Give Mom the attention she deserves with a truly special breakfast in bed: classic buttermilk pancakes, decadent biscotti to pair with her coffee, and a delicious side of fresh berries with sweet topping. Homemade and filled with love.
- 2 pounds red potatoes, scrubbed, cut into approximately 1 inch pieces
- Salt and Pepper
- 1 tablespoon of Saco Cultured Buttermilk blend
- 1 cup water
- ¼ cup sour cream
- 2 tablespoons butter
- Fresh chives (diced) optional
- Put potatoes in a large pot, cover with water and add 1 tsp salt. Cover and bring the water to a boil. Reduce to a simmer and cook potatoes until they can easily be pierced with a fork (about 20 to 25 minutes). Drain the potatoes and set aside.
- Mix the Buttermilk blend with 1 c. water. Whisk until smooth.
- Add buttermilk mixture, sour cream and butter to the cooked potatoes and mash to incorporate.
- Season with salt and pepper to taste.
- Garnish with fresh chives if desired.
Recipe Courtesy of To Di For Baking
Melt in your mouth buttery biscuits studded with fresh-picked juicy blueberries, tart citrus zest, and dusted with cinnamon sugar. This family recipe was a summertime staple when I was growing up!
My siblings and I would wait anxiously for the call alerting us that blueberries were finally ripe and ready for picking. Then we’d pile just as many of us would fit in my Mother’s suburban and head on over to the blueberry patch. Between sibling bickering, wars from throwing blueberries over the hedges, and sampling along the way, it’s a wonder we made it home with any berries at all. If you’ve ever been berry picking, you know that it is customary to charge by weight. Mrs. Brown, the sweet little old lady who owned the berry patch always joked about weighing us kids on the way in & on the way out and charging us the difference. She had a point! I’m pretty sure there are more blueberries in our bellies than in our buckets.
Nevertheless, we’d get home and get to work sorting, washing, and drying the berries… taking care to freeze some for our winter supply. I don’t know how many batches of these biscuits we would make in a summer… but with a family of 11 kids I can promise you, it was A LOT! They are best just as they come out of the oven. Slather them with more butter (because that’s how we do it in the South) or tart lemon curd!
Meet our SACO Pantry Baking Partner
To Di For Baking Diana, affectionately known as “Di”, is a passionate baker who enjoys whipping up culinary creations in her Madison, WI based bakery specializing in gourmet cupcakes and delicious treats.
- 2 Cups All Purpose Flour
- 1 Tablespoon Baking Powder
- ¼ teaspoon Baking Soda
- 1 teaspoon Salt
- ½ Cup Sugar
- 1 teaspoon Orange or Lemon Zest
- ⅓ Cup Unsalted Butter
- 1 Egg
- ¾ Cup water + 3 Tablespoon Saco Cultured Buttermilk Blend
- ½ Cup Blueberries (fresh or frozen)
- Melted butter
- 3 Tablespoons Sugar
- ⅛ teaspoon Nutmeg
- ½ teaspoon Cinnamon
- Preheat oven to 400 and line a baking sheet with parchment paper.
- Combine flour, powder, soda, salt, sugar and citrus zest in a large bowl. Cut in the butter
- Combine egg and buttermilk. Add wet ingredients to dry ingredients, stirring just until the dough comes together. Gently stir in blueberries.
- Turn onto lightly floured work surface. Knead briefly (don’t overwork) and bring the dough together in a ½” thick round. Use 2½” biscuit cutters to cut out biscuits and place them on the baking sheet.
- Bake for 15 minutes or until golden brown.
- While biscuits are baking, combine sugar, nutmeg and cinnamon. As soon as the biscuits come out of the oven, brush with butter and sprinkle with sugar mixture
If you don’t have a biscuit cutter you can dip a clean water glass in flour and use it instead!
After cutting my biscuits and placing them on a baking sheet I usually freeze them for 10 minutes. Flash freezing before baking helps the biscuits keep their shape and not spread out too much.
A Good Friday tradition. Folklore says that if you eat them with a friend, you’ll be friends for life.
- ⅓ Classic Sweet Dough recipe
- ¼ cup granulated sugar
- 1½ tsp ground cinnamon
- ½ c raisins or currants or a mixture of the two
- 1 c. powdered sugar
- 2-4T of milk
- Spread dough into 15 x 9-inch rectangle.
- Mix sugar and cinnamon together.
- Sprinkle half of cinnamon-sugar mixture and half of raisins
- Fold dough over and spread out again
- Sprinkle with the rest of the cinnamon-sugar mixture and raisins
- Fold over again.
- Split dough into 8 portions
- Gently pull ends under until portions look like neat rolls
- Place on a parchment paper lined pan
- Cover and allow to rise on the pan for 30 to 45 mins
- Bake in preheated 375°F oven for 25 to 30 minutes.
- Remove from pan and allow to cool completely
- Add milk to powdered sugar, 1 T at a time until it forms a thick frosting
- Put into a piping bag and pipe crosses onto cooled rolls.