This mix produces light and fluffy biscuits every time.
Farm & Larder biscuit mix
¾ cup milk, plus 1 tablespoon
1. Preheat the oven to 400°. Add the biscuit mix to a large mixing bowl. Measure ¾ cup milk (set aside 1 additional tablespoon). Add the milk to the dry mixture, and stir with a fork until the mixture just comes together.
2. Lightly knead the dough a few times in the bowl, turn it out onto a lightly floured board, and roll out about ¾-inch thick. Cut six 2½-inch circles or squares out of the dough. Re-roll the scraps, you should be able to get 2 or 3 more biscuits out of it.
3. Place the biscuits on a baking sheet lined with parchment, and brush the tops with the tablespoon of milk. Bake for 15-17 minutes or until lightly golden. Remove from the oven and allow biscuits to slightly cool before serving.
Tender radishes and shallots are topped with a silky poached egg for the perfect finish.
1 bunch radishes
1 tablespoon butter
2 shallots, peeled and minced
1 tablespoon assorted chopped herbs, such as parsley, chives and thyme
2 large slices of toasted bread
1. In a skillet, heat butter over medium low heat. Add in the shallots and let cook it begins to soften, 2-3 minutes. Slice radishes in half and add to butter. Season well with salt. Cover and let cook until radishes are tender, 5-6 minutes. Taste and adjust seasoning.
2. While radishes cook, poach the eggs.
3. To serve, place toast on a plate, generously cover with radish mixture, then sprinkle with herbs and top with a poached egg each.
Moist, fluffy, and easy to make from scratch!
1 cup cornmeal
1 cup flour
⅓ cup granulated sugar
½ teaspoon salt
4 teaspoons baking powder
1 cup milk
¼ cup corn or vegetable oil
1. Preheat the oven to 400°. Add cornmeal, flour, sugar, salt, and baking powder to a large bowl and whisk to break up any clumps.
2. Combine the egg, milk, and oil in a medium bowl and whisk to combine. Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
3. Pour batter into a greased muffin tin, filling each cup about halfway. Bake for 13-17 minutes or until a toothpick stuck in the center comes out mostly clean. Serve warm with butter and apple butter.
These lightly-salted baked chips are a wonderful afternoon snack!
½ pound parsnips, peeled
2 tablespoons olive oil
1. Preheat oven to 300°.
2. Using a vegetable peeler, peel parsnips into long, very thin strips. Place strips in a bowl and toss with olive oil and salt. Lay parsnip strips on baking sheets lined with parchment paper.
3. Bake for 20 to 25 minutes, or until parsnip strips are crispy and golden brown. Allow strips to cool on baking sheets before removing.