by Chef Scotty



Memorial Day Weekend is upon us, and if you're anything like me and my crew on long summertime weekends at the lake or hanging with friends, breakfast "grab-N- goes" are important. 

Both of these items you can bake ahead of time, and warm up or leave as is. Stuff the biscuits with sliced ham and cheese, a shmear of whipped cream cheese and thinly sliced lox, or even re-warm with a hot batch of crumbled sausage gravy. 


Anytime Biscuits... Any Time...Anywhere!


4 cups all-purpose flour

2 tablespoons baking powder

2 teaspoons salt

4 tablespoons cold shortening, cut into cubes

5 tablespoons cold unsalted butter, cut into cubes 

1 1/2 cups cold whole milk

Melted butter, for brushing

In The Kitchen With Scotty "Cook's Line" or "Soul-Licious" Seasonings



    1    Preheat the oven to 475° F and lightly grease a baking sheet or line it with parchment    paper. In a large bowl, mix the dry ingredients together, then sift them.

    2    Add the shortening or butter and use a pastry blender or your fingers to cut it into the dry mixture until the fat is crumbly but large, pea- and walnut-sized pieces remain.

    3    Add the milk all at once, then stir quickly with a fork until the dough comes together.

    4    Turn out onto a lightly floured surface and knead a few times until the dough is smoother. Pat out until it's 1/2- to 3/4-inch thick, then use a biscuit cutter to make rounds. Brush with melted butter and sprinkle with flaky salt.

    5    Arrange on the prepared baking sheet. Bake for 5 minutes, then turn off the heat, and leave in the oven for 5 to 10 minutes, until golden brown.





Rhubarb Scones


4 stalks rhubarb *

2 1/2 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

8 tablespoons unsalted butter

1/2 cup sugar + 3 tablespoons

1/2 teaspoon vanilla 

2/3 to 3/4 cups heavy cream


* Blueberry scones: 3/4 cup fresh blueberries + 1 teaspoon fresh lemon zest.

* Orange Scones: 2 tablespoons orange zest + 1 tablespoon fresh orange juice.


    1    Preheat oven to 425.

    2    Slice rhubarb stalks at an angle about 1/4 " thick. Toss with the 3 tablespoons of the sugar to macerate. 

    3    Stir the flour, baking powder and salt together in large bowl or bowl of food processor.

    4    Cut butter into flour mixture by hand (or pulse with a food processor) until butter is the size of large peas.

    5    mix in 1/2 cup of the sugar.

    6    Toss in the sliced rhubarb. (If using the food processor, just pulse)

    7    Add the vanilla to the cream, and gently mix in the cream until a soft dough forms. Add more cream if the dough is too dry.

    8    Transfer dough to floured surface. To make triangular scones, flatten into a rectangle about 1/2” thick, cut rows, then angle-cut the rows into triangles. Brush the tops with the heavy cream and sprinkle generously with turbinado sugar for crunch. 

    9    Arrange on un-greased cookie sheet and bake about 20-23 minutes or until golden-brown on top.