Great recipe. A good way to use up some rhubarb from the garden. These came out moist inside, crispy outside. Not overy sweet. I actually made 12 large biscuits (more than the 8-10 recipe states.) The only things I changed were substituting 1 tablespoon of lemon juice plus enough half and half to total 3/4 cup instead of buttermilk, and I skipped the egg wash. The recommended baking time at 450 degrees was a bit too long. They were well done in 20-21 minutes. Longer would have burnt. Perhaps I’ll try 25 minutes at 400 degrees next time. I will be making this again.
Excellent recipe! I grew some beets in the garden and was so glad I picked this recipe to try. I had to make very minor adjustments based on what I had on hand: I used white wine vinegar instead of red because it’s what I had, my blue cheese was smoked, and I candied the walnuts by roasting them in a pan with sugar until it melted. I made a smaller batch with 6-7 smaller beets so I scaled the recipe down to two servings... and then ate the whole thing. I hope I can grow more beets next year to make this often.
Excellent. My new fave way to use up brown bananas. They came out fluffy and cake-like, which is how I prefer my chocolate chip cookies. I made two minor changes to use what I had on hand: substituted 1/2 cup liquid egg whites because we were out of eggs and used 1 cup of mini-morsel chocolate chips, which was all I had, but that ended up a perfect amount, because the smaller chips distribute well and there was chocolate in every bite still.
This makes my mouth sing! It’s a complex savory/sweet/salty/tart/spicy flavor. I can’t even wait to make bread tomorrow. I’m eating it straight out of the bowl while still warm. I used the peppers I had: one Anaheim, three smaller red Fresno peppers and a jalapeño because it’s what I had. My husband who doesn’t like zucchini or eggplant liked it!
These are delicious on nachos and in Mexican foods. So easy to make. A great recipe for when you have a bumper crop in the garden. I put them in the little 4 ounce jars and process them in a water bath so no need for refrigeration. I make these every summer now to have them year round. I shared some with friends. They’ve been asking for more.
This is just like what I’ve previously purchased pre-made! I wish I had found this recipe sooner. I ground/mixed this in a coffee grinder since some of my ingredients were not ground yet (rosemary, thyme, marjoram, sage) and it came out perfect.
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