simple as it could be with bread #20 Biscones

A living room fort.  I set her up today, sat back and enjoyed the show.  And what a show it was.  Watching a two-year olds imagine run wild is better than most movies.  He escaped the deathly jaws of a wolf, and then sentenced a bear back to the forest forever.  He met up with his daddy in the woods and they talked to people and that same bear.  He made a ramp.  He slid down it in every way humanly possible.  Then he invited me to join.  That was when that blasted coyote came out and was after us.  But luckily, “We are safe because you saved me and my saved you mama.”  Oh yes.  Avoided the dreaded coyote once again.

All the while some little biscones (a biscuit and a scone if you couldn’t tell) were a baking.  I have said it before and I will say it again, Back in the Day Bakery cookbook is delicious from start to finish.  These biscones are killer.  You can make them sweet or savory and let me tell you either way you will not be disappointed.  I don’t think they were intended to be whole meals in themselves, but I will be honest;  There have been several breakfasts and yes, even lunches where my boys and I ate nothing but some of these buttery, fluffy, pillows of carb heaven.  And it felt damn good too.


1.5 cups flour

1.5 cups cake flour

I omited both of these and just used 3 cups of self rising because that is what I had.  This worked fine for me.

2 tbs. baking powder (if you are following the real recipe use this, otherwise omit)

pinch of sea salt

pinch of cardomom

2 sticks chunked up cold better

1.5 cups buttermilk (or as much as needed)

1 egg for egg wash

Sift dry ingredients and then cut in the butter.  Do not worry if it is not completely incorporated, this makes for a yummier biscone.  Trust me.  Stir in buttermilk until the consistency of a slightly wet bread dough.  Roll into a mound shape and using an ice cream scoop drop onto a parchment lined sheet tray.   Brush with egg wash and bake for about 20 minutes at 375.  Eat.

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