Currently it’s the end of August. Can hardly believe fall is right around the corner! It was here this weekend actually. It was rainy, drizzly, and sad outside. I made soup, brought out the leggings, flannel shirt and was inspired to clean and bake! I LOVE fall. And am ready for fall, mainly because the flies need a good hard frost to destroy them. Over the last week or so, I was killing 50-100 flies a day. My cupboards and walls are nasty with fly guts. There’s not much more I hate than flies!
One morning I was in the garden and the sky was threatening to rain but the sun was still pushing through and shining. So pretty!
We had been fairly certain that there was a chicken, possibly 2, laying under the coop. I was alittle hesitant of getting down on my hands and knees to search as it was filled with dried weeds, and with my luck, snakes! I manged to rake away an area and discovered a stash of eggs. 24 eggs! Bad chicken!
The next day we got 12 eggs (best so far!), and were also able to pick a zuch, tomatoes, kale, and 6 beans.
This morning, well last night, I was trying to find a good recipe to make for our Saturday breakfasts. They’re possibly my favourite because we are in no hurry and no rush. I like to make a nicer/fancier/not normal breakfast for Saturdays. Jed LOVES his egg benedicts, but I need a break from them. Today I made these biscuit roll things which are SO good. AND they were made in my cast iron pan which is even better! I Love my cast iron; they’re the only pans I use. Once in a blue moon i’ll use the other ones but rarely. I did use a ‘regular’ one the other day and was reminded why I don’t use them; everything stuck! As for this recipe, it originally called for blueberries but I forgot I had used the last of my frozen ones so used peaches instead. (Fresh) Sweet Peach Biscuits Biscuits: 2 cups flour 1 1/2 tsp salt 3TB sugar 1 Stick (1/2c) unsalted butter (Very cold) 3/4ish cup buttermilk (use enough until the dough is just barely wet enough) 1c frozen blueberries (I used half a peach chopped up) 1/2 stick melted butter (salt) Sauce: 1c powdered sugar 3TB milk (or more if not thin enough) 1/2 tsp vanilla Preheat oven to 500 degrees Cut butter into small pieces and lay out on a cookie sheet lined in wax paper. Stick the cookie sheet into the freezer for at least 10 minutes. Prepare the cast iron skillet with a tiny amount of bacon grease if available. Sauce:
Stir the sauce ingredients together and make sure the powdered sugar is completely dissolved Biscuit: Combine all the dry ingredients (flour, baking powder, salt, sugar) together and then cut in the cold butter. Cut in until the butter is about pea sized, relatively well mixed. Add the buttermilk slowly until you have just enough where the dough separates from the sides of the bowl. Stir until just combined and roll it out onto a well-floured surface.
Before kneading, prepare a large area for kneading. (I used a large cutting board for easy clean up!) Sprinkle the area with some flour. Put the dough on the floured area and sprinkle more flour over the dough. Press the dough out (no need to roll with a rolling pin) and flatten to about 1/2″ thickness. Put some peaches (or desired fruit) over the dough. Knead a couple of times more and flatten back out to about 1″ thickness. Cut out biscuits and place in the cast iron and be sure the biscuits are touching.
Bake at 500 for about 10-12 minutes. Somewhere around the 6-8 minutes, take the skillet out of the oven and brush the biscuits with melted butter. Be liberal with it and brush the sides of the biscuits if they’re showing. Return to oven. When you begin to see the tops lightly brown, take them out. The temperature in the middle of the biscuits will remain very hot, once out of the oven and will continue the baking process. Let cool 10 minutes and then pour the sauce over top