Tea & Biscuits

May 2012

Sometimes simple and sophisticated packaging properly represents its contents.  Sometimes a spot of tea is worth a bit of decadence.  Sometimes tea inspires more than just musings, even though inspired musings are worth a shiny penny as well.

Tea for two is usually best, but sometimes a third little, tiny explorer is welcome as well.

Tea and biscuits are a pair made for quiet, slow mornings. This time, tea and biscuits were a very perfect pair connected via flavors of coconut and almond.

Coconut Almond Buckwheat Biscuits
With Peaches ‘n Cream 


1 ½ cups unbleached all-purpose flour
1 cup whole-wheat pastry flour
½ cup local buckwheat flour
1 Tablespoon baking powder
1 teaspoon salt
½ teaspoon baking soda
¾ cup unsulphured coconut shreds
12 Tablespoons (1 stick) organic, unsalted butter, softened
¾ cup sliced almonds
1 ½ cups local buttermilk (or 1 ½ cups local milk + 1 ½ Tbs lemon juice)
½ teaspoon organic almond extract


Adjust an oven rack to the upper-middle position, and heat the oven to 425 degrees.

Grease a 9-inch skillet.

Combine the flours, baking powder, salt, baking soda and shredded coconut in a large bowl.

Rub the butter into the flour mixture until the combination resembles coarse meal.

Add the sliced almonds.

Stir in the buttermilk until combined.

Use a greased ½-cup measuring cup to transfer heaping portions of dough into the prepared skillet.

Bake until the biscuits are puffed and golden brown, 20-25 minutes.

Cool in the skillet slightly.

Serve with homemade whipped cream and warm, sweet peaches.

Whipped Topping

1 cup organic heavy cream
1 Tablespoon pure vanilla extract
Honey, to taste


Combine all ingredients in a chilled bowl.  Use an electric mixer to beat until peaks form.  Keep chilled until ready to serve and eat abundantly.

Peach Topping


4-5 organic peaches, pitted and sliced
organic unsalted butter
organic brown sugar, to taste


Add a smidge or two of butter to a pan over medium heat.  Add the sliced peaches.  Swirl the peaches around until they start to brown ever so slightly.  Add brown sugar to your taste, and continue to swirl a bit.  Remove from heat.  Serve warm.


This Post Has 3 Comments

  1. Meg

    This is lovely! I adore the light in your photos – and the combo of the miniature elephant charm with the vintage cutlery. Beautiful.

    1. withthegrains

      Thanks Meg! The light streaming in the windows was part of what drew me to my current apartment. One has to take advantage of every beam of sunshine in Pittsburgh! I’m glad you appreciated my little whimsy of having my elephant join the brunching table. The concept of your blog is wonderful! Have a splendid journey with your food filled meander through family history.

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