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A Day off in June

So here’s what a day off looks like–a day off nearing the second half of June where I try to squeeze in way too many things because I know I won’t have another leisurely day in awhile. Is that what you do on your days off? Oy.

There was a double espresso with almond milk, my favorite yoga class, and plenty of ball with Noel:

There were also drop biscuits to make. Whole wheat drop biscuits from Good to the Grain to be more specific. There were also strawberries to wash and slice. My sister’s boyfriend flew in tonight from Philly and I wanted to make dessert but didn’t have much time. Solution: drop biscuits with strawberries and cream.

After making the biscuits and prepping the berries, I hopped on the ferry to meet with some folks about a writing job in the city. I actually missed my first ferry and was late to my meeting but that’s a different story altogether–one involving sweat, racing down Market St. for blocks in ballet flats, and frizzy hair. But back to the ferry and the not-so-shabby views:

Off I went. My meeting rocked. And I raced back down to The Ferry Building to have a glass of wine with my old friend Katie. She’s awesome and it was happy hour. What’s better than that? Then back home (but first, I actually missed my second ferry. Yes, it was a stellar day of transportation for me) to a big dinner around the table with family, Zoe’s new boyfriend, a gaggle of dogs, fresh flowers, a few mosquitos, and a damnĀ  fine dessert. Here you have it. I hope you have a lovely June weekend.

Now remember my last post– how I sung the praises of the slump for all its simplicity and ease? Well, this tops the slump in that regard. These drop biscuits are unbelievably simple and versatile. They’re slightly crumbly, surprisingly light, and only subtly sweet. Once you get the biscuits in the oven, you can literally whip this dessert up as people finish the dishes and make coffee and tea. It’s that easy (and I’m not one of those people that likes to whip much of anything up last minute. But this is the recipe that’s changed me for good).


Strawberries and Cream with Whole Wheat Drop Biscuits
Very slightly adapted from: Good to the Grain

Ingredients:
Biscuits:
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1/4 cup sugar
2 tsp. baking powder
1/4 tsp. kosher salt
1 cup cold heavy cream

Putting it Together:
1 tsp. sugar for dusting
1 pound strawberries, washed and sliced
1 Tbsp. sugar
3/4 cup heavy cream
Butter for the baking sheet

Directions:
Preheat oven to 325 F and rub a baking sheet lightly with butter. In a large bowl, sift together the flours, sugar, baking powder, and salt. Pour back into the bowl any bits of grain or other ingredients that may remain in the sifter.

Add the heavy cream and stir using your hands or a fork until the dough just comes together. Don’t over mix: the dough is supposed to be shaggy. On the baking sheet, pile the dough into six mounds, leaving 3-4 inches between them. Sprinkle with remaining 1 tsp. sugar for dusting. Bake for 35-40 minutes or until the tops just begin to brown.

While the biscuits are baking, place the berries in a bowl and toss with 1 Tbsp. sugar. Allow them to sit and release their juices, uncovered, for 30 minutes (or until the biscuits are done). Meanwhile, whip the remaining cup of cream into soft peaks. Add 1 tsp. of sugar if you like your whipped cream sweetened.

When the biscuits are out of the oven, fill each bowl with a generous spoonful of berries, cream, and arrange a warm biscuit alongside.

Makes: 6 servings

  1. Katie
    Posted June 19, 2010 at 10:19 am

    YUM! Maybe I’ll make those for my mom’s birthday tomorrow.

    So sorry you missed the second ferry! I was a little worried about that as I walked away and looked at my watch. At least you took in some nice views as you waited…

  2. Posted June 19, 2010 at 2:12 pm

    Oh, delicious! I think I must make these this summer. Sounds like a perfect June Day – well, besides the missed ferry! So excited to take it today – look at those views!

  3. Posted June 19, 2010 at 2:51 pm

    Your drop biscuits look lovely! And what better to pair them with than strawberries and cream? I’m sure your sister’s boyfriend from Philly will appreciate dessert.

  4. Posted June 19, 2010 at 7:29 pm

    I just love your posts. This sounds like a great day, missed ferries notwithstanding, and the pictures are awesome with their vintage feel. Congrats on the good meeting, too! :)

  5. Posted June 20, 2010 at 9:18 am

    Oh my, yes. These strawberries and cream are for me.

  6. Mary
    Posted June 20, 2010 at 7:16 pm

    This will be perfect for Breakfast @ Wimbledon. At W, really means in front of the telly. And it may really be a post-Wembly brunch since the men’s final starts before dawn. GAH.

  7. megang
    Posted June 20, 2010 at 8:48 pm

    Ha ha! Oh boy…Mary, a serious fan, huh? This is perfect for breakfast. I had leftovers yesterday (sans whipped cream, unfortunately) and it made me very happy.

  8. megang
    Posted June 20, 2010 at 8:50 pm

    Thanks, Shannalee (I feel the same exact way about your blog, as you know)!
    And Dana: thanks for stopping by. The drop biscuits are a cinch. Try them!
    Katie: not only did I miss my second ferry, I got on the one to Sausalito instead of Larkspur. Maybe that glass of wine + no food really did send me over the edge :)

  9. Posted June 24, 2010 at 4:56 pm

    Beautiful images – love the ones of the Golden Gate bridge and the strawberries ;)

  10. Posted June 29, 2010 at 2:57 am

    Congrats on the successful meeting :-) What are you using to make the photos all vintagey? Lovely!!!

  11. megang
    Posted June 30, 2010 at 3:09 pm

    Hi Mardi! Thank you. I used an iphone app called Hipstamatic. It’s great. I’m addicted.

  12. Mary
    Posted July 5, 2010 at 4:49 pm

    These were a hit for breakfast after Wimbledon (vamos, Rafa!) – made them with chezpim’s strawberries in hibiscus and vanilla syrup. Seconds all the way around. Wish I had made a double batch. Thanks again, Megan!

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