#MEwx Fog, clouds and Buttermilk Biscuits

Good morning Augusta

The Red Sox didn’t play last night, they play the Twins at home tonight at 7:10. We’re 73 and 63.

A direct, real-time feed from my personal weather station is available for you here.

This morning we have Fog and mostly cloudy skies, becoming partly sunny. Highs in the lower 70s. Light and variable winds.

Tonight we’ll have partly cloudy conditions with lows in the upper 50s. Light and variable winds, becoming south around 10 mph after midnight.

The readings from my weather instruments are:

Our outdoor temperature is 59.7°F, the humidity is 99% and the Dew Point is 59.5°F.

The wind direction is Northwest between 0.0 MPH and 0.2 MPH. 

The Relative pressure is 29.97, the Absolute pressure is 29.77 and rising with a weather graphic indicating clouds.

Visibility is 0.2 Miles / 0.4 Kilometers with low hanging clouds.

The UV rating is 0 out of 16, Sunrise is 6:03 AM Sunset is 7:12 PM, Moonrise is 11:03 AM, moonset is 9:55 PM, and the moon phase is waxing crescent.

The RAW METAR reading from Augusta’s airport is:

METAR KAUG 031053Z AUTO 32004KT 1/4SM FG VV002 14/14 A3002 RMK AO2 SLP167 T01440144 $

We received 0.34 inches of rain here  over the past 24 hours.

Here’s a great recipe for buttermilk biscuits.

BUTTERMILK BISCUITS

 

Serves 8

 

¾ cups unbleached flour

¼ cup whole wheat flour

1 tsp baking powder, double-acting

½ tsp baking soda

½ tsp salt

1 tbsp Splenda

2 ½ tbsp low fat butter

¼ cup + 2 tbsp low-fat buttermilk

 

1.                  Preheat oven to 425 degrees.

2.                  Mix together dry ingredients.  Cut in butter with a pastry blender or 2 knives.

3.                  Add buttermilk all at once; blend with a fork just until flour is moistened and dough pulls away from the side of the bowl.

4.                  Turn out onto a lightly floured boarded or wax paper.  Knead light for 30 seconds.

5.                  Roll out to a thickness of ½ inch.  Cut with a 2-inch round cutter.   Place 1 inch apart on baking sheet.  Bake 12-15 minutes.

 

Exchanges:  2/3 bread, ½ fat

Calories:  79; total fat 2 g; saturated fat:  0 g; cholesterol:  0 mg; sodium 217 mg; total carbohydrate:  14 g; fiber:  0 g; protein:  2 g