ingredients

2.5  cups    soft wheat self-rising flour
1    tsp     baking powder
1/4  tsp     salt
1/4  tsp     black pepper
1    tsp     sugar
1/4  cup     butter (half a stick)
1/2  cup     whole milk
1/2  cup     sour cream, buttermilk, or greek yogurt

instructions

• mix dry ingredients in a bowl
• kneed in softened butter, you’re making biscuits!
• mix milk and sour in separate cup, save a little
• stir with wooden paddle
• drop 8-12 biscuits on parchment-lined pan, wash with leftover milk
• bake for 12-15 minutes, turn halfway

notes

great as [[sausage-biscuits]], [[biscuits-&-gravy]], or just served as a side with something like joshuas-favorite-chicken or veggie-stew. you can also add 3/4 cup of chopped kielbasa with 3/4 cup of gouda for sausage & gouda biscuits.

ingredients

450g      self rising flour
2 tsp     baking powder
50g       castor sugar
100g      butter
2         eggs
~ 2 cups  milk or alternative

instructions

• mix dry ingredients in a bowl
• kneed in softened butter, you’re making biscuits!
• mix milk and eggs in a separate cup, save a little
• mix in wet ingredients
• roll out 1/4 inch thick, cut with old-fashioned biscuit cutters
• dip top in milk mixture, then into sugar
• bake for 12-15 minutes, turn halfway

notes

these are traditionally served with clotted cream. also great with jam or marmalade

ingredients

1.5  cups    self-raising flour
4    tbs     butter
1    tbs     sugar
1    tsp     baking powder
1            egg
1    cup     milk

instructions

• combine dry ingredients
• add softened butter, you’re making biscuits
• add eggs and milk
• cook on large buttered skillet or pan- a 1/3 cup works well for the size

ingredients

2    cups   old fashioned oats
2    cups   milk
3           eggs (separated)
1-3  tbs    sugar (egg whites)
1/2  cup    all purpose flour
1/4  cup    maple syrup or sugar
opt extras  cinnamon, nutmeg, berries, etc.

instructions

• combine oats with milk, yolks, flour, sugar, and extras
• set aside
• whisk egg whites with sugar until forming mild peaks
• slowly fold in oat mixture into egg whites
• cook on a large oiled skillet or pan around 325 or medium heat
• these take a bit longer to cook in the middle, but the outside is unlikely to become ‘overdone’

notes

named after how they look like a cross cut of a giant sequoia tree, bridget and i came up with these while on a trip in california. we had a bunch of food we had bought for day-hikes and didn’t wanna waste anything. the sequoia cake was born.