Celebrating 1 year of SAFB!

Check out the anniversary issue of my newsletter, Sundays are for baking – with a chocolate & almond biscotti recipe, a new poem, and a collection of some of my favorite issues from the past year! Such as:





This recipe is adapted from The Back in the Day Bakery Cookbook. They are called biscones (bis-cones) because they are part biscuit, part scone! Perfect combination. Perfect amount of sweetness – sweeter than a regular biscuit, but not overly sweet (still biscuit-y). I made this recipe more than once recently, and what follows includes the improvements I made on my technique for my final batch. And, I used DIY methods to substitute buttermilk and cake flour, so you can probably make this with what you have at home. (Recipe uses dairy butter and milk.)
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