text:
Promote hygiene and cleanliness
Provide easier eating and drinking for dogs and cats with arthritis or neck or back problems
Aid cats and dogs with megaesophagus, that have difficulty swallowing, or other digestive problems
Help owners who have physical disabilities
Keep your dog's eating areas clean
Elevated feeders and dishes keep feeding areas cleaner by keeping the food and water in the bowls and not on the floor. They prevent cats from playing in their water, which some are prone to do. Dogs are less likely to drip water on the floor when drinking from an elevated water bowl. Moisture that may get under the dishes creates a great place for molds and bacteria to grow; elevated dishes, such as the attractive Westport Stoneware Feeders & Bowls help prevent that. Many elevated feeders, such as the Elevated Scroll Double Feeder, come with removable ceramic or stainless steel bowls that can be placed right in the dishwasher.
Ease your dog's painful eating and drinking
Elevated feeders are more comfortable for older pets. Dogs and cats with arthritis benefit from elevated feeders. Bending over to eat is not comfortable for pets with stiff muscles or sore joints, particularly for pets with neck or back problems, such as intervertebral disc disease. Older pets often eat less anyway, which means they may not get the nutrition they need. If eating is painful or uncomfortable, they are likely to eat even less. If drinking is painful, they can more easily become dehydrated. Raising food and water to their level by using a product such as the Posture Pro Elevated Diners encourages eating and drinking.
Improve your dog's digestion
Elevated feeders can help in caring for dogs and cats with a condition called megaesophagus. In this condition, the esophagus (the tube that leads from the mouth to the stomach) becomes large and flaccid. Instead of moving the food down to the stomach through muscular contractions, the enlarged and weak esophagus dilates and allows the food to accumulate there instead of in the stomach. This can lead to regurgitation. An elevated feeder will allow gravity to help get the food down to the stomach.
Make feeding your dog easier
Elevated feeders have an extra bonus. We have had pet owners tell us that they appreciate not having to bend over as far to pick up or fill up water and food dishes. For the frail, physically handicapped, or persons with arthritis or back problems, elevated feeders can make a big difference.
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Thursday, March 6, 2014
Two weeks ago Wando set a plan. Five wins, one by one.
Friday night at the Colonial Life Arena, the Warriors have a chance to capture that fifth win when they collide with the Hillcrest Rams for the Class 4A state championship.
It would be a monumental win to culminate an already historic season. The Warriors captured the school's first boys basketball Lower State title last Friday in Florence to earn the opportunity to play for the school's first state championship this Friday in Columbia.
"It's a big opportunity for us," Wando head coach David Eaton said. "It just shows how hard these guys have worked all year to get to this point."
Wando and Hillcrest have just eight losses between them this season. Two of Wando's losses came against national standouts in a Christmas tournament. Three of Hillcrest's came within a two-week span as they scrambled to replace an injured starting guard. Neither team has lost in the past four weeks.
Wando (24-4) defeated Beaufort, Lexington, Dutch Fork and Sumter in the playoffs by an average margin of 15 points per win. Hillcrest (25-4) beat Spartanburg, Dorman, Byrnes and Irmo by eight points per game, and has won its last three by three, six and two points.
Speed vs. size
Hillcrest plays a high-tempo style, pushing the ball up the floor at every opportunity to utilize their smaller, quicker guards. The Rams like to apply full-court 1-2-1-1 pressure but will often ease off if it's not forcing turnovers. Wando doesn't mind pushing the tempo but will have a decisive height advantage through all five starters Friday. The Warriors have a variety of defensive sets, but Eaton says he's comfortable with his team's man-on-man defense using its size and length against Hillcrest's speed.
Warriors center Matt Pegram's ability to control the paint could be a huge factor in the game's outcome. Pegram stands nearly 6 feet 10 inches (five inches taller than any Hillcrest starter) and has taken over quarters of games this season with his rebounding, shot blocking and scoring. Sumter's guards were able to lure Pegram into foul trouble in the Lower State title game, something Eaton and Pegram hope to avoid Friday.
"It's a weird matchup with our size and their quickness," Eaton said. "We've done a pretty good job of staying in front of quick guys and using our length to block shots this season.
"Pegram can score even when the other team is playing good defense and that really breaks the other team's back. We want to get him the ball, but besides scoring, he changes shots, starts our fast break and cleans up the lane for us. We need him out there."
Star power
Hillcrest starts and stops with junior guards Tyler Hooker and Randall Shaw. The two can combine for 40 points on any given night. Shaw is a 6-foot-2 all-state shooter who knocked down five threes in the Rams' Upper State title win. Hooker is a 5-foot-10 slashing point guard who likes to attack the rim and get to the line. Both love to move off screens. As one Class 4A Region I coach put it, "If you can slow Shaw and Hooker, you probably win the game."
Wando counters with all-state sophomore forward Jamez Rogers. At 6 foot 4, Rogers can shoot from outside, drive to the rim and is excellent under the boards. He's one of Wando's best at creating his own looks. Against Sumter, he was limited to four first-half points but quickly heated up with 11 in the second half, including a clutch 3-pointer in the fourth quarter.
Rams head coach Reggie Choplin doesn't typically go too far into his bench, while Eaton can cycle players and lose little. Hillcrest plays six or seven but has several viable shooters. Wando had eight players score in the Lower State title game and played 10.
Starting forward Darius White is the X-factor for Hillcrest with his double-double ability. White is Hillcrest's tallest starter at 6 foot 4 and its only true post presence. He rebounds well and can score (14 points against Irmo) but isn't counted on to create a lot of his own opportunities.
Warriors starting point guard Amp Moore is a handful for defenders at 6 foot 4 with his speed and shooting ability. Starters Andrew Glover and Taylor Majewski are both long-range threats who can rebound and make Wando nearly unstoppable if both are hitting from outside. Trevor Behrens is a spark plug point guard off the bench and Jack DeLongchamps is a slender but solid post presence.
"Our guys are enjoying the moment right now," Eaton said. "We want our guys to go in there and look at the crowd and soak it up a little bit. We want them to enjoy themselves and enjoy playing there. And then after the game is over, enjoy the win."
Tipoff is at 8:30 p.m. Admission is $10, ages 5 and under are free, and only SCHSL passes will be accepted. The game will be broadcast locally on 98.9 FM ESPN and streamed lived at www.nfhsnetwork.com.
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Saturday, November 9, 2013
Fort Dorchester avenged a loss to the team that kept it from qualifying for the playoffs last year.
Ashley Ridge upset Fort Dorchester last year in the final game of the regular season to prevent the Patriots from getting the points they needed to qualify for the state playoffs.
On Friday, the Patriots (7-4, 3-2 in Region 8-AAAA) played shutdown defense for most of the rematch to hand Ashley Ridge (4-7, 2-3) a 14-0 loss. However the Swamp Foxes avoided the Patriots' fate from a year ago, sqeezing into the Class AAAA Division 1 playoffs as the No. 14 seed while Fort Dorchester enters as the No. 12 seed.
The Patriots will travel to Dutch Fork Friday for the first round while Ashley Ridge will make the short trip to Summerville to face the Green Wave for a first-round battle.
The Patriots didn't allow the Swamp Foxes to reach the Red Zone at all in the first half and limited the team to two Red Zone visits in the second half. Fort Dorchester picked off three Ashley Ridge passes while committing only one turnover of its own.
"That might have been the best defensive performance we've had since I started coaching here," Fort Dorchester coach Steve LaPrad said. "It was unbelievable. Ashley Ridge has some serious weapons and we shut them down. Overall I thought we moved the ball well, but Ashley Ridge did a good job of scheming us up with their defense."
After a scoreless opening period, the Patriots attempted their second fake punt of the evening. While the first fake didn't work, punter Corey Rawlings gained 14 yards on the second fake for a first down. Three plays later, Rawlings caught a quick pass and turned it into a 12-yard touchdown reception to put his team on top.
Ashley Ridge marched across midfield on its ensuing possession and had a scoring opportunity but D.J. Commodore intercepted a heave into the end zone.
The Swamp Foxes finally reached the Red Zone on the opening drive of the third quarter. However, a fourth-down run came up a yard short and Ashley Ridge turned the ball over on downs at the Patriots' 14-yard line.
Rawlings bounced a 32-yard field goal attempt off the right post to end the Patriots' first possession of the second half. But then Dekoa Singleton picked off a Swamp Fox pass to set the Patriots' offense up in Ashley Ridge territory.
Fort quarterback Kobe Garrett rushed for 33 yards on first down for a first and goal. Then tailback Nahshon Cyrus ran into the end zone from 2 yards out and the Patriots took a 14-0 lead into the fourth quarter.
Late in the final quarter, Ashley Ridge drove to the Patriot 36 before a pass deflected off a receiver's hands and linebacker David Govan grabbed it for the Fort's third interception.
The Swamp Foxes nearly scored in the final minute when QB Chandler Avenel threw to Dashaun Santiago in the end zone. The pass was on target, but defensive back Jonathan Rouse was there to bat the ball away as Santiago tried to pull it in.
"We got off to a slow start and didn't make the plays when we had opportunities," Ashley Ridge coach Kenny Walker said. "We dropped a lot of passes tonight but also they were a little more physical than us up front."
Ashley Ridge 0 0 0 0–0
Fort Dorchester 0 7 7 0–14
F – Corey Rawlings 12 pass from Kobe Garrett (Rawlings kick)
F – Nahshon Cyrus 2 run (Rawlings kick)
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- Home
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Everything you need to help you understand how to apply, register and get involved on campus can be found on our website.
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Our students are engaged in a wide range of academic pursuits that include degree programs in 160 undergraduate and graduate fields delivered by 11 different colleges.
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Research engages intellectual curiosity, satisfies the thirst for discovery, and provides an outlet for creativity.
- About A-State
Marking its first hundred years, Arkansas State University continues to expand in exciting ways.
