Wanna Make Carla Goncavles's Biscuits?

We've been M.I.A. more than minute, but this post brings us back with a bang. Carla Goncalves, better half of the twosome behind KooZeeDoo, shared with us the secret formula for her heavenly buttermilk biscuits, named "Best Back from the Dead Baked Good" in Philly Weekly's Better Than Best issue. The biscuits pictured above are not hers; you have to go to KooZeeDoo at lunch to get them, or now, just bake up a batch of your own.

Buttermilk Biscuits

Ingredients

3 cups AP flour

4 tsp baking powder

1 tsp baking soda

1 tsp salt

2 Tbsp sugar

6 oz butter

2 cups buttermilk

Method: Mix dry ingredients. Cut butter into dry ingredients either by hand or in food processor. Stir in buttermilk until dough holds together. Press dough into a circle on a floured surface. Cut out biscuits. Gather scraps and shape into a circle again, cut out biscuits. Continue until no dough remains. Bake at 425 F until golden.

Photo: MyRecipes

Deal Alert: Pre-Fixe Proliferation

January is shaping up to be the month of the pre-fixe menu. Consider this dealsky of a dinner menu recently slipped into the check presenter at newish Portuguese kitchen Koo Zee Doo: a “Regional Taste of Portugal” from chef/owner David Gilberg featuring five courses for $75—per couple! Do the math, kids; that’s only $38.50 per person, available every night from January 15th through February 15th.

Acorda a Alentejana
Bread Soup with Cilantro & Poached Egg

Tripas a Moda de Porto
Tripe with White Beans

Lulas a Algarvia
Sauteed Squid in White Wine

Chandana de Coimbra
Goat Stew

Bolo de Mel

Honey Cake

Also just got word of Snackbar’s Restaurant Week counter-programming, a “Three Years, Three Bells, Three Courses, $30” menu that, if you so desired, could culminate with that succulent-looking red snapper glossed with miso beurre blanc pictured above. The whole menu is eligable, right down to the soft pretzel bread pudding with fleur de sel caramel and pretzel praline. Chef John Taus will be running the deal from Sunday, January 24th to Friday, the 29th. And on Tuesdays and Sundays through February at Sonata, chef/owner Mark Tropea is doing a build-your-own tasting that gives diners access to most of the restaurant’s menu. It’s $31 for app, entrée, dessert. Check the website for the full menu.

Photo: Snackbar