Just a day past the 40th and again it feels time to reflect. First, I am patting myself on the back. For whatever reason, starting and maintaining a blog has been an annoying challenge for me. I have started and stopped numerous blogs, always feeling guilty and bummed by my failure.
The other night, as I sat in that super loud restaurant contemplating life rather than chatting with my husband who was out of speaking distance sitting a mere 2-feet away, I finally figured it out! You see, I started this 100-day series because just saying to myself “you will blog everyday” has clearly never worked. Instead, saying “you will blog for 100 days” seemed doable.
Now, I am a bit addicted and determined. But, something seemed to be missing. Rambling everyday about what I am eating was a great starting point, but now I want to offer more. And for the last several days I wasn’t sure what that may be. I considered many possibilities… Top 10 this, Top 5 that, Best of something, etc. But, this little voice in the back of my head said “too challenging”. While in some ways that may sound like a Little Hater (love this video!) which is more often than not the case. But this time, was different. I know the moment I take on too much, I fail. Miserably.
I still wanted to do something that would keep me close to my family without spending extra hours on the computer. Then that little voice whispered “what about recipes”.
Dugh! Of course! When I first started Lilly’s Table I prepared, wrote, and photographed 3-5 recipes everyday. That initial effort created quite an arsenal of at least 1000 recipes for members to play around with. Whether they are creating there own meal plan or they are following the one I create every week.
During the crazy transition this past year and the arrival of Zedekiah, I decided to stress less about 3-5 recipes per day. But, ONE per day!? Now, that I can handle. And for you, dear reader, wouldn’t you enjoy seeing my process of recipe development a bit more?
Now that I have rambled long and loud about my next step during this 100day process, here is what I have to share about today’s recipe…
As you know, my fam and I are on a sugar detox. I love baking and cooking on the weekends and doing something a bit outside of the box for breakfast. Many times, this is sweet and each of us adores my scone recipe, which only has about a 1/4 cup of sugar in it. Thinking about it further, I figured scones are just a sweet biscuit, right? Wouldn’t a biscuit taste pretty good stuffed with bits of Colorado fresh peaches?
This past February when I was preparing my Tucson Supper Club I researched graham crackers and found out it was simply a cracker made from graham flour. I remember noting that I had no idea where to buy it.
The other day I saw graham flour for the first time at the store for just a a couple bucks. Without much thinking the graham flour landed in my cart.
As I envisioned these unsweet scones, the flavorful graham flour suddenly had a use. But, if a package of graham flour didn’t land in your shopping cart recently, just substitute a whole wheat flour.
Peach Graham Biscuits
1 cup all-pupose flour
1/2 cup graham flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
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5 tablespoons butter, cold & cut in pieces
3/4 cup milk
1 teaspoon almond or vanilla extract, optional
1-2 peaches, washed and chopped (Our peaches are giant, but if you have small ones, use two)
Preheat the oven to 375.
Toss together the flours, baking soda, baking powder, cinnamon, and salt. Add the cold butter. With your fingers or a pastry cutter, press the butter into the flour until it is pea-sized and grainy.
Pour in the milk and almond or vanilla extract. Gently fold the mixture together, until it is just combined. It will be super wet. And as I recently read about biscuits, the wetter the better.
ALSO- when I say “until it is just combined” I mean it. The moment you over do it with the mixing, the biscuits will become sad and tough. Gentle with your dough. Gentle.
With that delicate touch, fold in half of the chopped peaches. Barely. This is not an opportunity to overdo it! Gentle.
Use a bit of butter, or as I like to do take the butter wrapper that is still a bit greasy, and wipe it around a 8-10 inch cast iron pan or cake pan. Scoop up the biscuit batter and dollop in six big blobs in a circle.
Gently press the remaining peaches on top of each glob. At this point, I would be seriously tempted to sprinkle the top with a bit of course sea salt next time. Just to add another element of character, but please know that I did not actually try it. Yet. If you do, please tell me about that experience in the comment section.
Place in the oven for 20-25 minutes until the edges are golden and the biscuits are fluffing up. Cut in wedges and serve warm.
Remember, these are unsweet, savory with little kisses of peachy sweetness.
Speaking of kisses…
xoxo,
Lilly