yoghurt biscuits
In keeping with the ideas presented by Michael Pollan in “In Defense of Food”, we have ditched all breakfast cereal apart from porridge and vitabrits. Our usual breakfast is a poached egg on wholemeal toast but when there’s time we’re prepared to be adventurous.
Today, we made Martha’s buttermilk biscuits - only we didn’t have any buttermilk so substituted greek yohgurt and reduced the salt - instead of 1 teaspoon, we only used 1/2. And they were YUM! The dough was so stretchy and supple. Little A shaped them (a wee bit flat, we’ll go thicker next time) …
… and then basted the tops with yoghurt - this made them delightfully crisp and brown.
And wouldn’t you know it, Carolann and Little Peter showed up just as we arranged them on the plate all hot and toasty.
Of course, they were perfect with smooshed strawberries.
26 September, 2008 at 2:14 am
I am terribly hungry now that I’ve read your food posts. It’s 10:15 at night, I shouldn’t eat any more…but now I have to…I won’t say thanks for that. But your edibles look delectable!
3 October, 2008 at 1:39 am
YUM, yum yum…I haven’t read that book yet, but I do like the writer. I think that I would like a biscuit too please!