Sunday, February 6, 2011

herbes de provence biscuits with raspberry sauce

I awoke this morning wanting something really, really yummy to eat. I know; shocking, huh? I had just finished my box of cereal a couple days ago, so my usual grain and yogurt wasn't an option. On a whim, I visited Green Kitchen Stories. It's always such a pretty blog. So fresh! So colorful!

I was hit with an immediate need for biscuits.

Biscuits and I don't have the best history. We get along fine when I'm making them out of, erm, Bisquick. But whenever I've tried to make them from scratch, they end up like hockey pucks. Or kind of good, but certainly not melt-in-your-mouth delicious like when I eat them at certain restaurants.

I don't know. This recipe, which comes from Coco of Roost but was featured on Green Kitchen Stories, sounded too easy to pass up. I'd had a little bag of almond flour languishing in the freezer for far too long, so I figured at worst I'd end up with inedible biscuits and more room in my freezer. Needless to say, I made 'em. I replaced the rosemary with herbes de Provence and used olive oil instead of grape seed oil. Less than an hour later, I was pulling delicately golden, ever-so-slightly fluffy, herb-scented biscuits from the oven. By far the best biscuits I've ever made. I couldn't believe they used almond (instead of wheat) flour.

I highly recommend these. Especially if you suck at making biscuits as much as I do.

Herbes de Provence Almond Meal Biscuits
Adapted from Roost, by way of Green Kitchen Stories
Makes 7 or 8 large biscuits

2 1/2 cups almond flour, plus 1/2 cup for dusting dough
1/2 tsp. salt
1/2 tsp. baking soda
1/4 cup olive oil
2 eggs
1 Tb. honey
1/2 Tb. herbes de Provence

Oh! I nearly forgot. Raspberry sauce. Yes.

My friend Rachel visited recently and fell madly in love with this raspberry sauce that I make. It barely seemed fair, as it's the second easiest recipe ever. (The first being this one.) She took it back home with her to Seattle, and I hear she's now converting more devotees to the beguiling tartness of this multi-purpose sauce.

Just a few ideas: I like to spoon this over Dutch babies. It foils their richness nicely. I also love love love it with plain yogurt and granola. It's great with oatmeal, and I like to spread it on toast and, clearly, biscuits. Go crazy.

Raspberry Sauce

Some frozen raspberries (half a package or so)
1 Tb. honey (or to taste)
Some citrus zest if you're feeling fancy

Put the berries in a small saucepan on low. Stir them as they defrost and soften. Once defrosted, add the honey and stir. Add the zest now if you're into that sort of thing. Allow berries to simmer slightly for a few minutes, and add more honey as needed. Crush any intact berries with a wooden spoon. Pour into a bowl to serve, or let cool and put in the refrigerator for later.

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Adriana Willsie and Kylie Springman ©2009