The Stillroom

Kenji has a great cooking show on Apple TV. He is a cookbook author, NYT columnist, restaurateur, and children’s book author.

I love watching you tube cooking shows when I am enjoying any down time. The shows are quick, which is key in most of my viewing habits. It is direct, easy and to the point. I usually watch Kenji and America’s Test Kitchen. (The latter gave me a shout out after I made their chili recipe).

Today I watched him make biscuits and gravy. I learned to make this southern breakfast dish (or anytime dish, really) when we lived in Baltimore.

But, there is always something to learn, especially when making biscuits. The lesson I learned today was to add heavy cream to the biscuit mix instead of chilled butter and buttermilk.

This leads me to the Cream Scone mixes from Rabbit Creek that I now carry at The Stillroom. The idea being that the fat from the heavy cream has enough butter fat to make the scones and light and fluffy. No cutting in small chunks of chilled butter or adding buttermilk. Just add the heavy cream to the scone mix and blend. Thus the name, Cream Scone Mix.

Now, let’s get baking! Cream Scones mixes are a great way to teach the kiddos some mad baking skills. They can learn measuring, kneading and baking. (with supervision, naturally)

The Stillroom is located right inside the door of Diamond Antiques and Gifts at 311 E. Sixth Avenue in Tarentum.

If you haven’t been here, you are missing out on a very, very good shopping experience! Mask up, stay two dozen lined up pierogies apart, (depending on the size), and enjoy the always lovely transformation from summer, to fall to winter.

It’s slow but sure.

Oh, I just got in organic, pure maple sugar candy from Vermont…the picture is here somewhere. In the store next Tuesday.

Thanks for reading.