Tag Archives: Bisuits ‘n …

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.


Salty Sage Biscuit Brunch Sandwiches

February 2012

Look at the sun shining on that butter and the flour clinging to those kitchen tools.

In my minty colored kitchen, that combination could easily mean a morning batch of pancakes, which I could happily eat once a week.  For the sake of variety, and for the sake of keeping my chief pancake flipper guessing, I diverged from my Saturday morning creature comforts.

I sure did!  I said “sage” too!  Then I started talking about cheese, and from there, things became a little salty but fortunately, not in the sassy or sarcastic sense of the word.

Salty Sage Biscuits for Breakfast Sandwiches
Makes 5 larger biscuits or 10 small biscuits
(the pictured biscuits were on the smaller side)

Biscuit Ingredients

3/4 cup chestnut flour
1 1/4 cups whole-wheat pastry flour, plus more for dusting
1 Tablespoon coarse sea salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
2 Tablespoons grated pecorino cheese
Fresh sage, chopped
1 Tablespoon apple cider vinegar
1 stick organic, unsalted butter, chilled and cubed
3/4 cup buttermilk (I was fresh out, so I used this method for homemade buttermilk)

Recommended Breakfast Sandwich Filling

Sliced Porqueta
Aged gouda
Eggs (local/free-range), sunny side up

For the Biscuits

Preheat the oven to 400 degrees F. Position rack in the middle. Line a baking stone with parchment.

In a large bowl, whisk the flour with the salt, baking powder, baking soda, black pepper and pecorino cheese. Add the chopped sage.

Use a pastry blender to cut the butter into the flour mixture until it resembles coarse sand.

Add the buttermilk, and stir until a dough forms.

Turn the dough onto a floured surface, and knead it until it comes together.

Pat the dough into a rectangle, about 1 in thick.

Use a small, round cutter, stamp out as many biscuits as possible. Reroll the scraps if necessary and repeat.

Transfer the biscuits to the baking stone, and bake for about 20-30 minutes, until golden and risen.

Let the biscuits cool.

Fill the biscuits with slices of porqueta, aged gouda and sunny side up eggs.

Enjoy lazily with someone special!

Might I also suggest a tiny teapot of this chai?