Friends, hi!
Today I’m sharing something a little new: a behind-the-scenes look at what’s happening in my kitchen these days.
Alongside the Big Buttermilk Biscuit Jammers recipe I posted on the blog a few weeks back, I’ve started filming little glimpses of recipe testing and Bakehouse days here in Bellville. I feel steady and sure in the kitchen, yes - but building something new (in this case, a cottage bakery out of my backyard) asks for flexibility, fresh eyes, and a surprising amount of standing I wouldn’t survive without my Danskos. I just thought… maybe all that is something you’d like to see a bit more of.
These jammy buttermilk biscuits are the ones that earned themselves a permanent spot on The Bakehouse Texas menu. They’re fluffy, buttery, can come out of the oven fresh throughout the morning on pop-up days and in my opinion… they’re just the right amount of sweet.
If you’re keeping track, I’m currently on maternity leave from regular Bakehouse pop-ups through the summer. But! In true can’t-sit-won’t-sit-still fashion, I’ve commissioned Will to build a little community bakery box (think: Little Free Library, but for my baked goods). The plan is a pay-what-you-want walk-up bakery open on Bellville Market Days (the first Saturday of every month) starting this summer. Maybe just enough baking to keep my hands in the flour while I get my mothering legs under me.
Until then, here’s a peek at the biscuit jammers, and of course, a link to the full recipe (The Bakehouse Texas - Big Buttermilk Biscuit Jammers) so you can make them in your own kitchen while mine is on a brief hiatus.
Have a wonderful week, friends!
More from me soon.
xo Joy
