Time for breakfast this morning and a decision to use Trader Joe’s (sour!) mango kefir as the sour liquid for biscuits along with some cinnamon and golden raisins in the dough. They turned out even bigger than usual and, naturally, tasty with a crunchy shell. Because the kefir is thicker than milk, it was necessary to use a bit more for the emulsified liquid part of biscuits*, after discovering last week that the fruity-flavored kefir adds a bit of flavor along with its superb activating power.
I’ve recently become acquainted with a couple of the gardeners who plant and attend to one of the gardens which I enjoy in my current neighborhood. They’ve joined my gratitude circle (cookies and other goodies for garden love) and so … a couple photos of bits of their garden from last year.
*https://mschefinseattle.com/2017/10/14/super-fast-buttermilk-biscuits-with-hard-white-wheat-flour/
(It’s not necessary to use whole wheat flour in the biscuits. I use half whole wheat and half unbleached all-purpose because of the health benefits, but 2 cups of all-purpose flour works dandy. I added 1 teaspoon of cinnamon to the dry ingredients today and sprinkled cinnamon-sugar on top.)
Ms Chef in Seattle 