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Categories:
sweet biscuits buttermilk fresh rosemary flour wholewheat flour baking powder salt brown sugar butter lemon zest lemon juice milk grain sugar bacon Greek yogurt cinnamon quinua flaxseeds poppyseeds almonds prunes pear bacon
Viewed: 78 - Published at: 2 years agoIngredients
- Sweet Biscuits
- 1 cup buttermilk
- 2 tablespoons fresh rosemary
- 1 cup all-purpose flour
- 1 cup wholewheat flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/3 cup brown sugar
- 3 tablespoons butter
- 1/2 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 tablespoon milk for brushing
- 2 teaspoons large grain sugar
- Savory Yogurt and Fruit (bacon on the side)
- 1 cup plain greek yogurt
- 1/2 teaspoon cinnamon
- 1 tablespoon quinua
- 1 teaspoon flaxseeds
- 1/2 tablespoon poppyseeds
- 1 tablespoon chopped almonds
- 1/4 cup prunes, figs or other dried dark fruit, sliced
- 1 pear, sliced
- 8 pieces bacon, cooked in a pan.
Method
- set oven to 400 degrees
- Chop rosemary and toss into a saucepan with buttermilk (or milk with a teaspoon on apple cider vinegar). Simmer and then let cool for about 10 minutes
- In a milking bowl combine flours, baking powder, salt, brown sugar, and lemon zest. Cut in the butter with 2 knives or a pastry cutter, until the mixture has evenly cut crumbs. Add the lemon juice.
- slowly, with a spatula, stir the buttermilk and rosemary mixture into the dry mixture. Stir until everything is evenly moist and forms a wet dough.
- make small to medium sized balls with your palms, and squish onto a floured cookie sheet about 1/2 inch thick.
- *(optional) brush with milk and dust with sugar
- bake for 12-17 minutes, until lightly browned ontop
- spoon 1/4 - 1/3 cup yogurt on each plate, dust with cinnamon
- toast all the seeds in a small saucepan, or in a toaster oven, until lightly browned and aromatic.
- toss seeds, and sliced fruit on top of the yogurt.
- Serve each dish with a biscuit, 2 pieces cooked bacon and the yogurt. I sometimes add a drizzle of honey on top of it all.
