Ham Biscuits inspired by The Walking Dead

It's day 6 of Dead Eats: Recipes Inspired by The Walking Dead, and I'm super excited to be sharing a recipe inspired by the man of many profound sayings and one magical mullet—Dr. Eugene Porter. But first let me say - ONE MORE DAY 'TIL GO TIME! I've had a blast with Kim and Dionne this week, cooking up TWD-inspired food.

Okay, on to today's recipe. This reference is easy to miss, because the line slips out of Eugene's mouth as he and Tara are walking into the "doctor's office" in Alexandria. As they come through the door, we hear Eugene say "It hams my biscuits is all".

Whole Wheat Honey and Goat Cheese Drop Biscuits

I'm having an affair.  With goat cheese.  In all forms.  The soft, creamy spreadable mild version is my perfect warm salad mate.  The herb-laced version loves to perch atop my crackers and crusty bread.  And aside from the crumbles that make their way directly into my mouth...the harder, tangier version has budged its way into my pestos, my eggs, and now my biscuits.  Goat cheese wears the pants in this relationship.

Buttermilk Biscuits w/ Chocolate Gravy (inspired by Last in a Long Line of Rebels)

I always find it funny that as somebody a little older than the recommended age for a book, I can enjoy it so much. Such is the case with Last in a Long Line of Rebels. Recommended for ages 9 to 12, 5th grade and up, I'm slightly out of that age range...and  yet, I enjoyed every last page. I'd say that's a credit to the well-written story infused with mystery, history, intrigue, and a cast full of fun characters.

This is the story of 12-year old Lou Mayhew and her quest to save her 175-year old family home. With the help of friends, family, and a whole lot of gumption, she dusts off old family secrets and legends in the hunt to find some gold that's been long rumored to be buried on her family's land. It was a quick read from front to back that I thoroughly enjoyed.

The BEST Biscuits and Gravy (w/ All-Natural Honey Hype Spice)

A few weeks ago, I unwittingly made THE best sausage gravy. The. Best.

It all started with a yearly swim-brunch. It's a tradition. In case you didn't know, swimmers work their butts off! Swimmers are a special breed. Two-a-day practices. In before the sun rises, and out as (or after) it's setting. And they burn calories like a furnace in the middle of a cold, harsh winter. All of the parents bring in a dish. The kids swim 100 - 100's, and then they eat together before going home to celebrate the holidays.

I knew that I wanted to bring biscuits and gravy this year. They're one of my son's favorites. And who doesn't love stick-to-your-ribs comfort food after a work-out like that on a cold morning? Well, I'm sure there are many who might not - but I'm guessing they're not swimmers.

Angel Biscuits and Tipsy Blackberry Jam inspired by The Godforsaken Daughter

The Godforsaken Daughter is the story of thirty-three year-old Ruby, and how her life is turned upside down and shaken after the death of the father that she was so close to. The story is set in Northern Ireland in the recent past (think IRA and bombings), mainly in a small farming town, with Belfast and the isle of Innisfree playing small roles, as well.

Ruby Clare is a bodacious red-head with a sturdy body and hands from working the fields with her beloved dad. Much reference is made to her size 16 as "fat", which was the one thing in the story that bothered me to no end. You'd think she was Cinderella the way she dealt graciously with a nasty mother and pair of sisters.

Without giving away too much, I'll say that after her father's death, Ruby discovers a mystical box that once belonged to her grandmother (her dad's mammy). Tucked inside was a crystal ball, a deck of tarot cards, a book, and a handful of things that worked with them. With these discoveries came a voice (literally), and a means for Ruby to connect with her spirit.

Cranberry Biscuits inspired by The Moon Sisters - book tour + giveaway

It's easy to spot a foodie by the way they write. Therese Walsh is definitely a foodie. The Moon Sisters is a novel about family bonds and dynamics, dealing with grief, and finding acceptance (within yourself), but it's also laced with two of my favorite things mystical forces and food. Lots and lots of food.

