Every Monday in May I'm talking about/giving away a copy of a new book that has recently been released.
I’ve been smitten with Sweet Paul for almost as long as I’ve been reading blogs. His was one of the first I stumbled upon, a small corner of the internet filled with simple, charming recipes and creative crafts for the kitchen and home. The DIYer in me loved Paul's easy-to-follow instructions for turning household items and common pantry ingredients into extraordinary bits and bites for my family, and I enthusiastically followed along as his blog grew into an online and printed magazine, and finally a book.
Divided into four sections of the day – morning, brunch, noon, and night – Eat & Make is stocked with colour-coordinated recipes and rustic crafts not unlike the ideas I've been reading on the blog over the years, all of them guaranteed to captivate anyone who likes working with their hands. Whether you're a cook, crafter, or master cake baker, there's a little something for everyone tucked between the pages of this inspiring read.
Last weekend, I whipped up Paul’s Morning Biscuits with Cheddar, Dill, and Pumpkin Seeds for breakfast. The short ingredient list and quick baking time made them almost as easy to put together as the bagels I had originally planned on toasting, and when sliced in half and stuffed with a fried egg it made an ideal breakfast for a busy Saturday morning. Easy enough for the kids to make on their own, this versatile recipe is also handy for the lunchbox and after-school snack time.
Morning Biscuits with Cheddar, Dill, and Pumpkin Seed
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 tablespoons cold butter, cut into small cubes
- 1 cup grated cheddar cheese, plus extra for top of biscuits
- 2 green onions, thinly sliced
- 1 teaspoon dried dill weed
- 1/4 cup pumpkin seeds
- 1 1/4 cup half & half or whole milk
Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, and salt.
Add the butter and work it into your flour mixture with your fingers until coarse and crumbly with some lumps of butter larger than the others.
Add the cheese, green onions, dill, pumpkin seeds, and half & half. Mix well. Drop dollops of dough onto the prepared baking sheet and top with a little of the extra grated cheese.
Bake until golden, 25-30 minutes. If a toothpick inserted into the centre of the biscuit comes out clean they are done. Cool for 10 minutes before serving.
Recipe adapted from Eat & Make by Paul Lowe