Tag Archives: Fridays@Selma

My FM@Selma

FM@Selma with Guest Cook: Me

Ann Arbor Food

Buttermilk biscuit w/pork sausage and country gravy

Here is a picture of my breakfast special I made as volunteer guest cook for Friday Mornings (FM) @ Selma.

The daily special I offered was a fresh buttermilk biscuit with pork sausage, and country gravy. Diners also had the option of having an egg and cheese biscuit and an egg, cheese and bacon biscuit. Some also opted for an off the menu sausage, egg and cheese with country gravy biscuit. The sides were both white potato and sweet potato home fries, country greens, and a small serving of apple crisp.

I spent most of the time at the biscuit making station and behind the stove. The guests I did talked to love my meal. It was a lot of fun and I was happy I was able to contribute to the great work that Lisa, Jeff and the rest of the Volunteers are doing at FM@Selma. The hard part for me was waking up that early.

Jeff and Lisa are always looking for people to help out in various positions: guest chef, thursday night prep cook, servers, friday morning cooks, dish/clean up. Some of the guest chefs/cooks work in restaurants, while others like myself are home cooks. All are welcomed, so if you have an idea for a FM@Selma and want to guest chef a meal run it by Jeff and Lisa. Volunteers get free food and it is a lot fun. Any amount of time offered to help out is appreciated. If interested contact Lisa: lisagottlieb@hotmail.com or (734)-417-1144

Here are some pics and a buttermilk biscuit recipe.

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Lisa’s Sister on KP potato detail

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sausage prep

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Cooking off the sausage

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Ready for Breakfast

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Potatoes for 70

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Home fries in action

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Biscuit: The Star of the Show

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Jeff and Garin in action

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Tribute picture to bacon

Buttermilk Biscuits:
Make 7-9,  using large size or soup can size biscuit cutter. Recipe can be doubled.

I was too busy at selma to take a pictures of each step. The next time I make biscuits, I will update this post with step by step pictures. I provided a few local Ann Arbor, Michigan sources from ingredients. Biscuit can be a favorite food item that for the most part can be sourced locally and enjoyed year round.


2 cups Westwind white pastry flour

1 cup of cold Calder Dairy buttermilk

1/2 stick of cold Calder Dairy unsalted butter

4 teaspoons of baking powder

1/4 teaspoon baking powder

3/4 teaspoon of kosher salt

Melted butter


Combine the flour, baking powder, baking soda and salt in a bowl. Chopped up the butter and add to the dry mix. With your finger, pinch and break up the butter until the flour and butter mixture has a sandy, combined consistency with a some pea size chunks of the butter mixed in. You can combine the dry ingredients and the cold butter in a food processor with a metal blade and pulsing to combine.

Make a well with your dry ingredients and butter mixture in your bowl. Add the cold buttermilk and mix together with a fork just until they come together, about 10-20 strokes. It will be very wet and sticky.

On a very well floured surface, dump the out the dough making sure to scrap the sides of the bowl to get all of it. Flour the top of the dough/blob and gently pat it down flat with very well floured hands. Fold the dough in half and gently knead together. Dust with a little flour and fold and gently knead again 2-3 more times. Flour your surface under the dough and flatten out your with a well floured rolling pin dough to a thickness of 1 1/2 inches, to 1 inch depending on how big you prefer.

Fill a small bowl flour. Using a biscuit cutter or a clean soup can, place your cutter into the bowl of flour, then in a straight down then up motion cut out a biscuit from your flatten down. Don’t use a twisting motion at anytime when cutting out your biscuits. This will create a seal around the sides of the biscuit and prevent them from rising result in dense and not light fluffy biscuits.

Cut out all of the biscuits you can from your first pass with the dough. Place the biscuits on a parchment paper lined baking sheet, placing them right next to each other close but not toughing in a 3 x3 pattern.