The Moon sisters, Jazz and Olivia, are as different as can be. Jazz is the older and more stoic one of the two, with a penchant for writing stories and poetry (especially haikus - a girl after my own heart). Olivia, the spirited younger sister was born with Synesthesia, which gives her the ability to see sounds, smell sights, and taste words. It's tough enough being the older sister (says the oldest of four siblings), but having to deal with Liv's "eccentricities" and unique way of looking at life has taken its toll on Jazz through the  years.

After the death of their mother, the magnetic force in the family, they are forced together on an unexpected journey. A journey that after many twists, hops, and turns, brings them closer and helps them understand each other, by becoming better acquainted with themselves. A cast of colorful characters (one quite literally) round out their lives and their adventures.

Buttermilk Cheddar Biscuits - 50 Women Game-Changers (in Food): #39 Ina Garten

the "Gourmet" prompt...

39. Ina Garten- The Barefoot Contessa is the only White House nuclear policy analyst with a packaged– cake–mix line. And a lot of cookbooks and TV shows. She’s not a countess. Her (defunct) East Hampton fancy food store was named after the Ava Gardner movie.


Feeling the urge to do something "more creative" while working in the Office of Management and Budget in the White House in 1978, Garten and her husband Jeffrey drove to the Hamptons to checko ut a specialty food store that she saw listed for sale in the New York Times.  The next day her "I'll think about it low offer" was accepted...and the rest, as they say, is history.  Thus began her adventure into food.

In '96, she sold Barefoot Contessa (that specialty store) to two employees, built herself an office over the store, and commenced her cookbook writing ventures.  Seven cookbooks and numerous television episodes later, she found what she loved to do.  She also launched a line of baking mixes called Barefoot Contessa Pantry with her business partner, Frank Newbold.  She still lives in East Hampton with Jeffrey.  For more on Ina, check out the Barefoot Contessa website.

Bacon Rosemary Einkorn-Cornmeal Biscuits | #EinkornExperiment

The experiment in einkorn continues! I've been in the mood for biscuits lately, so I thought that was the perfect excuse to do further experimenting with the all-purpose einkorn flour that I mentioned last month. I started with a base recipe that I'd saved from the November issue of Cooking Light magazine, when best intentions of adding it to my Thanksgiving menu fell through.

The original recipe used spelt flour, and I thought since spelt and einkorn were so similar (and sometimes used interchangeably), that maybe this recipe would translate well. I did change things up a bit by adding fresh rosemary and that elusive thing known as leftover bacon to the mix.

Chicken 'n Biscuits (Chicken Pie)

Let me just get this out there right now - I forgot to add the peas to this dish.  What!?  I don't know, I got all caught up in making dinner and I completely spaced them.  When I was taking the (not-so-fabulous) photos, I kept thinking something was missing...that the dish didn't look quite right.  It was the peas.  Blast it!

Phew.  Glad to have that off my chest.

Believe me, I did NOT let the lack of peas deter me from thoroughly enjoying this big ol' pan of comfort food.  And neither did anyone else.

A second note - these may be some of the finest biscuits that I have ever eaten.  I don't know if they would be as amazing baked separately from the chicken mixture as they were baked right on it, but I'm surely gonna be finding out soon.  They are so tender and melt-in-your-mouth that it's a little insane.

I doubled the original recipe so that my whole family could eat dinner that night.  But next time I make this...and there will be a next time...I will most likely triple the chicken mixture.  I wanted a higher ratio of the creamy, rich chicken mixture against those tender biscuits.

Now. Scoot on back out of here you nasty-hot weather...I want that crispy air that signals Autumn to come woooooshing back in.  So I can enjoy comfort dishes like these on a regular basis.

