I grew up eating garlic bread that was made with a dash of garlic powder and a whole lot of margarine. Imagine my delight when I discovered real garlic, garlic bread. I wanted to have it with every meal!
This version prepared with fresh basil and Parmesan is delicious served with homegrown tomatoes in summer or as an accompaniment to a bowl of hot soup in winter.
I recently rediscovered one of my favorite biscuit recipes. On a cold morning there is nothing like a kitchen warmed by a stove filled with hot baked biscuits.
Friends from Natchez shared this family recipe with me. What makes it unique is that it has been modified to suit restricted diets by eliminating salt and sugar.
I hope you’ll try this recipe and share it with others, especially those who are unable to eat salts and sugars. I think you’ll agree that these biscuits are especially good.
Chef and cookbook author Regina Charboneau visited me at the Garden Home Retreat recently and we spent some quality time in the kitchen. She showed me how to prepare these savory biscuits.
They are delicious on their own or topped with Regina’s simple to prepare Orange Marmalade Butter.
Chef Martha Foose at the Viking Cooking School was inspired by the scones her grandmother used to prepare when she developed this recipe.
Candied orange peel gives these scones some extra zip. They are delicious with afternoon tea or that first cup of morning coffee.