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 damn 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).
Putting it Together:
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.