Chicken 'n Biscuits (Chicken Pie)

by Heather Schmitt-González

Prep Time: 30 minutes

Cook Time: 25 minutes

Keywords: bake entree chicken carrots American

Ingredients (serves 6-8)

for the biscuits:

• 3 c. all-purpose flour + more for kneading
• 2 Tbs. + 2 tsp. baking powder
• 2 tsp. sugar
• 1 tsp. salt
• 6 oz. (12 Tbs./1½ sticks) cold butter, cubed
• 1 c. milk
• 2 large eggs

for the chicken mixture:

• 4 Tbs. butter
• 1 medium onion, diced
• ½ c. all-purpose flour
• 4½ c. milk
• 2 lb. boneless, skinless chicken thighs, cut into 1" chunks
• 4 medium carrots, chopped
• salt
• ~1 tsp. freshly ground black pepper
• 2 tsp. fresh thyme leaves
• 2 c. frozen peas

Instructions

make the biscuits:

Beat together eggs and milk in a large measuring cup or bowl; set aside. Place flour, baking powder, sugar, and salt into the bowl of a food processor and pulse a few times to mix. Scatter butter pieces over the flour mixture and pulse 8 times. Turn on processor and slowly pour in milk-egg mixture until just combined, ~4 seconds. The dough will be extremely sticky.

Dump dough out of food processor onto a heavily floured work surface. Quickly and gently knead about 5 times, using floured hands. Pat dough out to about a ¾" thickness. Use a 2-3" biscuit cutter to cut out ~15 biscuits. Let sit on work surface while you continue on.

make chicken mixture:

Preheat oven to 425° F.

Place butter in a medium-large saucepan over medium heat. Once the butter has melted, add the onion and cook, stirring often, until it begins to turn golden, 6-8 minutes. Add flour and stir thoroughly. Whisk in about half the milk. Mixture will begin to thicken. Add other half of milk, whisking almost constantly until mixture comes to a boil.

Add chicken, carrots, 1-2 teaspoons of salt, the black pepper, and the thyme. Reduce heat to medium-low and simmer for ~10 minutes. Taste and adjust seasoning, if necessary. Add the peas.

Pour the hot mixture into a baking dish (~9"x13") and smooth out the surface. Lay the cut biscuit dough over the top in a single layer. Set on a baking pan in the oven (to catch any eruptions).

Bake for ~25 minutes or until biscuits are browned. Let sit for ~10 minutes to allow mixture to set up a bit. Serve!

slightly adapted from Rick and Lanie's Excellent Kitchen Adventures

Powered by Recipage

I am sharing this post with:
IHCC theme: Out(side) of Mexico

So many foodie temptations...and me with no computer!

Foodie stimulation. Missing it. Me. You may (or may not) have noticed that I've been somewhat absent lately! It's not because I don't love drooling over your delicious food anymore, it's because my computer has temporarily taken leave of its senses. I'm trying to visit various "public" computers while it works through things...and I'll catch up one of these days. Promise. So, until then I'll show you this delicious Orange Pecan Coffee Cake that I saw over at A Blog About Food a while back (yup, I drooled).

Okay, recipe...on my computer. Argh. I'll give you the basics...I know it is a Paula Deen recipe. It is an amazingly simple coffee cake...for those with little time or a big fear of making yeast breads at home (hmmmm...or both like me). It's sweet, decadent and I say best made when there are lots of people around to help you eat it...or you may just eat it all yourself (and there's lots of butter & sugar...Paula, remember)! Nutty Orange Coffee Cake

By Paula Deen

3/4 cup sugar

1/2 cup chopped pecans

2 teaspoons orange zest

2-12 oz cans refrigerated biscuits

1 8 oz package cream cheese (I really only used ~4oz of this)

1 stick melted butter

1 cup confectioners sugar

2 tablespoons fresh orange juice

Preheat the oven to 350 degrees.

In a small bowl, combine the granulated sugar, nuts, and zest; set aside.

Separate the biscuits. Place about 3/4 teaspoon cream cheese in the center of each biscuit.

Fold each biscuit in half over the cheese, pressing the edges to seal. Dip the biscuits in melted butter, then dredge in the granulated sugar mixture.

Place the biscuits, curved side down, in a single layer in the hollows of a lightly greased 12-cup bundt pan, spacing them evenly (do not stack). Place any remaining biscuits around the tube, filling any gaps. Drizzle any remaining butter over the biscuits, and sprinkle with any remaining sugar mixture.

