The Biscuit Cutter

The Biscuit Cutter is made by a northerner but perfect for a southerner. Al Mather of rural Maine handcrafts these beauties from Ash wood. A sharp edge along the bottom allows for perfect slicing of your dough. 

You can also find the biscuit cutter over at the Food 52 shop. But be forewarned, you'll get sucked in perusing all their great kitchen products. It's highly addictive...

...just like good, southern biscuits. I think I need to get one of Al's pretty biscuit cutters and get to work. 


Images: Food 52; 


The First Day of Spring

HollyBeth Anderson of HollyBeth Organics is a breath of fresh air. Her home is as lovely as she, and HollyBeth is as giving and welcoming as any Southerner you'll find. So, since today is the first day of Spring, I asked HollyBeth to share her recipe for her biscuits that I'm personally head over heels in love with. And of course, she said, Yes!

HollyBeth is from Habersham County, Georgia. As she shared, "Biscuits are a symbol of love and appreciation, made from the heart. I grew up with my Grandmother who made biscuits for me most mornings. She never used measuring cups or spoons, just her hands. They were always drop biscuits and she always cooked them on an iron skillet in the oven." 

HollyBeth has fine tuned her biscuit recipe over the years and as her Grandmother did, she takes what is in season and just makes it happen, often on a whim. On this day, she found some lavender, rosemary, mint and lemon verbena in her garden. She clipped them and decided on two different types of biscuits to make for Sweet Peach: Rosemary & Lavender and then Apple, Mint & Lemon Verbena. Yummmm....

The base recipe for HollyBeth's biscuits are 2 cups flour, 2.5 teaspoons baking powder, 1/3 cup virgin olive oil, dash of salt, 1/4 teaspoon of vanilla, 2/3 cup milk. Mix together. For the Lavender & Rosemary, she just chopped them up with a pinch of organic sugar, then added to the mix (about a 1/2 cup's worth). For the other, she chopped up the mint with one lemon verbena leaf and a pinch of sugar, plus an organic apple, cut into small pieces. 

HollyBeth dropped the drop biscuits onto the cookie sheet and baked them at 375 until, as HollyBeth shares, "the top is gold and the bottom is golden." 

After the biscuits were baked, we went out to HollyBeth's garden gazebo. We ate fresh biscuits, drank tea and listened to all the birds she had chirping about in the yard. She could identify them all. Such a blissful morning...

Thank you HollyBeth. Your generosity and warm heart makes the world a good place to settle into. And if you haven't checked out HollyBeth's organic skin care line, you'd be remiss. It's as scrumptiously good (and good for you) as her biscuits. Happy Spring!! We're so happy that you've arrived...


Photos and Content: Sweet Peach