The recipe I’m sharing today is an ode to mornings; The day yet to unfold; Freshly ground coffee beans; Good bread; A boiling kettle & a song on the radio. It’s an ode to morning light. That morning light that changes as season pass. Year after year. From a white and crisp Winter light to the warm and soft Summer rays that can make most of your worries fade. At least for a moment. Take a moment while you sit down to enjoy these fluffy biscuits and recognize this new day and it’s potential. Because that’s what food is all about, right? Taking a moment.
It’s Summer in Copenhagen and Mikkel and I are both on parent leave, allowing us to enjoy the summery mornings on our balcony. We finally got around to upgrade the balcony with those wooden floor tiles we’ve talked about for so long. It feels so good to open the door in the morning and step out on to the soft wood and feel the heat absorbed by the wood from the first rays of sunlight. We talked about why we didn’t get them years ago when we first moved in. But we agreed that we shouldn’t dwell on the past. Because what’s the point? The wooden tiles are there now and they are awesome.
Anyways, back to the biscuits. They are fluffy and gentle at taste. I think that’s why I like them so much. They serve as a perfect base for whatever you like to eat them with. I’m quite fond of this sweet & aromatic Apricot & Lavender Jam at the moment, preferably as topping on a spread of ricotta. The apricots are really juicy & bursting of flavor right now. But you won’t hear any complaints from me if you just enjoy the biscuits with butter. They are just as delicious that way. The important thing is that you make them. (P.S.: Our recipe is adapted from Local Milk’s “Flaky + Fluffy Butter Milk Biscuits From Scratch”. Make sure you check out her version as well. They are pretty awesome, too.)
(Makes 8 biscuits)
230 g all purpose flour
75 g whole wheat flour
1 tbsp baking powder
60 g unsalted butter, cold
2 large pinches of sea salt
250 ml butter milk
For serving: home-made ricotta (recipe here) and Apricot & Lavender Jam (recipe below)
- Preheat oven to 210 C / 425 F.
- Prepare a baking tray; line it with baking paper.
- Whisk the flour, salt, and baking powder together in a large bowl.
- Using your fingers crumble the butter into the mixture until no butter pieces larger than the size of a pea remain.
- Pour in the butter milk.
- Using a wooden spoon stir just until the dry parts are incorporated.
- Flour your work surface and turn the dough out onto it.
- Lightly flour the surface of the dough.
- Use a roll pin to roll out your dough. Be careful. Use bouncy movements rather than ‘rolling’. Roll the dough out into a rectangle. Stop when it’s 2,5 cm (½ inch) thick.
- Fold that rectangle towards you. Turn the dough 90 degrees clockwise.
- Repeat step 9-10; roll, fold, turn. Repeat this process 4-5 times. Your should end up with a 2,5 cm thick rectangle with 4-5 layers.
- Flour a 6 cm cutter and cut out your biscuits. Make sure not to twist the cutter, as this will seal the edges and your biscuits won’t rise as well. Gently gather and re-roll the dough until no dough remains.
- Transfer the biscuits to your baking tray. Bake for 12-15 minutes.
- Let the biscuits cool while you enjoy a cup of coffee.
- The biscuits are best if eaten within 24 hours from baking, but they freeze very well, too.
Apricot & Lavender Jam
500 g fresh apricots (8 pieces)
150 g cane sugar
1 tsp dried lavender flowers
1 tbsp lemon juice
2 tbsp water
2 tsp corn starch (or another type of starch) dissolved into 2 tbsp water
- Pit the apricots and cut into 1 x 1 cm (½ x ½ inch) chunks.
- Place the apricots, cane sugar, lavender flowers, lemon juice, and water in a small sauce pan.
- Bring to a boil & let it cook for 10-15 minutes until the apricots are soft.
- Add dissolved corn starch a little at a time while stirring. The jam will start to thicken. Add corn starch until you have reached your desired consistency. Remove the pan from the heat.
- Store the jam in glass jars in the fridge.