8/28/2023 0 Comments Flying biscuit love cake recipe![]() Pull out the frozen pucks the night before, allow to thaw in the fridge overnight, and bake fresh in the morning. You can also make a huge batch, cut them all out, bake some, and freeze the rest unbaked. You can stop and hold the biscuits before shaping and cutting for at least a couple days, per my experimentation. The great thing about this recipe is that you don’t have to assemble everything all at once. I learned that this was critical before I read Angela’s post. This knowledge is critical in making a good biscuit. Angela does such a great job breaking down her reasoning for each ingredient and their assembly, I knew I could do no wrong with this recipe. While I have yet to explore that perfection, my repeat visits to her blog months later distracted me with a recipe for buttermilk biscuits. I found Angela’s blog about two years ago, lead to it by a link promising amazing fried chicken. Taking things into my own hands is when I researched a good biscuit recipe and found Angela Davis, aka The Kitchenista. They have done away with the fresh green salad, and the wonderful biscuits transformed into soft, pucky imposters. I can’t say that I extol the wonders of their food anymore, as they’ve expanded to other branches and diluted the talent. The kitschy neighborhood remains, a little more grubby, the homes with a little more cracked paint, the weeds wild in the yards. Eat and I could sit outside, waiting for a table to get my favorite leafy green salad with warm rosemary potatoes, buy a biscuit in the next-door bakery line, and feel satiated sitting in the kitschy neighborhood the café graced. Those biscuits were the ultimate comfort food. 1) Scones are different though similar, and 2) The Flying Biscuit Café biscuits are not the same these days, in the restaurant or my attempted at texture duplication, the past’s unparalleled. When I first started cooking more seriously, I often haphazardly threw together drop biscuits in hopes that they would be similar to the scones I had as a child in England or like the biscuits I ate at the Flying Biscuit Café in Atlanta years ago. Spread frosting evenly over the top of the cake and serve.Lamenting the loss of the remembered biscuit and finding the new one to laud :::: When cake is completely cool, carefully transfer it to a decorative serving platter. Gently fold in prepared whipped cream until well combined. Using an electric mixer, whisk until thick and glossy, about 1 minute. To make the frosting, in a large bowl, add package of chocolate pudding and cold milk. Remove cake from oven and set aside to completely cool. If it comes out clean, the cake is cooked. Check for doneness by inserting a toothpick into the center of the cake. Pour the ricotta mixture over the batter and place the pan on middle rack in the oven. ![]() Gently swirl in the cocoa batter creating a marble look. ![]() Add cocoa powder to the remaining batter and pour over the batter in the pan. Pour 2/3 cup of the cake batter into the pan. Whisk until well combined, about 2 minutes. Into another mixing bowl, add ricotta cheese, 4 eggs, 1 tablespoon vanilla extract and 3/4 cup of granulated sugar. Using an electric mixer with whisk attachment, whisk until well combined, about 3 minutes. Reserve the fudge package for another use. In a large mixing bowl, add 4 eggs, vegetable oil, 1 teaspoon vanilla extract, water and cake mix. Dust all over with flour, shaking out excess. Grease the bottom and sides of a 13 by 9 by 2-inch baking pan with vegetable spray. ![]()
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