I build cloud-based systems for startups and enterprises. My background in operations gives me a unique focus on writing observable, reliable software and automating maintenance work.
I love learning and teaching about Amazon Web Services, automation tools such as Ansible, and the serverless ecosystem. I most often write code in Python, TypeScript, and Rust.
B.S. Applied Networking and Systems Administration, minor in Software Engineering from Rochester Institute of Technology.
Use a cheese grater to grate frozen butter from the freezer into your cold glass dish. Return the to the freezer while you prepare the dry ingredients.
Combine self-rising flour, rye flour, and salt in a large bowl.
Cut in grated butter while keeping it as cold as possible. 2 batches is best, the mixture should look like coarse flour.
Add buttermilk a little at a time with the absolute minimum of stirring. It can take a little extra buttermilk to make a sticky dough.
Height is key to fluffy biscuits, so absolutely do not roll the dough. Instead, drop the dough from the bowl onto a parchment-lined baking sheet and gently shape it to around 1 inch thickness. Cut into 6 rectangular sections.
Place biscuits on the bottom rack and bake for 14 minutes at 425F or until golden-brown on top.