Friday, January 16, 2009


I love biscuits and am constantly searching for a perfect flaky delicious recipe. This one is adapted from a recipe off the Martha Stewart website for Mummy's Sweet White Scones. I just
made them less sweet and skipped the sugar sprinkle on top.

6 1/4 cups all-purpose flour, plus more for work surface
1 teaspoon salt
1/4 cup sugar
1 heaping tablespoon baking powder
1 1/2 sticks chilled unsalted butter
4 large eggs
1 3/4 cups plus 2 tablespoons milk

In a large bowl whisk together flour, salt, sugar, and baking powder.
Make a well in center of flour mixture and put small pieces of butter. using your fingers mix butter and flour until a crumbly mixture is made.
In a medium bowl whisk together 3 eggs and milk. 
Combine milk mixture with flour mixture.
Knead dough lightly then roll out to 3/4 inch thick.
Using a cookie cutter or glass cut out biscuits.
Place on cookie sheet.
Brush tops with egg.
Cook at 475 for about 15 minutes.

I recommend rotating top tray to bottom half way through.

Serve with butter, honey or jam, or cheese.

Honey Spice Banana Nut Bread

There you are face to face with that blackened, mushy, last banana that you just didn't eat in time. You think to yourself, 'I can't bare to let it go uneaten', so you begin to imagine what you should do with it. Banana chocolate chip pancakes are always a tasty option, but you've already had breakfast. The next best thing is  banana bread.

  • 2 cups flour (1 cup white 1 cup wheat)
  • 1 teaspoon baking soda
  • 1 teaspoon of baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons honey
  • 1 egg, beaten
  • 1/4 cup milk
  • 1 mashed overripe banana
  • 1/2 cup almonds
  • 1/2 cup walnuts
Cream butter and sugar
Slowly add flour, baking soda, baking powder and salt
Add banana, egg, milk, honey and cinnamon
Mix until combined
Add 3/4 cup mixed nuts
Grease bread pan
Pour in batter and sprinkle with remaining nuts
Bake at 350 for 30 to 40 minutes