Dr. Brad Edgar
Associate Professor of Mechanical Engineering
- Ph.D., University of Kansas (Mechanical Engineering)
- MSME, University of Kansas
- B.S.Engr, Arkansas State University
Professional Credentials
- Registered Professional Engineer, Arkansas
Teaching Specialties
- Thermal/Fluid system design
- Thermodynamics
- Heat Transfer
- Finite Element Techniques
Courses Taught
- Computational Mechanics
- Multiscale Modeling
- Conservation and Optimization of Thermal and Mechanical Energy Resources
- Aeroacoustics
- American Society of Mechanical Engineers
- Society of Manufacturing Engineers
Dr. Edgar has served as Director of the Mechanical Engineering program since January 2003, and has been a member of the ASU College of Engineering faculty since January 1995. Dr. Edgar's area of expertise is computational mechanics with extensions to nonlinear problems in thermal/fluid sciences and solid mechanics. His research has been sponsored by NASA, the Arkansas Highway and Transportation Department, regional industry and also spent four summers as a faculty fellow at the Air Force Research Lab on the Wright-Patterson AFB in Dayton, OH. Dr. Edgar currently serves as faculty advisor for the ASU student chapter of the American Society of Mechanical Engineers (ASME).
Contact Information
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Room: 130B
Alternative Contact
Jennifer Cortez


text:
on February 3, 2013 - 12:04 AM
Jim Baron stood on the sideline, imploring the Golden Griffins' fans in attendance to make some noise.
"Western New York basketball, this has got be spirited," the Canisius coach said.
It certainly was Saturday night, as the Griffs came away with a 77-74, Metro Atlantic Athletic Conference victory over Iona before 1,852 fans at the Koessler Athletic Center.
"Finally we got the crowd into it. It took us a while," Baron said. "These kids are playing their hearts out. And they're really stepping up and playing against some really good teams and coming out on top. That's why I'm trying to get the crowd up and be the sixth man."
There was plenty to cheer for down the stretch against the Gaels.
A game between two of the top three scoring teams in the MAAC delivered on its promise of offensive fireworks, but it was a pair of defensive stops that earned the Griffs the win. Nursing a one-possession lead on two occasions with less than 30 seconds to play, the Griffs clamped down their man-to-man defense to force stops.
Billy Baron scored a game-high 23 points for Canisius, the last three from the free-throw line. He was fouled on a three-point attempt — from about 32 feet away — with 57.6 seconds left.
Billy Baron said he was confident in the shot because the defender, Lamont "MoMo" Jones, was caught with his hands down.
"MoMo kind of had his hands on his legs, kind of tired, so I was like, 'OK, I'm just gonna let this one go.' Thankfully, he bailed me out," Billy Baron said. "I thought it was going to go in. ... I was very confident stepping into that shot."
Iona coach Tim Cluess had a different view of the play.
"Billy kicks his legs out. So when he kicks his legs forward, it's actually an offensive foul, and that was the only contact that was made," Cluess said. "But credit to him, they got the call and he made all three foul shots, which were huge for them."
So was Baron's defensive pressure on Iona's ensuing possession. The Canisius junior harassed Jones, who came into the game as the NCAA's fourth-leading scorer, into a traveling violation with 35.1 seconds left.
Canisius' Jordan Heath split a pair of free throws to put the Griffs up, 76-74, Iona called timeout with 17.2 seconds left.
Junior guard DaShawn Gomez then attempted to drive on Canisius' Chris Manhertz. The Griffs' forward forced Gomez him to dribble the ball off his leg and out of bounds. Canisius took over with 2.6 seconds left, and Isaac Sosa hit 1-of-2 from the free-throw line.
"Coach stressed to us the timeout prior to that play just to keep our man in front. Thankfully I contained him and he knocked it off his leg," Manhertz said.
"That's how we're going to win the MAAC Championship, that's how we're going to get to the tournament, making stops like that," Billy Baron said. "Good teams win close games, so we've got to keep playing team defense, that's what's most important."
In avenging an earlier loss to Iona (14-9 overall), the Griffs held the Gaels to 23 fewer points. Iona, which came into the game averaging a MAAC-best 82.2 points per game, shot just 24 percent (7 of 29) from three-point range. Iona guard Sean Armand, who torched Canisius for 32 points in the teams' first game, was held to just nine thanks to harassing defense by the Griffs' Harold Washington.
Canisius went 14 of 30 from beyond the arc, helping make up for the massive deficit they had in points in the paint (30-10). Canisius (15-8 overall), joined Iona and Loyola (Md.) in a three-way tie in the MAAC standings at 8-4, two games behind Niagara.
The Griffs next travel to Manhattan on Thursday.
For more on this game, go to the Campus Watch blog at buffalonews.com.
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Atmosphere casts its line at the Observatory
Slug and friends mix Fishing Blues with the classics
Brett Uddenberg noon, Sept. 30
Photo by Chris Woo
Posted July 11, 2012
Brett Uddenberg noon, Sept. 30
Matthew Suárez 11 a.m., Sept. 30
Liz Swain 10:30 a.m., Sept. 30
Andrew Perez 9 a.m., Sept. 30
Dave Rice 8:30 a.m., Sept. 30
Marty Graham 5:30 p.m., Sept. 29
Ian Anderson 5 p.m., Sept. 29
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Wednesday, February 1, 2012
Butter Dip Buttermilk Biscuits
284 comments :
These Look YUMMY But I'm wondering why no baking soda? I always use baking soda when I make buttermilk biscuits.ReplyDelete
I've pinned you :)
- AnonymousJuly 23, 2013 at 12:54 PM
You won't miss the baking soda in these biscuits. I made them and I ate them...best biscuit I ever baked or tasted...Delete
My bet why there is only Baking Powder and no Baking Soda in this recipe is that it is a variation of a Cream Biscuit recipe. Cream Biscuit recipe are generally Four, Cream, Baking Powder, Salt, and melted Butter to dip or brush the Biscuits with to crisp and brown slightly when baking.Delete
The other reason for just using Baking Powder at what seems like almost double the amount of recipe that used both Baking Powder and Baking Soda requires a bit of understanding what and how Baking Power and Baking Soda works. Instead of me trying to give you a long drawn out explanation, you would be better reading these web articles http://tinyurl.com/bnudbuy and http://tinyurl.com/l69ejuy
PS: Another reason to use just baking power instead of both Baking Powder and Baking Soda is to help control over-browning of the biscuits especial with the melted butter that would be on not just the bottom and sides but also on in little pools on top of the biscuits while baking also.
- AnonymousFebruary 1, 2012 at 8:53 AM
You only cut them into 9 biscuits not 12. ;)ReplyDelete
Oh. My. Lord. Bookmarked!!!! *drool*ReplyDelete
Buttermilk makes homemade baked goodies so much better! Love the recipe. :)ReplyDelete
There is nothing better than a biscuit. I love this recipe because you cut it with a knife. I hate when I am making regular biscuits and I go hunting for my biscuit cutter, I cant never find it.ReplyDeleteReplies
Instead of a biscuit cutter, I love to use a canning lid ring, or a wide mouth glass! =)Delete
look really nice and delicious!!!ReplyDelete
Betty, these aren't your usual buttermilk biscuits. I promise you won't miss the baking powder in these. They still come up big and fluffy. Let me know if you try them!ReplyDelete
Anonymous, thank you for letting me know about the # of biscuits. I think I got a bit excited typing these up..lol. I made the correction. Thanks for keeping me on my toes! :o)
- Linda BFebruary 1, 2012 at 12:15 PM
Oh my gosh, I am so making these!ReplyDelete
Great minds think alike! I just posted a biscuit recipe on my blog this morning too! These sound delicious Brandie. I will definitely be saving this recipe for the future :)ReplyDelete
Made these today for lunch. Loved them. crisp and crunchy on the outside and soft and flaky on the inside. The dough on mine was not as thick and sticky as yours and poured into the pan----I am not sure what I did wrong but they tasted great will make these again.ReplyDelete
Hi Jeanna!! So glad you've tried them already and loved them!! These aren't the prettiest biscuits you ever did see but I'm happy you at least thought they tasted good! lolReplyDelete
Thank you so much for letting me know how they turned out for you!Replies
- AnonymousMay 19, 2013 at 12:56 PM
can I use baking soda instead of baking powderDelete
Do NOT do! They are not the same and will alter the taste as well as the chemistry of the biscuit.Delete
Brandie, will try soon! Mmmm :)ReplyDelete
I make biscuits almost exactly like this. The only change? I bake them in cast iron instead of a glass pan. It gives them an incredible crunchy crust while they stay tender & fluffy inside.ReplyDelete
Oh, my. I believe I'm drooling just a tad. ;-)Replies
Love cast iron pan, have a meat loaf in one right now.Delete
Going to make these biscuits.
