Wednesday, June 4, 2014
Measuring Moments + Sweet Cream Biscuit Recipe
I've started and stopped this post 76 times in the last 4 weeks. I wanted to share where I was, why I was away, and that I would be back, but concise words never came to me. I just couldn't find the best way say - I've just been measuring moments.
Friday was my last day at my full time job of over 7 years. The first job I had as a culinary school graduate. The job where I started as an intern and left as a recipe developer, project manager, food stylist, and food media specialist. I started as a single 20-something and am leaving as a wife and mother on the brink of her thirties. The end of my full time job has been hard - it's made me introverted and reflective. Seven years is a lot of moments - and in preparing all my files I relived them all over again. I wanted to give my job all of me for the last month. So I stepped away from the blog for a bit. I still feel timid about coming back here - I'm just starting a new routine, trying to figure out my roles as a freelance professional and work-at-home mom.
The other exciting news is that I'm pregnant with baby #2! We're expecting him/her in early November. We will not be finding out the sex of this baby (per my husband's request!). If you've been reading since before I had Ella, you might remember that I was pretty much sick my entire pregnancy. The first trimester of this pregnancy was also really rough - I could barely stand to think about food. But I've been feeling much much better the last two weeks, so my money is on this little biscuit being a baby boy.
Ella's growing like a weed - devouring books, telling us wild stories, and trying to learn how to use the potty (mostly for the temporary tattoos). We took a day trip to Chattanooga. We went to visit all of the MawMaws (and my Nana) for Mother's Day. We got a new HVAC system. I started doing some really fun food styling with my photographer friend Jeff Roffman. May was mostly a really great month and with so many big life changes happening at once I wanted to put down my phone, turn off my computer, and experience it all with my eyes wide open.
I'll be back in this space more regularly and updating my portfolio site with new client work and collaborations every month. It feels good to be back. Thank you so much for your patience.
Sweet Cream Biscuits
makes about 18 (1 1/2 inch) biscuits
Ella and I made these for our Mother's Day picnic and served them with roasted strawberries and lightly sweetened whipped cream. We also had them toasted with butter and jam the next day.
3 cups whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
1 1/3 to 1 1/2 cups heavy cream plus more for topping
coarse sanding or turbinado sugar for topping
Heat the oven to 425 degrees F. Line a half sheet pan with parchment paper and set aside.
Whisk together flour, baking powder, salt, and sugar in a large bowl. Add the vanilla extract and 1 cup of cream to the dry ingredients, stirring as you pour in the cream. Stir to combine. Add 2 more tablespoons of cream as necessary to create a moist, but not sticky dough.
Dump the dough onto a lightly floured work surface. Gently press the disk out into a 3/4″-thickness.
Use a small biscuit cutter to cut small circles from the dough. Place the biscuits close together on the prepared sheet pan. Brush each biscuit with heavy cream and sprinkle generously with sanding sugar.
Bake for 12 to 14 minutes or until golden brown and cooked through.
Remove from the oven and serve warm.