Hello and happy Saturday! It’s a big newsletter this week, filled with a bonus recipe that you all get first, because I love you. And also because I’m using my normal Saturday post on IG to share that I’M ENGAGED! Photo of us caught in real time below. The biker and corgi were paid actors. 10/10 work.
And you’ll see a little voice memo from me at the top! That’s an audio-style Q&A answering questions from the poll I put up on my Instagram. I thought we could have a little Saturday coffee chat together, and it was fun to touch on some light (and a few heavy) topics.
But now, the bonus recipe!
This week you saw my Charred Radish & Asparagus Bowl (sizzled in anchovy oil, what else?), but the real bonus are these Carrot Butter Biscuits.
These biscuits (and/or scones) are what I say to make for people-who-don’t-love-biscuits. Their unique defining factor is while they are still buttery and flakey, they are slightly more moist in the center, countering a complaint I hear from many who think biscuits are “too dry.” This particular biscuit recipe also includes sugar, adding a subtle sweetness that I really love. The full recipe will be on the blog eventually, but for now it’s here just for you. Sacred, secret, but also please send to your friend and tell them to subscribe thank you.
2 cups all-purpose flour, 300 grams
1 tbsp baking powder
1 tbsp granulated sugar
1 tsp Diamond Crystal kosher salt, use half if using Morton's
1 tsp cinnamon, optional
8 tbsp salted butter, 113 grams, chilled
1/2 cup & 2 tbsp buttermilk, chilled
2/3 cup grated carrots, squeezed out in a cheese cloth to get rid of all excess moisture, 110 grams after the squeezing
1 medium egg, for egg wash
In a large bowl, whisk together the flour, baking powder, sugar, salt, and cinnamon.
Cube the butter into 1 cm cubes and add to the flour mixture. Toss with your hands to coat in the flour, then squeeze the pieces into flatter pieces, breaking them up with your hands until they are all about bean sized and combined into the flour. Make a well in the center.
Pour the buttermilk into the center of the well, then add the carrots. Working quickly, use your hands to form a shaggy dough. Give it a few kneads in the bowl to bring it together, then place the bowl in the refrigerator. Let chill for 30 minutes.
Preheat the oven to 400°F. Whisk together the egg in a small bowl.
Flip the dough out onto the counter and flatten into a rectangle. Cut the dough into thirds and place them on top of each other, press down to create numerous butter layers. Rotate this new piece of dough 90° and repeat one more time. Then pat the dough down into a rectangle about 2" tall. Cut into 6 even pieces.
Evenly spread out the biscuits on a parchment lined baking sheet. Brush each with the egg wash.
Bake for 24-26 minutes, or until the biscuits are golden and almost double in height. Serve warm!
Now I’m taking a little stretch weekend vacation to bask in being in love and all that, but your regularly scheduled Tues/Thurs/Sat posts will still be live. It’s a good week, so gear up. I’ll see you next Saturday here, and as always, thank you for being a part of the newsletter community <3
Congrats on your engagement 😊 loved the voice note and totally think you should do more (or start a podcast!)
Congrats! I loved this audio note/podcast vibes so much, esp listening to it while I made your zucchini bread baked oats (from memory?! So proud), would absolutely be a dedicated listener to any future podcast of yours! Loved your comments on the Holiday. As for ice cream: generic is mint chip on a very hot day / chocolate on a less hot day. Niche might be Canadian only but it's moose tracks - vanilla with fudge swirl and mini peanut butter cups