Weekend breakfasts are some of my favorite times of the week. Usually, I don’t eat anything different from what I eat during the week, but there is always the possibility of making a nice, comforting meal. Even though my work schedule is fairly relaxed throughout the week, Saturday and Sunday signify two days devoid of work, allowing more time to dedicate to a special breakfast.
This past weekend, I decided to skip my usual choice of Life cereal (do you know they now make a maple flavor?!) and put together a meal of biscuits and jam. And, of course, coffee was involved. But, if you know me at all, that goes without saying. I mean, look at my blog name. Case and point.
Biscuits are one of my absolute favorite foods. I worked at a camp a couple of summers ago that was situated in the mountains right above this teeny-tiny little hamlet of a town, which had this amazing hole-in-the-wall restaurant that served the best biscuits. Wednesday morning breakfasts at this camp left little to be desired, so it became a ritual with my staff to head down the mountain and feast at this place. For $4.95, I got a biscuit, coffee, eggs, and homestyle potatoes. I seriously miss that place and its prices. Ah, the good ‘ol days.
Although those biscuits were plain, these mixed berry biscuits have a similar consistency. They are flaky, soft, and perfect with sweet jam.
With a little lime juice and zest to add a hint of tartness to pair with the sweet blueberries and raspberries, these biscuits are perfectly comforting. Easy enough to make on a weekday, yet tastes like it took hours.
- For 6 biscuits:
- 1 c flour
- 1 tsp baking powder
- 1 Tbsp sugar
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1 Tbsp lime juice
- 1 tsp lime zest
- 1/4 c blueberries
- 1/4 c raspberries
- 3/4 c heavy cream
- Preheat oven to 425. In a large mixing bowl, sift together the flour, baking powder, sugar, salt, cinnamon, and nutmeg.
- In a small bowl, mix blueberries, raspberries, lime juice and zest.
- Add the fruit mixture into the dry mixture, folding gently.
- Gently fold in the cream, just until mixed. The dough will look lumpy, which is ideal. If dough is overmixed, the biscuits will be tough rather than light and fluffy.
- Lightly flour your counter or a piece of parchment paper and gently knead the dough into a square (the biscuits should have a 1-inch thickness).
- Using a knife, divide the dough into 6 squares and transfer to a greased baking sheet. Bake for 20 minutes or until golden brown.
- Serve with jam and coffee.
I am partial to pretty much any kind of biscuit (cream, butter, fruit, savory, or plain), but what are your favorites? =)