Semolina Buttermilk Biscuits

There’s only so many times I can make semolina swirls and I have already made the biscuits from Buttermilk by Angie Mosier many times this year.  So I combined them into semolina buttermilk biscuits. I based the recipe off of the one from Mosier’s book, with some changes to get some lightness with the semolina addition.


Ingredients (Makes 7)

  • 2/3 C Fine Semolina
  • 1 1/3 C All-Purpose Flour
  • 1 t Salt
  • 2 t Baking Powder
  • ½ t Baking Soda
  • 8 T Cold Cubed Unsalted Butter
  • ¾ Cold Buttermilk
  • 2 T Melted Butter


  1. Preheat the oven to 425°F / 220°C.
  2. Mix the dry ingredients together. Then, with your hands, work the unsalted cold butter into the dry ingredients until the pieces are dispersed and pea-sized or smaller.
  3. Lightly mix the buttermilk in with your hands until the dry spots are gone. Do not knead.
  4. Drop the dough on a lightly floured surface and fold it over itself twice or thrice.
  5. Use a kneading pin to make the dough ½ an inch thick and use a round cookie cutter (mine was 3 in/7.6 cm across) and make biscuit rounds to put on parchment papered pan. Don’t twist the cutter, and refold the dough scraps and repeat until there is no dough left.
  6. Bake the biscuits for 10 minutes or until golden brown.
  7. When they come out of the oven, brush the tops with melted butter.
  8. Enjoy!



Sage & Squash Scones


It’s autumn and squashes are everywhere. I love pumpkin scones and decided to make my own. But instead of going the pumpkin-spice route, I used my favorite ravioli flavor squash/pumpkin and sage. I don’t like canned pumpkin much, so I steamed and mashed some acorn squash (my favorite of the squashes), though you could use any mashed squash or pumpkin. I had them for a breakfast with two classmates while we watched Beyoncé’s Lemonade.

Ingredients (Makes 8)

  • 2 C Flour
  • 2 T Brown Sugar
  • 5 T Sugar
  • Pinch of Salt
  • 1 T Baking Powder
  • 1 t Cinnamon
  • 6 T Cold Cubed Butter
  • ½ C Mashed Acorn Squash (or Similar)
  • 3 T Heavy Cream
  • 1 Heaping T Coarsely Chopped Sage
  • 1 T Vanilla
  • 1 Egg


  1. Preheat oven to 425°F/218°C.
  2. Mix the chopped sage and heavy cream in a microwavable mug. Microwave until hot, cover and let sit for 15 minutes. Then strain.
  3. Whisk together the flour, sugars, salt, baking powder, and cinnamon.
  4. Use your hands to squeeze the butter into the flour until combined in a mixture where the butter pieces are no bigger than peas.
  5. In another bowl mix the squash, infused cream, vanilla, and egg until fully combined.
  6. Combine the contents of the two bowls until you get a smooth dough.
  7. Use the dough to make a circle that is 7 inches (17.75 cm) across or half an inch (1.25 cm) high. Cut this into eight triangles.
  8. Place the triangles on a parchment paper on a baking sheet and place in the oven for 12-15 minutes until browned.
  9. After you take them out of the oven, cool them on a rack.
  10. Enjoy with good whipped honey (I used vanilla-bourbon flavored) and salted butter.


Ube Scones

I like ube and I like scones, so this was a natural thing for me to make. I had a leftover jar from making this beautiful and delicious boule. While it was fantastic, it also needed a lot of care compared to these scones which I can just make and eat for the same breakfast. None of the recipes online appealed to me or my jar (poor half eaten thing), so I made my own.


I used a Steven Universe background for the picture in honor of Lar’s cake.


