the month of december always kicks my ass
the holidays
birthdays
l i f e
on saturday,
when the light in the condo was hazy,
PBS on TV,
and we were debating on if we should
turn the heat on, finally,
dw & i spent the midday making biscuits.
first with lactose free half/half,
then with kefir,
eventually declaring the latter being the better,
and we brought them to share
for a pre-holiday gathering,
because,
it being the season of giving
and sharing,
a time when we need both so dearly.

i know in recent weeks
my posts have been somber in tone,
a realistic reflection of how i’ve been feeling of late.
i talk,
with indignation,
about how things are,
how i perceive them to be.
words, despite what a particular elected official says,
are important,
but equally so,
so are actions.
you’ll notice on the sidebar links
to organizations that i believe in.
donate
volunteer
participate

kefir biscuits
adapted from local milk

*note: the first time we made this, i used ghee + regular AP flour + homemade buttermilk and they turned out divine. this time ’round we used what was on hand: sprouted spelt flour and it did not rise as fluffily as before, but still turned out delightful, taste-wise.

250 grams sprouted spelt flour, i use one degree
1 TBL baking powder
1 tsp kosher salt
56 grams cold unsalted lactose free butter, cut into dice, i use green valley
230 grams whole milk kefir yogurt, i use green valley

preheat oven to 425F. prepare baking sheet with parchment paper.

whisk together the dry ingredients.

add the diced butter to the flour mixture, and using your fingers cut the butter until it’s crumbled to pea-sized.

pour in the kefir milk, stir until no more dry streaks. don’t get overzealous. it shouldn’t be dry, but it’ll still be kinda wet and you’ll freak out, and you’ll be right to freak out. carry on though.

flour work surface and pour the shaggy mess onto it. flour the top of dough and pat it into a rectangle until it’s about an inch thick.

fold the rectangle, rotate dough and gently roll out with a pin.

fold, rotate, and roll out again. be gentle.

fold, rotate, and roll out again. be gentle.

aim for an inch thick.

using square cookie cutter, press down and cut out the biscuits. place on prepared baking sheet, close to each other, as they apparently help with the rising.

bake for 10 minutes, until brown & fluffy.

serve, warm, with assortment of toppings: jam, butter, or honey.

BAM!

3 years ago: pumpkin challah chips
2 years ago: chocolate chip pb cookies, vegan & gf
1 year ago: chocolate espresso dacquoise – lactose free