Bake for 35 to 40 minutes, until golden brown. Immediately invert the cake onto a serving platter. Combine the confectioners sugar and orange juice, stirring well; drizzle the glaze over a warm cake. Serve warm. ....mmmmm- look at that center!

I'll be home and various spots eagerly awaiting the attuning of my computers chakras....until then, enjoy some Nutty Orange Coffee Cake!

Sweet Potato Ham Biscuits inspired by History and Ham in Smithfield

A big thank you to Smithfield Foods and Hunter PR for sponsoring my trip to Smithfield, Virginia. All opinions shared in this article are my own.

clockwise from top left: view of the James River from the lodge at Aberdeen Farm, "Magnolia"  of Smithfield's Porcine Parade, A cotton field in Smithfield county, P.D. Gwaltney, Jr. House

Recently I was treated to a whirlwind 48 hour adventure in which I glimpsed the rich history and culture of Smithfield, Virginia. Before my trip, when I heard the word Smithfield, I associated it with ham. I think that's a pretty appropriate reaction to a town that is home to the world's oldest ham, a porcine parade, and thick humid air that delivers the scent of smoked ham to your senses the moment you step foot in town.

Buttermilk Pan Rolls

When I plan my Thanksgiving menu, I like to have at least two or three different types of rolls, biscuits, or bread in the bread basket. Of those, at least one must (MUST) be a soft white dinner roll of some sort. And as far as most of my family is concerned, these rolls must make up the majority of said bread basket.

With that in mind, and a half gallon of buttermilk in the fridge, I decided to start testing buttermilk roll and biscuit recipes to see if I could find a winner for this year's table. Although every one I've tried so far is good, this one is so incredibly soft and fluffy that it takes the cake. Oh, and a big ol' bonus—it's SO EASY to make.

It's a yeast bread, but I used my bread machine to mix and knead. Once it goes through this cycle, it only needs a 15 minute rise in a bowl before the dough is dumped into a greased pan and pushed to the edges with your fingers. From there, you score it and let it rise again for a short time before sending it into a hot oven.

These tall rolls are excellent when pulled warm from the "loaf", but we found that they were still great at room temperature. Nothing beats the ease of making these—even in big batches if you have a few 9-inch square pans lying around. I've mentioned before what a lifesaver my bread machine is during busy holiday baking days. It frees up counter space and makes clean-up a breeze.

These buttermilk pan rolls WILL be the majority of the bread in this year's Thankgiving bread basket! Be sure to scroll down below the recipe for more suggestions on how to fill your own Thanksgiving basket from the #TwelveLoaves bakers.

Buttermilk Pan Rolls

These buttermilk dinner rolls are soft and fluffy; the perfect accompaniment to any meal.

by Heather Schmitt-Gonzalez

Prep Time: 90 minutes

Cook Time: 15-20 minutes

Keywords: bake bread vegetarian soy-free nut-free buttermilk Thanksgiving Easter American

Ingredients (1 dozen)

• 1 cup buttermilk, at room temperature
• 1/4 cup water
• 1/4 cup oil
• 2 tablespoons honey
• 1 tsp fine sea salt
• 1/2 teaspoon baking soda
• 400 grams (~3 cups + 1 tablespoon) bread flour + more for work surface
• 2 1/4 teaspoons (1 pkt) instant yeast

Instructions

Place ingredients in order listed in the pan of a bread machine. Select "dough" cycle and press start; let it mix and knead until you have a smooth, tacky dough ball. If it seems to sticky, sprinkle in a teaspoon more flour at a time until it is just lightly tacky.

While the dough is kneading, turn your oven on to the lowest setting and let it heat up for 1 minute. Turn off the heat.

Once the meachine stops kneading - BEFORE it rises - turn it out into a lightly oiled bowl. Cover, place in warm oven (remember, it's turned off), and allow to rise for 15 minutes.