- Pam ElkinFebruary 1, 2012 at 5:45 PM
These sound wonderful and so easy! Will make this weekend for sure!!ReplyDelete
Oh man do those look and so easy! I love that you don't have to do any rolling or cutting!ReplyDelete
We had these for dinner and they were great! This recipe is similar to one we use for peach cobbler. So good!ReplyDelete
Oh,my. These do look tasty. I remember making canned biscuits with lots of butter like this as a kiddo.ReplyDelete
Hi Ms. Smith!! Thank you so much for letting me know - I'm so happy to hear you liked this one!!ReplyDelete
Oh my! these biscuits look so light and fluffy and DELICIOUS!ReplyDelete
mary x
I love butter and biscuits! Yummy. Pinned it!ReplyDelete
I'm a sucker for biscuits and the title did catch my eye! I'm scheduling these for dinner tonite since I have a bottle of buttermilk feeling all lonely in the fridge! :DReplyDelete
Yum. I love this recipe. Cannot wait to make it. Come visit us. We have some great recipes this week.ReplyDelete
OH MY !! THANK you for this recipe. I have Never been able to bake Fluffy Biscuits from Scratch, but you make these look SOOO Yummy. I will make these for my Hubby tomorrow morning with some Sausage Gravy...Now I wont be able to sleep thinking of them, lol..I'm on Weight Watchers, and DO NOT think I better eat any, but theyre gonna be hard to resist..Love your site, I've Pinned MOST ALL your recipes on my Penterist Page..Thanks again..ReplyDelete
Wow I don't think anyone can say no to this. I looks super tempting :)ReplyDelete
Biscuit perfection!!!! Brava, my friend!!!ReplyDelete
Hi Eorr - thank you SO much!! I really hope your hubby likes these. Maybe you can have a small nibble here and there. Weight Watchers is such a great program - I wish you lots of success!!ReplyDelete
I'm not too big on biscuits, but my wife would devour these :) Looks great~ReplyDelete
OH MY WORD!! I am really not a biscuit lover but i will be trying these with some strawberry freezer jam i made this summer! Thank you so much for all of the great recipes! I will say that they do NOT help when i am on a diet! LOLReplyDelete
I'm embarrassed to admit that I may be drooling over the look of these. Yum. Wow.ReplyDelete
Congrats for being Top 9 :) these look fantastic! Are these like scones? ~ReplyDelete
Buttery Delicious!!!!! Yumm...YummReplyDelete
- AnonymousFebruary 3, 2012 at 6:12 PM
Can someone post a good sausage gravy recipe to go with this. Thanks TomReplyDeleteReplies
- AnonymousSeptember 24, 2013 at 10:24 AM
Hi Tom. I got this recipe from the Pioneer Woman and my family LOVES it!! Take fresh sausage and remove "skin". Put butter in pan and cook sausage. Don't drain!! Add flour and mix with sausage 2-3 Tablespoons depending on how much gravy you want. Add milk and let it cook to a boil...Add more milk if it's too thick. My family likes thick gravy. If there isn't enough fat in the pan you can always add more butter. The flour should "disappear" into the sausage before you add the milk. Enjoy!!Delete
Thank you Anonymous for the Gravy recipe to go along with the biscuits! My family will love this! My mom always had us over for biscuits and gravy and she is gone now.Delete
- AnonymousFebruary 3, 2012 at 6:51 PM
Got the dry ingredients together tonight for fresh, hot biscuits at breakfast with homemade black cherry jam. Yum! Can hardly wait! My husband is going to think he died and went to heaven!ReplyDelete
One of my favorite parts of visiting my friends in Vermont is when they wake us up to the smell of fresh butter dip biscuits! I am not a morning person, but this makes me want to get out of bed.ReplyDelete
So funny, I just posted on Foodbuzz about biscuits and saw your beautiful biscuit in the Top 9. Congratulations! I'm a traditionalist when it comes to biscuits, but I may just have to try these. They look so delicious -- and easy. Thanks for sharing!ReplyDelete
- christy D.February 4, 2012 at 11:13 AM
I made these this morning and they turned out great. I didn't use the whole stick of butter but they still turned out nice. These are much easier than the roll and cut kind! Thanks for the recipe.ReplyDelete
Hey Christy!! So happy to hear you had success with this recipe. And you make a good point, you can cut down some on the butter for these. I've only had half a stick left in my fridge and the biscuits still came out flavorful. Thank you so much for letting me know how it turned out!!ReplyDelete
Dang those look so good... Now I want biscuits. lol! If I didn't have a massive migraine right now you bet I'd be in the kitchen whipping up a batch of these!ReplyDelete
ABSOLUTELY FREAKING DELICIOUS!ReplyDelete
I just made these and have already eaten two of them, am going to have a heck of a time keeping out of them.
Thank you for this recipe.
I made these earlier today & they were DELICIOUS! My husband loved them! Will definitely be making these again:)))ReplyDelete
I am just thrilled to bits that y'all have had success with this recipe. I'm always worried about sharing recipes that don't use a traditional method because some people are very devoted to the traditional way of making biscuits. Now, don't get me wrong, when I got time, I enjoy making a good biscuit dough, rolling it out and cutting it. It can actually be pretty relaxing..lol. But these are just great for a quick meal or when you want a good biscuit but maybe don't have the time or energy to make them the usual way. Thank you so much for taking the time to let me know how it worked out for you! I really appreciate ya!ReplyDelete
- AnonymousFebruary 6, 2012 at 11:16 PM
These look scrumptious! Thanks for sharing! I wanna try making them, but I don't have buttermilk on hand - do you think if I substitute by curdling some milk using lime or vinegar - I've done this to banana cake with success - but was wondering if you think it might work with this recipe? I look forward to hearing from you, thanks! :)ReplyDelete
I think the buttermilk gives these biscuits such great flavor. You can actually make your own buttermilk by using one cup of high fat milk or heavy cream and adding one tablespoon of white vinegar or lemon juice. Stir well and let set for at least 5-10 minutes. So you'll need to double that amount to have enough to make this recipe. I hope that helps! :)ReplyDelete
Aw, my mother used to make these when I was growing up...I was just thinking about them the other day!ReplyDelete
Hi Brandie ... I'm your newest follower, and I can't wait to try these biscuits on the men at my husband's monthly prayer breakfast!! He's the biscuit-and-gravy guy, and these will be much better than what the men are use to eating! I have yet to make them for the breakfast myself, but now that I have this recipe, well, I'm a gonna! lol!! I'm so blessed to have stumbled onto your site over on Pinterest! I'm following you there, as well as on my blog here, and I also see that you're over on Facebook, too! Your recipes will be easy to access!! Yay!!ReplyDelete
Do you have a cookbook?! If not, well, you need one!! I'd be the first in line for a signed copy!! I love the ease and simplicity of your recipes! You have a blessed week! :)
Deborah, bless your heart! What an amazing comment! Wow, thank you so much. You have made my day. Thank you so much for being here and hanging out with me. I really hope your hubby and his prayer group enjoy these biscuits. I'm a huge fan of biscuits and gravy!! No cookbook but the thought of anyone even suggesting I have one just tickles me pink - thank you!!ReplyDelete
- AnonymousFebruary 8, 2012 at 1:57 PM
Made these last night to have with a chicken stew. Delish! I put Tex-Mex blend grated cheese on top. Could be our location but next time I am adding 2 more Tablespoons of flour and using a 9x9 pan. Mine were huge! Had one for breakfast today with cream cheese and home made berry jam. I can feel the pounds coming on but I don't care :)ReplyDelete
So happy you liked them! They do get pretty big..lol. Cheese on top sounds heavenly - great idea!ReplyDelete
- AnonymousFebruary 9, 2012 at 11:38 AM
Does the salt have to be the Kosher kind?ReplyDelete
Anonymous, if you don't have kosher salt, then use table salt and cut the amount by half since table salt has more sodium than kosher salt and also be sure you are using unsalted butter. OR, if you want you could use salted butter and just cut out all additional salt. I like to use unsalted butter because it lets me control how much salt I'm adding to the dish.ReplyDelete
- AnonymousFebruary 9, 2012 at 4:38 PM
I made these alongside a chickey and corn chowder for dinner and let me tell you this was the most fabulous dinner I've had in a while! These biscuits are TO DIE FOR! I just found a new go to recipe! Thank you!!!ReplyDelete
Yay!! So, so happy to hear you loved these!ReplyDelete
- AnonymousFebruary 14, 2012 at 1:12 AM
I made these biscuits on Sunday and they were delicious.ReplyDelete
Thank you so much for posting this recipe!!
So happy you enjoyed this recipe! And thank you so much for taking the time & letting me know how they turned out for you!!ReplyDelete
I made these last night, let me just say....AMAZING!! My husband said, "now these are the ticket!!". Thank you very much for THE best biscuit recipe!!ReplyDelete
Hi Jan!! Thank you so much for taking the time to let me know how they turned out for you!! So happy you enjoyed these!!ReplyDelete
Hello! I found your recipe thanks to Pinterest and made your biscuits tonight. I used whole wheat pastry flour and a touch more buttermilk, just to be on the safe side. I also let them sit in the pan for a few minutes before putting in the oven (I've found letting whole wheat baked goods sit and hydrate for a few minutes turns out moister, softer goodies!). My only 'complaint' is that I did not read through all your comments until they were already in there baking, and thus did not realize that kosher salt and sea salt are not perfectly interchangeable. So this batch came out a spot on the salty side. =/ Would you consider putting that in parentheses after the kosher salt in the ingredients? I probably should have known that, but I didn't! Otherwise, this technique is AWESOME and the texture and flavor is SOOO good!! I'll probably slice these into thin slices and toast to make 'panko' breadcrumbs. Thank you so much for sharing!!ReplyDelete
I could eat the entire pan in one sitting they are so good. I used low fat butter milk and next time I am going to experiment with the powdered butter milk. Easy and very tasty!!!!ReplyDelete
Funny story: I was so excited to make these and made them for company one Sunday morning; just knew they'd be perfect. During the baking time, my husband said, Hon - is something burning? Oh boy...not a good sign. I saw that there was smoke coming out of the vents of the oven so I carefully opened the oven and the house filled with tons of smoke; we had to open all the doors, windows and start the fans. The butter boiled over the biscuits and covered the bottom of the oven...needless to say the biscuits had a smokie taste. We still ate them but I guess next time I'll be more careful. Any on keeping the butter in the dish for next time? LOLReplyDelete
Oh no Lisa! Well, I gotta say that is a new one on me..lol. In all the times I've made it, I don't recall that ever happening. I guess you could cut down on the amount of butter or use a 9-inch square dish instead of the 8-inch square. I've made these with half a stick of butter before and the taste was still good!ReplyDelete
I am looking forward to trying this recipe. But, had a quick question - have you tried freezing these? Either before or after baking? If I start using this recipe, I might need to make just 2 or 4 and even in the smallest pan I might end up with 6 cooked biscuits. I'm just wondering about their freeze-ability.ReplyDelete
Thank you!
