Buttermilk Biscuits
These fluffy biscuits are given an extra boost of flavor thanks to our own buttermilk!
Ingredients:
Farm & Larder cream biscuit mix
¾ cup buttermilk, plus 1 tablespoon
Method:
1. Preheat oven to 400°. Add the biscuit mix to a large mixing bowl. Measure ¾ cup cream; set aside 1 tablespoon. Add the remaining cream 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 cream. Bake for 15-17 minutes or until lightly golden. Remove from oven and allow to slightly cool.
Brunch Time Recipes
Put on a pot of coffee and perk up your taste buds with this week’s selection of spring-fresh brunch fare. Featuring organic breakfast sausages from Skagit River Ranch, Fairhaven Mills organic buckwheat flour, homey apple butter, and, of course, farm-fresh eggs from our heritage breed hens, the delivery also includes Challah bread from Snohomish Bakery, smoked cinnamon, soft, spreadable sheep’s milk cheese and snack-ready pear chips, plus such spring favorites as leeks, sunflower shoots, chive blossoms and red spring onions. Rise and shine, it’s breakfast time!
Here are a few recipe ideas for the week:
Challah Bread French Toast
This lovely and light French toast is wonderful topped with syrup, confectioner’s sugar or this week’s apple butter.
Buckwheat Crêpes
Once you perfect the technique here, start adding in and playing with your favorite fillings. (This week we suggest using our signature apple butter paired with some maple-spiced apples.)
Maple-Spiced Apples
These fragrant apples are wonderful served on top of French toast, or tucked inside crêpes.
Scrambled Eggs with Red Spring Onions & Leeks
Punched up with bright spring onions, these scrambled eggs are divine.
Grilled Cauliflower Steaks with Honey & Meyer Lemon
Time to break out the barbecue for these flavorful cauliflower “steaks”!
Meyer Lemon-Honey Vinaigrette
This lovely vinaigrette is bright with lemon juice, sweet honey and fresh parsley.
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.
