mattwritescode

MATTS BISCUITS

Buy White Lily Self-Rising Flour and generally follow the recipe on the side of the bag. That's the basics. White lily is hard to find on the west coast but Gold Medal is good too. What you DON'T want to buy is King Arthur brand or anything that says "bread flour" because that stuff is for making yeast breads, not quick breads like this. The self-rising flour already has the perfect amount of baking soda, baking powder and salt included and mixed in evenly so it's the best bet.

I like to use unsalted butter instead of crisco, and regular milk instead of dealing with buttermilk, but those are small differences. Supposedly European butter like Kerry Gold has a higher fat content and will make the biscuits flakier... or you could just double the butter in the recipe and that turns out great too. One trick that I've found helps a lot is to keep the flour and the butter in the freezer before you start. It will make the biscuits fluffier if the dough is cold when you put it in the over.

Also, I sp

mattwritescode

import Foundation
import Jukebox

/**
    Not quite a singleton. This will stop and reinitialize the Jukebox with new songs whenever JukeboxManager is initialized without allowing an old instance to continue functioning. This prevents more than one song from playing simultaneously and clears the playlist.
 */
class JukeboxManager: Jukebox {
    static var instance : JukeboxManager!