Hi Dena! Thank you for your comment! I have not tried to freeze this. I have a very small freezer and space is very limited so I mostly keep frozen ground beef & veggies in my freezer, no extra room for fun stuff like biscuits. I don't see why you couldn't freeze these if you have a food saver. I suppose the real enemy to anything you freeze is freezer burn. So packaging these up airtight would be key. Maybe flash freeze them first, then seal them up in a freezer safe bag, removing as much air as possible. If you give it a try, let me know. I'd love to know how it turns out for you. :)ReplyDelete
These look really good! I saw that you use all-purpose flour. I've seen a lot of buttermilk biscuit recipes that call for White Lilly flour and claim that it's the best, but last time I tried to make biscuits with White Lilly my biscuits came out tasting like cornbread. Have you had any luck with White Lilly, or would you recommend just sticking with regular old white all purpose flour?ReplyDelete
Hi Jen! White Lily is a popular brand of flour in the south. You can get White Lily All-purpose flour, self rising flour and they also make corn meal. I'm not particularly devoted to any one brand of flour. I usually go with whatever is cheapest or on sale to be honest. For me, the main key for these biscuits is the buttermilk. Now, you can make your own buttermilk using sweet (regular milk) and vinegar or lemon juice but I still don't think it gives you that nice thick consistency of true buttermilk so if I'm picky about anything in this recipe, it's the use of buttermilk. Hope that helps! :)ReplyDelete
These are the best!!! I have them 6 or 7 times since you first posted this recipe - and everyone that has tried them raves about how good they are -- THANK YOU!!!!!!ReplyDelete
Hi Edgar!!! So glad you are enjoying this recipe!! Thank you so very much for taking the time to let me know!!ReplyDelete
- AnonymousApril 1, 2012 at 4:20 PM
OMG this is a great alternative when I am not in the mood to roll dough or when I can not find my cutter...plus it is perfect for teaching my daughter how to cook. Can you make them in a 13x9 dish because they came out really thick the last time we made them.ReplyDelete
I prefer these on the big & fluffy side but if you want them a lot smaller, you could make these in a 9x13 pan. I've never made it in that size of a pan before so I'm not sure exactly how thin they would be...ReplyDelete
There was a comment on here about using I Can't Believe It's Not Butter - not sure where the comment is but I'll answer in case you check back. :)ReplyDelete
I think this is one of those recipes where you really gotta follow the exact ingredients. Now I have used Smart Balance butter baking sticks and those worked great. But I wouldn't recommend margarine for this. And the buttermilk adds a lot of flavor as well. Hope that helps!
Totally awesome! Thank you for sharing.ReplyDelete
I made this for the 2nd time tonight, using the correct amount of butter milk (not enough last time - but still good!)and this time my cast iron skillet (instead of a glass pan)
They ROCK!
I made these biscuits last weekend and they came out awesome! I didn't have buttermilk, so I used the old tablespoon of lemon juice to one cup of milk trick. Fluffy and just delicious. Will definitely be making these again. Thank you for the recipe!ReplyDelete
Oh my word!!! Those sound absolutely amazing, I am going to make those one day very soon!ReplyDelete
Thanks for the recipe and for putting it on Pinterest.
Hugs, Cindy
- AnonymousApril 22, 2012 at 4:45 PM
These are GREAT!!! I'm not much on biscuits, but these are awesome! I made two batches today, one with regular sugar and the other with Splenda. Even after they have sat and got cold they taste good.ReplyDelete
Thanks for sharing! :)
I don't know where I went wrong....I ended up with nine little bricks. Definitely going to try it again, they sound wonderful!
Hey Bella - I'm by no means an expert on baking but I can tell you I've made these more times than I can count & they've never turned out like bricks. It sounds like you might've forgotten to add the baking powder. Generally, if some sort of leavener is not added like baking soda or powder or yeast, your breads will be dense and hard. Hope that helps!ReplyDelete
- AnonymousMay 12, 2012 at 9:39 PM
I am going to try these in wheat as well as ALL Purpose Flour. Pray they turn out as our Bishop is coming in the morn...LOL!!!ReplyDelete
Seriously...don't wonder if these are good...just MAKE them!!! I made THESE to go with my crockpot roast that the whole family raves over...and all I heard...is "hey..where's the rest of the biscuits?"...when they were gone...tomorrow a double batch!!! TRUST ME...just do it!!!ReplyDelete
Just did this... and they are delicious!! Yummy! will send you a couple of pictures through Twitter! Since in Spain is impossible to find Buttermilk, I just used reg milk and put some lime in it so it was more thick in consistency, and it worked out great =) Thanks for sharing this wonderful recipe!!ReplyDelete
- AnonymousJuly 3, 2012 at 11:44 AM
I made these for the first time and I think they will be in my recipe file. My daughter like them so I know they were good.ReplyDelete
I'm going to try these today, can't wait!ReplyDelete
I made these for breakfast on Saturday and they were wonderful! I've shared the recipe on my FB page and I'll be linking to it in my "What We Ate" blog post today. Thanks for sharing the recipe.ReplyDelete
Newest follower! Excited to find your blog. Hope you'll come follow me too :)ReplyDelete
- AnonymousAugust 2, 2012 at 9:51 PM
Just made these tonight. Didn't have buttermilk so used sweet milk mad vinegar. I think I will cut out some of the butter next time but we loved them! Definitely going in my fav file!!!ReplyDelete
- DanielleAugust 17, 2012 at 6:04 PM
Made these for supper tonight. YUM! I used Self rising flour, milk and sugar and of course butter. They were huge! Thanks!!!ReplyDelete
- AnonymousAugust 25, 2012 at 7:12 AM
I made these last night, only I added minced garlic and baked it in a loaf pan! Delicious home-made garlic bread!ReplyDelete
Ok I decided I wanted to have a quick and easy biscuit to make really quick for my biscuits and gravy dinner. And remembered that I had pinned this recipe months ago. Decided to try it so ran to the store real quick to pick up buttermilk instead of making some. Just pulled these out of the oven and put the sausage gravy over it and just took my first bite........O. M. G.!!!!!! These are so good. Nice and crispy on the outside and soft and buttery on the inside. I can't wait to try them with jam. Thank you so much and I'm so glad that I remembered I had your recipe pinned in Pintrest.ReplyDelete
easy to make !love baking ! look yummy!ReplyDelete
I made these bisuits lastnight after seeing them on The Better Baker blog. They were de-lish. I do, however think they should be called Butter Soaked Biscuits! Can anything cooked in a stick of butter be bad?ReplyDelete
- HopeclarkSeptember 19, 2012 at 3:51 PM
If you are looking at this recipe and debating wether to make it or not my suggestion is to go ahead! This is a recipe you will want to keep in your recipe file. I have been on a mission to find a recipe for what I invision as the perfect biscuit and this is it! I've tried every one I've come across, including Paula Dean and Martha Stewart, and this one is perfect. Ive made them several times and they always come out great. I also use this same recipe for dumplins. I just add more flour while rolling the dough out. Next time I'm gonna try to cut back on the butter cause it worries my husband. Thanks for sharing this recipe. If it was mine I would be stingy and keep it all to myself. LOL ;)~ReplyDelete
WOW....I have been try'n to make biscuits to suit my taste for 64yrs....I have FINALLY found the recipe...my only regret is that I am pretty sure I will have to buy bigger clothes in a few months. These are soooo DELICIOUS..the taste & texture I've been search'n for...Thx a million!ReplyDelete
Just saw this on Pintrest, can't wait to make them, but GF style :)ReplyDelete
Hope I will do them justice.
I just put these in the oven right now. I added garlic powder..pepper..cayenne pepper and onion powder..and on the top of it hot sauce...cant wait to try them. My sister tried the recipe with garlic in it..and it was awesome. Thank you for this. Found on PinterestReplyDelete
I have recently had knee surgery and am not able to stand for long periods of time. I have been missing cooking and baking SO much! This looks like something I could handle! I'm going to surprise my family with these tonight! Break out the new jar of pumpkin butter....a feast is on the way! Lol I'll let you know how it goes. BTW, I sure enjoy your blog!ReplyDelete
- AnonymousNovember 22, 2012 at 7:21 PM
I made these but added bacon and chedder cheese and they were fantastic. Will be making them again soon. Leftover biscuits are great heated up in the micro and delious with my homemade red beet jelly!ReplyDelete
- AnonymousNovember 24, 2012 at 5:30 AM
I made these today with my Thanksgiving Brunch! Wow! Every one loved them. I will be making these a lot! I used a 9x13 pan and doubled the recipe...Perfect!ReplyDelete
Made these for breakfast today and they are so light and fluffy I wanted to eat the whole pan! Didn't have enough buttermilk (just 1 C in the freezer) so I made up the difference w/some plain yogurt and cream - they came out lovely!ReplyDelete
This is a keeper recipe for me, thanks for sharing!
Our dinner guests loved these biscuits. This recipe is now in my recipe box and my guests. Simple and delicious.ReplyDelete
- Angel Parker PresleyDecember 10, 2012 at 9:42 AM
Gonna try and make the tonight wish me luck :)ReplyDelete
- AnonymousDecember 12, 2012 at 10:04 PM
Made these tonight!! Oh my goodness! These are definately becoming a staple in our household! YUMMY!ReplyDelete
I made these for breakfast this morning! They were so good! Thank you for sharing your recipe!:)ReplyDelete
I have never been able to make homemade biscuits before today...mine were always hockey pucks until now...I have a theory...see my very first granddaughter was just born 2 weeks ago...making me a Memaw now...and everyone knows only Memaws know how to make homemade biscuits (well maybe that awesome super easy recipe had ALITTLE bit to do with it too) thanksReplyDelete
Woo Hoo! I just love reading these wonderful comments! So, so happy you have had success with this recipe.ReplyDelete
Renee - nope I think you got it right. Memaws just have that special touch!! Congratulations!!
