scone. Which is why I think now or never referred to them as such. It's not the lighter biscuit with flaky fluffy layers that my grandmother made.

Now or Never mentioned being sure to barely pull the mix together, which is true. I used my hands to make sure I didn't over mix. I got great airpockets, etc., but they did spread. I also used Plugra butter which has a higher fat content...wondering if that may have had something to do with it. Still quite tasty though! Will use it as a base from here on out for sure.

Perfect Biscuit Recipe: Grand Central Bakery Jammers
9/4/11 12:58 PM

Oh, and Miss Julia--great idea on the egg! Maybe even line the whole with a piece of prosciutto or bacon first...can you imagine???

Perfect Biscuit Recipe: Grand Central Bakery Jammers
9/3/11 10:51 AM

I too just made these, and wanted to offer a few tips....when she says space them 1.5 inches apart, do it. They spread significantly in my oven, which made me sad because I wanted them to stay tall and stacked. If anyone knows what may have happened, please share. I used a silpat--could that have been why? I did the dough solely by hand, and had great chunks of butter. I used 1 and 1/4 cup buttermilk, plus three tablespoons getting it to stick together.

When I cut them and placed the jam they were beautiful. Oddly enough, I had two extra so I tossed them in the oven on the bottom rack in a small cast iron skillet. Not only did they NOT spread, they were done in 20 minutes with the most fabulous crust on them, and much more airy than those done on the cookies sheet. So next time, I'm baking them in cast iron and we will see how they go. I love the rustic feel of using my old cast iron anyway!

Aside from the fact that the resulting biscuits are not camera ready, they are still damn good. (I used a cutter just under 2.5 inches in diameter.) Because of the spread factor, the jam in the middle is in poor ratio to the surface area of the biscuit. I used black raspberry, apricot and strawberry jams that I made earlier in the season.

Aside from inconsistent results, they were a pleasure to make and I'll keep trying to get them to stay tall, proper and party-ready.

Perfect Biscuit Recipe: Grand Central Bakery Jammers
9/3/11 10:50 AM

Shannon Kay--you've got to tell us more about that. Does he cook it in the fat and then add the honey afterwards? That sounds like a tradition worth passing on!

How To Make Bacon Fat Popcorn | Apartment Therapy The Kitchn
4/19/10 01:58 PM

Some awesome inspiration for small spaces here....AT needs more like this. Love the shade between the living room and the bedroom...and the makeshift bookcase...and an odd point, but I adore that bolster on the bed. Stealing that idea for sure. What a beautiful home!

Suzi's European Country Style Condo House Tour | Apartment Therapy Chicago
3/29/10 12:13 PM

These guys are every bit amazing as every inch of their house. One of the things I love most about their home is how open and welcoming it is, which perfectly reflects them as a couple. (Example--every time I've been there, so have ten others, easily.) Even as I didn't know them that well, I still left feeling full of laughter and love. The attention to personal details, and the time they put into their home (like that amazing office) both come together to equal my favorite house ever. And great piece Jennifer--you should be a full-time writer for AT! --Love you guys!--Holly.

Beth and Nick's Glen Echo Craftsman House Tour | Apartment Therapy Chicago
3/18/10 11:45 AM