I make the biscuits: they're very quick (20 min) and easy. Mark Bittman (whose recipe I used) also recommends sweetened cream scones for the shortbread: I believe that may be the next frontier. The scones, unlike the biscuits, involve eggs and will likely be a bit richer.
BTW, aren't those strawberries idyllic!? Tossing them into the photo might have been a corny move, but I couldn't resist showcasing their weeness, their long stems, their rustic perfection. Thank God for organic farmers.
Do you make your own biscuits, or are those store bought? They look like the perfect summer treat.
ReplyDeleteI make the biscuits: they're very quick (20 min) and easy. Mark Bittman (whose recipe I used) also recommends sweetened cream scones for the shortbread: I believe that may be the next frontier. The scones, unlike the biscuits, involve eggs and will likely be a bit richer.
ReplyDeleteBTW, aren't those strawberries idyllic!? Tossing them into the photo might have been a corny move, but I couldn't resist showcasing their weeness, their long stems, their rustic perfection. Thank God for organic farmers.
Far from corny are those casually placed strawberries. Please share a photo of the sweetened cream scones if you make them...
ReplyDeleteFor lunch today at the Watermill: Salad Nicoise
ReplyDelete