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June Breakfast with a Friend and a Recipe for Biscuits

June Breakfast with a Friend and a Recipe for Biscuits

After foraging for elderflowers, I decided to look around for some other ingredients. A friend was coming for breakfast, and since she doesn't drink coffee, I wanted to find a pleasant herbal tea alternative. June is the month of roses so I went searching for rose petals. I didn't have to go too far since the rose bush in my front yard was offering its last petals. And right next to it, my neighbors' linden tree was in flower. So I picked some of those. Add a little spearmint from the backyard and a tiny bit of lemon zest from my fridge and I knew the mix would give a subtle but delicious flavor. I also loved the colour combination in my basket before it was time to steep the tea. Sometimes, it's amazing what I can find in my own backyard...



This breakfast also turned out to be the perfect occasion to make my first ever serious batch of biscuits. Since my friend could have no sugar, I knew that these biscuits would be perfect especially if served right out of the oven. The night before, I mixed the dry ingredients. Then, the following morning, I added the butter and buttermilk, cut them out and put them in my Le Creuset pan. Fifteen minutes later, the biscuits were done and on the table.

Here is the recipe I used.

2 cups flour

4 t. baking powder

1/4 t. baking soda

3/4 t. salt

6 T. cold butter, cut up into small pieces

1 c. buttermilk

Preheat oven to 425 degrees.

In a medium bowl, mix the four dry ingredients. Cut in the butter, using two small knives. When the mixture looks like coarse flour, add the buttermilk and stir just until the mixture turns into a rough sticky ball. Turn onto a floured surface. It will be very sticky. Gently fold the dough over onto itself and flatten, three or four times. Press into a 1 inch high round. Use a small glass or biscuit cutter to cut out the biscuits. Do no twist cutter. Place in a greased iron pan, close to each other.

Bake at 425 degrees for 10 to 15 minutes, until golden brown. Serve in the pan while still warm, with butter. 

We had them with Brie and avocado slices, and fresh cherries that Adrienne brought to the table. It was the perfect June breakfast! 

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