Warm biscuits fresh out of the oven and dripping with melting butter–what a luxurious way to start a Sunday brunch!
Biscuits are quick and easy to make if you get the ingredients in the right proportions. Stir everything together, drop on a baking sheet, and bake for less than 15 minutes. It’s a perfect last minute option.
These biscuits are made extra special with some herbed cheese from Pleasant Valley in Ferndale and the stellar smoked cayenne peppers from Rabbit Fields Farm in Everson.
- ¼ tsp. salt
- 1 c. flour (Acme Farms + Kitchen, Bellingham)
- 2 tsp. baking powder
- ¼ c. butter, chilled (homemade with cream from Twin Brooks Creamery, Lynden)
- ¼ c. milk (Fresh Breeze Organic Dairy, Lynden)
- 1 tsp. honey (Red Barn Lavender, Ferndale)
- ½ c. herbed cheese, grated (optional--Pleasant Valley Dairy in Ferndale has a
- great variety)
- ½ tsp. smoked cayenne pepper (Rabbit Fields Farms, Everson)
- Preheat oven to 450 degrees Fahrenheit.
- Mix flour, salt, baking powder into bowl.
- Cut butter into dry ingredients until the mix looks crumbly, with lumps that are about pea-size or slightly smaller.
- Pour in milk and add honey. Mix well, but quickly.
- Add grated cheese. The dough should be almost paste-like--wetter than a roll-out biscuit dough, but not runny or sticky.
- Drop large spoonfuls onto greased or parchment-covered pan. They will puff up a bit, but don't skimp on your spoonfuls--you'll want to be sure they'll be big enough to hold your poached egg.
- Sprinkle the top of each biscuit with the smoked cayenne.
- Bake for about 12 minutes, or until lightly browned.
Acme Farms + Kitchen, online CSA
Bellingham Farmers Market, Railroad at Chestnut, Bellingham
Community Food Co-op, Cordata and Westerly, Bellingham
Islander, across from the ferry dock, Lummi Island