Take all of the scraps and knead them together, flatten, and cut for a second pass. These biscuit from the second pass with be slightly more worked and not as light, but they are still great. Form, knead and cut the rest for a third pass. If there is any remaining scraps, I like you roll it into a snake shape and place it on the side of a row.

Bake in a preheat 450 degree oven for 10-15 minute until golden brown. Brush with melted butter (optional). Cut apart and cool slightly before eating.

Top with your favorite toppings, butter and jam, ham and cheese, honey or sorghum syrup, sausage and gravy, fried chicken and gravy, or eat with a hearty soup.

Come to Friday Morning at Selma: Oct 16, 6:30-10:00

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Buttermilk Biscuit Sandwiches @ Selma

FridayMornings@SELMA invites you to pull up a chair and share your vision for the future of food.

Brian Steinberg makes his SELMA debut with a real get-warm seasonal special.  You may have met Brian here at SELMA or at the HomeGrown Festival where he debuted his new mini-farm: Inchworm MicroGreens.  

Buttermilk Biscuit Breakfast Sandwich served one of three ways – either with house-made sausage and gravy, egg and cheddar or bacon, egg and cheddar.  Which ever way you take it, it will be served up with a side of roasted sweet and red potatoes, a bit-o-greens and will wrap up with an apple-hazelnut crisp.

Don’t forget our “fruit seasonal” perennial breakfast choices: waffles or Lisa’s pear bread pudding both served with bacon, or the granola-yogurt parfait.  Fruit this week: gingered apples and raspberries.

Suggested donation for breakfast is $10 – $15.  All proceeds go to the farmers and producers of your food and our small farms-small farmers initiative.  SELMA is here for you every week 6:30 to 10:00 am – 722 Soule – check out: Repasts, Present and Future for more information.  Early arrival is suggested for those on the go.  FM@SELMA is all volunteer.  We need your help to sustain this local-foods breakfast salon.  Please reply to this email or click here to let us know what you are thinking, and how you would like to participate.

Thanks and see you soon, Jeff and Lisa.

Breakfast @ Selma Crew

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Selma Crew Chopping Veggies

This was the first time working on the volunteer crew for breakfast@Selma, a friday morning charity breakfast and community get together in Ann Arbor.

Friday mornings at Selma: Jeff McCabe and Lisa Gottlieb host a friday morning breakfasts from 6:30-10:00am at 722 Soule Blvd.
For more info email: lisagottlieb@hotmail.com

I worked both the Thursday night prep session and I jumped in Friday for dishes and to wait on tables. If you have the time, I highly recommend jumping in on a shift. Jeff and Lisa are flexible and open to any time you are willing to be there to help.

I will be the guest cook next week, so I wanted to get a feel for the behinds the scene. The thursday night crew has a lot of fun, and the work gets done pretty quickly.

There are no pictures of the food on Friday, sorry. I was so busy that I forget to take them. The great thing about Selma is that there is always something new every week.

The guest chef is Heather Leavitt went to study art in Florence and found food.  She works as a server and line cook for eve – the restaurant, while developing her business: Cakes by Heather Anne (and soon to be sweetheatheranne.com).  She recently appeared on the Food Network’ Last Cake Standing with Courtney Clark of Cake Nouveau.  Heather’s work first caught my eye when she was displaying giant art cakes at Morgan and York a couple years ago, themed on various area businesses such as Roos Roast, Harnois Chickens and Durham’s Tracklements.  She loves the local.  Heather teams up with fellow eve line cook Roberto (Beto) Dominguez to bring you:

Beto’s Pork Tamales with red sauce  served with a side of mixed greens tossed with cilantro corn salsa

Spicy Greens and Cilantro Corn Salsa topped with Sunny-side up eggs

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Thursday Night Crew meal:  A fun plate of beans, chips, some veggies and pie and ice cream

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Carrot Totem

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Happy Crew with Peppers

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Cooking tortilla

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Making Tamales

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The finishes tamales ready to be steamed

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Birthday at Selma

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Selma Chickens

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