Weekend Brunch: Biscuits

Hubs and I love a good brunch. It’s always kind of been our thing. Epic. Brunch. We stumble out of bed, tummies grumbling. It’s the first thing we usually talk about. “What do you want for brunch today?!”  We have the inevitable debate of savoury vs. sweet, then throw on some sweatpants and head out to grab whatever groceries we need. And maybe a latte. We return home, tummies roaring by this point, turn on the tunes and start cooking. Sure, we could go out, but food choices are always limited, plus- brunch always tastes better in your sweatpants or pj’s anyways, right?

One morning last fall, while trying to decide what to make for brunch, a grade school trip to Pioneer Village popped into my mind. All of us kids had to dress up like a pioneer. Picture a yellow bus packed full of 9 year olds, all wearing various forms of oversized plaid shirts and suspenders, gingham, aprons, even a bonnet or two. We were excited for the day off, excited to be dressed up and excited to explore our history. We toured around the little village- taking turns to pump water and churn butter. Maybe we threw some hay? There was even an old grain mill beside a stream (how amazing would it be to have freshly ground grains like that?!). What I remember most clearly is that we got to make biscuits. I can vividly recall the old wood floors and the smells of dust and history in the kitchen where we baked, all standing eagerly around a large table. I can remember how exciting it was to put my hands in the flour. To mix, then roll and cut out the little dough pucks. And once they were finished baking, we got to eat them too. Careful not to burn my mouth, I remember holding the steaming fresh, flaky biscuit in my hand and blowing on it to cool it off. Wanting to bite, knowing I should wait… Seriously. Fresh baked goods just smell so darn good.

Hubs is a pro at making these biscuits. They are a breeze to put together, and, depending on what you serve them with, can easily satisfy either a sweet or savoury craving. In late summer, when the peaches are ripe and sweet, I’ll have to share the recipe for the quick peach sauce you see here on the biscuits. For now, you can enjoy them with whatever preserves you may have on hand. Apple butter or almond butter work a charm too.

On a side note, SCM is hitting the road and heading west! I’ll be in Edmonton, Alberta in just under three weeks! The city I was born in and lived in until I left for University. I can’t wait to see how it has grown and changed, to visit some old haunts from when I was so much younger. AND I’ll be teaching a class there as well!! YAY! On Saturday April 6th, from 1 – 3(ish) in the afternoon, we’ll talk a little bit about macro- the food and lifestyle, and of course have some yummy treats too! I’m really looking forward to it. If you’re interested in attending, tickets are $25 and are available by clicking here. Hope to see you there!