  • 1/2 C of Jarred Ube Halayang* or Cooked Mashed Ube
  • 1 t of Coconut Extract
  • 1/4 t of Almond Extract
  • 1/2 C Coconut Milk + More if Needed
  • 1/2 C Flour
  • 1/3 C Light Brown Sugar
  • 1/2 t Baking Powder
  • 1/4 t Salt
  • 1/2 C Cold Butter (Chopped in Small Pieces)
  • Some Coconut Milk Mixed with Water to Brush on the Tops


  1. Preheat the oven to 400°F/200°C.
  2. In a small bowl, mix together the ube, extracts and coconut milk with a whisk. Set aside.
  3. In a larger bowl, mix together the flour, sugar, baking powder and salt with a whisk.
  4. Use your hands to combine the butter with the flour. Rub it into the mixture until the butter is small than peas everywhere.
  5. Use your hands to combine the ube mixture with the flour mixture. Add more coconut milk if you think its needed to get the scone dough consistency of your dreams.
  6. Place this mixture on a floured (or not, I used a cutting board) surface and push it into a 8 in or 200 cm circle. Cut this in eighths.
  7. Brush the tops of the eights with the coconut milk mixed with water.
  8. Take the eighths and put them on a parchment paper lined baking sheet and bake for 15 minutes.
  9. Enjoy! I don’t glaze because I freeze the leftovers, but you can if you want! I topped mine with condensed milk, but this coconut clotted cream also would be a good topping!

*I couldn’t get fresh and had the jar in my fridge. Both work even if they aren’t the same thing, which is what I figured out when I subbed a jarred dessert for the mash in the bread recipe. It’s a fun world out there.

Fig & Date Molasses Scones

I love scones! These were especially good with cream, jam and tea. These scones were based on this recipe with date and walnut flavor added.



  • 1 ½ C Flour
  • ½ C Oatmeal Oats
  • ½ t Salt
  • 2 t Baking Powder
  • ½ t Cinnamon
  • 1 Egg
  • ¼ C Walnut Oil
  • ¼ C Brown Sugar
  • ¼ C Date Molasses
  • 2 T Heavy Cream
  • 1 C Dropped Up Dry Figs
  • Clear Pink Sprinkles (Mine were Orange-Marigold Flavored)


  1. Heat oven to 400°F/200°C.
  2. Mix together 1 cup of the flour, the oats, salt, baking powder and cinnamon together.
  3. In another bowl, mix the walnut oil, sugar, egg, molasses and cream until fully uniform.
  4. Now combine the wet mixture into the dry mixture.
  5. Add the reserved ½ cup of flour to the mixture now to dry it up.
  6. Mix in the fig chunks now.
  7. Put the dough onto a floured service and create a circle that is around an inch or so high. Sprinkle this with the pink sprinkles.
  8. Cut the circle into 8ths and bake these in the oven for around 15 minutes or until the top is browned to your satisfaction.
  9. Enjoy! I ate these with Double Devon Cream and peach preserves.

Date Scones

I really liked this recipe, which is what I based the scones off. However I thought they would benefit from some chocolate taste and rye flour.



  • 1 C Rye Flour
  • ¾ C + 2 T Flour
  • 2 T Ovomaltine
  • ½ t Salt
  • 2 t Baking Powder
  • ½ t Nutmeg
  • 2 T Brown Sugar
  • 5 T Cubed Butter
  • 2/3 C Milk
  • ¾ C Pitted and Sliced Dates


  1. Heat oven to 400°F/200°C.
  2. Mix together the flours, hot chocolate, salt, baking powder, nutmeg and brown sugar with a whisk.
  3. Next add the butter. Use your hands to combine it well with the flour-mixture.
  4. Add in the milk and combine until a nice dough is formed.
  5. On a floured surface, make the dough into a thick line about 5 inches in width. Put the dates along this line and fold the dough over them.
  6. Cut this rope into 8 equal pieces and shape them into small triangles
  7. Place these on a baking pan with a nonstick sheet under them. Bake for 15 minutes.
  8. Enjoy with Nutella, Ovomaltine spread, or something chocolatey.