- AnonymousDecember 28, 2012 at 12:10 PM
I was wondering... can u double this recipe for a 13×9 pan? I have a big family lolReplyDelete
- AnonymousJanuary 1, 2013 at 2:43 PM
Amazing!! I only had skim milk, but I added vinegar to it. Batter was a little runny, but they turned out great! Love. Love. Love. Thank you! JenniferReplyDelete
- BridgidJanuary 4, 2013 at 10:34 PM
I made these tonight. My 2 year old is such a picky eater and he loved them! He asked before bed if I could make them again tomorrow. Thank you for sharing such a great recipe!ReplyDelete
I just made these tonight using a 13x9 pan. At first I thought that it was a bad idea to try it because I was having trouble spreading it out with my hands, along with a scapula. I eventually got it to work. I forgot to cut them into squares, but they did come out very well! From the picture on this page, my biscuits came out 1/3 of the thickness. They were very good! I liked using the 13x9 pan so that it can feed more people!ReplyDelete
- VanessaJanuary 8, 2013 at 6:18 PM
Hi, saw this recipe on Pinterest. I just made these and they are so easy and taste really good! Thanks for such an easy and tasy recipe. I did use, 1 2/4 Cup 2% milk and mine were done in 15 minutes at 450F. I love how rustic and homemade they look. ;)ReplyDelete
These look so easy never made biscuits because of all the work! Im going to double the recipe and cook in a 13x9' pan to serve more people!ReplyDelete
i replace all purpose flour with soy flour or almond meal, do i need to change the amount of other ingredients? Also can i use heavy cream to replace buttermilk? I am from malaysia so it is hard to find buttermik here. Thx!ReplyDelete
Made these for breakfast/supper tonight. They were so very easy and delicious!! Thanks for making me feel like my Mammaw, now I have a delicious biscuit recipe as well.ReplyDelete
I would like to mak this and double it but i do not want to use 2 baking dish would you use a 13x9 or i think i have an 11x9 baking dish?ReplyDelete
Ama - I've only ever made this with buttermilk. You can make your own buttermilk by adding a bit of lemon juice to your heavy cream. It will come very close to the flavor & texture of buttermilk. I have never cooked with soy flour or almond flour so I honestly could not tell you how that affects the other ingredients - I'm sorry!ReplyDelete
Melissa - so happy this was a hit for you. Thank you for taking the time to let me know!
Renee - you could make this in a 13x9 pan. You could use this same recipe & put in the larger dish - they would just be a lot thinner or you could double this recipe for the big fluffy ones. I would just out a baking dish under your pan to catch any butter that might possibly bubble over. :)
I stumbled upon your site and just tried out this recipe. The biscuits are great! I'll warm up some for breakfast in the morning. Looking forward to trying out some of the other recipes here.ReplyDelete
- AnonymousFebruary 5, 2013 at 3:20 AM
Hi, new to your site. Anxious to try this recipe, I can never seem to make biscuits that meet my standards. Noticed you have a picture of reduced fat buttermilk. Is that your preference?ReplyDelete
I have pinned your site and love the recipes and Thanks for the biscuit recipes No worry about salt for High blood pressure with the All purpose flour. They are great thanks . I also tried the praline cake I was sooooo good thanks I can't say thanks enough ...ReplyDelete
- Natasha GrafFebruary 19, 2013 at 7:28 PM
Thank you for this recipe, I made it tonight and it was delicious. You've got a new fan. Love your site!ReplyDelete
Thank you! Trying them this morning!ReplyDelete
Made these last week and my family enjoyed them so much that I bought a big thing of buttermilk to make more this week. Thank you for the recipe!ReplyDelete
- pyejammiesMarch 8, 2013 at 6:59 PM
Oh dear I must have done something wrong as mine just didn't turn out right. I struggled with both the ingredients and the measuements as I am British but I enjoyed trying these.ReplyDelete
- AnonymousMarch 8, 2013 at 11:42 PM
Can't wait to try this! I have to say, though, that I'm a Southerner and have been all of my life and have never used the term "sweet milk" and only heard it for the first time about a year ago.ReplyDelete
I made these using your recipe and my husband said they reminded him or Cracker Barrel's biscuits! That's saying a lot :) Very easy to make and super tasty. Thanks!ReplyDelete
Could I just use a stick of country crock butter? I read the ingredients and it does have salt, so I would skip the kosher salt then, right?ReplyDelete
Hi Lori! Country Crock is not butter, it's actually margarine. The high oil content in margarine does not work well with these biscuits. You really need to use real butter. Hope that helps! :)ReplyDelete
Michele - thank you!! I am so happy this was a winner for you! ~Brandie
hi i love ur recipes.can i sub.kosher salt to table salt and if so how much?and is kosher and table salt the same?ReplyDelete
I made these just a little bit ago. I followed it to a T. Mine really had no flavor on the inside and seemed like they could of maybe baked longer? They was fluffy but kinda seemed too mushy. What could I have done?ReplyDelete
Lori - hi! Sorry that didn't turn out like you expected. There's really no way to know unless I'm in the kitchen with you. I have literally made these hundreds of times using this exact recipe and I can't say I've ever had that problem. The only thing I can guess at is a lot of people mistake margarine for butter (see comments above). You have to use real butter (no substitutes)and I only use real buttermilk (not milk or milk with vinegar or lemon juice added). Milk absolutely cannot be substituted for buttermilk in this. If you did all that, the only thing I can assume is perhaps you need to double check that your oven is heating to the proper temperature by getting an oven thermometer. Most ovens, over time, can overheat (even though the digital display at the top says 350) it may actually be overheating or underheating by a few degrees and that will throw off the time to cook. For example, my oven says it is heated to 350F but when I put an oven thermometer in there, it actually is only really heated to 339F degrees, so I have to adjust the temperature up a bit to get it to truly come up top 350F. Hope that helps! :) ~BrandieReplyDelete
I made these just this morning. It really brought back memories for my elderly mother. She is going to be 87 on her birthday and suffers from Alzheimer's. When I was small, my grandmother and aunts called biscuits made like this "Hoe Cake". The recipe amounts were not set or passed down in my family; everyone just learned to put in an amount that "just looked right", so you never had Hoe Cakes exactly the same way twice. Over the years, I had forgotten the ingredients and amounts (since I was a child when my Nanny and Aunts died so I didn't have a lot of instructions on how to do this). Anyway, finding your recipe on Pinterest was simply a God-send. At breakfast this morning, my mother perked right up and said "You made Hoe Cakes!". What a blessing this was for her. She enjoyed every bite and talked about when she was younger and how her mother had made Hoe Cakes for the family. I bet I will be making these on a regular basis from now own. Thanks so much for sharing this recipe.ReplyDelete
Mine turned out lovely!!! I have never been able to make a biscuit ever!!! So I was so proud I was able to make my southern boyfriend a good biscuit! <3 Cheers!ReplyDelete
- AnonymousMarch 17, 2013 at 2:15 PM
These are gorgeous! Made a batch for my Sunday roast chicken, and my kitchen smells divine! Thank you so much!ReplyDeleteReplies
So sweet - thank you!Delete
Just made these and they were the best biscuits I have ever made! I didn't have an 8 inch square pan, but they cooked up just fine in my 9x13 inch pan. I also used self rising flour and just left out the extra salt and baking soda. My mother usually makes the biscuits and once she tasted these she dubbed me the biscuit maker of the house lol. I could eat the whole pan of them with honey! Yum. :)ReplyDeleteReplies
Oh wow - that is SO great to hear! Makes my day to read comments like that. You are now Queen Biscuit Maker!Delete
I made these last night for dinner and they were great! The best biscuits ever! I have never been very good at making biscuits but these were so easy! Thanks for a wonderful recipe.ReplyDeleteReplies
You are so welcome and thank you for taking the time to let me know how they turned out for you!!Delete
- AnonymousMarch 28, 2013 at 5:39 PM
I just made these tonight, tonight and I can't get over how great they are. I used powdered buttermilk, and reconstituted it to make 1 1/2 cups worth of buttermilk. It needed more liquid, so I added about a 1/4 cup of milk. Thanks for sharing this recipe! StephanieReplyDeleteReplies
Thanks so much Stephanie! Glad they turned out good for you!Delete
I made these last night at my boyfriends house. (a not so stocked kitchen by the way lol) I used homemade buttermilk with 2% milk n vinager. Did not have unsalted butter so I just used regular and since I used that and did not have Kosher Salt I just sprinkled the salt shaker a few times and prayed! They came out FANTASTIC! And altough I Fancy myself a decent cook and baker biscuts and pie dough have been my nemisis for years! This will be my new go to biscut recipie! Thank you sooo much!ReplyDeleteReplies
Love hearing that Stephanie!! Yay!!Delete
- AnonymousApril 3, 2013 at 12:46 AM
Do u need baking powder if u use self rising flour.ReplyDeleteReplies
Nope, it's not necessary. Just make sure your self-rising flour is fresh stuff and hasn't been hanging around too long in the pantry :)Delete
- AnonymousApril 6, 2013 at 11:15 AM
I have made these several times and it is now the only biscuits I make. Thank you for a great recipe. They are so easy to make and the are AWESOME.!!!!!!!!!!!!!!!ReplyDeleteReplies
Woo hoo! SO happy to hear that!!Delete
- AnonymousApril 7, 2013 at 7:03 PM
I just made these.... all I can say IS AWESOME! Thank You for Sharing! SandraReplyDelete
- AnonymousApril 23, 2013 at 12:36 AM
Would u be able to double recipe and bake in a 9x13 pan?ReplyDelete
- AnonymousMay 1, 2013 at 8:58 PM
I haven't made homemade biscuits in over 20 years. The first and last time I made them they came out so hard my husband and his friend took them outside and used them in place of their skeet when they were skeet shooting. My daughter has heard this story many times and said she didn't want any involvement in the disaster when I asked if she wanted to help me. She suggested I stick to the can kind. Thanks to your recipe my biscuit making skills have been redeemed and my husband had to eat his words (the best part).ReplyDelete
Thanks again.
- AnonymousMay 5, 2013 at 9:20 AM
I made these for our church Homecoming this afternoon and doubled the recipe and put it in a huge pan. They looked great! I used salted butter and went against my gut feeling and followed the note to NOT add additional salt to the flour mixture. I wish I had. They are o.k. but really need some salt. (I had to sample the corner biscuit because I was curious as to how they came out.) I love the buttermilk flavor and texture, and of course, the butter! However, they are lacking in flavor and I know it is because they need some salt. Just a helpful hint... NOTE: I am also taking the pork chop hash brown casserole and banana pudding poke cake! I used your site for ALL my Homecoming recipes and can't wait to see how delicious the other recipes are!ReplyDeleteReplies
- AnonymousMay 7, 2013 at 7:58 PM
The amount of salt in salted butter really varies across brands. Bummer that it didn't work for you, but I've had the exact opposite problem before when I used salted butter in a recipe calling for unsalted. Try these again, because they really are awesome (though a little too buttery for my family! We had to reduce the butter, sacrilegious I know).Delete
- AndreaMay 15, 2013 at 4:34 PM
I just want to say that I love your blog and have tried several recipes already! Kudos!ReplyDelete
I am not a biscuit eater, but I make them for the others at my house who love them. I made these for the first time two weeks ago and have made them twice since then. They are in great demand and have now replaced the Pilsbury Grands I usually have in my kitchen. They have been eaten with soup, gravy and warmed up with honey. They're super easy and even I enjoy them!
