slow food recipes: simple home biscuits
biscuits. gravy. strawberries. cream. comfort classics.
Pulling a tray of biscuits from the oven is a quiet joy. They’re humble, golden, and versatile. This recipe is my go-to: light with a hint of lemon, simple enough for a weeknight. Serve them warm with butter, honey, or jam—or save a few for the ritual pairing below.
ingredients
2 cups all-purpose flour
¼ cup sugar
2 tsp baking powder
½ tsp salt
1 stick butter, cut into bits
6 oz heavy cream
Zest of 1 lemon
method
Preheat oven to 425°F.
In a large bowl, whisk together flour, sugar, baking powder, and salt. Add butter pieces and rub them in with your fingertips until the mixture resembles coarse meal. Stir in lemon zest.
Pour in cream and mix gently with a wooden spoon until a soft dough forms. Turn onto a floured surface, pat into a ½-inch disk, and cut into 3-inch rounds. You should get about 9 biscuits.
Arrange on a baking sheet, brush with melted butter, and bake 12–15 minutes, until golden and firm. Cool on a rack before serving.
ritual pairing: turkey gravy & maple cream
This pairing is inspired by Chrissy Teigen’s beloved biscuit-and-gravy recipe, but with a slow-living twist: swapping pork sausage for turkey sausage—or even simple ground turkey—for a lighter, gentler take.
turkey gravy
1 lb turkey sausage (or ground turkey, seasoned with salt, pepper, and a pinch of sage)
4 tbsp butter
¼ cup all-purpose flour
3 cups whole milk
Salt and freshly ground black pepper, to taste
Red pepper flakes
Fresh sage
maple cream
1 cup heavy cream, very cold
3 tbsp pure maple syrup
Pinch of sea salt
method: for the gravy
In a skillet, brown the turkey sausage (or ground turkey) until cooked through, breaking it into crumbles. Remove from the pan and set aside.
In the same skillet, melt the butter. Stir in the flour and cook for 1–2 minutes until golden and nutty. Slowly whisk in milk, stirring constantly to avoid lumps. Simmer until thickened, then return the turkey to the pan. Season generously with salt, pepper, red pepper flakes, and chopped fresh sage.
method: for the cream
Chill your mixing bowl and whisk (or whisk attachment) in the freezer for 10 minutes.
Pour in the cream and begin whipping on medium speed until it starts to thicken.
Drizzle in the maple syrup, add the pinch of salt, and continue whipping until soft peaks form.
Serve immediately over biscuits, pancakes, roasted fruit, or simply by the spoonful.
assembly
Split a warm biscuit in half, ladle over maple cream first, the gravy second.
ritual pairing: strawberry & cream
A biscuit is good by itself. Add strawberries and cream and it becomes something more.
strawberry filling
1 pint fresh ripe strawberries, washed and stemmed
2 tbsp honey or maple syrup
Juice from the zested Meyer lemon
Flaky sea salt
Slice berries, toss with honey or syrup, lemon juice, and Flaky sea salt.Let sit while biscuits bake.
whipped cream
1 cup heavy cream
2 tbsp honey or maple syrup
1 tsp vanilla
Whip cream until soft peaks form, then add honey and vanilla. Whip again until peaks hold.
assembly
Slice a cooled biscuit in half. Spoon strawberries onto the bottom half, crown with whipped cream, and set the top biscuit back in place like a soft lid. Serve with tea.
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