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my experience with the product, and have not been influenced by
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Even though I am sooo ready for autumn weather, the one thing that keeps me going through these summer months is the abundance of in-season fruit. We have an amazing organic blueberry farm shortly across town that Allison and I love to visit every year. We pick enough berries to last us for months on end and have a great time researching new recipes to try with our haul. Usually we end up putting them in desserts and baked goods or blending them into smoothies, but sometimes they are perfect with just a splash of honey and served over something, like waffles, pancakes, or even these Almond Shortcake Biscuits with Fresh Summer Fruit. This recipe I pulled from Golden Blossom Honey's website this week for a summery breakfast option in place of the biscuits and gravy that my husband loves to make several mornings a week. This recipe is more fitting for a lighter meal during the hot months over the thicker, heavier southern breakfast classic that leaves one feeling sluggish and weighed down after eating.
These biscuits could go either way, for breakfast or eaten as a dessert, but I really love it in place of regular breakfast foods. Normally I'd pay a lot for fruit topped pancakes at a restaurant when we are traveling, but I do try to be a little more budget conscious during the days we are staying in our home and this helps me get a similar taste experience without paying high menu prices we get when dining out. The shortcake recipe is super easy to follow and I found that the dough holds up quite well in the fridge for several days when it's wrapped tightly in plastic wrap, so I can just roll out enough dough for however much I'll need for my meal and can save the rest for the next day so I don't have to bake the entire batch in one go. This ensures a pillowy shortcake each time I'm in the mood to have this as a meal. If you aren't a fan of peaches or blueberries, no worries. Any seasonal fruit can be swapped out, making this another fantastic customizable recipe from Golden Blossom Honey.
Ingredients
Fruit:
4 ripe peaches, peeled and sliced
1 pint blueberries
3 tablespoons RAW GOLDEN BLOSSOM HONEY
Biscuits:
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter
1/2 cup sliced almonds
3/4 cup milk
2 tablespoons GOLDEN BLOSSOM HONEY
whipped cream
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What's been on your summer breakfast menu lately?
Looks tasty and you did such a lovely set design with them. You are so lucky to have a blueberry farm close to you. They almost never bring them down from Serbia and when they do they are not really tasty. I have only eaten some peaches and melons this year. I hate this part of the year as this is when we do not have nice apples, parsley and red onions :(
ReplyDeleteAs much as I love the fresh summer fruits, I am ready for the autumn ones to start popping up. Allison doesn't even eat blueberries, but she loves to go picking them. She's wanting to go pick apples this fall, but that doesn't sound super fun to me. We'll see.
DeleteI usually just eat raw veggies for breakfast with two lattes. I’m boring! Where are you getting good peaches? The ones at the store are awful around here.
ReplyDeleteWe have a farm market (a family farm, not a farmer's market) within driving distance and they grow all of their produce, so that's where we get the good peaches. The ones in the store are horrible this year, I agree. I bought a small bag and they rotted before I was even able to eat one! Ugh!
DeleteOoo these sound GREAT for breakfast or any time really. Such a great recipe and also like how pretty you presented them here. Good job!
ReplyDeleteAllie of
www.allienyc.com
Thank you so much Allie!
DeleteGracias por la receta. Te mando un beso.
ReplyDeleteYou're welcome! Thanks for stopping by!
DeleteThat sounds really good.
ReplyDeleteThanks, Mary!
DeleteGood to get the taste without the prices of restaurants indeed. But ready for fall already? Pffft. No thanks.
ReplyDeleteWhy the question mark, Pat? You've been around long enough to know that we're ready for fall in April LOL
DeleteIt really does look like a delicious recipe. That is amazing that you have an organic blueberry farm so close by and are able to stock up of organic blueberries. I lived in NJ growing up and we ha blueberry farms about 45 minutes away. It was a lot of fun to go and pick our own! Brings back good memories.
ReplyDeleteI'm glad that we have one so close. It seems like you pick farms are becoming a thing of the past. I remember going to strawberry fields when I was a child, but I can't even find those locally anymore :(
DeleteGolden Blossom has no shortage of recipes, that's for sure, and I love when you make them. Everything you make looks delicious, including these shortcake biscuits I just treated my oldest to breakfast at a place that used to be amazing. He got the biscuits and gravy and they were so bland. Like out of an envelope/stir-water kind of bland. And they charged half a fortune for it too. I don't mind paying extra for the convenience of going out, but when they charge that much, they should make sure they're serving a quality meal. Otherwise, we could just stay home and make something like this that we know would be delicious.
ReplyDeleteIndeed! There's no disappointment like overpriced food that's bland! It's hard to get biscuits and gravy perfect, but if you're going to charge an arm and a leg, I agree, it better be yummy.
DeleteWow, looks amazing. Thanks for the recipe. I'm going to try.
ReplyDeleteThank you! I hope you do!
DeleteI love peaches and strawberries for breakfast.
ReplyDeleteA perfect combination!
DeleteHello!
ReplyDeleteI would love to be able to vary my breakfast, but I have problems with digesting food especially fruit and vegetables, so I couldn't make this recipe my breakfast, although I wish I could. Hugs!
That's too bad! I have digestive issues as well so I totally understand how it goes :(
DeleteUsually something quick and simple.
ReplyDeleteThat's usually my go to as well!
DeleteAh yes all the berries at the summer time are great and yes you can do a lot with them. This recipe sounds amazing and I bet you could also use it to make a variation on strawberry short cake.
ReplyDeleteAllie of
www.allienyc.com
Indeed, you could make strawberry shortcake with the shortcakes as a base :)
Delete