Strawberries and cream biscuits

Since summer began, going to the farmers’ market has become a part of my summer routine. I always look forward to summer markets because I love the variety of produce that fills the stands. Though I often have things in mind when I decide to bake, it’s nice sometimes to just see what looks best, then decide from there. The strawberries this spring and summer have been incredible—every time I visit the farmers’ market, I can immediately smell the sweetness wafting from the strawberry stand.

I didn’t know it was possible for berries to melt the way they do in these biscuits—they remind me of jam shortbread cookies in biscuit form. Biscuits are such a quick thing to bake up, but so comforting. 

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STRAWBERRIES and CREAM BISCUITS
makes 9 biscuits // from Smitten Kitchen

2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/4 cup granulated sugar
1/2 teaspoon table salt
6 tablespoons cold, unsalted butter, cubed
1 cup chopped, very ripe strawberries
1 cup heavy cream

Preheat the oven to 425°F, and line a baking sheet with parchment paper. 

In a large bowl, whisk together the flour, baking powder, sugar, and salt. Add the butter, and cut it into the flour mixture with a pastry blender or two knives until the mixture is crumbly and has pea-sized pieces of butter throughout. With a rubber spatula, gently stir in the strawberries until they are coated in the flour mixture. Stir in the heavy cream, then knead the dough once or twice in the bowl to create one mass. Be sure not to overwork the dough. 

Flour your counter, and transfer the dough to the counter. Flour the top of it, then roll the dough out until it is 3/4-inch thick. Cut into 2 1/2-inch circles with a floured biscuit cutter, pressing straight down without twisting the cutter. Place each biscuit onto the prepared baking sheet, leaving a few inches between each. Re-roll the scraps of dough. 

Bake the biscuits for 12 to 15 minutes, until they are golden at the edges. Cool on the pan for one minute, then transfer to a cooling rack. Serve warm.


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Snapshots from LA

I'm sharing some photos from a trip to LA last month. Though a quick trip, it was a refreshing pause in routine. That's one of the things I love most about traveling--the fact that there isn't a set routine, but rather adventure and possibility. I'll be moving to LA in a few weeks for school and can't wait to explore the city more. See you in a bit, LA.

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left: red raspberry sorbet, vanilla bean, & passionfruit frozen yogurt right: sweet cream & wildberry lavender

left: red raspberry sorbet, vanilla bean, & passionfruit frozen yogurt
right: sweet cream & wildberry lavender

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On the coast

I’ve been thinking about starting a photo blog for a while, and now that it’s summer, it seems like the perfect time to begin. I discovered film about a year ago while taking a black-and-white photography class (which I already miss) and haven’t stopped shooting it since. 

I sent off two rolls last week and can’t wait to see what comes from those rolls, but for now, I'm sharing a few photos I took at the Sutro Baths. We got there just as the sun was beginning to set, which was lovely.

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