Lightly oil a 9-inch square pan (with 2-inch sides). Turn the dough out and use your fingers to press it evenly in the pan. Lightly dust the top of the dough with flour. Use a metal bench scraper or a sharp knife to divide the dough into 12 even rolls, cutting almost all the way to the bottom of the pan. Cover with plastic wrap and allow to rise until puffy and just about doubled in size, ~30 minutes (not in the oven this time).

Preheat oven to 400° F while the dough is rising.

Remove plastic wrap and slide the pan into the oven and bake until golden, 15-20 minutes. Turn out of pan and pull apart the rolls; serve warm or at room temperature.

-slightly adapted from Red Star Yeast

#TwelveLoaves is a monthly bread baking party created by Lora from Savoring Italy and runs smoothly with the help of Heather of All Roads Lead to the Kitchen, and the rest of our fabulous bakers.

This month we are baking Biscuits and Rolls that would fit in nicely at any Thanksgiving table. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month's inspiring selection of #TwelveLoaves Crackers, Crisps, and Flatbreads!

Barley Malt Pull-Apart Loaves from Savoring Italy
Buttermilk-Black Garlic Biscuits from Culinary Adventures with Camilla
Buttermilk Pan Rolls from All Roads Lead to the Kitchen
Crusty European-Style Hard Rolls from A Shaggy Dough Story
Herb-Topped Sweet Potato Biscuits from Hostess At Heart
Parker House Rolls from Karen's Kitchen Stories
Pumpkin Buttermilk Biscuits from The Redhead Baker
Simple Homemade Rolls from Basic N Delicious
Sweet Garlic Rolls from Kudos Kitchen by Renee

If you'd like to bake along with us this month, share your Thanksgiving Biscuits and Rolls using hashtag #TwelveLoaves!

Sweet Potato Biscuits

I'm going on a picnic and I'm bringing...warm sweet potato biscuits!!

Louise at Months of Edible Celebrations is having an online picnic; "guests" bring pick dishes to bring by the letters of the alphabet...and I got 'W'.

I was prepared to show you some delicious sweet potato biscuits...and since they are even better warm...I turned them into a 'W'! This is another test recipe I received through Cook's Country and another winner. I've often said that the smell of baking bread is one of my favorites...and I love to eat fresh baked breads and pastries and pies. The thing is, I'm not the greatest baker in the world. It's true, I'm a cook not a baker...but I do the best I can. I do fear yeast breads, which makes me sad because I adore them...but luckily there is no yeast in site in these little beauties!

(WARM) Sweet Potato Biscuits 
adapted slightly from Cook's Country
yield: 12-17 biscuits

2 1/2 lb. sweet potatoes
2 Tbs. cider vinegar
3 1/4 c. cake flour
1/3 c. packed dark brown sugar
5 tsp. baking soda
1 1/2 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. allspice
8 Tbs. unsalted butter, cut into 1/2" pcs.- chilled
4 Tbs. shortening, cut into 1/2" pcs.
2 Tbs. butter, melted

Prick the sweet potatoes and put into microwave until very soft, 15-20 minutes. Immediately slice in half. When cook, scoop flesh into bowl and mash until smooth...you'll need 2 c. of mashed flesh (if you have extra...eat it!). Stir in vinegar and refrigerate until cool.
Preheat oven to 425 degrees F. Line baking sheet w/ parchment paper. Pulse flour, sugar, baking powder & baking soda, salt, chilled butter and shortening in food processor to form coarse crumbs. Add to cooled potatoes and fold in.
Turn out onto floured surface and knead until smooth, 8-10 times. Pat into a 9" circle, ~1" thick. Using a 2 1/2" biscuit cutter (I accidentally used a 2" and thought it was perfect) dipped in flour, cut into circles and place on prepared sheet pan.
Brush tops with melted butter and bake until golden, ~18-22 minutes (17-18 was perfect in my oven).
Let cool 15 minutes and serve. But remember...we're serving these WARM...which are awesome slathered with butter and drizzled with honey!!