I will be making these. As to the missing biscuit cutter - I keep mine in the flour canister. Been doing it for years after seeing my mother-in-law keep her cutter there.ReplyDelete
These look great! I will definitely try them but I don't think I will be spreading any extra butter on them after they bake! Ha! :)ReplyDelete
- Dana RowanJuly 19, 2013 at 12:56 PM
Holy COW!! I like biscuits, I mean...they're good. I don't usually get overly excited about them, however. They're usually just on the side of a main dish or used as a vehicle to shovel sausage gravy into my face. But THESE. Dear Lord in Heaven! I practically had a seizure when I bit into one, hot out of the oven! The bottom was a little more buttery than the rest of the biscuit, the middle was perfectly done and nice and fluffy, and the outside had a salty, buttery crust. Awesome! I used 1 c. buttermilk and 3/4 c. heavy cream with just under a teaspoon of lemon juice added. I also left out the salt since I used salted butter, but I will add it next time, as I prefer a little more salt. There is no need to top these with anything...they're THAT good! SO easy to whip up, too. I am going to double the recipe next time and use a 9x13 pan. I know that once my 17-year old son wakes up these will be G-O-N-E!ReplyDelete
- Dana RowanJuly 26, 2013 at 6:10 PM
My neighbor saw my post on Facebook and wanted to know where all my yummy recipes were coming from. I turned her on to your website, and she made these biscuits and the Pina Colada poke cake the next Sunday for Sunday dinner. : )ReplyDelete
I have spent years trying to make the perfect biscuit with just the right taste and texture. Soft on the inside a little crunch on the outside, so they don't crumble when you eat them. This is it, and it didn't involve cutting in lard and covering my kitchen counter in flour. I've made these a few times now and I don't know that I will ever make traditional biscuits again. Last night I made a half batch because it is just me, my hubs, and my 5 year old little boy. I put the pan with the butter in the oven to melt while it preheated and then instead of pressing all the dough in the pan, I used a scoop and did drops. They turned out the perfect size for my son. The great thing about these is they stay soft for a few days. I just reheated a few for my lunch and they still taste fresh out of the oven. That is a feat I have found impossible for traditional homemade biscuits. I have also successfully used a 50/50 mix of sour cream and milk in place of the buttermilk. I consider myself an experienced cook and am not usually blown away by a recipe. But I just keep shaking my head wondering where this has been all my life. I so appreciate your simple family friendly recipes that are easy for a working Mom to get on the table during the week. Ever since I discovered your website, I find myself coming back daily to see what looks good for supper.ReplyDelete
- AnonymousAugust 7, 2013 at 6:57 PM
omg you had me at biscuit! can't wait to try theseReplyDelete
Amanda patton
Hokey doodles!!! do these biscuits ever rise wonderfully! they're still hot so I haven't tasted them as of yet ... can hardly wait! :)ReplyDelete
My 7 year old made these ( and she even made a couple of mistakes) and these are amazing! We'll be back to try out some more of your yumminess!
The McVay Ladies
- AnonymousAugust 12, 2013 at 4:31 PM
Best biscuits ever!! Have made them several times now. Try adding a bit of shredded cheese to the dried mix. Sooo Good!!!ReplyDelete
- AnonymousAugust 17, 2013 at 10:07 PM
Made these biscuits for dinner tonight. They are great! Added some garlic powder to the butter (yum!). Will make these again for sure!!ReplyDelete
These biscuits look so good, Can't wait to try them. But I was wondering do you have to use Kosher salt?ReplyDelete
- AnonymousAugust 24, 2013 at 4:36 AM
These biscuits look great, I wish there was a way to print them so I could go make them right now.ReplyDelete
- AnonymousAugust 24, 2013 at 8:42 PM
Absolutely the best biscuits I've ever had. This will become a staple recipe for us.ReplyDelete
- Linda DigueAugust 28, 2013 at 12:00 PM
Just made these. I also used a 9x13 pan but did not double the recipe. It was enough to fill the pan. I used 1 stick of salted butter. Next time I will use 1/2 stick and add salt to batter to give it more flavor. This is a real keeperReplyDelete
I screwed up and didn't read the notes first! LOLReplyDelete
I've made biscuits and I know better, but today I goofed and put all the buttermilk in at one time! Ironically, I thought I had more flour... BUT NOOOOO! Oh well. They are in the oven, and we shall see! (I told you that I'm not a baker! LOL)
- AnonymousSeptember 16, 2013 at 6:41 PM
i made these biscuits the other nite they had a good flavor but i must have done something wrong cause they came out heavy in the middle instead of light and fluffy the only thing i changed in it was i used reg buttermilk instead of fatfree buttermilk could that have been my problem please let me know thanks.ReplyDelete
- germaineOctober 3, 2013 at 8:31 PM
Made these tonight, they came out on the heavy side but were still good. Will be making them again due to buying two liters of buttermilk.lolReplyDelete
Amazing, Thank you for this recipe.ReplyDelete
Dearest Sweetest Brandi,ReplyDelete
You are my go to for any and all recipes. I seriously can't remember where I first encountered your butter dipped biscuit recipe (more than likely Pinterest, I just love that place) but it looked good to try so I booked marked it and checked out the rest of your site. Please don't ever quit! I love that you and your son cook together. My son and I do too. He's 21 now so he has been cooking a while. He likes your site too! Keep up the good work! I will tell as many people as I can about your site and let them be wowed like me! Thank you for sharing!!!!
- AnonymousOctober 20, 2013 at 9:24 AM
I made these biscuits for a brunch that I prepared for my wife on our recent anniversary They are awesome and easy enough for a guy to make. We made them again when we traveled last weekend for Homecoming at my older daughter's school. Our picky 15 year old loved them! Thanks for the recipe.ReplyDelete
- AnonymousOctober 23, 2013 at 4:09 AM
I can't wait to try these. My quick question - should leftover biscuits be stored in the refrigerator, or can they be stored at room temperature?ReplyDelete
Just made these tonight---they will definitely replace my canned biscuits! They were so delicious and were so easy I could make them in no time, even while chasing my 21 month old! Thank you so much for sharing!ReplyDelete
Cant wait to try these. This came up on my FB page as my son was researching the internet of where I was going wrong trying to make a good, fluffy homemade biscuit! Definitely give this a try!ReplyDelete
- AnonymousNovember 7, 2013 at 4:00 PM
I make homemade Villi yogurt and kefir. Any advice on which would make a better substitute for the buttermilk? I change up the fat content (2 percent,whole or 1/2-whole and 1/2 & 1/2 depending on what I am using the recipe for.ReplyDelete
I really enjoyed these biscuits! So easy to make and so delicious!!! I'm not sure what I liked more, the crunchy crust of the biscuits or how easy they were to make. Thanks for sharing!ReplyDelete
Love this recipe- will try it for the first time tomorrow on Thanksgiving- two questions- Can I make a double batch in a big casserole dish and can you make ahead of time and reheat???? Thanks- I will check back today, hopefully there's an answer!!!ReplyDelete
- AnonymousNovember 27, 2013 at 10:45 AM
you came to the web site to get the recipe, and then ask can I substitute baking soda for baking powder? just follow the recipe, good lord. yes by all means substitute baking powder with baking soda, when they tast like metal don't say anything. she's done all the work for you, just follow the directions.ReplyDelete
Just made these for Thanksgiving morning and they were g r e a t ! I also cut the butter to 1/4 cup and they were still awesome! This has now become my only recipe to make biscuits. Kind of remind me of drop biscuits:):)ReplyDeleteReplies
That is so fantastic to hear. So glad you loved them!Delete
- AnonymousDecember 9, 2013 at 5:42 PM
I made these and they are wonderful. I was so pleased with how they turned out. They are so buttery and they rose perfectly. Yummy!!!!!ReplyDelete
- AnonymousDecember 10, 2013 at 12:10 PM
Made these using self-rising flour omitting salt & baking powder.They were delicious. I'm not much for the taste of biscuits made with all-purpose flour, plus this way is easierReplyDelete
Its cold and snowy here in Ohio this morning so I tried your biscuits they are just wonderful so fluffy I used regular milk tho and made white pepper gravy super delicious :) Thank you kindly for your recipe..ReplyDelete
- charleneDecember 20, 2013 at 3:02 PM
I just made these and they are one of the better ones I have made from scratch.. Mine usually come out like hockey puks, but I did use salted butter and omitted salt in the recipe I do have to say I will not be doing that again , biscuits seamed bland, I really think this recipe has to be fallowed exactly, no substitutes so off to the store I go for unsalted butter.And I think I need to turn my oven down slightly to cook a little longer. OH and i bought powdered buttermilk so i have it on have all the time due to the fact I live so far from a grocery store.ReplyDelete
Just ate one - they're unbelievably good. I didn't even follow the recipe correctly, because I have a very specific mental illness that will not, for reasons unknown to science, allow to to exactly follow a recipe, but they are still the fluffiest, softest (on the inside - wonderfully crunchy outside), biscuits I've ever had.ReplyDelete
Cannot thank you enough for this recipe & method.
