These buttermilk biscuits are the perfect quick addition to dinner that’s sure to please. Loaded with spring onion and sharp cheddar cheese. Who could resist?
Need something quick and easy to go with your main dish? Or perhaps making some mini sliders or simply just warm and slathered with butter? These skillet spring onion buttermilk biscuits could be your go to quick addition to any week night dinner, part of breakfast or maybe even for gifting to a sweet friend that might need some cheering up?
Do you have an ugly, rusty, or not-so-well-seasoned cast iron skillet? No worries, we’ve got all the tips and tricks. It’s easier than you think to get that pan back to all its cooking glory.
Caring for cast iron the right way will help these pans last a lifetime. And knowing that you can pass along well-cared-for cast iron to future generations is a rewarding in and of itself in time where producing less waste and minimizing toxins has become a top priority. We’re here to give you the DOs and DON’Ts of caring for cast iron, along with dispelling some myths about how to properly clean the pans.
Honey, walnut and rosemary shortbread? Oh yes, we are taking out the traditional shortbread and upping it up a notch.
I have to say that I have the biggest soft spot for shortbread, preferring the handmade sort to any store bought variety. Maybe I’m just a shortbread snob? Its really all about the texture for me and I find the store bought kind… well kinda on the hard side. When you take homemade shortbread and add some interesting flavours to the mix I’m all in. I think that why adding sweet honey, crunchy walnuts and herby rosemary might just make this shortbread a winner.
Want something even a little more different? Try omitting some or all of the coconut sugar and adding a sharp cheddar. We all know honey pairs well with a good strong cheese am I right? I could see this savoury shortbread as the perfect accompaniment to a hearty stew.
Vegan? Be sure to check out these gorgeous floral shortbread cookies by Sophie.Print
This is a sweet and savoury take on the classic cookie combining floral honey and herby rosemary.
- 1 cup unsalted butter, softened
- 1/2 cup coconut sugar
- 2 tbsp honey plus more for drizzling
- 2 cups flour (I used a spelt/ rye blend, but regular flour will work fine)
- 1/3 cup coconut flour
- 1/2 cup roasted walnuts, chopped
- 2 tbsp chopped rosemary
- Preheat the oven to 325°
- In an electric mixer beat the butter and coconut sugar until creamy. Add the honey, flour, coconut flour, rosemary and chopped walnuts. Beat until mixture comes together and forms a soft dough.
- Lightly grease and flour a fluted pie pan or any pan of your choosing. Spread the dough down and flatten with your hands until you get an even smooth surface. Prick all all over with a fork or even make an interesting design.
- Cook for 25 min or until edges are golden.
- Let cool. Finish off with a drizzle of honey.
- Will store in an airtight container for 2 weeks.
This is the type of shortbread where you could omit the coconut sugar for some sharp cheese and turn it into more of a savoury (dinner time) shortbread.