Rule #1: “Do Not Overmix the Biscuit Dough”

posted in: Blog | 14

One of the aspects of Yu Wo’s writing that I really enjoy is her attention to food. Like Prince, I can sit down to a meal and ignore everything around me but the delicious dishes, and like Sun, if I don’t get breakfast, I am liable to faint. I never skip breakfast. The character I am most similar to, however, is Ice. I absolutely love cooking for people in order to take care of them. While I can’t gather ice element to make shaved ice, I know my way around a traditional kitchen, so I put together my own version of Ice’s blueberry biscuits. After a couple of iterations, I think I got a pretty good recipe, so I thought I’d share it with all of you!

This recipe is inspired by the American southern biscuit, which is tall, light, and tender, but also has some characteristics of the British scone (cream, yum). The trick I use when making biscuits is to pretend that I have arthritis, and that my fingers do not move well. That helps me keep from overworking the dough and keeps the biscuits nice and tender. If you don’t have a sharp metal biscuit cutter, I’ve given directions for mini-scones using a sharp knife. I like the biscuit shape better though, because the biscuit-shaped ones rise taller, making a fluffier biscuit. I hope you try out this recipe, and share your thoughts in the comments!

Ice’s Blueberry Biscuits (à la cjfrost)


Blueberry Biscuit Ingredients
  • 2 cups (10 oz or 480 g) all-purpose flour
  • 4 teaspoons (20 ml) baking powder
  • 3/4 teaspoon (4 ml) salt
  • 1/4 cup (60 ml) butter
  • 2 tablespoons (30 ml) shortening
  • 3/4 cup (175 ml) cream, chilled
  • 1 egg
  • 2 tablespoons (30 ml) brown sugar
  • 1 cup (240 ml) fresh blueberries (washed and dried)



Preheat oven to 450 degrees F (230 degrees C).

A loose (wet) dough

Whisk together flour, baking powder, and salt. Cut butter and shortening into flour mixture with fingertips until it looks like bread crumbs. Toss blueberries with dry mixture. Mix together cream, egg, and brown sugar (in a measuring cup). Make a well in the center of the dry mixture, and pour in the wet ingredients. Stir until the dough comes together. It should be a loose (wet) dough. Do not overmix.

Turn dough out onto a lightly floured surface. Gently fold over (knead) the dough 3 to 6 times until it just comes together. Don’t overhandle. Press dough into 1-inch thick round. Cut out round biscuits with a sharp metal biscuit cutter and place on a baking sheet so that they are just touching. Form scrap dough back together into 1-inch thickness, working it as little as possible and continue cutting. Indent the top middle of each biscuit with your thumb.

If you don’t have a biscuit cutter, you can divide the dough into two 1 inch thick rounds and cut each half into 6-8 wedges with a sharp knife. Place wedges on a baking sheet so that they just touch at the corners.

Cut biscuits showing indents

Bake in a 450 degrees F (230 degrees C) oven for 15 to 20 minutes, or until they are tall and slightly golden on top. Share with your favourite knights.

ePubs for HP and LSK

posted in: Blog | 21

Hi hi all~ This is Nabs, here with a little prezzie ^^~ As we all know (and if you don’t it’s ok) PDFs of HP and LSK were put up over here. Now if you plan to read those on things like an iPod, it can be a bit annoying, so I converted all of the books to ePub format, which you can download here. They’re all in one big batch, HP volumes 1-5 and LSK volumes 1-2, so sorry for the inconvenience ^_^;; (though on the other hand you only download one thing ^_~).

On a slightly unrelated topic, I know it’s the end of January and everyone’s feeling bleh and there’s no updates for this month so it’s a bit bleak, but don’t let your spirits flag. Everyone Jiahyou, Ganbatte, Hwaiting, Fighting and whatever it is in your language o(^^)o~
-Nabs signing out =3

EDIT: I see a lot of people having trouble extracting the file. As Dahlys pointed out below, all you have to do is rename the file and add .zip at the end of the name, et voila~ You are now able to extract it :3

Thought I’d add this bit. How to make your own epub:

1) Copy all relevant text into microsoft word document (I use office 2010)
2) Insert images if you want (e.g. separators)
3) Change all chapter titles to “heading 1” under styles
4) [optional] Bookmark all references, e.g. footnotes. Remember to bookmark both the reference and footnote.
5) [optional] Hyperlink the bookmarks together to link the reference with the footnote.
6) Save the file as .html
7) Download and install the program called Calibre
8) Import the .html file into Calibre and convert to favorite format, e.g. epub or mobi. Remember to add metadata and cover page for better file organization.


Your very own epub XD

– resident protozoan, dahlys