Just made these. They remind me of the ones I got in highschool. Thank you.ReplyDelete
Made these tonight and they are super easy and yummy, will make again, Thank you for sharing!!ReplyDelete
The first time made these I used Pillsbury flour because that's what I always used. Yuck! They were like hockey pucks. So I searched for White Liliy flour. Didn't think it would be so hard since I live close to Houston. Turns out only certain Randall's have it. Made some with this flour and OMG. I couldn't believe the difference. I ended up making two batches. They are out of this world!!! Thank you for the super easy recipes-as long as you use White Lily flour!!ReplyDelete
- AnonymousFebruary 19, 2014 at 1:25 AM
What about white lily self rising? Minus the baking soda, salt, etc. I make a great biscuit with crisco and butter and butter milk....but hate rolling them, wonder if I mixed it the same as I usually do but bake this way, if it would work?ReplyDelete
- AnonymousFebruary 19, 2014 at 1:44 PM
I rarely use all purpose flour but keep self rising flour in my pantry at all times. Can I do this and just avoid the baking powder? or how would that work?ReplyDelete
I always have a can of powdered buttermilk on hand. It always substitutes well in every recipe I've tried. It's very economical if you don't use buttermilk often, as the powder keeps well in the fridge. It's available in the baking aisle.ReplyDelete
I made these this morning following the recipe exactly using lightly salted butter. They turned out exactly as pictured and are light, fluffy inside, crispy outside and delicious. I used an 8" square GLASS baking dish and baked for 25 minutes at 450.ReplyDelete


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Fan Jam 2013 Draws Community to Scheumann Stadium
The Ball State athletics department hosted its annual Fan Jam, which was presented by MutualBank, at Scheumann Stadium as the Cardinals prepare for the fall seasons.
The event was open to the public and free of charge. The first 200 kids received a free prize, and there was free food and drink for all in attendance.
Fan Jam aired live on WCRD-Radio, FM 91.3. Luke Martin and Zach Hughes hosted the show live from Scheumann Stadium and had exclusive interviews with Ball State players and coaches.
Ball State student-athletes and coaches from football, women's volleyball and women's soccer were available for autographs, while posters and schedule magnets were distributed.
Booths were set up around Scheumann Stadium, and the student-athletes in attendance operated interactive game stations.
The annual event helps kick off the start of the 2013 seasons for Ball State's fall sports.


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on June 29, 2013 - 11:43 PM
Three Buffalo men could face up to 20 years in prison and a $1 million fine after pleading guilty to drug trafficking.
Michael Smerka, 56, James Simmons, 38 and Timothy Borkowski, 46, entered pleas Friday before U.S. Magistrate Judge Leslie G. Foschio.
The men purchased cocaine at an auto shop on Broadway Street in Sloan and then sold the cocaine to customers in Buffalo and Cheektowaga, according to assistant U.S. Attorney Michael L. McCabe.
The June 2011 arrests came after a lengthy investigation by the FBI's Safe Streets Task Force and the Cheektowaga Police Department. Seven defendants have been convicted.


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- Bottle measures approximately 1'' x 1'' x 2.75''
- Flammable
- Glass bottle
- Made in the USA
- Nail polish (0.5 fl.oz.)
- Officially licensed
- Brand: Chrome Girl
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if I were writing the script for the movie it would go like this. After the hullaballoo instigated by the U.S. television and print media, the ISU realized they needed someone to fall on his sword. Gailhaguet volunteered, in exchange for the promise to be the next ISU president after Cinquanta retired.
Last edited by Mathman; 04-18-2013 at 01:04 PM.
Patrick Chan 4toe3toe3loop
9-second video from John Kerr at SOI practice on Apr 18.
I hope regardless what he does as far as any future skating competitions Plushenko continues to speak his mind. It obviously bothers some people alot when someone speaks the dreaded truth, and it is from one of the most revered and respected individuals in the history of the sport who says it.
Chan's spins are nothing amazing and grossly overscored (just like every department of his skating is overmarked relative to what he produces). Compared to Lambiel, Eldredge, or even Oda or Stojko his spins are nothing. Plushenko in his prime had very good spins, and atleast the level of Chan's. As for interpretation, lol, there is no interpretation in Chan's skating at all. He is extremely weak in that area, what he does never relates to the music, and you might as well play any music in the background as it is just elevator music for him. He does all these transitions and moves but not connected to the music in anyway. Plushenko is light years ahead in that deparment, even when he is just stroking he does it in a way that relates to the music and brings the feeling to the audience and a power and presence to the music and performance. I would love to see the interpretation marks Chan would get if he wore a face mask and was said to be a skater from Lithunia or Mexico instead, especialy when he falls several times.
For those who do care about the criteria for the Choreography component,
Purpose need not require a story. Abstract, formalist purposes are also possible, as well as simply establishing a consistent character or attitude or mood. It should relate to the music in some way, but stories and intimate relation to the music do not always go hand in hand.
Proportion would address issues such as frontloading or backloading, emphasis on jumps over other elements (or the reverse) or of elements over transitions (or the reverse).
Unity could apply to a consistent idea being maintained throughout the program, but it also refers to the continuity of the movement. E.g., a lot of stopping and starting would work against the unity.
Utilization of Personal and Public Space would suffer if the skater doesn't project beyond the limits of his/her own body, or to the spectators beyond the limits of ice surface -- not a problem for either Chan or Plushenko. But also if the performance is projected mainly to the judge's side of the arena, with significantly less attention paid to the opposite sides and the ends of the ice -- which has historically been a weakness of Plushenko's program construction.
Pattern and Ice Coverage refers to patterns of travel around the ice surface -- does the skater make big curves in both directions, as well as smaller curves and straight lines for variety? Surprising changes of direction? Does the skater visit all parts of the ice surface rather than favoring some parts and ignoring others? Are the jumps and spins spread out to various points on the ice or do they tend to be placed the same, often predictable, locations? This is one of Chan's biggest strengths, and not one of Plushenko's.
Phrasing and FormI think Chan and Plushenko are both good at this, although in different ways -- Chan's phrasing tends to be more subtle and Plushenko's more in your face. I'd have to go back and analyze specific programs to see how much is an effect of the program structure and how much of each skater's immediate reactions to the music, which would fall more under the Interpretation component.
Originality of Purpose, Movement, and Design This could include more large-scale originality in terms of music choice, program theme, etc. It could also involve smaller choices such as variations to elements, unusual ways of getting into or out of an element or getting from one point on the ice to another. I think Chan is significantly better at the small-scale originality, and neither of these two guys stand out for me on large-scale originality, though they each have had their moments.
I.e., the judges are looking at a lot of different things in evaluating this component.
I think Plushenko's interpretation of the music tends to be significantly better than his choreography.I don't even want to compare spins and interpretation. Just FOR ONCE watch Plushenko lp from RN.
I thought the behaviour of the commentators/press in that situation was abominable...much like their behaviour at Vancouver, where Hamilton and Bezic spent the entire long program of Plushenko making sarcastic barbs, where the NBC did a very lovely interview with Plushenko that they then cut down and edited with all sorts of shots to make him out as a big evil Soviet villain taking on their sweet innocent All-American Boy, and then there was the disgraceful reporting afterwards where all kinds of "quotes" were made up and attributed to Plushenko; things (like the platinum medal) that he simply didn't say.
I had to do a double-take when you said you can play any background music in Chan's performances, as I was sure you were talking about Plushenko. How the heck does Plushenko relate to the music when he is stroking? He only "interprets" the music at standstills or when he's gliding. I'm sure you consider hip thrusts and frenetic flailing as interpretation, right? I'm sure if you put a mask on Chan's Take Five, La Boheme or Aranjuez you'd certainly be able to tell what program it is. Turn off the music in the first 2 minutes of Plushenko's 2010 Olympic FS and honestly tell me if anyone would be able to tell that it's a tango he's skating to.
I know you hate Chan but when you say things like Plushenko has more musicality or that his spins are on par with Chan, I can't take you seriously. Things Plushenko does do better than Chan is facial expressiveness, commanding the ice and having a presence, projecting to the audience, and jumping consistency (of which, he's the best of all time, IMO). I would love to see the interpretation marks Plushenko would get if he took the jumps out of his program and was said to be a skater from Lithuania or Mexico.
Mountain, molehill. Plushenko congratulated Denis Ten for a great performance and said, hey man, you shoulda won. He said, man, there's something wrong when a guy can fall four times and win the world championship.
That's it.


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The Bernese Alps up close: The fascination of the High Alps is palpable already in the mountain villages, and the unique landscape welcomes visitors with lush alpine meadows, glaciers and untouched romantic valleys, which lead to a wide range of activities that guarantee rest, recreation and even a few thrills.
In addition to the unique mountain gems, the Kandertal Valley offers the romantic wilderness of natural paradises such as the Gastern Valley, Lake Blausee, located in the Nature Park, which boastss an organic trout farm, or the deep blue Oeschinen Lake in the UNESCO World Natural Heritage Region.
In summer visitors can choose among several mountain tours with various levels of difficulty, adventures in one of the most beautiful fixed rope parks of the Alps, or an introduction to mountain climbing. Historic pass crossings, theme trails for the entire family, Europe's steepest PostBus road and much more are part of the program. The Kandertal Valley has one of the largest densities of SAC-Huts, thus offering hikers and Alpinists unforgettable tours with panoramic views of the Blümlisalp Massif and the glacier world.
The Kander Valley has made a name for itself also as a climbing area. Besides the challenging fixed rope trail to the Allmen Alps, also bouldering has retained its importance for the region – it is one of the three best spots in Switzerland.
The winter season in the Kander Valley offers unique snow adventures. Kandersteg has an extensive network of winterhiking paths and snowshoe trails. The routes through snowclad forests and meadows invite visitors to stop awhile and enjoy the spectacular views.
The Kandertal region encompasses Switzerland's third largest cross-country area. There are up to 60-kilometer-long skating and classical trails, among them the high-altitude loipe on the Sunnbüel. Especially popular are the illuminated night trails in Kandersteg, which allow cross-country skiing until late in the evening. Tobogganing as well as family-friendly and clearly arranged skiing areas in Kanderstep complete the offerings.
The steep rockfaces in Kandersteg and the frozen waterfalls make the hearts of iceclimbing fans beat faster. The region is one of the mosst important ice climbing areas in Europe.
- Lake Oeschinen – wildly romantic mountain lake at the foot of the Blüemlisalp Massif, accessible by a chairlift.
- Blausee – small lake used as a fish farm in the Kander Valley with very clean water which looks deep blue thanks to the refraction of light.
- Gastern Valley – almost closed off valley with a unique flora, hiker's paradise on the way to the Lötschen Pass.
