Biscuits
This mix produces light and fluffy biscuits every time.
Ingredients:
Farm & Larder biscuit mix
¾ cup milk, plus 1 tablespoon
Method:
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.
Brunch Time Recipes
Can you feel it? The crocuses are in bloom, daffodils are popping out of the soil and we’ve even shed our jackets an afternoon or two this week: The march towards spring has begun! Celebrate the changing seasons this week with a delicious brunch lineup filled with some of our favorite provisions—from Skagit River Ranch bacon and nutty emmer grain pancake mix to farm-fresh eggs and our own housemade apple butter to slather on your choice of biscuits or scones. Also included: Cinnamon-raisin bread, raspberry smoothies and Big Spoon Roasters’ signature peanut butter kissed with wildflower honey and sea salt.
Here are a few recipe ideas for the week:
Cremini Mushroom Scramble
Earthy mushrooms and fragrant garlic elevate farmstead eggs in this stunning scramble.
Emmer Pancakes
Plan on 1 cup of prepared mix yielding six 4-inch pancakes.
Breakfast Scones
These scones are wonderful topped with apple butter.
Biscuits
These fluffy biscuits are extra-rich thanks to the addition of sweet cream.
Fingerling Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.
Maple-Spiced Apples
These fragrant apples are wonderful served on top of pancakes.
Tex-Mex Breakfast Recipes
Nothing perks up the taste buds quite like the flavors of the Southwest—enjoy the region’s signature smoky-spicy flavors this week for breakfast with fixings like Skagit River Ranch’s signature chorizo sausage, our cream biscuit mix and farm-fresh eggs, plus dried Guajillo and New Mexico chilis. Accented by Pain au Levain bread, F&L housemade granola and Dutch Hollow Dulcet cheese from Beecher’s, this lineup is sure to provide a satisfying start to your day.
Here are a few recipe ideas for the week:
Breakfast Biscuits
These fluffy biscuits are extra-rich thanks to the addition of sweet cream.
Chorizo Frittata with Cherry Tomatoes & Baby Lacinato Kale
Serve this satisfying frittata with a dollop of cooling sour cream on top.
Chili-Roasted Potatoes, Bell Peppers & Sweet Onions
These easy roasted veggies are a great brunch side dish. (Or, try topping a hearty serving with a poached egg for a satisfying entrée.)
Baby Kale Salad with Root Vegetables & Apple
Packed with crisp carrots, rutabagas and kale, this super-healthy salad from Food & Wine is incredibly refreshing.
Cara Cara Orange Compote
Tart, sweet and lively with bright citrus flavor, this compote is excellent on our cream biscuits.
