Snowy Sunday Breakfast, an Ode to the Farm

Directions

1. Sweet Biscuits
2. set oven to 400 degrees
3. Chop rosemary and toss into a saucepan with buttermilk (or milk with a teaspoon on apple cider vinegar). Simmer and then let cool for about 10 minutes
4. In a milking bowl combine flours, baking powder, salt, brown sugar, and lemon zest. Cut in the butter with 2 knives or a pastry cutter, until the mixture has evenly cut crumbs. Add the lemon juice.
5. slowly, with a spatula, stir the buttermilk and rosemary mixture into the dry mixture. Stir until everything is evenly moist and forms a wet dough.
6. make small to medium sized balls with your palms, and squish onto a floured cookie sheet about 1/2 inch thick.
7. *(optional) brush with milk and dust with sugar
8. bake for 12-17 minutes, until lightly browned ontop

1. Savory Yogurt and Fruit (bacon on the side)
2. spoon 1/4 - 1/3 cup yogurt on each plate, dust with cinnamon
3. toast all the seeds in a small saucepan, or in a toaster oven, until lightly browned and aromatic.
4. toss seeds, and sliced fruit on top of the yogurt.
5. Serve each dish with a biscuit, 2 pieces cooked bacon and the yogurt. I sometimes add a drizzle of honey on top of it all.