- Allmenalp Via Ferrata – surely one of the Alps' most beautiful fixed-rope routes.
- BLS Railway experience trail – excititng and informative railway experience trail along the north ramp of the Lötschberg Railway, a must for railway enthusiasts and families.
- Pass crossings – historic crossings into the Kiental / Lötschental valleys, and towards Leukerbad.
- PostBus tour to the Kiental Valley – the steepest PostBus route in Europe.
Top Events
- Pelzmartiga – at Christmas and on New Year's Day wild figures pass through the village from lunchtime until late evening and play all sorts of pranks on spectators (December/January).
- International husky race – every year it attracts numerous mushers with their huskies toKandersteg (January).
- Belle Epoque Week Kandersteg – for one week, Kandersteg brings to life the era of the Belle Epoque with sports and social events (January).
- Kandersteg Popular Ski Run and Nordic Day – cross-country events in the Bernese Oberland (February).
- Oberländer Bike Party & Nordic-Walking Event – on two days, various posts have to be visited and stamped by bike or with Nordic Walking poles (June).
- Openair Cinema Blausee – exciting films on a 17-meter screen against a breathtaking backdrop (June / July).
- Alpcher – Culinary mountain tour – regional specialties and musical entertainments define this hike (August).


text:
quote: and its price was even comparable to dual processor workstations with the same hardware
quote: The decision I don't understand with the new Mac Pro is the use of a single processor versus dual processors. Intel grossly overprices its 12-core part; a 12-core Xeon is $2500, about double the price of an equivalent 10-core Xeon or quadruple the price of a 6-core Xeon. This means you can get two 6-core Xeons for about half the price of one 12-core Xeon and simultaneously have the ability to use twice the memory.


text:
Hands on: Primera Trio mobile all-in-one colour printer reviewNot yet rated TechRadar Pro
A small German company has produced the world's smallest all-in-one printer.
A small German company has produced the world's smallest all-in-one printer.
One of the few remaining scanner vendors to deliver a solid product to digitise your analogue world.
Inkjet printers up the ante against their laser cousins – and red ink will be spilled.
The world's smallest all-in-one printer has landed, but with too many sacrifices.
An astonishingly good value printer that deserves more recognition.
How much money is Canon losing on this astonishingly cheap all-in-one printer?
This 3D printer offers exceptionally high quality prints and great software.
This MFP is highly affordable but did Epson go a bit too far in cutting corners?
Can this cheap MFP cope with all your printing and copying needs?


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Great Clips
Looking for a great haircut at an affordable price? You can't beat the prices at Great Clips, where cuts for adults are generally $12-$13 and cuts for kids and seniors are typically $10-$11. In addition, Great Clips is convenient: Shops are open daily, meaning you can get a haircut on a Sunday or Monday, when most other salons are closed. And you don't need an appointment. The salons take walk-in business, although Saturdays tend to be busy.
Fantastic Sams, Valley-wide
Supercuts, Valley-wide
Tony & Guy, Valley-wide
Arizona Hair Co., Valley-wide
Sport Clips, Valley-wide
Paul Mitchell, Phoenix
Cost Cutters, Valley-wide
V's Barbershop, Valley-wide
Ulta, Valley-wide
J.C. Penney, Valley-wide
Great Clips interior.


text:
Softball teams in area showdown
April 8, 2013
With spring break over, and schools reopening, there is a full slate of action around the area this week. One of the key games will be in softball, when Hedgesville (11-6) hosts Musselman (9-3)....
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Top Definition
A girl or boy who is too young to legally consent to sex. The red shirt comes from a grocery store's idea to alienate minors. This term varies depending on the state and age of parties involved.
Dude, see that girl with Kevin over there? Totally a Red Shirt Special.
Chocacock tarafından 2 Temmuz 2011, Cumartesi
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5 colors
Michael Stars Side Ruched Midi Dress
Women's Pez D'Or Polka Dot Print Twisted Bandeau
Peppy polka dots pattern a comfortable bikini designed to accommodate your blossoming figure. A flattering twisted bandeau top with an optional halter strap and side boning adds a little retro flair, while coordinating bottoms complete the sunny style. Color(s): black. Brand: Pez D'Or. Style Name:Pez D'Or Polka Dot Print Twisted ... Learn More
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Inspired by cycling but adapted to the studio, these supportive StretchFlex shorts are designed with a wide waistband and longer inseam to provide ample coverage as you move from pose to pose. Color(s): arrow print, berry, black, dark krystal black, modernist multi, volcano space print. Brand: ALO. Style Name:Alo 'Burn' ... Learn More
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Women's Adidas Originals 'Pavao' Shorts
A funky combination of sporty styling and ornate patterns gives these jogger-inspired shorts a fun energy. Designed in collaboration with Brazil's The FARM Company, the iconic three-striped bottoms are versatile in a greyscale palette. Color(s): multicolor/ white. Brand: ADIDAS ORIGINALS. Style Name:Adidas Originals 'Pavao' Shorts. Style Number: 5161901. Available in ... Learn More
Women's Hard Tail Strapless Shelf Bra Romper
Show off sun-kissed shoulders in a strapless romper, its softly bloused bodice and flattering shorts nipped in by a drawstring waist. Color(s): aqua/ mint tie dye, black, lizard blue/ grey/ tan tie dye, ruby, twilight. Brand: HARD TAIL. Style Name:Hard Tail Strapless Shelf Bra Romper. Style Number: 1093735. Available in ... Learn More
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on February 1, 2013 - 10:59 AM
Lace up your ice skates.
Brush off the hockey sticks.
And get ready for the sixth annual Labatt Blue Buffalo Pond Hockey Tournament.
Organizers announced Friday that with a little help from Mother Nature and a new "Plan B" to make ice, the show will go on next Saturday – not in a frozen Erie Basin Marina as hoped but in man-made rinks in the marina parking lot.
More than 650 players are registered for the tournament.
There will be nine ice rinks, each 40 by 80 feet. The process involves covering the pavement and building boards to form the structures, explained Mike Pace, president of Pace Rinks.
The Buffalo company specializes in constructing outdoor ice rinks. For years, it has been building the structures on solid surfaces such as blacktop and grass.
Pace said the upcoming week's cold temperatures will provide optimum conditions for making ice for the rinks.
"We're confident we'll have good ice for the event," he said during a Friday news conference at Key Center's North Tower, where Labatt USA is headquartered
Tournament organizers had to examine other options when crews were unable to get on the ice Thursday to take measurements. They were prohibited because of storm damage caused by high winds and unseasonably warm temperatures.
With the tournament just days away, organizers figured it is unlikely that the lake will form the 12 inches of ice needed in time for the tournament.
That's when they went with Plan B: man-made rinks.
"We want to put on the best tournament possible. Next week, the weather forecast is so cold so we think the man-made rinks are our best opportunity to get players skating on Feb. 9," said Lisa Texido, associate brand manager at Labatt Blue.
She said the beer company looked at this process for last year's tournament – which was also held in the Erie Basin Marina parking lot – but the weather was not cold enough to make the ice, so it became a street hockey tournament last year.
"This year, we can keep them on ice skates," Texido said.
The construction of the nine rinks is a seven-day process that got under way Friday morning as workers began building nine shells out of pressure-treated wood.
The construction schedule for the ice rinks includes:
• Today: Shells will be lined with plastic and filled with lake water.
• Sunday through Wednesday: Workers will use a specialized grinder to flatten the ice that forms, if necessary. Maintenance continues, including snow removal.
• Thursday and Friday: The rinks will get a coat of hot water to smooth the surface.
• Next Saturday: Rinks will be maintained and managed throughout the day, including periodic hot water treatments and smoothing as needed.
The tournament will begin at 8:30 a.m. next Saturday and continue until approximately 8:30 p.m. Divisional final games are slated to begin around 1:30 p.m., and final championship games will wrap up under the lights in the evening.
In addition to hockey on ice, the tournament will provide plenty of action for fans and spectators, including:
• A heated beer tent with clear viewing panels to watch the hockey action.
• Sabres alumni interacting with fans.
• Spotlight hockey game, featuring Buffalo police officers against Buffalo firefighters at 10:30 a.m.
• Buffalo Sabres ticket giveaways.
• Labatt Blue photo booth.
• Live deejay.
• Variety of foods, including pretzels, kettle corn, hot dogs, chili, free coffee and more.
For more information about the tournament, go to www.facebook.com/LabattBlueUS.
email: firstname.lastname@example.com


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Main Content
From the first whistle to the last down of the season, your Atlanta Falcons pride is on full display! Keep warm all season long with this Start of Season hoodie! This zippered sweatshirt boasts distress printed graphics on the front to show off your Atlanta spirit. It will also have you feeling cozy with its soft fleece lining, hood with a drawstring and two front pockets.
- Full length zipper
- Rib: 95% Cotton/5% Spandex
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- Imported
- Body: 80% Cotton/20% Polyester
- Two front pockets
- Officially licensed NFL product
- Rib-knit cuffs & waist
- Midweight hoodie suitable for moderate temperatures
- Long sleeve
- Screen print graphics
- Full Zip
- Brand: Mitchell & Ness
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Tucker falls seven spots in ratings
East Hardy remains fourth in Class A; Colts jump up two spots in Class AA
September 25, 2013
Tucker County dropped seven spots in this week's WVSSAC football ratings after falling at Moorefield. The Mountain Lions (3-1) went from seventh to 14th in Class A....
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Enroll Now!
I loved this class. I feel better prepared and definitely informed! I love the exercises and tips for public speaking and plan to use them. This class was definitely worth taking. I would recommend it to anyone who needs to master public speaking or is looking for general knowledge in communication skills. It was an awesome class!
This was an excellent class! The instructor and his teaching style was great! I've learned so much and had fun doing it.
The course was great and it gave me an insight into the details of public speaking. I will use many of the tips that I learned from this course.
Thanks for making this class user friendly and not intimidating.
I completely enjoyed this course. I will use the lessons for a long time to come. Curt Simmons was an excellent teacher. I enjoyed his videos and talks. I have recommended this class to my friends already.