These are not your typical biscuits. Tall and pillowy they are not, they are actually kinda on the squatty side of biscuits. But what they are is full of butter and tangy sourdough flavor with a soft fluffy interior and crispy exterior. Oh, and they don’t rely on any commercial leavening agents. Just good ol’ sourdough starter. And you make them up the night before and let them sit for 8-12 hours to develop all those sourdough flavors. Come morning, bake them off and you can have long fermented sourdough biscuits in less than 30 minutes for breakfast. Dreams do come true….
Meyer lemon season is coming to an end soon, so let’s take advantage and squeeze out every bit of fragrant lemony-ness we can. Pistachios and ginger pair extremely well with lemon, and are the prominent flavors in the buttery crust of these bars. The filling uses both the juice and zest to get the most Meyer lemon flavor. A simple glaze of confectioners’ sugar and more Meyer lemon juice tops it all off, along with a dusting of chopped pistachios to give it a salty crunchy balance. And don’t worry. We’ve got gluten free and whole wheat variations covered. So go ahead, raise a glass (or lemon bar) to another citrus season.
Saffron buns are traditionally baked around Christmastime in Sweden, especially in celebration of St. Lucia Day on December 13th. Delicately perfumed with saffron, with an adorable “S” shape and a traditional topping of raisins or decorative sugar; these buns certainly have a holiday vibe. While I am not Swedish, and had actually never tasted a saffron bun until I started testing out this recipe, I hope you enjoy my adaptation of them. This is also the second in a three part series using one of our favorite flours, King Arthur Flour. King Arthur All-Purpose Flour helps keep these buns fluffy despite rich ingredients like ricotta and butter.