My Sweet Vidalia | #TLCBookTour

Today I'm hosting a blog tour stop for the My Sweet Vidalia by Deborah Mantella. I'm just going to dive right in and tell you that this was a bit of a hard book to read due to the fact that abuse was the main subject matter. I did see spousal abuse mentioned in the description before I signed on to review this book, but if I had realized just how much the entire book centered around it, I would have declined.

I almost stopped reading several times. Abuse weighs heavy on the soul and after feeling its full weight in the first 50 pages, I wasn't sure if I was willing to go on. So I took a breather, but decided to keep reading. And while I had to stop a few more times, I did wind up finishing the book.

Skellig Biscuit Apple Cobbler

Trying to eat cheese with apple pie cost me the tip of my finger.  But I've told you that story before, so I won't make you listen to it again.  I just wanted to stress the point that eating cheese with your apples is worth a little pain and suffering.

It just so happens to be apple season.  So, you may be able to guess what went through my mind when I opened up a box to find three glorious packages of Skellig, a sweet, yet still pleasantly tangy Cheddar from Kerrygold.  Yes, apples and cheese were on the menu.

Roasted Strawberry Shortcake Scones {National Strawberry Shortcake Day}

Strawberry Shortcake was one of those desserts that conjures up memories of childhood.  But as hard as I try to envision exact circumstance, I cannot.  I just remember that it being a treat.  I don't actually remember all that many desserts coming out of our kitchen when I was a kid.  I'm talking elementary school age.  That must be why the few I remember seem special.

I remember cherry pie being pulled hot and bubbly from the oven.  Sometimes it was apple.  Or blueberry.  And I'm pretty sure that an hour previous it was in a box in the freezer.  But with a scoop of cold vanilla ice cream melting over the top of it, it was heaven.

I also remember cookies.  They weren't usually homemade.  Homemade came when I visited grandma during the summer and we broke out the stand mixer and the bag of Nestle's morsels.  At home, we had cookies from those plastic bulk boxes at Meijer.  I would take hold of those long plastic tongs and peek into the bins stacked high with sweet choices.  My favorites were the ones that tasted of almond and looked like a shell with a faint glaze.  Or the spiced brown ones flecked with thinly sliced almonds that looked like windmills.  Occasionally a round sugar cookie with scalloped edges and colorful sprinkles embedded in the top.  And actually, I still love all of those.  Even crave them from time to time.

And like I said, the other dessert I remember is strawberry shortcake.  We didn't eat them on biscuits or another type of shortcake.  Nope.  We had those little sponge cakes that came in crinkly cello packages.  We'd pile them high with macerated strawberries and top them with big daubs of whipped cream.  Probably Cool Whip.  But man, were they good!  Sweet spongy delights.

The grown-up me prefers my Strawberry Shortcake to contain a more substantial "cake".  Biscuit-style.  Or a dense yet tender scone.  Mmm Hmm.  Even better.  The way they soak up the sweet, sugary juices rendered from the strawberries?  Without getting soggy?  Oh yeah.  That's my kind of shortcake now.

These scones are extra special because they have roasted strawberries marbled right inside.  Really, I don't even need the toppings to conjure up thoughts of breezy spring days with persistent breezes moving the kitchen curtains.  Although, piling on a fluffy pile of whipped cream that's been lightly sweetened and kissed with a hint of lemon is nothing to complain about.  Nor is that addition of juicy, macerated red berries.

Eat them alone or enjoy them split and smothered.  Either way is bound to put a smile on your face.

Roasted Strawberry Shortcake Scones

by Heather Schmitt-González

Prep Time: 1 hour

Cook Time: 10-14 minutes (+ time to roast strawberries)

Keywords: bake roast bread dessert vegetarian strawberries American spring summer

Ingredients (serves 6)

Roasted Strawberries:

• ½ lb. strawberries, hulled & halved (or quartered)
• olive oil
• vanilla sugar
• pinch salt

Roasted Strawberry Shortcake Scones:

• 2 c. unbleached all-purpose flour
• 2 tsp. baking powder
• ½ tsp. salt
• 4 Tbs. (2 oz.) cold unsalted butter, cut into smallish cubes
• 3 Tbs. vanilla sugar + more for sprinkling
• ½ c. heavy cream, plus more for glazing
• 1 large egg
• ¼ c. roasted strawberries (from roasted strawberries above), roughly chopped

Instructions

Roasted Strawberries:

Preheat oven to 375° F. Line a baking sheet with parchment paper. Scatter strawberry halves (or quarters) on lined tray. Drizzle lightly with a bit of olive oil. Sprinkle with sugar and salt. Roast ~30-40 minutes, or until strawberries release their juices and the juices have thickened a bit. Remove from oven and set aside to cool.

Roasted Strawberry Vanilla Biscuits:

Preheat oven to 425° F. Whisk together flour, baking powder, and salt in a large bowl. Using your hands, rub the butter into the flour mixture, squeezing and pinching until the mixture resembles a coarse meal with chunks no bigger than the size of a pea. Add vanilla sugar and vanilla bean seeds; whisk to combine.

Pour the half cup of cream and egg in a small dish and beat with a fork. Pour this into the flour mixture and combine gently. The dough will look pretty dry and shaggy. Turn out onto work surface and press out very gently. Spread roasted strawberries over dough.

Quickly pull the dough together into a rough mass. Press and knead until it just comes together. To keep the scones tender, try to do this in as few kneads as possible...preferably no more than 12. Don't worry about the excess flour, not all of it will be absorbed. Pat into a rough circle, ~1" thick. At this point, you can cut fat circles. Place on a lined baking sheet.

Pour a splash of cream in a bowl and lightly brush the top of the scones. Sprinkle a little sugar on top, if you wish. Slide into preheated oven and bake for 10-14 minutes, until pale golden. Transfer to a wire rack to cool slightly.

If you want to turn your scones into Strawberry Shortcake:Strawberries:

1½ lb. strawberries, hulled & halved

3 Tbs. vanilla sugar

Toss strawberry halves and sugar in a bowl. Set aside to allow strawberries to release juices for at least one hour.

Whipped Cream:

1½ c. heavy cream

~3 Tbs. confectioners sugar

splash of pure vanilla extract

finely grated zest of ½ lemon

Place everything in a large bowl and whip until soft (or stiff...whichever you prefer) peaks form.

Put it all together:

Cut scones in half lengthwise. Divide most of the strawberry mixture among the bottom halves of the biscuits. Dollop whipped cream on top of the strawberries. Set the top halves of the biscuits over everything, sort of "off-set". Top off with the rest of the strawberries that you left in the bowl and more whipped cream, should you desire. Enjoy!

Powered by Recipage

Today is National Strawberry Shortcake Day.  Will you be celebrating?  What's your favorite Strawberry Shortcake recipe?  

Driscoll's was kind enough to send me some coupons for a few dollars off of their berries.  I haven't used them yet, but they will be put to use very soon.  Perhaps to relive a childhood memory of those pies I mentioned.  They also passed on some fun facts about strawberries and the history of Strawberry Shortcake to help celebrate today.  And now, I share them with you:

• California out-produces all of the strawberries grown across American and the world
• Each strawberry has 200 individual seeds
• The earliest printed recipe for Strawberry Shortcake was found in a cookbook published in 1847, "The Lady's Receipt-Book" by Miss Leslie
• Strawberry Shortcake Parties became popular in the US around 1850, celebrating the coming of summer
• Early American recipes for Strawberry Shortcake called for pie crusts in rounds or in broken up pieces.  This is the a favorite among Southerners
• The Shortcakes are actually biscuits but other popular cake bases are angel food, pound cake, sponge cake and corn muffins
• The legendary James Beard used hard cooked egg yolks mixed into his dry ingredients for the shortcakes; Rose Levy Beranbaum also uses cooked egg yolks in her recipe for biscuits in her Pie and Pastry Bible.
• Strawberry Shortcake is the most widely known shortcake dessert but adding other berries like blueberries and blackberries is often done - especially throughout the summer.

I am sharing this post with: