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.
Tart, sweet and lively with bright citrus flavor, this compote is excellent on French toast.
2 Cara Cara oranges, peeled and separated, pith removed
6 tablespoons sugar
2 tablespoons brandy
1. In a small, heavy-bottomed pot over medium heat, combine orange sections, sugar, and brandy. Using the back of a wooden spoon, mash oranges as they heat up to release juices. Stir until sugar dissolves.
2. Bring to a boil, reduce heat, and simmer for 10 minutes, stirring occasionally. Remove from heat and let cool slightly.
This lovely and light French toast is wonderful topped with maple syrup, confectioners’ sugar or Cara Cara orange compote (see recipe!).
1 large loaf Challah bread
1½ cups milk
1 teaspoon grated orange zest
½ teaspoon vanilla extract
1 tablespoon honey
½ teaspoon salt
1. Preheat the oven to 250°.
2. In a large shallow bowl or pan, whisk together the eggs, milk, orange zest, vanilla, honey and salt. Slice the Challah in ¾-inch thick slices. Soak the slices in the egg mixture for 5 minutes, turning once.
3. Heat 1 tablespoon butter and 1 tablespoon oil in a very large sauté pan over medium heat. Add the soaked bread and cook for 2-3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed.
The flavors of spring continue to delight, this week in a produce-packed brunch featuring organic Skagit River Ranch breakfast sausage patties, a spinach- and pancetta-packed gratin and beautiful farm-fresh eggs to poach, fry or scramble as you please. Accented by multigrain bread, tangy Greek yogurt, our housemade herb vinaigrette and colorful produce including purple sprouting broccolini, pea shoots, baby pac choi and the first of the ruby-red spring rhubarb, this breakfast is fit for a laidback weekend gathering.
Here are a few recipe ideas for the week:
Poached Eggs Over Braised Spring Greens on Multigrain Toast
Fantastic for lunch, brunch, a snack or supper!
Pac Choi with Garlic
Fragrant garlic lends big flavor to sautéed pac choi greens.
Braised Carrots with Greek Yogurt & Fresh Mint
This gorgeous side dish is freshened up for spring with creamy yogurt and fragrant mint.
Meyer Lemon Aioli
This bright aioli is fantastic served with asparagus, or other grilled or sautéed spring veggies!
A true spring treat—just add a dollop of crème fraîche on top!