My best friend is from cozy, quintessential New Brunswick. I went to visit for two weeks one summer and became acquainted with all things East Coast with a touch of the British Common Wealth…and loved it. As a part of our wedding gift, Lori gave me a few recipes, one of which was for “Don’t Twist Your Biscuits”. Below is my adapted recipe for those days I am craving a comfort-food biscuit with a healthy…twist. A Twist on Don’t Twist Your Biscuits
3 cups all purpose flour
1 tablespoon honey
1/3 cup melted coconut oil
4 tablespoons baking powder
1 egg (or I have used a 1/4-1/2 cup yogurt depending on moisture)
1 cup buttermilk (milk with a dash of white vinegar) (and more if needed)
I also added an optional handful of chopped herbs (rosemary, thyme, oregano)Preheat the oven to 425.
With a pastry cutter (or two knives), cut all ingredients together.
On a floured surface, knead until you can bring together the dough together in a large round.
Roll out on a floured surface to about 3/4 inch thick (mine pictured were a hair too thin). Cut into cylinders using the top of a mason jar or a glass (But don’t twist! As the original recipe says;)
On a baking sheet lined with parchment paper, bake for 20 (ish) minutes.
Serve warm with butter and a dash of molasses, or with a chili dinner–as we did!The
This post is about homemade bread. Not because I am so thrifty and DIY. In fact, it’s the opposite. Making things from scratch kind of scared me. “I can’t do that!” or “It takes too long!” or “That’s only for the pros!” But when I made soup stock or bread for the first time I thought, “Wow, that was easy. What was the big deal.” I felt like superwoman…it was awesome.
I understand that blogging can give the appearance of being cool and having amazing abilities and talents beyond the average woman. I say that, because I’ve thought that about blogs I love and women I admire. Wow, homemade deodorant? Four kids and homeschooling? Amazing photography AND amazing food?
While I love to cook, to learn, to take my time in the kitchen, I am a novice [I’m also not a photographer but if I’m going to include photos, I try to put some effort into making it pleasing to the eye!]. So this post about homemade bread is more about saying, “You can do it!” and not here’s yet another thing you haven’t tried.
Maybe it’s not bread for you, maybe it’s paying bills or hanging those pictures…sewing that button back or knitting mittens…writing that email or learning to braid your daughter’s hair. Small things that have a huge-heart-swelling effect.
BREAD (makes one medium loaf, I double for a large loaf)
1/4 teaspoon active dry yeast
1 1/2 cup warm water
3 1/2 flour
1 1/2 teaspoon salt
Cornmeal or flour for dusting
FIRST: In a large bowl dissolve water and yeast. Add flour and salt and mix until blended and looks shaggy. Cover with plastic wrap and let sit for 8 -18 hours at room temp. SECOND: Scrape from bowl(s) and place on well-floured counter. Fold in half, lightly flour, then fold again. THIRD: On a clean towel, lightly sprinkle cornmeal/flour and place dough on the towel. Lightly sprinkle again and place another clean towel on top. Sit for one hour. FOURTH: Preheat oven to 475. Place a heavy dutch oven (or oven-safe pot) in for about 15 minutes while preheating. Next, carefully (it’s hot!) line with parchment paper and place the dough in the pot (see picture). Bake for 30 minutes covered, then 20 minutes uncovered. The bread is done when you knock on it with your knuckles and it sounds hollow.FIFTH: Slice, butter, and enjoy. Slice and freeze. Or simply admire!
On Saturday morning my sister, Laura, made these fantastic muffins from one of our favorite cookbooks. I ate three of these soft, fluffy muffins. Make them for when you have morning guests next!
GP’s Blueberry Muffins – slightly adapted from My Father’s Daughter
8 tablespoons, unsalted butter, melted and cooled
2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cup frozen blueberries
Preheat the oven to 375 degrees. Line a 12 cup muffin tin with papers.
Whisk the butter, eggs, and milk together in a bowl. In another bowl, whisk together the flour, the sugar, baking powder, and salt. Stir the wet ingredients into the dry ingredients and fold in the blueberries. Divide among the muffin cups and sprinkle the muffins with a little sugar on top of each.
Bake until toothpick tests clean and the muffins are golden, about 25-30 minutes.
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